Food News: An Oak Lawn Eatery Dies, Trendy Ice Cream Comes to Deep Ellum & Americano Does Brunch

What's going on in Dallas dining this week? Ice cream, chutney, booze delivery and LeBron James pizza, that's what. Here's a rundown of this week's food news, including a look at new brunches, closed eateries and chef change-ups: In ice cream news, CultureMap reports that Chill 360 is bringing "ice...

By Beth Rankin

April 15, 2016

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What's going on in Dallas dining this week? Ice cream, chutney, booze delivery and LeBron James pizza, that's what. Here's a rundown of this week's food news, including a look at new brunches, closed eateries and chef change-ups:

In ice cream news, CultureMap reports that Chill 360 is bringing "ice cream rolls" to Deep Ellum. Ice cream is frozen hard enough to roll up and slather with toppings. The trendy frozen treat spot will open at 2622 Elm St., CultureMap says.
Salsera in Deep Ellum has a new executive chef. According to a press release, 26-year-old Federico Reyes, formerly of Napa Flats in San Antonio and Saint Ann and Grimaldi’s here in Dallas, has taken over the kitchen at the Latin restaurant.
Hungry travelers are about to have more options: Sonny Bryan's Smokehouse is opening in Terminal E in May, according to a release. At Sonny Bryan's Inwood Road location, 24-hour service starts May 10.
Coming to Oak Cliff: Cheese and Chutney, opening this spring at 1318 W. Davis St., CultureMap reports. The shop will specialize in all those little bites that make a meal better: cheese, relishes, meats and chocolate.
Only open a few months before shuttering for good, Bite by Eddy T on Oak Lawn is no more, D Magazine reports. The spot was run by Eddy Thretipthuangsina, who also owned the now-closed Kin Kin Urban Thai in Fort Worth.
LeBron James' chain of pizza joints is opening two locations in DFW in June. Blaze Pizza will open at 5925 Convair Drive in Fort Worth and 5050 State Highway 121 in The Colony. The LeBron-backed fast-fired pizza spots "will both feature unlimited toppings, craft beer and outdoor patios," according to a press release.
Coming soon to Dallas: Sourced, yet another delivery app that will set drinkers up with everything they need to make cocktails, down to the recipe, glassware and even proper ice, according to a press release. You can choose from a menu of cocktails like the French 75 and the Gold Rush ("fresh lemon juice, honey syrup, hand carved rock ice and Maker's Mark bourbon") and have the ingredients and know-how delivered in three hours or less. When launching in Dallas, the Austin company will use local products from Lower G Spirits & Cigars and Green Grocer.
In brunch news, Americano at The Joule is kicking off a new Saturday and Sunday brunch featuring dishes like breakfast pizza and house-made Nutella-filled doughnuts. There will be brunch-specific cocktails, too, like the Calabrian Breakfast Cocktail (earl gray gin, lemon and orange marmalade). Brunch service runs 11 a.m.-2 p.m. Saturday and 11 a.m.-3 p.m. Sunday.
In other brunch news, Rapscallion has been serving Sunday brunch for a while, but now Lower Greenville brunchers can get their fill of buttermilk biscuits and Gammy's Monkey Bread on Saturdays from 11 a.m.-3 p.m. Brunch on, Greenville. Here's a look at the menu:

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

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