13 November 27 - December 3, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Lee went into the store and left Segovia a $4,000 tip to pay it forward on a bevvy of drinks, and as a donation to her SNAP proj- ect. She gave him a plant as a thanks. Days after Lee’s visit, a giddy Segovia posted on TikTok that business is up 1,000%. We hope now that the word is out, people continue to buy plants and sip matcha to help this budding entrepreneur. You can check out the full menu of drinks on the shop’s website. The Brown Thumb, 215 N. Cedar St. (Den- ton) Monday Closed; Tuesday - Saturday 10 a.m. to 6 p.m.; Sunday 10 a.m. to 5 p.m. ▼ EVENTS BEARD SACHETS TO DALLAS DALLAS WILL HOST A FANCY DINNER. BY LAUREN DREWES DANIELS D allas has been grappling with awards lately. It might be a pinch much to say we were “shook” by a new res- taurant getting a Michelin star this year, but it made many foodies pause before their next bite of taco. We’ve been chatting a lot about who we are as a food city and what we wanna be when we grow up. In that vein, it’s been a long time since a Dallas chef or restaurant has won an award from the James Beard Foundation, aside from the absolutely most deserving and wonderful Chad Hauser at Cafe Momen- tum, who received a James Beard Humani- tarian Of The Year Award for his work with area teens at his restaurant. Who’s Who of Chefs On March 3, 2026, however, Dallas will host the James Beard Foundation’s Taste Amer- ica culinary series, designed to showcase in- dependent restaurants and visionary chefs who are shaping our culinary culture. The dinner will be at Sachet with chef Stephen Rogers, a member of the 2025-2026 Taste Twenty class, which recognizes culinary tal- ent and leadership. Michelle Carpenter of Restaurant Bea- trice will also be a part of the dinner. Car- penter is championing the James Beard Foundation’s mission of Good Food for Good, which focuses on sustainability. This dinner offers guests the opportunity to experience James Beard Foundation-cu- rated talent in an intimate setting. Guests will enjoy a one-of-a-kind, multi-course menu, accompanied by wine pairings and cocktails, according to a press release. The Taste America series will hit 20 cit- ies across the U.S. and proceeds from each dinner benefit the James Beard Founda- tion’s mission to champion a more sustain- able, equitable and thriving future for independent restaurants and the broader food system. How to Get a Seat Tickets for Taste America Dallas are now on sale. Dinner will cost $175, but the menu is not yet available. Sachet is one of the Observer’s longstand- ing top 100 restaurants. We applaud the menu’s wide range of influences from Span- ish Iberico ham to Turkish-inspired lamb, “with a detour at the end for Tunisian dough- nuts, but pastas like green tortiglioni and lob- ster spaghetti just might be best of all.” We’re also big fans of the robust wine program here. ▼ CLOSINGS THE TOASTER IS TOAST LOWER GREENVILLE COFFEE AND BREAD STAPLE CLOSES AFTER 9 YEARS. BY AAREN PRODY T oasted was a cafe-meets-eatery-and- bar in Lowest Greenville that was a staple work and community space for the area. It closed this past Saturday, Nov. 15. The owners took to Instagram to announce the news: “After nine wonderful years, we’ve made the difficult decision to say goodbye to Toasted Coffee + Kitchen,” the Instagram caption reads, “From our very first brunch to the last late-night event, you filled this room with laughter, stories, and milestones-first dates, baby showers, anniversaries, graduations, en- gagement parties, even weddings! Serving you has been the honor of our lives, and we are deeply grateful for every visit, every recom- mendation, and every kind word you shared. An upcoming lease expiration was a main factor for the closure, but unexpected and costly equipment repairs accelerated the de- cision, they explained in the caption. Toasted opened in 2016 as a restaurant/ cafe that specialized in toasted bread. More specifically, $7 slices, which, given the time, many Dallasites balked at. Feedback for the restaurant was swift and harsh at the time, with many locals blaming hipster culture for its alleged con- tribution to Dallas’ decline. “You could label anything you want,” founder Joel Roland told the Observer in 2016, “I just like bread. I like toast. I think it’s homey. We’re just trying to be Americana.” “When Starbucks started, people thought that was hipster. We feel toast is the same way. It hasn’t shown any slowing in San Fran- cisco, where it’s been for a few years. There’s always going to be a few snarky comments,” business partner Bob Sinnott added. The price for the artisanal toast at Toasted stayed relatively the same over the 9-year run. A peek at the menu this week shows the most expensive slice is the ‘Shroom with a View, which costs $8.90 and is topped with mushrooms, shaved cured egg yolk, arugula, ginger chili oil, roasted red-pepper vinai- grette and onion-ricotta spread on toasted Milano bread. The cheapest offering was a full serving of nostalgia for $5.25: Coma toast is brioche bread spread with torched cinnamon sugar and butter. Ironically, now we’ll all be nostalgic for a $7 piece of toast. Kathy Tran The James Beard Foundation is hosting a dinner at Sachet. Aaren Prody Toast has come a long way in 9 years.
