Crafting notably delectable frozen treats in small batches, Marble Slab Creamery uses ingredients from around the world and fresh dairy from local farms to percolate palates with superpremium ice cream. Just like tax forms, chef-inspired concoctions are prepared on frozen marble slabs to ensure optimal freshness and easy customization.
Like snowball fights and hurt feelings, health and happiness are inevitably linked. The team at Yoganics understands this, and they work to promote total well-being through the practice of yoga paired with customizable liquid cleanses that last one to three days and begin with an individual consultation. Clients can fully stretch out achy limbs as they sweat through hot-yoga classes, or run through poses in good company during family yoga sessions. A Girl’s Night Out class and Broga—a strength-based workout for guys—are also part of the lively lineup. To supplement exercises, staff also sell juices, shots, smoothies, and more from organic and locally grown produce.
Celebrating 12 years as Wylie's "Destination Hot Spot" for Breakfast, Lunch & Dinner. Where great food meets atmoshphere for "Comfort Food with an Edge". Voted Best Sandwich (chicken salaad), Best Dessert & Healthiest Restaurant in a local poll. Family owned & operated & the Golden Rule is applied. Catering is available.
Around the turn of the millennium, Fabien Goury and Yasmine Bohsali opened Main Street Bistro as a simple shop where neighbors could stop in for a cup of coffee and a chocolate-filled croissant. Popularity came quickly, and soon the bakery had expanded into a full-fledged bistro and added two more locations, including a Richardson outpost with a greenery-framed patio. The current owners, the Marshi family, took over in 2007. To American ears today, the word bistro might conjure up a decidedly upscale eatery, but in their menu, the Marshi family say they’re reaching back to an older sense of the term: a low-key place serving “flavorful home-style fare of generous portions accompanied by modest wines.” Three meals a day, they blend French tradition with Southwestern favorites, clasping hand-formed Angus burgers in brioche rolls, pairing crab-stuffed salmon with Southwest-style corn, and placing quiche Lorraine on the breakfast menu alongside migas and eggs benedict. A full bar completes the bistro experience with a variety of beverage choices.
For more than a quarter of a century, In The Mix Bakery owners Roza and Sam Volfson have labored at the ovens, honing their craft in professional kitchens, culinary schools, and catering services until they perfected the techniques used to craft each of their mouthwatering personalized desserts. After emigrating from Russia in the early '80s, the couple brought with them years of training in European pastry craft, along with Roza's own original recipes for conjuring lavishly decorated, multitiered wedding cakes and then patiently chiseling them down into lovely petits fours. Beyond crafting custom confections for the likes of the Dallas Mavericks and Bank of America, the duo has also won numerous accolades for their sugary treats, including a 2010 nomination for Best Bakery for Sweets by D Magazine and an award for Best Cinnamon Rolls in Dallas from the Dallas Observer in 2003.