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74 Forty Five Ten on Main MARIEL STREET AND MARCO STREET F amily-owned and Tex- as-grown are words the Street family lives by. "I always thought I'd wind up in the family biz," says 32-year-old Mariel Street, the brainchild behind Liberty Burger and the daughter of leg- endary restaurateur Gene Street. "Open- ing Liberty Burger was more than a job, it was a part of who we were as a family, and I attached that to my own identity." Patriarch Gene is somewhat of the godfa- ther in the restaurant game. He is a former chairman of Consolidated Restaurant Op- erations, Inc. (CRO), and was behind some of our state's biggest chains, including Good Eats, Cantina Laredo, III Forks, and Black Eyed Pea. Hot off the heels of marrying Nadra Varner in Puerto Vall- arta, Mariel is back and busier than ever. With seven Liberty Burger locations now open throughout the metroplex since the first debuted on Forest Lane in 2011, the restaurant just made its Fort Worth entrée and has a franchise location in Jackson Hole, Wyoming. Mariel's mighty food chops are a trait that apparently thrives in the Street fam- ily. Also following in dad's footsteps is Marco Street, 30, who with help from Mariel, brothers Gene and Dace, and cousin Tony Street, opened Street's Fine Chicken on Cedar Springs earlier this fall. Coincidentally, the location is the same spot where Gene Street and Phil Cobb opened the original Black Eyed Pea in 1975. "The opportunity fell in our lap," says Marco of the location. "It's been in our family forever, and having a concept with our name on it just made sense." Marco, who works in the restaurant six days a week, admits that working with his family has been a gravitational force in his life. "If I'm not at Street's, I'm in the office," he says. "If I'm not there, I'm on my way." JR Currently in your fridge. Mariel: A watermelon, some wedding cake, and a leftover pizza — the basics, of course! Marco: Kale, three kinds of olives, Par- migiano-Reggiano, bacon, Coulotte, and Karbach Love Street beer. Always on tap at casa Street. Mariel: Texas Ale Project's Fire Aunt Funeral and Dallas Blonde. If there's no CULINARY PROGENY NO SILVER SPOONS HERE. THESE OFFSPRING OF WELL-KNOWN DALLAS FOODIES HAVE A LOT ON THEIR PLATES. By Jane Rozelle and Linden Wilson. Portraits Scot Redman. ANDRÉ DOWD Having just returned from a trip abroad, André Dowd has only bottled water and cans of La Croix in his fridge — but the 29-year-old son of Rise No. 1 owner Hedda Dowd normally enjoys whipping up home-cooked meals. "I usually have chicken and a lot of veggies," he says. "I love grilled corn on the cob and chili, those traditional, Texas kinds of dishes." Food is at the heart of André's family business; Rise has been a Dallas staple since Hedda, raised in France by her French mother and Italian father and long influenced by charismatic European flavors, opened the soufflé restaurant with chef Cherif Brahmi in 2008. (Rise No. 2 recently opened in Houston, and a third is planned to open September 2017 in Fort Worth.) As an advisor for Rise, André hopes to introduce the famous sweet and savory soufflés and marshmallow soup to myriad cities, all while managing a less food-focused full-time gig. Since June 2015, he's been director of development for Kickstart Kids, a character-building karate program for middle-school chil- dren in Texas. Helping expand Rise and working with Kickstart Kids has kept An- dré busy. "I try not to stay still," he says. "I like being involved and engaged and finding ways to bring people together." LW Best restaurant outside Dallas. I was in Napa recently and went to The French Laundry. It was art in food form. A lot of people work in that kitchen for free because they want to gain experience and say they worked with [chef] Thomas Keller. Best sushi in town. The Mercury. What chef Chris Ward has done is unbelievable. I'd put it up there with what's in L.A., New York, or Chicago. Preferred vino. Obsidian Ridge. Duckhorn cab is also a favorite. Choice condiment. Definitely Tabasco and Cholula. Midnight snack. I have a big sweet tooth, so Snickers ice cream bars. I'm also a huge fan of Buc-ee's beef jerky and Dippin' Dots. For your last meal you'd order … A nice, thick steak, twice-baked potatoes, and salad with a glass of cab. Mariel Street