NorthPark

GLAMOROUS WATERFOWL OF DALLAS

Quacking the case on our favorite shopping attraction

Story by ALYSSA HIGH Photography by YUVIE STYLES

The turtles and ducks of NorthPark aren’t given names, but children often have their favorites. NORTHPARK CENTER is home to some of our neighborhood’s favorite shops and eateries, but the center’s draw is more than high-end shopping. Kids can frequently be found huddled around the duck and turtle pond outside Neiman Marcus oohing and aahing at the cute ducklings. The pond features little houses for the birds, warming lamps and plenty of spots to perch or waddle. But where do they come from? Where do they go? We had questions too, and NorthPark spokeswoman Kristen Gibbins answered.

WHERE DO THEY GO AT NIGHT?

The ducks stay in the pond at night or get out and wander around Neiman Marcus Court. They enjoy window shopping at nearby retailers and looking at their reflection in the glass.

WHO TAKES CARE OF THE DUCKS?

Our in-house landscaping team takes great care of the ducks and their habitat to ensure they are provided a wonderful home here at NorthPark Center.

DO THEY HAVE NAMES? IF SO, HOW DO YOU TELL THEM APART?

While they do not have specific names given to them by NorthPark, many children come back time and again to see their favorite ducks swimming and playing in the pond.

HOW OLD ARE THEY?

The ducks are a NorthPark tradition going back nearly 60 years. They can typically live to be 10 or 15 years, but we do rotate the animals out after a few years.

WHAT WILL HAPPEN TO THEM WHEN THEY’VE FULLY GROWN?

When the ducks retire from the center, they are sent to a duck sanctuary to live out the rest of their lives.

HOW DO YOU KEEP THEM IN THE POND AREA?

The ducks appreciate their habitat, so they are happy to eat and rest in their area.

HOW IS THEIR AREA KEPT SANITARY?

The pond is completely drained and cleaned every other day, and then refilled with fresh water.

THEY’RE OUT IN THE OPEN. HAS ANYONE EVER TRIED TO STEAL ONE?

We have a security officer stationed in the immediate area, and they keep a watchful eye on the ducks and the turtles to make sure they are protected.

IS THERE A VET ON SITE?

The ducks receive regular veterinary visits both on-site and at the veterinary office to ensure they stay healthy and happy.

CULINARY ART

A visionary restaurateur returns to his roots with The Hill’s Doce Mesas

Story by CHRISTINA HUGHES BABB | Photography by KATHY TRAN

FOLLOWING A WEEKDAY LUNCH RUSH AT HIS NEWEST RESTAURANT DOCE MESAS ON WALNUT HILL,

esteemed restaurateur Michael “Mico” Rodriguez sits on the back patio chatting with chefs and other staffers. It’s 100 degrees, but the man who founded Mi Cocina 20 years ago is dressed head-to-toe in white, flashing a brilliant smile and looking quite cool, both in the literal and poetic sense.

Inside, several late lunchers spread out among 120 or so white-clothed tables, and line cooks in crisp white uniforms are visible through the open-concept kitchen’s window as they hum behind a neat row of tortilla chips in angular (white) containers.

When first approached about opening a second Doce Mesas here at The Hill, a busy development just off Central Expressway, Rodriguez says he was skeptical.

He imagined something more intimate, with the neighborhood-cafe feel that defined his earlier concepts such as the first Doce Mesas, opened in 2018 on McKinney. But when he

Above: Chile relleno de camaron features a charred poblano stuffed with white cheddar cheese, crema and gulf shrimp (19). Opposite: Coctel de camaron (shrimp cocktail) features gulf shrimp, tomato juice, lime, serrano, avocado, onion and cilantro ($19).

The carne tampiqueña plate includes a generous serving of beef steak aside an enchilada with guajillo chili, onion, serrano bell pepper and grape tomatoes ($38).

finally checked out the space at 9810 N. Central Expy. #600, former home to Red, Hot & Blue BBQ, he felt the potential.

When he toured it, he liked the back patio, which housed a miniature amphitheater fit for, say, acoustic guitarists and flamenco dancers. Behind the stage, and a director’s chair marked “MICO,” hangs a projector screen where he plans to display digital art during the dinner shift.

After a pause, Rodriguez agrees he is as much an artist and creative as he is a businessman.

“But isn’t food art? And, even better, it is art that everyone enjoys,” he says.

Guests of Doce Mesas include families with children, loads of couples, dedicated Mi Cocina loyalists and medical personnel from nearby hospitals and doctors offices, he says.

There has been a “tremendous response” to this Doce Mesas, he says.

“Even before we launched, people were anxiously asking ‘when are you going to open?’”

It is the perfect location, straddling three Dallas neighborhoods — Lake Highlands, Preston Hollow and East Dallas, he says.

“It feels like home,” he says. “You know what I mean by home? Comfort. Home is one of my favorite words and one of the best feelings.”

His uniquely capable staff is to thank for that, he says. And he is on the floor almost every shift, using his finely tuned hospitality senses to intuit diners’ needs. Stellar service is a priority.

Rodriguez says our neighborhood has become a gathering place where you go out to a restaurant “and you know you are going to see everyone, your friends, people you know.”

People stay in the neighborhood to dine these days, he points out. They don’t want to drive.

Rodriguez has a storied history within the Dallas restaurant environment, having built a bona fide Tex-Mex empire from his small 12-table restaurant in the ’90s, assuming a pivotal role with the MCrowd restaurant group and establishing sundry eateries across our city and its suburbs.

After departing the organization with which he was formerly associated, Rodriguez says he spent some time solo and started imagining this warm and vivid space. He was at the time not sure what would come of these ideas.

“For two years I was putting together images and colors,” he says. “I just didn’t know what I would do with it.”

What came of it is a 120-seat, “intimate and upscale yet accessible” (as he puts it) venue with “a California coastal vibe,” a “breezy indoor-outdoor flow” and a robust menu featuring chilled ceviche replete with fresh fat Gulf shrimp, cheddary charred chili relleno or deepfried chicken thigh on challah and a crispy ensalada topped with grilled meat.

Rather than having one chef design the menu, it was a collaborative effort, he says. And he’s not necessarily a fan of everything on it.

“Even if I don’t like it, if the customers do, then I will serve it,” he says.

The menu also features a serious selection of tequila drinks, refreshing frozen cocktails, wine, beer and desserts such as pastel de leche and classic flan.

“Doce Mesas is a return to Mico’s roots,” according to restaurant literature, which goes so far as to note that “this is his best restaurant yet.” Happy Healthy Home

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GOING FOR THE GOLD

Small pets doing big things in dog competitions

Photography by JESSICA TURNER

Lily Claire, the show dog

Story by NATALIE MURPHY

This Bichon means business. Lily Claire, a Bichon Frise, is a sixthgeneration Best in Show competitor. When Nancy Brown adopted Lily Claire, she had never owned a competition dog. But she decided to keep Lily’s legacy going. “I never before that moment thought it would be something that would be such an important and meaningful part of our lives,” Brown says. Tara Rowell trains and presents Lily. The pooch has competed in countless shows, including the Thanksgiving Day National Dog Show and Westminster Dog Show. “They’ve been to Oregon and Washington and Massachusetts and New York and Florida and everywhere in between,” Brown says. Lily Claire competes in conformation shows, where dogs don’t compete with each other. “Really, the judge compares each dog to the standard and picks the dog to win the breed they believe best meets the qualifications of the standard,” Brown says. At last year’s Westminster, Lily won the Best Female Bichon Frise. Her other titles include Multiple Best in Show, Multiple Reserve Best in Show, Multiple Best in Specialty Show and Grand Champion Gold. “This year, she was invited to come to Westminster because she was in the top five of her breed, so that’s a big honor,” Brown says. When asked how long it takes for Lily to be competition ready, Brown says it can take around three hours of grooming — more than it takes to get ready herself. “You know these dogs love being show dogs. They love the attention. They love to perform. They love to succeed, and they love their handlers,” she says. Away from competition, Lily enjoys normal dog activities like playing with her sister Libby and hanging out at the Browns’ lake house. She also loves taking trips to Neiman Marcus. Lily has also modeled and been featured in YouTube videos for the American Heart Association, along with Brown, the company’s CEO. Lily also is an ambassador at events like the Heart Walk. “We certainly leverage Lily’s beauty and her success to help benefit the American Heart Association,” Brown says.

Twixie, the agility dog

Story by ALEJANDRA PUENTE

When Twixie Marooroo is out of the ring, she loves to sit in her backyard and then twice a week. Soon practices started taking place at home. Twixie and Helwig entered their chase squirrels. She enjoys walks and meeting up with her fellow Brussels griffons. Twixie recently celebrated her wedding to dog model Cowboy the Griff. During the pandemic, owner Tara Helwig signed Twixie up for agility classes. “I kind of started it just for fun because she loves jumping and likes being active. And I was like, ‘Oh, well, maybe we can do agility,’” Helwig says. Agility competitions consist of a series of obstacles that include jumps, tunnel runs and teeters. Twixie and Helwig, now an Instagram-famous duo, began training classes once a week, first competition in August 2021. Dog competitions usually seen on TV consist of bigger dogs, but Tara wasn’t discouraged from competing. Instead, the competition motivated her to keep going. “I feel like people think, ‘Oh, I have a little dog, and I can’t do that.’ But that’s not true. They love it just as much as the big dogs,” Helwig says. “Any breed or size dog can do it.” The goal is eventually to compete in a televised agility competition. “It’s something fun and unique to do with your little buddy, your best friend,” Helwig says.