Corner Bakery, a restaurant that serves fresh baked goods, salads, soups and sandwiches, will open seven locations throughout South Texas in the next five years, the first of which will open next year in McAllen.
Corner Bakery is a chain restaurant with 121 locations across the country, including two dozen in Texas. In addition to the McAllen store, franchise owner Bernardo Castillon plans to open in Laredo, Corpus Christi, Brownsville and Harlingen.
For the official announcement, go here.
Fiorella captured the first place prize at this week’s 2011 RGV Top Chef Event, which raised money for March of Dimes.
Fiorella bested competitors ranging from Club El Divino to Zushi to Feldmans. Read more about Fiorella here.
7:15 p.m., Wednesday – I pull up to Orange Leaf Yogurt, 601 Trenton Road. Sadly, no yogurt is available. A big banner announces that this place is coming soon. After a couple minutes of indignation, I head south on 10th Street, in search of a more open for business yogurt place.
Chill is just one of four new yogurt places on North 10th Street between Trenton Road and Nolana.
7:20 p.m. — I arrive at Yo La La Yogurt Heaven, located at 5612 N. 10th St. This shop, too, has a coming soon sign. Inside, however, I see what looks like a yogurt staff hard at work. They seem to be ready to open in a few days. I leave. Awesome name, by the way.
7:24 p.m. — My next stop is Chill Yogurt Bar at 5021 N. 10th St. It’s open, and there seems to be a couple customers inside. A sign declares the grand opening, so this is a recent debut. I head elsewhere.
7:28 p.m. — Next I go to Crazy Yogurt, which is at 4019 N. 10th St. between Buffalo Wild Wings and Barnes and Noble. No action. Here it’s closed.
7:31 p.m. — I go home and eat yogurt with some fresh blueberries, grapes and granola mixed in. I bought this at H-E-B yesterday, and I never intended to buy frozen yogurt elsewhere. I just wanted to see how long it would take me to navigate from each new frozen yogurt place that has sprung up on North 10th Street between Trenton Road and Nolana.
My answer was about 15 minutes, and it would have been quicker if I didn’t stop to take a couple pictures and jot notes. I have no idea what’s happening on the north side of town. For some reason, there is yogurt everywhere. I’m no business expert, but I don’t think a city of McAllen’s size can support four separate frozen yogurt places within like two miles of each other.
Then again, on that same stretch there are about four different Chinese buffets, so what do I know.
My own concoction. It's 1 cup of non-fat, organic vanilla yogurt, 1/2 cup of granola, 1/2 banana, 1/2 cup of blueberries and 3/4 cup of red grapes.
Growing up on white bread and spaghetti didn’t train my palate for food like prosciutto-wrapped asparagus. Thankfully my sense of adventure and willingness to try anything twice (once isn’t enough) kicked in a few years ago. From food to music to film, I’ve found many different cuisines and genres that I love.
I recently tried the polenta-encrusted lamb chops at Capellini Ristorante. When I poked one of the petite chops with my knife, the red juice oozed out and I balked a little (I’ve always ordered my steaks well done). After one bite with the balsalmic reduction, my mind was permanently changed. The meat was tender and succulent, and the dark red syrup was sweet and silky. While I likely won’t order a steak rare anytime soon, I’ll at least ask for medium.
Check out the latest Festiva here.
Have you tried any dishes at the new restaurants listed? What do you recommend?
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