City of Ate from p11 sausage or lamb skewers. Dad will surely enjoy the Tagliata di Manzo, which is a Rosewood Ranch wagyu steak served with fingerling potatoes and rosemary. For some- thing unique, hit the gelato cart — just this once let Dad load up on all the toppings he wants. Nuno’s Tacos and VegMex Grill 8024 Spring Valley Road, Suite 8024 Nuno Arias Jr. opened this spot with his TUESDAY, SEPT. 6, 2022 DOS EQUIS PAVILION ENTER TO WIN TICKETS DALLASOBSERVER.COM/ A PAIR OF FREE/KORNEVANESCENCE 12 2 own father in mind. “I saw the health effects that being vegan had on my ill father,” Nuno says, and now he too is a full-fledged vegan and father of three. Five days a week, this hole-in-the-wall Tex-Mex eatery serves some mean vegan Mexican food. Go for the fishless tacos, a popular dish stuffed with grilled vegan “fish” and spices. Or perhaps you’ll find a safer option in the ‘Krunch- wrap,’ an original take on the Taco Bell fa- vorite. Wash it all down with one of Nuno’s creamy milkshakes, made with oat milk soft serve. Handel’s Homemade Ice Cream 4200 Legacy Drive (Plano) It’s hard to find a father who would say no to a cold post-meal treat. Open seven days a week, Handel’s Homemade Ice Cream in Plano is a father-and-son-owned ice cream parlor that makes all of its ice creams in-house. It has more than 40 dif- ferent flavors on the menu, so you might find yourself sweating about which one to choose. Don’t worry, though, samples are available. Try the blueberry cobbler, a fan- favorite flavor made of vanilla ice cream laced with a blueberry ripple with sugar cookie crumbs adding a nice crunch to each lick. Is Dad more of a bottle-of-wine-at-the- house guy? We’ve got that covered too. Here are recommendations from Jeff Seigel, our local wine curmudgeon. Carol Shelton Wild Thing Zinfandel About $20 (available at Total Wine) Carol Shelton is one of the world’s best zinfandel winemakers, and this California red shows why. The vines are more than 60 years old, which gives it a dark, almost savory flavor (in addition the brambly berries). Perfect for barbecues. Zestos Rosado About $10 (available at Central Market) Ths Spanish pink is always top-notch, and the current vintage is even better than that. It has an almost orange aroma, with subtle, barely ripe berry fruit, and a stony finish that seems to go on forever. Sit on the porch and toast Dad. Chateau Boisson Blanc About $12 (available at Central Market) This French white blend is reliable – a fair price and always well made. It’s fresh, with lots of citrus, and some minerality on the back. Just the thing if Dad prefers white wine. Chris Wolfgang, Angie Quebedueax, Hank Vaughn, Anisha Holla and Jeff Seigel contrib- uted to this article. Courtesy of Mr. Po’boys Cedric McCoy and Ryan Thompson of Mr. Po’boys ▼ FIRST LOOK A LONG BUT WORTHY PATH M MR. PO’ BOYS IN FAIRVIEW SETTLES IN. BY FELICIA LOPEZ r. Po’ Boys is a new restaurant in Fairview that serves creative po’boys with a focus on local ingre- dients. When looking at the menu, you may be surprised how these sandwiches steer away from what you might traditionally ex- pect. “Recipes come from Cedric’s big head,” Ryan Thompson, co-owner of Mr. Po’ Boys, says playfully about fellow co-owner Cedric McCoy. “[He] is a freakin’ wizard when it comes to making a dish come together. I’ve had ideas that I ran by him and 24 to 48 hours later he had the perfect dish.” Thompson and McCoy met while attend- ing culinary school at the Art Institute of Dallas. Each had their own goal; Thompson wanted to open his own restaurant, and Mc- Coy wanted work on the research and devel- opment side. Looking back, their journey is a prime example how of success is never a straight line. Thompson would ask McCoy for advice on opening his restaurant and also gauge his interest in collaborating. Initially reluctant because of other prospective opportunities and also aware of the obstacles that come with opening a restaurant, McCoy eventu- ally agreed to work with Thompson. They started small with a sandwich concept at the Dallas Farmers Market called Brisket Twist. The spot was successful, but unfortu- nately, financial issues arose around a once- trusted source, ending that venture. Then to their surprise, the Food Network ap- proached them with an invitation to partici- pate on a show. With that, they launched their new concept. Mr. Po’ Boys and finished first on the Great Food Truck Rally and sec- ond in Great Food Truck Race. Reinvigorated with success from the shows, Thompson refocused on his dream of opening a restaurant, but investors either passed on their idea or asked them to change their concept, which lead to revelation. “I tried finding help with money, guidance, anything ... but everything was a dead end,” Thompson said. “Maybe, just maybe ... God is trying to tell us to do it on our own.” And that they did, with both their con- cept and menu. Take the Ms. JLA for instance. This po’boy comes with a hand-battered catfish, a staple in the NOLA po’boy lineup that is usually paired with tomatoes and spicy re- moulade. The ingredients that make their po’boy distinctive, however, is a bed collard green slaw made with a jalapeño vinaigrette and bacon. The Mr. Thompson po’boy sidesteps the traditional roast beef po’boy and is filled in- stead with marinated sliced flank steak, an over-medium egg, compound butter, peppery arugula, tomato and remoulade. Steak and eggs in po’boy form have never tasted so good. And don’t pass on the fried jalapeño cheddar hush puppies, savory and sweet with a hint of heat. These puppies normally come with with tartar or remoulade sauce, but the game-changer here are two unique dipping sauces: a Sriracha honey mustard and a cinnamon and brown sugar aioli. Other fun spins include their Cajun Tex- Queso made with Louisiana-style boudin sausage. The Ms. Madison po’boy is made with fried green tomatoes, sliced avocado and kale slaw. If you’re craving for something healthy, all of their po’boys can be served as a salad. It’s also worth noting that all spices, sauces, dressings and even their boudin are made in-house. Since opening their long-awaited fast-ca- sual restaurant in late March, word has spread, and their customer base has grown. Mr. Po’ Boys has a few new things to look forward to including a liquor license, break- fast, desserts, a po’boy of the month and even a family movie nights using their big- screen monitor. Looking back on their journey, >> p14 JUNE 16-22, 2022 DALLAS OBSERVER CLASSIFIED | MUSIC | DISH | CULTURE | UNFAIR PARK | CONTENTS dallasobserver.com MONTH XX–MONTH XX, 2014 DALLAS OBSERVER | CLASSIFIED | MUSIC | DISH | MOVIES | CULTURE | NIGHT+DAY | FEATURE | SCHUTZE | UNFAIR PARK | CONTENTS | dallasobserver.com
