FreshBerry is new to the Dallas area, and with its amazing freshness, it brings a healthy option to the calorie-loaded ice cream and deep-fried Snickers bars everyone enjoys. With more than 20 toppings, fruit, and tart yogurt, you can put together hundreds of combinations of delicious, wholesome goodness.
Scardello’s nearly 150 artisan and farmstead cheeses from America and Europe clamor for inclusion in each Cheese of the Month Club package, the chosen few varying in style, texture, and region to delight mouths with unique seasonal flavors. Hand-selected each month, three artisan cheese breeds, many handcrafted on the same American or European farms where each cheese’s milk was produced, weigh a combined 1.5 pounds and boast a collective IQ of 126. Selections also spotlight Texan cheesemakers such as Caprino Royale, a sustainable microdairy in Waco that specializes in farmstead goat cheese. In-store pickup begins the first Friday of each month, with cheeses packaged with pairing notes that enable customers to complement each nibble with a profile-appropriate sip, snack, or lute-accompanied sonnet.
Dr. Rosellini is a second generation dentist who is excited to be celebrating the 30th anniversary of providing comprehensive dental care to all of his patients in a comfortable, family friendly atmosphere. Dr. Ombrello joined our practice in July 2008, thereby adding a third generation dentist to our practice.
A team of doctors founded Physicians Weight Loss Centers more than 30 years ago, banding together to find the most effective methods for dropping pounds. The regimen that they established begins with an initial consultation, during which a physician helps each client choose the proper weight-loss route from the clinic’s six low-calorie programs. The doctor steps back after choosing the proper plan of action so that a team of nutritionists, nurses, and weight-loss counselors can take over charting progress. Upon completing the program, clients meet once more with the physician to evaluate their results and stage an intervention for oversized clothes that have yet to commit to the program. The lessons that clients learn during these supervised weight-loss programs can help them live a healthy lifestyle long after the session ends.
It was a fateful night in January 1999 when the bellies of college sophomores Leon and Tiffany started to rumble. The two UT Austin students convened at Leon's apartment, where they whipped up a batch of chocolate-chip cookies in his oven. As they chewed on the warm, gooey fruits of their labor, the pair was struck by the idea to sell these freshly baked cookies to their fellow students. They began delivering treats to their peers during evening study breaks before expanding their customer base to include parents and Austin residents, all the while renting the back kitchen of a local restaurant to accommodate the growing demand. Thirteen years later, the indulgent lure of Tiff's Treats has helped Leon and Tiffany open 12 locations throughout Austin, Dallas, and Houston. Within these bakeries, kitchen crews sculpt fresh dough into 10 types of cookies, supplementing the gooey morsels with decadent brownies and signature Tiffwiches—vanilla Blue Bell ice cream sandwiched between two warm cookies. Bakers hand-deliver batches every day, pulling them fresh from the oven instead of the overheated engine block of the delivery car.
Part-time personal chef Steven Bailey was growing tired of bland, industrially processed food. As detailed by D Magazine, Steven was determined to do something about his frustration, so he hit the road one weekend in his Volkswagen Rabbit and began scouring Texas farms and markets for fresher ingredients. The more organic, locally grown food he brought back, the more friends and neighbors started requesting some for themselves. The growing demand led Steven to start Urban Acres, where customers can track down organic produce, dairy, and grass-fed meats from local farmers and artisans who never use pesticides, hormones, artificial flavoring, or shoddy magnetic force fields.
Through the co-op, members pick up 15 or 30 pounds of organic fruits and veggies every other week at one of Urban Acre's 12 locations around Dallas-Fort Worth. Steven also sells locally grown grub to members and nonmembers alike at his Oak Cliff store, which D Magazine says "brings a bit of country to the big city." There, visitors can find shelves and counters fashioned from reclaimed wood, a bee colony on the roof, and produce snuggled in boxes of hay.