In 1964, Wes and Ann Jespersen built a gateway to the past, where today their children helm Ben Franklin Apothecary’s pharmacy and adjoining quilt shop, general store, and old-fashioned Kitchen’s Deli, where malts and ice-cream floats recall the soda shops of yore. Amid the deli’s vintage Coca-Cola ephemera, hot sandwiches and cold cuts nestle into baskets lined with red-gingham wrappers, and jumbo baked potatoes embrace chili and cheese. Kitchen’s Deli’s signature pies rotate daily, filling buttery crusts with coconut-, peanut-butter-banana-pudding-, and strawberry-flavored charts of the free-market system. The deli also caters celebrations and hosts special events such as happy hours and appearances by Elvis impersonators.
Drawing on his experience as an artist, Pablo Esparza festoons the walls of his restaurant with a rotating display of work from local artists and framed prints of his own black-and-white photography. He also taps into 20 years of restaurant experience, staffing his kitchen with cooks who skillfully grill carne asada, assemble torta sandwiches, and wrap tortillas around beef, rice, and beans according to his specifications and the whims of a giant magic 8 ball. Bartenders mix custom cocktails and dispense brews from behind the full bar, and diners croon out hits during karaoke nights or dance to tunes from live DJs.
At Genghis Grill, cooks stir-fry more than 70 fresh ingredients to make healthy, flavorful bowls loaded with proteins and vegetables. Diners can mix and match ingredients to create customized feasts, or choose signature dishes such as the Thai Chicken bowl with chicken, veggies, and udon noodles in red curry peanut sauce. Nutrition-focused heart-healthy bowls, developed with the help of a dietitian, feature flavor combinations such as Sichuan-style bamboo beef or ginger-citrus shrimp.
During every massage session at Seeton Touch Massage, therapist Christina Seeton incorporates techniques from trigger-point therapy, putting pressure on tender areas that connect to and affect tension in distant parts of the body. Her certification in this therapy, as well as hot-stone massage and reflexology, makes her especially adept at the centuries-old, cross-cultural art of massage. Her tranquil workspace is lit by candles and filled with the sounds of burbling water, which, when played slowly, sounds like someone whispering, "Go to sleep."
Fresh, cooked to order catfish fillets and jumbo fried shrimp anchor the focused menu at Catfish Fridays. The restaurant’s catch is always fresh—never frozen, microwaved, stowed under a heat-lamp, or tied to a radiator. One big reason for their success: Catfish Fridays’ owner perfected his secret recipe during his time as the owner of another Dallas seafood institution, Catfish Connection.
Cuisine Type: Down-home Southern-fried catfish and more
Most popular offering: Catfish, shrimp, pork chops, chicken, links
Delivery / Take-out Available: Takeout only
Parking: Parking lot
Pro Tip: Please call ahead and place your order at 972-780-7176. We are open seven days a week.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
Catfish fillets, steaks, and tails, as well as shrimp and link baskets. All baskets come with fries. We also have okra, onion rings, potato salad, coleslaw, and hush puppies.
Is there anything else you want to add that we didn't cover?
We also have Kool-Aid pickles all flavors.