North Texans with freeze-ravaged plants head to nurseries with pleas for help dallasnews.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from dallasnews.com Daily Mail and Mail on Sunday newspapers.
The Boneless Butcher aims to become the first vegan butcher shop in North Texas
Crystal Gomez creates faux steaks and ribs using seitan and other plant ingredients.
The Boneless Butcher’s products are sold at Mashup Market in Denton and from the Snow on the Rox food truck in DeSoto, as well as online.(Jason Janik)
Crystal Gomez has no culinary background, but she spent months developing recipes for vegan meats at home during the pandemic. After creating faux steaks and barbecue ribs, she launched The Boneless Butcher in January 2021, and now works out of a rented kitchen in Garland. Gomez ultimately wants to open the first vegan butcher shop in North Texas.
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Owner of popular Irving Mexican restaurant faces long recovery from COVID-19
‘We’re like a family, and he’s our patriarch,’ a spokesman for Hugo’s Invitados said.
Hugo Miranda, owner of Hugo s Invitados in Irving, is slowly recovering from COVID-19.(Courtesy photo / Hugo s Invitados)
Hugo Miranda, owner of the popular Mexican restaurant Hugo’s Invitados in Irving, is slowly recovering after multiple months of battling COVID-19.
Miranda became sick last December and is still in the hospital. Recently, he was able to open his eyes to see his wife for the first time in many weeks, restaurant spokesman Matt Whiteley said.
News Bites: Restaurants Can Soon Operate at Full Capacity and Celebration Turns 50
SideDish’s weekly digest of need-to-know dining happenings in Dallas.
By Rosin Saez
Published in
Food & Drink
March 3, 2021
9:07 am
News Bites, from quiet closures to opening updates and everything in between, including coronavirus-related intel.
Restaurants Can Operate at 100 Percent Capacity Next Week
From a restaurant in Lubbock on Tuesday, Gov. Greg Abbott announced that businesses will be able to operate at full capacity beginning next Wednesday, March 10. “If businesses want to limit capacity, it is their business, and they can operate the way they want to,” he said, adding that “businesses don’t need the state to tell them how to operate.” This goes for restaurants and now bars, too. When Abbott allowed dining rooms to increase their capacities, some restaurants took it slow and waited to allow more diners inside. For smaller footprints, some restaurants have kept occupanc