For many people, the start of a new year is a time to suck in their gut and improve their diet. Kozy Kitchen on McKinney Avenue in Dallas offers a place to do just that. Family owned and operated, Kozy has an Austin-meets-New York and unites-with-Dallas vibe.
“It’s extremely communal and definitely a neighborhood place,” said owner Jeff Wells.
Kozy is the only gluten free bakery in the city and uses gluten-free pasta, too.
For the uninitiated, people who follow a gluten-free diet abstain from eating foods containing wheat, barley and rye. The protein itself is called gliadin and promotes inflation in the digestive system. This in turn may increase cortisol, which leads to stress. And that’s the last way Chef Nicholas Pavageaux (graduate of the world-renown Cordon Bleu in Paris) and owner Jeff Wells want their customers to feel.
“People can come in, sit down look at a menu and known that we’ve cleaned up a majority of the ingredients on the menu to promote well-being,” said Wells, who was diagnosed with Celiac disease five years ago.
He offers this advice to customers who come into Kozy after a night of partying.
“First things first, come in, sit down -- stop walking, don’t move and don’t panic either. Secondly, we recommend ordering the ‘hangover helper’. Grass fed buffalo, mushrooms, organic baby spinach, sautéed, a little bit of salt and pepper, little bit of garlic and topped with two scrambled eggs (cage free) and bacon bleu cheese guacamole and a drizzle of salsa. It’s a volcano of love,” said Wells.
And for diners who want to jump-start their day, Wells says a ‘Number Nine’ (a favorite of Dallas Stars Center Mike Modano) is a healthy alternative to your typical cup of Joe. It’s a double shot latte with a splash of heavy cream a little bit of milk with coconut oil and agave nectar. According to Wells, “Coconut oil slows down the absorption of caffeine in the body.”
Seems like slowing down is a dish Wells wants everyone to try at Kozy.