The new grocery store in Colleyville is also a pizza hangout.
Whole Foods Market’s new supermarket opening Tuesday in Colleyville Downs includes a bar and a pizza cafe featuring Neapolitan-style pies.
OK, so it’s not exactly like dinner at Cane Rosso.
It’s still a first for Colleyville, and the prices are right.
For $16, “The Colleyville” is topped with pancetta, habanero honey and bacon marmalade, plus mozzarella and Italian tomatoes.
That’s very close to a popular Cane Rosso honey combination.
“The Marianne” ($14) has finocchiona fennel salami and sausage with basil, tomatoes and mozzarella.
Pizzas start at $9. The menu also offers calzones and salads.
The bar pours 16 beers and three wines. It’s at the west edge of the grocery, with booths and dimmer lighting.
The supermarket also has a sandwich counter and two 16-foot food bars, including a barbecue counter.
Nearby Market Street also has a deli and food to go, but Whole Foods’ pizza cafe gives it an advantage.
That’s only at the Colleyville location. The restaurant and bar will open daily beginning Tuesday, 11 a.m.-9:30 p.m. 4801 Colleyville Blvd. (Texas 26) at Glade Road; wholefoodsmarket.com/stores/colleyville.
Mad for Arlington ice cream
July 4 is for all-American food, and Curly’s Frozen Custard’s Nathan’s Famous hot-dog-eating contest.
But July 4 is also for ice cream.
The Arlington area has a new premium ice cream shop: Mad Mike’s Ice Cream in Pantego.
Carol and Mike Stephens learned the business on their own and have built a local following, particularly for the mint-chocolate chip and coconut flavors.
(Nearby Super Chix also has excellent frozen custard.)
Chick fil … hey
Chicken Scratch, the high-quality west Dallas fried chicken cafe and patio from Smoke chef Tim Byres, has switched from bone-on chicken to chicken fillet sandwiches.
On Smoke’s huge, fluffy biscuits, the new sandwiches are winners. Try the basic sandwich with oregano honey and cucumber pickles ($7), chicken fingers or a coconut waffle with coconut-maple syrup ($10). Sides include vinegar slaw, collards and green chile-hominy mac and cheese.