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permitting pandemonium
After long post-COVID wait times, the City of Dallas has made strides in commercial permitting
Story by AUSTIN WOOD
In 2022, Colorado-based fried chicken chain Birdcall announced plans to move into Lakeridge Village on the former site of the Chase Bank building. In early 2025, after the chain unsuccessfully filed two sets of commercial build permits, the center listed suite #100 as available for lease, signalling the end of the ill-fated project.
“I think they pulled out because they had been able to expand in other areas more quickly, which is our loss, and is a good example of what we wouldn’t want to have happen again,” District 10 Council
Member Kathy Stewart told the Advocate in May. “So yes, I think they were unfortunately caught in that period of time where it was just taking too long.”
Wait times for commercial construction permits became a conspicuous issue in Dallas following the pandemic. In 2021, the median wait time for a commercial construction permit in the City of Dallas exceeded 300 days. Permit tracking,
software issues and staffing shortages drove the delays, The Dallas Morning News reported in 2022, although a City permitting department statement to the Advocate stated, “Dallas’ inspection staff did not significantly change during the years 2019 to 2022.”
Streamlined workflow and enhanced coordination were major objectives listed by Dallas City Manager Kimberly Bizor Tolbert in a June 21, 2024 memo announcing the merger of the Department of Development Services and the Department of Planning and Urban Design.
“This new department will house all land use and permitting functions in one organization, combine zoning implementation and interpretation teams, restructure the permitting function to provide clearer ownership and accountable service delivery, and create a new team focused entirely on customer and team excellence,” she wrote in the memo.
The new department launched a publicly accessible online permitting dashboard with updated data on commercial permit turnaround times shortly after.
In a memo from Nov. 1, Tolbert touted a median issuance time of 114 days for commercial building permits, a far cry from the average wait of close to a year seen in 2021. The jump was aided by the department’s closing of “stale permits,” or applications
that have been inactive for more than 180 days without follow-up by the applicant. Of over 10,000 stale permits identified in a review process beginning in September, only 200 remained by its conclusion, according to a statement from the department.
Another major initiative designed to improve the permitting process came in May with the launch of DallasNow, the department’s new online software which houses permitting, planning, platting, inspections and engineering in a single integrated system. Online inspections have also been introduced to accelerate initial timelines.
While it appears progress has been made, the department’s dashboard shows an increased median turnaround time of 184 days for commercial building permits in 2025. (The dashboard has not been updated since April). In February, that number jumped to 218 days, although the dashboard attributes 75% of the delays to applicants.
In Lake Highlands, suite #100 of Lakeridge Village still sits empty.
“This is just such an impediment to our even wanting to do business in the City of Dallas or wanting to develop in the City of Dallas,” Stewart told the Advocate in May. “So I think every council member was acutely aware that this was a top priority and needed to be addressed. And from my perspective, our city manager has addressed it.”
balling out
Story by AUSTIN WOOD
Photography by VICTORIA GOMEZ
L STREETS NEIGHBOR KERRY PARADISE OF BALLER MOM KITCHEN KNOWS WHAT IT TAKES TO FEED A FAMILY NIGHT-IN AND NIGHT-OUT.
A mom herself, she was responsible for putting food on the table for her three sons, who are 6-foot-8, 6-foot-6 and 6 feet tall, respectively. Her background is primarily in hospitality, having worked for companies like Brinker International and TGI Friday’s.
She’s always enjoyed being in the kitchen and grew up in a house where home-cooked meals made with fresh ingredients were the norm. In her childhood home in East Dallas near Casa Linda, Paradise’s family pantry was constantly stocked with vegetables from the produce cooperative her mother was a member of.
“They would have whatever those people decided to buy that week. That’s what was in (their delivery),” she says. “And it might be as obscure as sugar cane or as nasty as Brussels sprouts. I love them now. At my house, you ate what was on your plate. If it was good for you, it was going to go in your body, and it was not going to go in the trash.”
Even after her career took her away from chain
restaurant operations and into real estate, Paradise still had to make dinner for her family at the end of the day. But while she ferried her kids to basketball practices, games and tournaments, a trip to McDonald’s was oftentimes the path of least resistance.
“They all played sports. We were always on the go,” Paradise says. “Still, I was the mom to where I was trying to serve (dinner). So I’m trying to juggle work and all of the sports and extracurriculars and feeding the crew. I love to cook, and I had great intention, but even for us, too many times, we were going through drive-thrus, and I didn’t love that.”
There were plenty of drive-thru trips, but she still prioritized home-cooked meals and experimenting in the kitchen as her boys grew up.
“I have no formal culinary background at all. I was a mom. I was a really good cook. People would always say, ‘You should open your own restaurant.’ And I would be like, ‘I will absolutely never do that.’”
She kept her word on that — kind of.
In 2020, Paradise launched Baller Mom Kitchen from her home. While it may not be a full-service restaurant, the business churns out hundreds
of pre-made meals every week for neighbors who need to put food on the table but may not always have enough time to cook a hearty meal for four.
“I do believe that there’s real value in sitting around the kitchen table as a family and having dinner,” she says. “And that was something that we were missing the mark on in our household. And I knew so many of my mom friends were feeling the same, so I built this for us with that experience in mind.”
Her original team consisted of local moms working out of her home. The pandemic, however, forced the business to adapt its staffing model.
“We were scrambling to find gloves, and we were scrambling to find packaging because all of a sudden, every restaurant wanted the same packaging we’d been buying,” she says. “But there was available talent because restaurants were laying off people. I’d lost my mom workforce because they had to stay home with their kids. And so it was very much a huge shift for us in how we did things.”
Another shift came after a surge in popularity forced her to abandon her home oven and move into the larger kitchen at Highland Oaks Church
Kerry Paradise has built a meal prep brand for moms, by a mom
of Christ. She and her team of about 10 employees now work out of the commercial kitchen at Cochran Chapel United Methodist Church off of Northwest Highway and Midway Road.
She gives the credit for much of its rapid expansion to her fellow moms in Lake Highlands, where she does about half of her business, she says.
“The turning point was a Lake Highlands mom named Melissa Moore. I didn’t know her at the time, but she had ordered salads from us and loved them. And I think she posted in the LH Mama’s page, or somewhere on the Lake Highlands moms network, about this new thing she had found,” she says. “And we jumped by, I don’t even know what percent. I think we went from like 120 people following us on Facebook to 500 in a weekend, and then it was just up from there.”
BMK’s menu changes weekly and draws from its lineup of over 150 rotating dishes. Menu items include baked casseroles, keto bowls, salads, pastas and Tex-Mex-derived staples like chicken quesadillas. Some of the most popular items, like chicken spaghetti, country salad and a Tex-Mex bowl, have remained constants since the business’s early days, she says.
Most of her business comes from local families
with busy schedules and hungry children. However, she also sells to early career professionals, empty nesters and elderly neighbors.
“It makes me so incredibly happy,” Paradise says. “Most of our customers are families, but there’s a widower who’s in his late 60s, and his wife died, and they always hosted Sunday dinner for their daughters and their grandkids, and he didn’t cook. Now he orders casseroles and salads from us, and he can still host family dinner on Sundays.”
As it has grown, BMK has expanded into catering, large corporate orders and wholesaling to Dallas restaurants. East Dallas Middle Ground serves BMK breakfast burritos, egg bites and sandwiches, and locally-acclaimed burger joint Burger Schmurger has a special called the “Sweet Heat” that comes with BMK pimento cheese sauce.
Paradise’s business also engages in charitable endeavors. It served over 3,000 free meals during COVID and has partnered with the Office of Homeless Solutions to feed unhoused individuals staying in inclement weather shelters.
“The amazing thing is, about Lake Highlands and our community at large, the people
that subscribe to our newsletter and follow us, when OHS reaches out and says, ‘We need help. Can you?’ And I say, ‘Yes.’ And they say, ‘How much?’ I say, ‘Give me a minute, and let me see what I can cover,’” she says. “And then I put out the word and tell people, ‘Here’s what we need and here’s what we’re looking for.’ And then, my Venmo goes off, and we have it covered, and I can tell the city, ‘We don’t have to charge you anything.’”
Paradise would like to expand her corporate catering business and continue supporting local restaurants in the short term. While she hasn’t ruled out food blogging on a beach in Mexico further down the road, she says Baller Mom Kitchen will continue to grow for the foreseeable future.
In the meantime, she has some advice for moms as the school year gets underway.
“For back-to-school, plan ahead and utilize us for two meals a week,” Paradise says. “Plan ahead for the rest. Make your life a little bit easier. Don’t forget your teachers. Order lunch for your teachers, or order a casserole for your teachers to take home that first week because their life is really hard.”
Paradise has a small plot in the church community garden, from whch she sources some of her ingredients.
Beating the hospital food rap
on a mission to change perceptions
Story by AUSTIN WOOD
Texas Health Presbyterian Hospital Dallas Executive Chef Jason Gersten sees food as a path to recovery for its patients.
As head of the culinary department, Gersten has a 40-person team under him responsible for preparing 1,500 patient meals a day. He’s helped evolve a scratch-made, room service-style program into something that gives people another perspective on often-maligned hospital offerings.
Originally from New York, he got his culinary training at the French Culinary Institute in New York City. Gersten worked in restaurants in the city in his early years in the industry, but a trip to a family member’s hospital room shifted his path.
“At the time, I guess the stigma of healthcare food was kind of poor,” Gersten says. “It was a lot of ready-made food. It just had a bad perception. So, I was at a hospital in New York, and the food quality wasn’t good, and I was like, basically the people that deserve the most nutritious-based food would be somebody that is either not feeling well, has gone through a procedure or has a disease, unfortunately.”
Afterwards, he worked at hospitals in the city like Mercy Hospital and Sloan Kettering, where the chefs he worked under led a movement away from microwave foods toward scratch-made, high-quality meals cooked to order. He’s been in Texas for seven years but joined Texas Health Dallas in 2022 as executive chef.
Gersten has brought his scratch-made experience to the hospital. His team cooks more than 800 pounds of chicken and 400 pounds of salmon to order a week. The menus contain popular dishes like blackened salmon in a remoulade sauce, chicken andouille sausage, grits with creole cajun red pepper sauce and Tex-Mex inspired offerings. Some of the most popular staples are brisket — of which his team prepares 300 pounds weekly — and pot roast.
“Currently, on my new menu that I’m working out, we’re gonna be doing Southwest-type cuisine,” he says. “So, it’s gonna be a lot of finishing sauces, like a smoked, roasted red pepper sauce we’ll be doing. Probably like cilantro oils and stuff that you would see kind of in restaurants with microgreens. And really, the trick is figuring out how to make it stand up through the whole process of us cooking the dish and then transporting it to the patient. So
basically, we have a 45-minute window, and we try to get it there in under 45 minutes.”
For patients unable to get to the phone, there is a program called Room Service Assist which sends team members to help facilitate ordering.
The culinary team navigates allergens and dietary restrictions every day. Gersten develops low-fat, low-sugar variants of menu items to conform with diabetic, cardiac and low-fat diets set by the hospital.
“When it comes to low-salt or sodium diets, we try to look into how we can elevate the flavor profiles,” he says. “So, we’ll have either non-salt seasonings, or we try to use citrus to put impact flavor into certain sort of products, and we always take fresh herbs to elevate the dishes.”
In addition to taking care of patients, Gersten oversees the hospital’s retail cafe. The buffet-style concept offers three rotating chef entrees weekly, in addition to burgers and a salad bar for visitors and staff.
Gersten says he will likely stay in healthcare for the rest of his career. His key to success? Give patients a homecooked experience.
“I always tell my cooks, ‘We’ve got to treat every patient like they’re family. Like, this is one of your family members.’ They can tell that if we’re using the best ingredients and we’re treating them with respect through the whole cooking process,” he says. “When they finally get that product, they feel the love that we put into that dish, and it will help nourish them through whatever they’re going through.
Texas Health Presbyterian Executive Chef Jason Gersten started out in NYC restaurant kitchens before moving into healthcare. Courtesy of THD.
vs.
Bistro SMASH
Will the second half of the 2020s see a continuation of smash burger momentum or a resurgence of the brioche bun?
The
hamburger,
a iconquintessential of American cuisine since the 20th century, has undergone somewhat of a flattening in recent years.
There are at least three dubious and hotly debated origin stories, often attributed to north German immigrants, going back to the 1880s. But one thing is clear: people in the U.S. love a good burger. Some estimate Americans eat more than 50 million hamburgers a year (which averages close to three per week per person).
Despite their enduring popularity and mass appeal, burgers aren’t set in shape, with varying styles competing for domination throughout the decades. In the 2000s and 2010s, thick, brioche bun-encased bistro burgers heaped with gourmet cheese varieties and far-out toppings saw a meteoric rise in popularity. The 2020s, so far, seem to be the decade of the smash burger. Both styles are defined by their opposing patty thicknesses. Both thin and thick patties have plenty of history. Although they certainly weren’t
served on shining buns with imported goat cheese, the earliest burgers had a thickness similar to the bistro burgers of the 2000s. Smash burgers were invented as a cheap and quick way to stretch ground beef in the Depression, and were kept in the mainstream by national brands like Steak ’n Shake. Closer to home, Keller’s and Jakes have been serving “good old-fashioned” thin patty burgers for decades.
bon appetit partially ascribes the rise in popularity of the smash burger seen in the first half of the 2020s to nostalgia for classic fast food favorites like Keller’s and Jakes. Quick to make and oftentimes cheaper than a bistro burger, smash burgers start as balls of ground beef before being pressed onto a flat top grill with caramelized sweet onions and topped with cheese.
“They each have their own personality, and I think that’s fucking cool,” says Dave Culwell, who launched an acclaimed smash burger brand as the style
Story by AUSTIN WOOD
Photography by LAUREN
ALLEN
grew to popularity in 2020. “But I like the physical part of it. I love the prep of it. I love making the burger balls, having them weigh out and they all weigh the same to the gram, and then smashing that down and getting the sear on the crispy little edges.”
Culwell’s Burger Schmurger opened its first brick-and-mortar in May. Packed since its debut, the concept is capitalizing on the smash burger’s trendiness. (Culwell says he goes through 1,000 pounds of beef and 500 pounds of sweet onions a week.)
“When you have these big old fat, thick burgers, and now I like a thick burger every once in a while, it’s just not my favorite kind,” Culwell says. “I love smash burgers. I love the sear. I love that mired reaction. I’d be lying if I said I didn’t crave an Adair’s burger, but it’s just not what I prefer.”
SMASH
The Bistro Burger [ˈbiːstroʊ /ˈbɜːr.ɡər/] noun
The
Smash Burger
[/smæʃ/ /ˈbɜːr.ɡər/]
Type of hamburger made by pressing ground beef balls onto a hot griddle with sweet onions and topped with yel low cheese. Characterized by irregular patty surface area and crisp edges. Examples: Burger Schmurger.
NOSTALGIA CLASSIC FAST FOOD BURGERS
Keller’s have been cited as a driver for the smash burger craze.
Other local burger brands, however, are staying as loyal as possible to thick patties. But that doesn’t mean they’ve escaped the trend. Shady’s Burgers & Brewhaha, which opened in Lake Highlands in 2016, still serves the same 6-ounce thick patty on a brioche bun it did close to a decade ago. However, in recent years Shady’s has introduced a smash burger and The Tailgater, which comes with two razor-thin patties plus cheese. Representative Melanie Lipscomb says they have both drawn close to the original Shady’s burger as top sellers.
I like a burger that’s going to be juicy. When you bite into it, it kind of spits on you. Your mouth is full of flavoring. Some people call it grease. I’ll call it flavoring. But smash burgers are great. The flavor profile is different.
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“I like both (styles). I love our smash burgers,” she says. “So the funny thing is, I had never tried The Tailgater until I started working with them because I would read those two patties, and I was like, ‘Oh my gosh, I don’t need a double patty.’ Then I had The Tailgater, and they’re really, really thin burgers. I was like, ‘OK, this is amazing.’”
Kevin Galvan owns Haystack Burgers, a local four-restaurant chain that specializes in the bistro-style burgers of the 2000s. While he is rebranding the original Haystack restaurant in Richardson to a smash burger concept, he says he still prefers patties on the heavier side.
“I like a burger that’s going to be juicy,” Galvan says. “When you bite into it, it kind of spits on you. Your mouth is full of flavoring. Some people call it grease. I’ll call it flavoring. But smash burgers are great. The flavor profile is different. But they have to be done right, because some people tend to dry them out too quickly and cook them, and they’re real dried out.”
It might seem like smash burgers will dominate the entirety of the 2020s, just as the bistro burger did in previous decades. But, an article by SFGATE suggests bistro burgers have begun to make a comeback as the market saturates with pressed patties, especially in sit-down restaurants. At Goodwin’s on Greenville Avenue, Lake Highlands neighbor Jeff Bekavac’s GW Burger — decidedly bistro in style — has drawn praise from critics and Yelp reviewers alike.
So, which style will win out in the later half of the decade? It’s still unclear, but we’ll likely see it play out in some small part right here in Lake Highlands.
FOOD & DRINK
BEST AFRICAN FOOD
WINNER - ARIF CAFE
2ND - ALADINNS SPOT
3RD - YENAT GUADA ETHIOPIAN CUISINE
BEST BAKERY
WINNER - HAUTE SWEETS PATISSERIE
2ND - MALLORY'S COOKIE JAR
3RD - SWEET NOTHINGS & PASTERIES
BEST BBQ
WINNER - STROUDEROSA BBQ
2ND - ONE90 SMOKED MEATS
3RD - BACK COUNTRY BAR-B-Q STROUDEROSA
BEST
WINNER - LAKE HIGHLANDS CAFE
2ND - FIRST WATCH
3RD - RESIDENT TAQUERIA
BEST BURGER
WINNER - KELLER'S HAMBURGERS
2ND - JAKES BURGERS AND BEER
3RD - SHADY'S BURGERS & BREWHAHA
BEST CELEBRATORY DINNER
WINNER - GOLDIE'S
2ND - VECTOR BREWING
3RD - CEDAR & VINE
BEST CHINESE
WINNER - WOK STAR CHINESE
2ND - PAN ASIAN KITCHEN & NOODLE
3RD - GOURMET CHINA RESTAURANT (TIE)
3RD - JUMBO SUPER BUFFET (TIE)
BEST COCKTAILS
WINNER - LOCHLAND'S IRISH PUB
2ND - RESIDENT TAQUERIA
3RD - SHADY'S BURGERS & BREWHAHA
BEST COFFEE
WINNER - WHITE ROCK COFFEE
2ND - CIVIL POUR COFFEE + BEER
3RD - CULTIVAR COFFEE ROASTING CO.
BEST DESSERTS
WINNER - NOTHING BUNDT CAKES
2ND - CASA LINDA BAKERY
3RD - SALT SWEETS
BEST DONUT SHOP
WINNER - LAKE HIGHLANDS DONUTS
2ND - MORNING DONUTS
3RD - MYDONUTS
BEST FROZEN TREATS
WINNER - ANDY'S FROZEN CUSTARD
2ND - MONSTER YOGURT
3RD - YOGURTLAND
BEST HEALTHY FOOD STORE
WINNER - SPROUTS FARMERS MARKET
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3RD - NATURE'S PLATE
BEST HOT CHICKEN
WINNER - HENDERSON CHICKEN
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HOMESTYLE FRIED CHICKEN
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BEST JAPANESE/SUSHI
WINNER - ZATO THAI CUISINE & SUSHI BAR
2ND - YAMA IZAKAYA & SUSHI
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BEST LOCAL BAR
WINNER - VECTOR BREWING
2ND - LOCHLAND'S IRISH PUB
3RD - KING'S X CLUB
BEST MEXICAN/TEX-MEX
WINNER - EL VECINO TEX MEX
2ND - MARIANO'S HACIENDA RANCH
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BEST PATIO
WINNER - VECTOR BREWING
2ND - LOCHLAND'S IRISH PUB
3RD - MI COCINA
BEST PHO
WINNER - BISTRO B
2ND - DOUBLE BB
3RD - B Ế P NHÀ (VIET KITCHEN)
BEST PIZZA
WINNER - VECTOR BREWING
2ND - TONY'S PIZZA & PASTA
3RD - ZALAT PIZZA
BEST PLACE
TO WATCH A GAME
WINNER - LOCHLAND'S IRISH PUB
2ND - SHADY'S BURGERS & BREWHAHA
3RD - TAILGATERS SPORTS BAR AND GRILL
BEST RAMEN
WINNER - WAYA JAPANESE IZAKAYA
2ND - WABI HOUSE
3RD - OSA IZAKAYA
BEST SANDWICH
WINNER - LAKE HIGHLANDS CAFE
2ND - THE GREAT OUTDOORS SUB SHOP
3RD - CEDAR & VINE
BEST SEAFOOD
WINNER - FISH CITY GRILL
2ND - TJ CAJUN SEAFOOD & PHO
3RD - RONNIE'S CATFISH & MORE
BEST TACOS
WINNER - RESIDENT TAQUERIA
2ND - TORCHY'S TACOS
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BEST THAI
WINNER - TUKTA THAI
2ND - THAI OPAL
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Best of Shopping
Alday prepares several varieties of aguas frescas, including horchata.
NOT-SOLITTLE CRAVINGS
Judy Alday’s business caters to sweet teeth around the neighborhood
Story by AUSTIN WOOD | Photography by JESSICA TURNER
I'm making the product. My daughter's packaging. My son is labeling. My other daughter is helping do something.
Judy Alday, 43, has a serious sweet tooth. Her family business, Antojitos Alday, sells sugary confections like fresas con crema (strawberries and fresh cream), cheesecake, tres leches, flan, chocolate-dipped pretzels and hot cocoa bombs, in addition to beverages like aguas frescas and mangonadas.
What are antojitos? Literally translated to “little cravings,” antojitos encompass a wide variety of handheld Mexican street snacks, both savory and sweet. Alday, who leans almost exclusively toward the sweet side, remembers the antojitos of her childhood fondly.
“When I was little, my dad used to take me to Monterrey, Mexico,” Alday says. “That’s where my father was from, and my grandma would take us to places, and they would have all kinds of snacks.”
Originally from southeast Dallas, she raised four kids in our neighborhood and sent most of them through Lake Highlands schools. She still lives in the area and pops up at neighborhood events like Light Up the Highlands, Peep the Coops and Oktoberfest Dallas.
The business started as a partnership between her and her daughter in 2020. They began selling hot cocoa bombs and chocolate-covered strawberries out of her townhouse off Royal Lane under the name vLexxia’s, a nod to her at-the-time 15-year-old business partner Alexia. On Christmas Eve, they set up a curbside pickup event for neighbors looking to elevate their Christmas morning hot chocolate. She says the line wrapped around the block.
“I would go inside and get a person’s order, come outside, and there was another car. I’d be like, ‘I’ll be with you in a minute.’ And then I’d give them their order, and then I’d come back. I’m like, ‘What’s your name?’ And then they would tell me, I would run back inside, get the order and bring it out to them. So, we had a line.”
“In English, since people can’t say al-DAH-ee, they automatically just say, ‘All day,’” she says. “So we put it together in Spanish. In English, it’s altogether ‘sweet cravings all day.’”
Antojitos Alday recently began catering for events like weddings, bridal showers and quinceañeras. She’ll often set up mini pancake bars and elote stands, which come in handy as the night wears on and food becomes all the more necessary, she says.
It’s a family business through and through, with her children, sons-in-law and other family members pitching in.
“When I was younger, I didn’t realize how fast (the kids) really grow. Like when people tell you, ‘They grow so fast,’ they really do. And now they’re adults and moved out of the house. We just have one teenager at home, so I try to spend as much time as I can with them. And I feel like that’s what brings us together.”
As more and more Lake Highlands neighbors found out about Alday’s sweet business, it grew to pop-ups at events around the neighborhood. In 2024, following the death of her father, she rebranded to Antojitos Alday to reflect her growing menu, encompassing aguas frescas and mini pancakes heaped with sprinkles.
The name has a different pronunciation than what many native English speakers would imagine, which resulted in a happy branding coincidence, she says.
“I’m making the product. My daughter’s packaging. My son is labeling. My other daughter is helping do something. So we’re all there. We’re spending time together. We’re talking at the same time, and they don’t realize that mom is doing it to spend time with them.”
Dubai chocolate, a nutty milk chocolate variety, has taken over social media in the last year and a half. Taking notice, Alday recently began making a Dubai-inspired variety of her strawberry cups drizzled with melted chocolate and pancrisped kataifi, a shredded dough of Middle Eastern and Mediterranean origin.
One specialty she is particularly proud of is the Antojitos Alday impossible (not vegan, just a combination that stretches belief for some) cake, which combines vanilla, strawberry or chocolate cake with caramel custard reminiscent of flan.
“Wedding cake is something that I make it with. A lot of people don’t offer it with wedding cake,” she says. “That’s one of our things that we do with wedding cake that makes it a little bit more special.”
Later this year, neighbors can expect Antojitos Alday to make a return to Oktoberfest Dallas and Vector Brewing. Alday says she would like to expand her business — and her nine-person team — at some point in the future. For now, the family will continue to satisfy cravings all day, every day.
Dubai chocolate strawberries, pictured in the bottom right-hand corner, were introduced by Alday to play on the nutty chocolate’s trendiness. Believe it or not, Alday says her grandchildren are among the biggest fans of her sweets business.
SAME BREWS, New Vibes
OHB
recently left Lake Highlands for a new home in Richardson
Story by AUSTIN WOOD
Photography by LAUREN ALLEN
Oak Highlands Brewery may have moved down the road to Richardson, but it’s still got strong roots in Lake Highlands.
In April, the brewers of ‘Lake Highlands Light’ announced they were leaving the original 15,269-square-foot building off Brockwood Road for a new spot in Richardson’s Lockwood District after 10 years in the neighborhood. In that decade, the old taproom had hosted Dallas City Council and Richardson ISD candidate forums, PTA fundraisers and neighborhood group gatherings.
The move was spurred by declining foot traffic, a tough economic climate and a rent increase, co-owner and Lake Highlands neighbor Brad Mall says.
“I want to say 25% in 2023 down, another 4% in 2024, so everybody in the beer industry is struggling,” he says. “Not just the small guys, the big guys are struggling bad. Being over in a warehouse district that’s not easy to find was hurting us a little bit, and our
landlord raised our rent, so we just had to find a new place. This became available, and it’s retail oriented, it’s high traffic, high visibility.”
Its new brewery and taproom is located in a bustling commercial district that has become a hub for retail development in recent years. The location on Brockwood Road will remain open through the end of September, when Mall will bring its 20-tap wall to the new space, which currently has 12 on hand.
Even though the business has moved to Richardson, Mall says the neighborhood-inspired name will stay the same.
“I think that would have been a huge misstep to change our name,” Mall says. “We’ve changed a few beer names. We had a beer called Lake Highlands Light. Now it’s called Heights Park Light. But we’re sad to leave Lake Highlands. It was just time. We couldn’t make the rent payment, and we were seeing a steady decline in attendance at our taproom. And love our regulars, but they weren’t enough to keep us going.”
OHB’s Lockwood location, which previously housed Happy Hippy Brewing Co., was heavily remodeled beginning in May. A new hanging ceiling was added above the bar, the outdoor patio was transformed into a covered lawn area with synthetic turf, walls were repainted and TV screens added.
Richardson’s OHB also sports a large stage for live performances, which Mall says will become regular fixtures.
“Every Sunday, we’re gonna have an acoustic set,” Mall says. “This place lends itself to that with the stage and the sound system. We’re learning that some of the bands are a little loud, so we’ve got to modulate them and figure out what works best for this space. When the weather gets better, we’ll start having people out on the patio and incorporate more of our front yard area.”
In terms of brewing capacity, the Lockwood location sports a 10-barrel brewing system, as opposed to the 30-barrel system utilized on Brockwood. Mall says his brewers have assured him it will not affect output.
Barbecue has been a staple at OHB for years with pop-ups and special events. It will now feature on a permanent basis in Richardson with the full-time arrival of the Brix BBQ, an honorable mention in Texas Monthly’s 2025 50 Best BBQ Joints in Texas list. At OHB, neighbors can find staples like brisket, sausage or ribs, in addition to more experimental creations like generously-peppered smoked porchetta.
“One thing that’s different is we went from being open five days a week to being open seven days a week, and also being open earlier and later, having lunch,” he says. “Here, we hope that people will come to the food truck for lunch and get some of the best barbecue around, and also come back for dinner.”
While some things have changed — including the addition of a new business partner in Jacob Rea, whose background is primarily in personal investment and real estate — OHB’s bread and butter remains its locally brewed selection of craft beer.
The Freaky Deaky, a Belgian-style tripel with a high ABV and smooth finish, won Mall his first brewer’s award before OHB officially opened in 2015. It’s still their top seller, although seasonals like Oktoberfest and Guavagood, a fruit-infused Kolsch, normally give it a run for its money when they’re put on tap.
“The beer has never been an issue,” Rea says. “Always sustained, even through the dark times in the brewing world, when other breweries are falling off.”
Mall and Rea debuted the Lockwood location at the end of May with a grand opening celebration complete with live music, giveaways and commemorative glassware. Most of their regulars from Lake Highlands have followed them up U.S. 75, they say.
Foot traffic has picked up in Richardson, which Mall attributes to a more visible location in a busier area. Even though the Lake Highlands neighbor will remember the Brockwood location as fondly, he says his eyes are on the future.
“It’s a blessing and a curse,” Mall says. “I mean, it was our first home, and it’s got so many memories and so many great things, but at the same time, we’re all super excited for this location and what it can do.”
Oak Highlands Brewery, 500 Lockwood Road, 214.613.2114, oakhighlandsbrewery.com
OHB does about a third of its business in packaged beer sales, although Mall says he would like to increase tap sales.
WHERE CAN I FIND LOCAL ...?
AC & HEAT
ALEXANDER HOME REPAIR. AC/HEAT Repair & Install. LIC#28052 469-226-9642
AIR SHIELD LLC AC/Heat Repairs, Installs Airshieldpros.com. 214-394-1788
THE HEATING & AC EXPERTS
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100% Satisfaction Guarantee
ASK ABOUT DISCOUNTS!
214-710-2515 dallasheatingac.com
APPLIANCE REPAIR
JESSE’S A/C & APPLIANCE SERVICE
TACLB13304C All Makes/Models. 214-660-8898
BUY SELL TRADE
I BUY USED CARS
Sam. Dallas. 469-609-0978.
!!OLD GUITARS WANTED!! Gibson, Fender, Martin, Etc. 1930’s to 1980’s. Top Dollar Paid. 1-866 -433-8277
SALE: FULL SIZE BED. $400. Bed frame, headboard, box spring, mattress, Good Condition. 469-363-2480
CABINETRY & FURNITURE
JD’S TREE SERVICE Mantels, Headboards, Kitchen Islands, Dining tables. Made from Local Trees. www.jdtreeservice.com 214-946-7138
SQUARE NAIL WOODWORKING Cabinet Refacing, Built-ins, Entertainment/ Computer Centers. Jim. 469-585-1588 jhholbert2@att.net
CLEANING SERVICES
ALTOGETHER CLEAN
Relax ...We’ll Clean Your House, It Will Be Your Favorite Day! Bonded & Insurance. Free Estimates. 214-929-8413. www. altogetherclean.net
CINDY’S HOUSE CLEANING 15 yrs exp. Resd/Com. Refs. Dependable. 214-490-0133
WANTED HOUSES TO CLEAN. Organize, De-clutter, pack +more. Dependable, Thorough,Honest, Great Refs,15yrs.Exp. Sunny 972-487-6599 / 214-724-2555
WINDOW CLEANING Power washing No Job To Small. 30 Yrs exp. 214-360-0120
COMPUTERS & ELECTRONICS
CONFUSED? FRUSTRATED? Let a seasoned pro be the interface between you & that pesky Windows computer. Hardware/Software Installation, Troubleshooting, Training. $100/hr. 1 hr min. Dan 972-639-6413 / stykidan@sbcglobal.net
NEED HELP WITH YOUR COMPUTER, Smartphone or Smart Home? My Tech Guy Harvey. 214-770-2598. hmccall@mtgharvey.com.
CONCRETE, MASONRY & PAVING
ADVANCE STONE ART CREATIONS
Decorative Concrete Overlays. 214-705-5954
CONCRETE, RETAINING WALLS 25 yrs exp. T&M Construction, Inc. 214-328-6401
EDMONDSPAVING.COM Asphalt & Concrete Driveway-Sidewalk-Patio-Repair 214-957-3216
CONCRETE, MASONRY & PAVING
CONCRETE DRIVEWAY SPECIALISTS
Repairs,Replacement,Removal. References, Reasonable. Been in Advocate Magazine for 22 yrs. Chris Roberts. 214-770-5001
FLAGSTONE PATIOS, Retaining Walls,BBQ’s Veneer, Flower Bed Edging. All Stone Work. Been in Advocate Magazine for 22 years Chris Roberts, 214-770-5001
JOHNSON PAVING Concrete, Asphalt, Driveways. New or Repair. 214-827-1530
R&M Concrete
Concrete • Driveways Retaining Walls Stamped Concrete
214-202-8958
ELECTRICAL SERVICES
#1ANTHONY’S ELECTRIC Master Electrician Family owned and insured. TECL 24948 Anthonyselectricofdallas.com. 214-328-1333
BRIGHT LIGHT ELECTRIC • 214-553-5333 TECL 31347 Brightening Homes and Businesses
LAKEWOOD ELECTRICAL Local. Insured. Lic. #227509 Call Rylan 214-434-8735
TH ELECTRIC Reasonable Rates. Licensed & Insured. Ted. E257 214-808-3658
WHITE ROCK ELECTRIC All Electrical Services. Lic/Insd.TECL-34002 214-850-4891
EMPLOYMENT
BENJAMINS PAINTING Hiring:18-26Yr.olds, Top Pay- Will Train. In Advocate since 2007. 214-725-6768
EXPERIENCED NANNY 2 months-6 Years Great References.15 Years Experience warconie@gmail.com. 469-987-2172
EXTERIOR CLEANING
G&G DEMOLITION Tear downs, Haul. Interior/Exterior. 214-808-8925
FENCING & DECKS
4 QUALITY FENCING • 214-507-9322 Specializing in Wood. YourWoodmaster.com
AMBASSADOR FENCE CO. Automatic Gates, Fences/Decks, Pergolas, Patio Covers, Arbors. AmbassadorFenceCo.com 214-621-3217
FENCING, ARBORS, DECKS oldgatefence.co 214-766-6422
LONESTARDECKS.COM 214-357-3975
Trex Decking & Fencing, trex.com All Wood Decks, Arbors & Patio Covers
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• Decks • Pergolas • Patio Covers Hannawoodworks.com 469-427-0058 or 214-435-9574
FITNESS,
FLOORING & CARPETING
HASTINGS FLOORS Epoxy Garage Foors Many colors to choose (flakes optional) Call Nick for bid 214-341-5993 hastingsfloors.com
HARDWOOD INSTALLATIONS Waterproof, hardwood, carpets, tile laminate, & vinyl click. 214-440-6244 . aaa-texas-floors.com
FOR SALE
FOR SALE 6 pc Queen bedroom set (solid wood). Separately or together. Good Condition. $1200 for set. 956-645-1747
FOUNDATION REPAIR
• Slabs • Pier & Beam • Mud Jacking • Drainage • Free Estimates • Over 20 Years Exp. 972-288-3797
GARAGE SERVICES
UNITED GARAGE DOORS AND GATES Res/Com. Locally Owned. 214-251-5428
GENERAL CONTACTING
A2H GENERAL CONTRACTING,LLC Remodel, Paint, Drywall/Texture, Plumbing. Electrical, Siding, Bathroom/Kitchen Remodels Tilling, Flooring, Fencing. 469-658-9163. Free Est. A2HGeneralContactingLLC@gmail.com
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LAKE HIGHLANDS GLASS & MIRROR frameless shower enclosures • store fronts replacement windows • mirrors 214-349-8160
ROCK GLASS CO Replace, Repair. Single, Double Panes. Showers, Mirrors. 214-837-7829
WINDOW MAN WINDOW CLEANING.COM Residential Specialists. BBB. 214-718-3134
HANDYMAN SERVICES
BO HANDYMAN Specializing In Historic Home Renovations & Pro Remodels. Custom Carpentry, Doors, Kitchens, Baths & more. 214-437-9730
DANHANDY.NET Repairs Done Right For A Fair Price. References 214-991-5692
SEPTEMBER DEADLINE AUGUST 12
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HANDYMAN SPECIALIST Residential/Commercial. Large, small jobs, repair list, renovations. Refs. 214-489-0635
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HOME REPAIR Doors, Trim, Glass. Int/Ext. Sheetrock, Windows, Kitchen, Bathroom 35 yrs exp. 214-875-1127
HOMETOWN HANDYMAN All phases of construction. No job too small 214-327-4606
ONE CALL WEEKEND SERVICES Contractor & Handyman. Remodels, Renovations . Paint, Plumbing, Drywall, Electrical. 469-658-9163
SERVICES
RGC - HOME IMPROVEMENTS 214-477-8977 HOUSE PAINTING
BENJAMINS PAINTING - Professional work @reasonable price. In Advocate since 2007 214-725-6768
HECTOR PEREZ PAINTING Commercial/residential. Intrior/ Exterior. Fair Rates. 214-489-0635
alvinohuizar@yahoo.com
WHERE CAN I FIND LOCAL
PROFESSIONAL SERVICES
Tubs, Tiles or Sinks
Cultured Marble
Kitchen Countertops
SERVICES FOR YOU
LAWNS, GARDENS & TREES
#1 WHITE ROCK TREE WIZARDS Professionals, Experts, Artists serving Dallas 15 years.Trim, Removals. Tree Health Care services. Insured. Arborwizard.com. Free Est. (972) 803-6313.
A BETTER TREE MAN Trims, Removals, Insd. 18 Yrs Exp. Roberts Tree Service. 214-808-8925 Lawns, Gardens & Trees
DAVIS LAWN CARE, LLC
580-222-4909 or davislawncare214@yahoo.com Serving Lake Highlands & Lakewood.
ELEVATED GARDENS - 469.682.5039
Raising the Standard of Outdoor Beauty
HOLMAN IRRIGATION
Sprinkler & Valve Repair/ Rebuild Older Systems. Lic. #1742. 214-398-8061
MAYA TREE SERVICE Tree Trim/Remove. Lawn Maintenance. Resd/ Commcl.Insd. CC’s Accptd. mayatreeservice.com 214-924-7058 214-770-2435
NEW LEAF TREE, LLC
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RGC - STORM WATER MANAGEMENT drainage solutions 214-477-8977
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WALTON’S GARDEN CENTER
Stop in for home decor, candles, house plants, succulents and more. It’s time to plan for spring. Call us for design, prep and plantings! 8652 Garland Road 214.321.2387
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Personal/Small Business. Payroll, Accounting, Organizing, Consult. Cindy 214-577-7450
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RE AL ESTATE
ESTATE HOME NEEDS TO BE SOLD? Facing forclosure? IG Heron Homes Call Ricardo Garza @ 469-426-7839
FOR RENT Little Forest Hills 2/1 Single Family Home w/fence. $1,600mo. $1,600 deposit. Cheryl. 214-235-1399
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A CHARMING HOME
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PEST CONTROL
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PLUMBING
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Years of Excellent Service
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New Construction & Remodels FiferCustomHomes.com• 214-727-7075
TK REMODELING
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ROOFING
& GUTTERS
BERT ROOFING INC.
Family owned and operated for over 40 years • Residential/Commercial • Over 30,000 roofs completed • Seven NTRCA “Golden Hammer” Awards • Free Estimates www.bertroofing.com
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PROFESSIONAL LAWN SERVICE:
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WATER DAMAGE
cleanup & restoration: A small amount of water can lead to major damage and mold growth in your home. Our trusted professionals do complete repairs to protect your family and your home's value! Call 24/7: 1-888-872-2809
TUTOR/LESSONS
WANTED: OBOE TEACHER needed for 14 year old student. Call 214–235-7429
PIANO LESSONS 30 years exp. Also voice & composition. Text (469) 708-6151
A Next-Level Real Estate Experience
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