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SARA KERENS GLUTENFREE BELLISSIMO BARSOTTI Carbone's Fine Food and Wine, 4208 Oak Lawn in The Shops at Highland Park, 214.522.4208; carbonesdallas.com GLUTTONY Tu-Lu's Gluten Free Bakery 6055 Sherry Lane, 214.730.0049 tu-lusbakery.com T ully Lewis, a graduate of SMU and the Texas Culinary Tu-Lu's Gluten-Free Bakery Academy, saw the need to bring her charm and her NYC-bred bakery, Tu-Lu's Gluten-Free Bakery, down south for customers ranging from foodies with gluten allergies to the trend-driven and healthconscious. The cozy 900-square-foot space, designed by Lewis herself, is adorned with whimsical owls painted on pastel-pink walls and a case full of sweets including raspberryalmond-crumble muffins, plus cookies, coffee cakes and even vanilla, chocolate and redvelvet cupcakes. For dine-in lunches, choose from daily items such as the three-cheese, basil-pesto and tomato panini or the quiche with spinach, scallions and cheddar cheese. For the taking, malomars (chocolate-coated marshmallow and graham-cracker round) and loaves of house-made honey oat and whole-grain sunflower breads are flying out her healthy doors. Rachael Abrams Between juggling the pasta fatta in casa as exec chef/owner at Nonna and opening his latest culinary project, Carbone's, Italian-food wunderkind Julian Barsotti has not let his slotted spoons rest. "I forgot how hard it is to open a restaurant," confessed Barsotti, regarding his new eatery in The Shops at Highland Park. His challenge isn't without delicious reward, though, as the draw at Carbone's is two-fold: It's one part casual, Italian-American restaurant and one part specialty-food store. "Everything is either handmade in-house or intently sourced and made in America," he says. For hungry Highland Park types, this means a tightly focused lunch and dinner menu of paninis, salads and pastas, served daily via counter service. On Sunday nights, Carbone's gets a fine-dining spin as Barsotti joins chefs Jonathan Neitzel and Scott Lewis in the kitchen, serving up a tasting menu of liberally interpreted Italian fare. For at-home chefs, seek groceries inspired by the Boot here as well — think extra-virgin olive oil by California-based Corto Olive Co., homemade breads, Villa Vinci Sant' Agostino olives, Iowa-sourced prosciutto, plus dozens of other cured meats from Carbone's charcuterie program. Our favorite moment inside the Italiano-contemporary kitchen? Freshly cut pasta always hangs from a drying rack in the back. Now, that's amore. Christina Geyer Carbone's Fine Food and Wine A DELICIOUS DWELLING Townhouse Kitchen + Bar, 13270 Dallas Parkway 972.300.0986; townhousedallas.com FRESH SPOTS TO SHOP GAZE AND GRAZE , YOUR BOD'S FAVORITE BAR Bodybar, 4514 Travis St., Ste. 125, 214.520.2227; bodybarstudios.com JOHN CAIN Owners Kristin Moses and Laurie Gatlin set the bar high for a feel-good workout studio at Bodybar where classes combine cardio, resistance and Pilates into 50-minute workouts. The earthy-meets-elegant interior — wood floors, iron chandeliers and whiteleather barstools (a sleek match for the white reformer machines) — is designed by California aesthete and published designer Carly Blalock. On Bodybar's menu of body-altering workouts? Choose from seven classes that work back-to-back muscle groups through dynamic movements, isometrics and cardio bursts with the monikers of Reformer, Cardio Chair, Power Tower, Bodybar(re), Transformation Bodybar Challenge, Barre/Cardio Chair and Barre/Reformer. Also inside the open-floor-plan studio is an apparel shop, where five percent of proceeds go to the WomenHeart organization, and a juice bar stocked with raw elixirs, milks and nut mixes. Future plans for Moses and Gatlin? Look for their second Bodybar outpost, coming to Plano soon. Rachael Abrams From the visionaries of Primebar, the recently opened Townhouse Kitchen + Bar is the latest culinary attraction at Galleria Dallas. This industrial loft-style restaurant with stackedwood walls and woven leather booths was envisioned by Plan B Group's Tatianna Sneed, Thomas Weber, Chryssi Eddy and Royce Ring — the designers who brought us the sleek-yet-inviting Oak, Urban Taco and Bolsa. Townhouse Kitchen + Bar chef Paul Niekrasz dishes out contemporary American fare with Latin, Asian and Mediterranean influences via items such as the ancho beef with charred tomatillo salsa, yellowfin tuna stack, Cubano sandwich and grilled Atlantic salmon. Parents will be pleased to know Niekrasz offers a healthy "non-fried food" kids' menu — which includes a bento box (grilled chicken or spiced turkey and their choice of pasta or veggies), a build-your-own wrap and the simply grilled chicken. Half of the eatery is dedicated to bar enthusiasts, with more than 19 beers on top. We also hear the cucumber cooler cocktail (made with Effen cucumber vodka, fresh citrus and soda) is happy hour's most-requested quencher. Rachael Abrams DANIEL DRIENSKY WHAT'S KOCH-ING AT CABANA Townhouse Kitchen + Bar Koch Shop-in-Shop at Cabana, 4711 W. Lovers Lane, 214.674.9928; shopkoch.com C Nicole Musselman, Merry Vose abana boutique owner Merry Vose and Koch (pronounced "cook") clothing designer Nicole Musselman are fashionable soul sisters. The two met while attending Southern Methodist University and since have globetrotted together, started a handbag line together, even named one another godparents of their respective little ones. Since opening her Lovers Lane boutique, Vose has consistently dotted Cabana with pieces from Musselman's casual-cool clothing collection, but recently, she gave Musselman a corner of Cabana for her own Koch shop-in-shop. "We have about 150 pieces in each collection," says Musselman. "Store buyers edit, and often customers don't see certain items unless they visit different stores around the country." Translation? At Cabana, the full range of Koch pieces are all in one spot — think breezy gauze dresses, bohemian sweaters, and silky tops and tanks for layering. What's catching our eye in Koch-land? A white-beaded gold chain strung with dangling octopus and handgun charms — designed exclusively for Koch by Dallas gal Madison McKinley. Christina Geyer MAY | PAGE 8 | 2012