14 July 9 - 15, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents This new spot is open on Preston Road. Provided by Milkshake Factory Lisa Petty ▼ DESSERT “MYYYYY MILKSHAKE...” MILKSHAKE FACTORY BETS NORTH DALLAS DRIVERS NEED A 900-CALORIE COPING MECHANISM BY AAREN PRODY W hen a couple of Greek immi- grants came to America in 1914, they opened a chocolate shop and soda fountain that, over generations, has become a go-to spot for handspun milk- shakes. While it has over a century of history, Milkshake Factory only landed in North Texas in 2025 with the opening of the Grapevine location. Now, the franchise is opening a second location in North Texas. The new location will open at 12835 Pres- ton Road, in the same shopping center an- chored by Dougherty’s Pharmacy. The franchise owner, Dylan Chatterjee, is one of the first people to invest in the area adjacent to the old Valley View Mall, which will eventually become the new home of the Dallas Mavericks. In the release we received, it was noted that Chatterjee liked the strong community roots and long-term growth potential of the location. You don’t say? If everything goes to plan, a milkshake shop has no choice but to succeed. Milkshake Factory began in Pittsburgh and had expanded to 11 locations in that area before it became a franchise situationship in 2023. The Menu The Milkshake Factory has a dozen or so different milkshake flavors, plus treats they deem “not shakes,” which are sundaes, a root beer float and these small things called molten cups, which are fresh fruit with melted chocolate on top. All of the menu items are made with MilkShake Factory’s signature ice cream that is made fresh every day in-store using the Edwards family’s recipe. They also offer non-dairy shakes for the lactose-intolerant folks. Shakes are divided into a few categories: classic, gourmet and signature. The classics couldn’t be anything other than vanilla, chocolate, strawberry, mint chip and cookies and cream, and the next three tiers get cre- ative with flavors like campfire s’mores, ba- nanas foster and salted caramel pretzel. There is a limited-time menu that ro- tates, and right now it’s celebrating Ameri- ca’s 250th anniversary with an all-American menu of apple pie, confetti cake, Southern banana pudding and a few others for the oc- casion. Bananas, huh? ▼ JAPANESE FOOD KOSHER? SUSHI? THE OWNERS OF MEAT POINT HAVE OPENED A NICHE SPEAKEASY BY LISA PETTY T he owners of Meat Point in far North Dallas have opened a sushi lounge with a special hook (get it?). Like their long-running steakhouse, the Alali family’s Shi-Ya Modern Asian Cuisine will serve only Kosher food – and they’re hoping to take every preconception you might have about that fact and throw it overboard (last fish joke, promise). To access Shi-Ya, enter through Meat Point and take an immediate right. There is no exterior sign, lending the space a speak- easy-like atmosphere. Sage green club chairs, gold-rimmed tables and a tiny mar- ble-topped bar lean that direction, as well. The restaurant officially opened on June 28; a pre-opening visit allowed time to hear the interesting backstory. “Everything post-COVID bump, a subsequent down- turn forced her to close her in 2023. In the years that followed, Carlock used the space as a prep kitchen for the catering side of the gourmet board business while thinking long and hard about how — and if — to open the public again. One thing was for sure: Those few hundred square feet would have to work harder in order to survive. Committing to Deep Ellum “I was looking down the barrel of this being my only source of income as a self- employed single parent,” she says. “A friend and I had been talking about opening a place where we could invite all of our fel- low entrepreneurs to have their moment. We said, ‘All right, instead of going and looking for a new space, we’re gonna do it with this one.’” That friend, Erin Godines, just happened to have a background in high-end retail. The two honed in on expanding Amor y Queso’s quality, portable food and drinks. While fill- ing a “grab-and-go” gap in the neighbor- hood, it would also diversify product offerings and appeal to a wider range of cus- tomers. Per the plan, they sent out a call to friends in the Texas food world and combed local makers. Cut to June 1, 2026. The shop reopened, outfitted with new shelves, a reach-in cooler, and a sidewalk patio. New products include locally made snacks ($4-10) by Cor- nucopia Popcorn, Austin Pretzel Co., Stroop Club, Cookies by Chrysta, and more. Season- ing blends from Spice Bae and condiments from Jelly Queens make great souvenirs for tourists, as do Texas-themed handmade leather goods and gifts. At the counter, Car- lock and Godines will host food “residen- cies” to complement the menu of boards and sandwiches ($11-18). First up is Xiomi Oviedo, a coffee mixologist. And, if you’ve noticed that the majority of these local mak- ers are also women, that’s also part of the plan. “Most of the time, I feel like being a ‘strong independent woman’ is for the birds,” says Carlock. “But then you do cool stuff like this, and you feel really awesome about it.” Amor y Queso, 2932 Main St., #102, Dallas (in Deep Ellum). Open 7 days, 8 a.m. to 5 p.m., and dinner pop-ups as announced The new Armor y Queso is everything the original was, plus more. Cheesy Bodega from p13 >> p15
