Delicious

Matchbox

When the proprietors of Matchbox say the Washington D.C.-based restaurant chain is “family-owned,” they’re mostly telling the truth. Mark Neal and Ty Neal are indeed brothers. But the third co-founder, Drew Kim, is just a friend. He’d probably object to the word “just.” “[Drew] is our half-brother from another mother,” Mark jokes.

The men obviously are close, which may be because they lived together in 2003. “We rented a small house in Maryland and my wife cooked and cleaned for us while we were getting [the first Matchbox] built,” Ty explains. “She deserves the woman of year award for that.” There are now eight Matchbox locations. The newest sits in Preston Hollow Village, right across the street from Trader Joe’s. Wood-fired pizza is definitely the signature menu item but the tuna tartare tacos and miniature angus burgers are also popular with diners. Try the lemon custard cake for dessert or pop in during happy hour for a signature cocktail, like the Patio Pounder, a fusion of watermelon vodka and lemonade. You probably won’t get to meet Mark, Ty or Drew, because they returned to Washington D.C. shortly after our interview. But the general manager, Shannon Farr, is holding down the fort with Texas hospitality.

— Elizabeth Barbee

MATCHBOX

7859 Walnut Hill, Suite 140 844.712.2369 matchboxrestaurants.com

AMBIANCE: SOMEHOW BOTH

INDUSTRIAL AND COZY

PRICE RANGE: $10-$23 FOR FOOD

HOURS:

MONDAY-THURSDAY, 11 A.M.-10:30 P.M.

FRIDAY, 11 A.M.-11:30 P.M.

SATURDAY, 10 A.M.-11:30 P.M.

SUNDAY, 10 A.M.-10:30 P.M.

Did you know: Mark, Ty and Drew worked with a sommelier to create a signature red wine for Matchbox? You can buy a bottle for $30.

One90 Smoked Meats

Offering

Taste Of Spring

Nothing is more refreshing on a warm April day than a frozen treat. Citrus granita is a semi frozen dessert made with water, sugar and the citrus juice of your choice to create a shaved ice that will cool you off throughout the warm months.

RECIPE: LEMON-LIME GRANITA

Serves 6

Ingredients:

3 cups water

1 cup sugar

6 mint leaves

1/4 cup lemon juice

1/4 cup lime juice

1 teaspoon lemon zest

1 teaspoon lime zest

Directions:

1. In a small saucepan combine water, sugar and mint leaves.

2. Cook the simple syrup until sugar is dissolved and comes to a slight boil.

3. Turn the heat off and allow the simple syrup to cool, then cover and refrigerate until chilled.

4. Once the simple syrup is chilled, remove mint leaves and stir in lemon juice, lime juice and zest, and pour into a 9-by-13 baking dish.

5. Place in the freezer for an hour and using a fork, stir up the mixture to create shaved ice.

6. Continue to freeze mixture and shave the ice every 30 minutes until fully frozen.

7. Once you are ready to serve, shave the ice with a fork into the bowl of your choice and garnish with fresh mint.

8. Enjoy!

Kristen Massad writes a monthly column about sweets and baked goods. The Preston Hollow resident graduated from the French Culinary Institute in New York City and owned Tart Bakery on Lovers Lane for eight years. She blogs about food and lifestyles at inkfoods.com.

L. HALL

Manager/ Loan Officer

Mita Havlick entered the race for the Dallas ISD District 2 trustee seat a mere week before the filing deadline. She’s up against Dustin Marshall , a Preston Hollow resident, and Suzanne Smith.

Michael Valderas , a senior at W.T. White, recently performed with the Texas AllState Choir in San Antonio. More than 64,000 students from across the state competed, and Valderas was one of 1,600 selected.

Elizabeth Hope Evans Verhalen , the renowned fashion designer who graduated from Ursuline in 1948, died after battling cancer. She’s known locally for designing Ursuline’s signature plaid and internationally for designing the first U.S. swimwear line to be produced outside of California. In her lifetime, Verhalen received accolades from several prominent magazines, including Mademoiselle, Glamour, Seventeen and Ladies Home Journal.