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Pink Magnolia is Blythe Beck’s baby. She’s been a celebrity chef and a reality TV star. She’s the only chef to serve two three-month terms at the helm of Kitchen LTO. But Pink Magnolia is the first restaurant of which she is part owner, with Kitchen LTO owner and mastermind Casie Caldwell. “It’s way more fun to play with other people’s money,” Beck says of being an owner versus executive chef. As an owner, she’s having plenty of fun, though. She and Caldwell renovated the space, formerly Driftwood, to create an open kitchen and a more inviting floor plan. Then she put all her favorites on the menu: Chicken-fried ribeye, bacon cheddar meatloaf, Texas ruby red trout with jumbo lump crabmeat, and tarragon lemon roasted chicken among them. There’s also smoked-brisket nachos, deviled eggs, chicken-fried oysters, pimento macaroni and cheese and even veggie fajitas. Whenever she can, Beck has a party. Celebration is a big part of the Pink Magnolia universe. She celebrates her baby’s milestones like a new mom with those monthly stickers.

“You put some music in the parking lot, and this place goes nuts,” she says.

Oak Cliff is not just a business investment for Beck, she also bought a house here, in Oak Park Estates, even though she lives at work.

“It’s really an extension of our home,” she says.

—Rachel Stone

PINK MAGNOLIA

642 W DAVIS

469.320.9220

PINKMAGNOLIADALLAS.COM

AMBIANCE: PORCH SWING CHARM

PRICE RANGE: $14-$32

HOURS:

4:30 p.m.-10 p.m. Tuesday-Friday, 10 a.m.-2:30 p.m. and 4:30-11 p.m. Saturday, 10 a.m.-5 p.m. Sunday, closed Monday

Did you know?

Instead of happy hour, there’s a “sip and see” for Beck’s baby from 4:30-5:30 p.m. every day.

One90 Smoked Meats

Offering bbq combo plates, sandwiches, t acos, sides, desserts & a wide variety of locally smoked meats, including Brisket, Bison, Turkey, Chicken, Pork, Salmon, Duck, L amb & Tenderloins.

Hours: Mon. Closed , Tues.-Sat. 11am-8pm Sun. 11am-5pm

TASTE OF SUMMER: BERRY SLAB PIE

As we dive into summer with its backyard barbecues and pool parties, easy and fresh are what we want in dessert. A slab pie is the perfect warm weather treat, similar to a classic deep dish pie but on the lighter side due to its buttery crust. I don’t have to tell you that all pies are enhanced with a scoop of ice cream.

Serves 10 people

Ingredients:

Pie crust:

5 cups all-purpose flour

1 tablespoon sugar

2 teaspoons salt

2 cups unsalted butter, chilled 1/2 cup cold water

Berry filling:

4 cups strawberries, sliced

1 cup blueberries

1 cup raspberries

1 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon vanilla extract

1 lemon, zested

Juice of 1 lemon

Egg wash:

1 egg

1 tablespoon water

Combine egg and water and whisk. Using a pastry brush, paint the egg wash onto the dough before baking to create a glossy and golden finish.

Directions:

Preheat oven to 350 degrees F and butter a 9x13 pan.

In a food processor combine flour, sugar and salt.

Slowly pulse the dry ingredients while adding the cold butter in cubes.

Once the flour looks like course meal, slowly add the water to the flour mixture until dough comes together.

Divide dough into two equal parts, wrap and refrigerate for 20-30 minutes before rolling out.

While the dough is chilling, prepare the berry fruit filling.

Slice the strawberries, combine with blueberries and raspberries.

Add sugar, cornstarch, vanilla extract, lemon zest and lemon juice to the fruit, mix until fully combined (refrigerated until ready to use).

Once dough is chilled, roll out to cover the bottom of the pan.

Add the filling to the top of the dough and spread evenly.

Roll out the remainder of the dough and cut into strips to make a lattice top. Egg wash the dough.

Bake for 35-45 minutes or until crust is golden brown. Serve warm.

Kristen Massad writes a monthly column about sweets and baked goods. The professional pastry chef graduated from the French Culinary Institute in New York City and owned Tart Bakery on Lovers Lane for eight years. She blogs about food and lifestyles at inkfoods.com.

Dallas Zoo Concert Series

Saturdays, May 28 – July 30, 6-9 p.m.

MAY 28 The Killdares

JUNE 4 Rich Girls

JUNE 11 Hard Night’s Day

JUNE 18 Satisfaction

JUNE 25 Escape

JULY 2 Rebirth Brass Band

JULY 9 The Landsharks

JULY 16 Limelight

JULY 23 Petty Theft & The Bird Dogs

JULY 30 The O’s

It’s summertime at the Dallas Zoo, and the Safari Nights concert series is back for another wild season. Bring a lawn chair or blanket and enjoy live music, beer, and wine on shady Cat Green. And check out Zoo animals while the sun goes down. It’s free with admission.