17 March 16-22, 2023 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents INTRODUCE YOUR DALLAS FORK TO THE TASTE OF NY delicatessaN RestaURaNt & BaKeRY 5 dFW locatioNs NeW YoRK ciNdisNYdeli.com 12817 Preston Road, Suite 105 • 972-392-0190 indiapalacedallas.com The Variety on your plate Buffet is back for lunch 10250 Shady Trail • 214.358.5511 • babydolls.com Come watch all the basketball action with us! THE LEGEND LIVES ON® THE LEGEND LIVES ON® check out our new kitchen daily buffet Mon-fri 11aM-2PM stadiuM buffet Monday-friday 4PM-10PM Sat 11aM-10pM • Sun 12pM-10pM putting green on the patio. AT Bistro, 8305 Westchester Drive, Tues- day – Saturday ,11 a.m. – 3 p.m., 5–9 p.m; Sun- day, 10 a.m. – 3 p.m.; closed Monday. ▼ FOOD NEWS EVOLVING CHEESECAKE VAL’S CHEESECAKES OPENS NEW SHOP IN THE CEDARS AND WRITES A BOOK, 12 SUNDAYS. BY LAUREN DREWES DANIELS I f you’re a fan of Val’s Cheesecakes (how could you not be?), you’ve got several things to look forward to. In addition to a new shop in the Cedars south of downtown, founder Valery Jean-Bart has a new book, 12 Sundays, Cheesecake Recipes for Life, which is part cookbook and part memoir. In addition to a new book, Jean-Bart also has a new store, which is part of a revitaliza- tion effort, Cedars Corner, at the corner of Akard and Griffin streets. Val’s sits in the middle of the 1920s-era building that still has the remnants of “Piggly Wiggly” painted on red brick on the exterior of the building. Hotel Newland, another original tenant in the building, has been converted into 14 pri- vate apartments. The retail spaces, where Val’s is located, serve as an incubator for Black- and women-owned businesses with the intent of bringing new life to the historic space. Val’s Kitchen and Pantry has a large open kitchen in the back (which is available for rent) and a small pantry up front with select local snacks like cookies, and chips and salsa. It’s stocked with some of Jean-Bart’s favorite products like Avery’s Popcorn and Texas Sun Goods’ chips and salsa. “We want more though,” says Jean-Bart about the items offered at the store. “We want to grow it and for it have a real bodega feel. Only local businesses.” The walls are alive and bright with large flowers and Jean-Bart’s four-word mantra: love, grace, dignity and respect. Other incubator businesses in the build- ing include Koffee Day Spa, Vanity Life Stu- dio, Break the Moldz (a collaborative art studio) and the first Black-owned wine bar in Dallas, Distinctive Vines Wine Lounge. Don’t sleep on the new menu of grilled cheese sandwiches here. At a tasting Satur- day, people were practically melting into the warm, gooey samples. There’s a plain grilled cheese that is loaded to within an inch of its life with cheese; a grilled ham and cheese with pesto, provolone and cream cheese; and a grilled pepperoni that comes with cheese with marinara, provolone and cream cheese. All the sandwiches are just $8. Naturally, there are thick slices of cheese- cake ($8) and cheesecake jars ($6). On offer Saturday were plain, banana and cookies and cream. A full menu is on the website. This is the second location for Val’s; the other is on Lower Greenville. A previous store on Maple Avenue closed a couple of years ago. Val’s Kitchen and Pantry is open Thurs- day through Saturday. Lunch (meaning those amazing sandwiches) starts at 11 a.m. It’s also open Sunday, but closed Monday through Wednesday. Val’s Kitchen and Pantry, 1112 S. Akard St., Thursday – Saturday ,11 a.m. – 8 p.m.; Sun- day, 9 a.m. – 6 p.m.
