The Spread.

Whataburger Ketchup Is Now Available Online, And Gino's East Opens Tomorrow.

Welcome to The Spread, our weekly feature that aims to share all the area restaurant, food and beverage industry news that's fit to print. Except, this is the Internet, so space isn't a concern. Also: Good thing, because this is Dallas and this town always has breaking restaurant news going down like whoa.

Perhaps the only way H-E-B could top the fervor of featuring Whataburger condiments on its shelves is the recent launch of its online store. Those fancy ketchups, as well as Central Market and H-E-B brands will be among a selection of more than 50,000 items, according to CultureMap. Shipping is available within the contiguous states, minus California, and APO/FPO addresses for Texans living and serving abroad. Delivery fees and times vary per order.

Moving forward: Falafel options are on the rise in the Metroplex, as NYC's famed The Halal Guys plans to bring 10 brick-and-mortar restaurants to the area. High-traffic areas will be the target markets for the outposts, but the official locations have yet to be determined, according to Eater Dallas. In the meantime, per the reports of GuideLive's Sarah Blaskovich, another Halal Guys-inspired, fast-casual concept called Big Guy's Chicken and Rice is slated for Deep Ellum.

Up in Fort Worth, Common Grounds brings upscale American cuisine to the TCU neighborhood. The restaurant is the brainchild of David Hollister (Gas Monkey Bar N' Grill), where the menu focuses on “American fare with a modern twist,” per CultureMap, meaning items like crab cakes with sunflower sprouts and radishes, and BLTs with avocado aioli, arugula, Halloumi and sourdough.

Also in the Fort, barbecue maestro Evan Williams (the man, not the whiskey) is bringing a new late-night concept to Magnolia. His new Black Market Bakery & Café will begin serving late-night brunch beginning on December 2. And by late, he says the post-bar brick-and-mortar will be open between the hours of midnight to 8 a.m.

Meanwhile, more classic American food will hit Oak Cliff with JED's Grill. The concept will be located at West Jefferson and Polk, in a space that has housed a handful of restaurants over the years, most recently Los Herrera, according to Oak Cliff Advocate. Word is there will be handmade tater tots, $1 mimosas on Sundays, and a WiFi-friendly atmosphere. Opening is slated for the end of the month, if permits allow.

On Greenville Avenue, Austin-based Haymaker is joining the pub scene. The venture aims for the neighborhood bar motif, with a penchant for appetizers, comfort sandwiches and poutine made traditionally, or southern-style with white peppered gravy. The Dallas location will take over the long gone Flying Saucer space, with an opening in February 2016.

Opening this week: Gino's East will start serving Chicago deep dish pizzas on Thursday, November 19, at 10310 Lombardy Lane. The following day, Piada Italian Street Food opens at The Centre at Preston Ridge. The fast-casual, Ohio-based concept focuses on Italian-style street food in a setup similar to Chipotle, where patrons can customize their orders, or choose from the suggested menu.

In craft beer news: Texas Ale Project is hosting a canning launch party on Saturday, November 21, from 1 to 5 p.m. The event celebrates the release of Fire Ant Funeral Amber Ale and 50 FT Jackrabbit IPA, and will feature live music and food. Tickets are still on sale here.

Finally, BrainDead Brewing has teamed up with the Big Texas Beer Fest for its first annual BrainDead Festicle. The outdoor event showcases more than 30 breweries, and first access to BrainDead's bottle release for its Red Wine Barrel Wiere Gardes and Bourbon Barrel Hammer of the Gods. The event takes place on Saturday, November 21, from 2 to 6 p.m, with tickets still available.

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