Hypnotic Donuts and Cultivar Coffee Are Now Open in Denton and The Big Tex Picks His Favorites.

Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa.

Any Denton residents still mourning the loss of a dedicated doughnut spot on the square can now rest easy as the new Hypnotic Donuts location is officially open.

A project 14 months in the making, owner James St. Peter tells us that Denton was chosen for the second location of the cult favorite doughnut shop because of its artistic and open-minded vibes.

“We knew we liked Denton,” says St. Peter. “We wanted to make sure Denton liked us as well.”

The Denton location is a far cry from the original outpost. There's a spacious, basement-like feeling to the building as customers have to step down upon entering. The space, it's worth noting, is shared with Cultivar Coffee, too, another Dallas neighbor.

“I knew they knew how to operate in a shared space,” St. Peter says about Cultivar's shared Dallas location with Good 2 Go Taco. “They’re the best coffee in Dallas.”

As for Hypnotic, the Denton menu features many of the same favorites from the Dallas location, such as the Canadian Healthcare, Evil Elvis and chicken biscuits, and more savory items such as poutines and salads. Hours for the location are Monday, Wednesday and Thursday from 7 a.m. to 9 p.m., Friday from 7 a.m. to 10 p.m., Saturday from 8 a.m. to 10 p.m. and Sunday from 8 a.m. to 9 p.m. Hypnotic Donuts is closed on Tuesdays, while Cultivar will maintain regular hours.

Meanwhile, on the State Fair front: The Winners of the Big Tex Choice Awards were announced earlier this week, with Funnel Cake Ale winning the coveted “Most Creative” award and the Fried Shrimp Boil taking home “Best Tasting.” The two creations will be available to the public when the fair season starts September 26. Those options will be joined by a few other must-try fried concoctions.

On the craft beer front, Community Beer Co. released its limited edition Raspberry Witbier Belgian Pale Ale. Those looking to get their hands on the seasonal brew can find it on tap at places like LUCK, The Libertine Bar and Lakewood Growler. For a complete list of available spots, check out Community's Facebook page.

Meanwhile, over at The Common Table, you can celebrate the release of Lakewood Brewing Co.’s French Quarter Temptress on Thursday, September 4. The New Orleans-inspired brew is made with barrel-aged coffee courtesy of Noble Coyote Coffee Roasters and chicory in a 9.1 percent ABV Imperial Milk Stout. The release comes in time for the half-way point to Mardi Gras — or what they're coining as “Midi Gras”. Limited edition FQT glassware will be available, as well as free beignets and beads. The event starts at 5 p.m.

Also, new with season brews is Martin House Brewing Co.'s Salsa Verde — a hatch chile and tomatillo ale with a 7.6 perfect ABV and 22 IBU that our own resident beer expert, for one, was pretty high on. It's a full-bodied blonde malt with a lime infusion for a zesty kick for a balance of intense flavors. You can find a list of places to get Salsa Verde here.

In other beer news: Armoury D.E. — a new beer-centric project — is taking over the old Kettle Art Gallery space in Deep Ellum. Reports say that the place will be more of a bar with interesting food and a rotating seasonal menu.

On Henderson Avenue, Hibiscus debuted its new fall menu. Expect to find items such as Bobwhite quail from South Texas Hill Country, plus butternut squash soup and Colorado lamb saddle. You can also find a dessert trio courtesy of Dude, Sweet Chocolate and others.

Finally this week, Oak Cliff's Urban Acres is also expanding its hours and menu. The new menu is inspired by chef David Rodriquez's West Coast travels, focusing on local and seasonal dishes. Some of the new menu items include “The Pig & Fig” — a pastured pulled pork sandwich on ciabatta with Texas fig jam and roasted red pepper spread, and squash quiche. The new hours are Tuesday through Thursday 8 a.m. to 2 p.m., Friday 8 a.m. to 8 p.m., Saturday 8 a.m. to 6 p.m. and Sunday from 9 a.m. to 5 p.m.

Cover image by Kathy Tran. Got a tip for The Spread? Email us!

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