12 May 7–13, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents for World Cup security, which Chief Daniel Comeaux has said will be mostly spent on overtime and salaries for officers providing security. Officials have also suggested that time-off requests will be restricted during the tournament’s run to ensure staffing lev- els are adequate. Munoz’s plans for the World Cup include bringing in international bands, hiring more staff and opening for lunch even before the tournament begins on June 11. He might even look at offering special menus trans- lated for international fans, but “doesn’t know how serious those talks will get.” “I don’t think there’s a brochure for what small businesses are supposed to do in the situation,” Munoz says. “I think you just staff up and do what you do, and hopefully you get a crew every night coming in.” Game Plan T he Deep Ellum Foundation is a non- profit organization that uses public improvement district tax money to provide improvements, security and mar- keting in the neighborhood. It also operates the Deep Ellum Community Center off of Elm Street. Veronica Young, the foundation’s market- ing director and a neighborhood resident, says the foundation will convert the space into a visitor center and has talked with the city about minimizing the construction’s footprint on Commerce during the World Cup. The foundation also plans to debut nearly 200 street banners designed by local artists to represent the tournament and par- ticipating countries. “What I hope to happen is that the lasting impact that Deep Ellum has on so many of us makes its way around the world. … I think that more travelers will start making their way down here when they come to visit Dal- las,” Young says. The organization has contacted some businesses about preparing for the World Cup rush and advised them to extend hours to maximize the economic impact of the in- flux of visitors. Young says they are also working to ob- tain a license to show several games that can’t be viewed in Fair Park as the kickoff times fall after 10 p.m. That could bring more visitors to the neighborhood, and by extension, help business owners get more people through the door. “Some of these businesses who work so hard all year long to make Deep Ellum what it is, I think it’ll put them on a global map,” Young says . ‘You Have To Survive Long Enough’ J azz, or jazu, is big in Japan. At least according to The Japan Times, which reported in 2026 that more of the genre’s records are bought in the country than anywhere else in the world, and Hebert Wyatt of Mokah Coffee and Tea, whose ex- pertise comes from his time studying in Osaka during college. The Japan National Team, also affec- tionately known as the Samurai Blue, will play two games in Arlington. Wyatt says Deep Ellum’s rich jazz history could attract fans to the neighborhood, and he plans to add Japanese-language signs to help bring people in. There has been a decent amount of infor- mation about what to expect as an operator, he says, but he also concedes many owners may be unaware. “I think there’s been a lot of meetings and things going on, and at times, I think maybe business owners don’t necessarily know about the meetings, but there is a lot of in- formation out there,” Wyatt says. “It’s just knowing that it exists that might be the is- sue.” Fortunately for his business, Mokah Cof- fee is located on Taylor Street, not on Com- merce, where construction is ongoing. But he’s hopeful the tournament can bring his neighbors on Restaurant Row a badly needed win. “I’m hoping that the increase in business, and particularly the increase in foot traffic, coming through there, as we really kind of push that marketing towards Restaurant Row, can push a lot of bodies down that street to kind of help them through this pe- riod,” Wyatt says. “That street’s going to be amazing. But as a business, you have to sur- vive long enough.” ▼ SANDWHICHES PASTRAMI FOR THE PEOPLE SEEGAR’S DELI RECENTLY DEBUTED FOR A SOFT OPENING IN THE CEDARS. EXPECT DINNER AND COCKTAILS SOON. BY AUSTIN WOOD A fter waiting for a couple of years, The Cedars neighborhood finally got a dedicated deli and sandwich spot with the opening of Seegar’s Deli. Olivia Genthe of Font Board and Table in Uptown first announced plans to open a “nondenominational” delicatessen with an old-world ethos on South Harwood Street in 2023. If there’s any consolation to be taken from the delay, find comfort in the fact that it was, at least in part, due to her opening of another intriguing spot, Little Blue Bistro, in a 980-square-foot home on Eighth Street in Bishop Arts. All that aside, there’s been a fair amount of anticipation building up for Seegar’s de- but. A smoky piece of quality pastrami or fresh-baked marble rye bread can’t be found on every corner in Dallas, after all. But as of last Wednesday, the intersection of South Harwood and Seegar Street is now one of the few. Seegar’s is currently in a soft-opening phase with daytime-only hours Wed-Sun, but will expand to offer dinner and daily ser- vice in a few weeks, culinary director Lisa Martel told the Observer. The space has an old-style deli counter and throwback decor that make it feel like a fitting neighbor for Mike’s Gemini Twin, one of our favorite bars in the city. It also wouldn’t be too out of character in New York or Genthe’s native Cleveland, which is probably the point. Un- like most old-school northern delis, how- ever, you’ll be able to order a martini. Deli Scenes The 2,500-square-foot building Seegar’s moved into has been around since 1947, and, again, the deli leans into its historic feel. Walls are accented by ‘50s-esque checker- board tile that could serve as the decoration inspiration for your neighborhood’s newest and trendiest smashburger spot. Ashtrays sit on every tabletop. Unfortunately for those looking to go back a few decades by visiting, Dallas health codes will prevent you from smoking a cowboy killer with your club sandwich. Views of the behind-the-counter action can be seen from around the open brick- walled space. There’s a decent amount of retro-esque vinyl counter seating, and some cushy booths by the windows. There are some modern touches, how- ever, like slick light fixtures dotting the ceil- ing and an updated coffee machine, although even that is painted in a vintage baby blue. The Food Aside from a few salad choices, sandwiches are the decided focus of Seegar’s current of- fering. There are a few non-meat items like egg salad or the tomato sandwich, which comes with cracked black pepper, capers and lemon, but like any old-fashioned deli, the meats reign. Pastrami is shipped in from RC Provi- sions in California, one of the top producers of cured and smoked brisket west of the Mississippi. Customers can opt for the tradi- tionalist approach with just mustard and pickles, or add sauerkraut, Swiss cheese and Thousand Island dressing for a Reuben. Ei- ther way, the sandwiches come with a heap- ing of ruby-red meat twinged with a peppery layer of spice crust. The Italian and the roast beef, made with house-cooked wagyu chuck, both come with vegetables marinated in garlic oil, which Seegar’s also uses to soak its shredded provolone for extra flavor. Another early star is the fried bologna, which comes thick-cut on brioche bread with garlic mayo and American cheese. All sandwiches can be ordered with housemade potato chips or thin-cut fries. Martel said they will add blue plate din- ner specials once the soft opening is com- plete, with meatloaf mentioned as something to watch for. Those specials could end up back on the menu the follow- ing day as leftover lunch sandwiches. She also said not to expect meatball subs or Italian beef anytime soon, as Dallasites are already plenty attached to the versions served at Jimmy’s. Seegar’s has a full bar in addition to a cof- fee program, including cortados and mac- chiatos. Coffee may get more love during the soft opening, but once the deli opens for din- ner, the cocktail menu will probably be one to keep an eye on. Seegar’s is located at 1950 S Harwood St. Currently, the deli is open Wednesday through Sunday from 11 a.m. to 5 p.m. ▼ BAGELS PASSING THE BAGEL BAR POPUP BAGELS IS PERHAPS THE LOUDEST DAMN BAGEL SHOP WE’VE EVER BEEN TO. BUT WE LET A PURIST TAKE A BITE FOR AN HONEST TAKE. BY JEFF SIEGEL T he first thing to know about PopUp Bagels — the latest chain to greet Dal- las with breathless enthusiasm — is not about the quality of the bagels, but rather that there isn’t any reason to go if you Austin Wood The pastrami can be upgraded to include sauerkraut and Russian dressing. City of Ate from p11 Andrew Sherman JR Munoz says June and July are really tough on business in Deep Ellum.
