ADVERTISEMENT NEW & NOTABLE DALLAS The Keeper | Now serving The folks behind Velvet Taco, Sixty Vines, Whiskey Cake and The Ranch at Las Colinas have hooked another winner with The Keeper, a casual seafood restaurant now open at The Shops at Legacy in Plano. The East-meets-West menu celebrates fresh fi sh and bold fl avors amplifi ed by pan-Asian ingredients, with stops in Hawaii, Thailand, Vietnam and the Pacifi c Northwest. “We’re fl ying in fresh fi sh from the entire Pacifi c Rim,” says Judd Fruia, The Keeper’s director of operations. “Right now it’s Hawaiian opah, wild salmon, whole sea bream, even sablefi sh, but as the seasons change, so will the species of seafood our fi sherman catch for us.” Tiki cocktail glasses and caricature portraits of famous captains from Ahab to Kirk share equal billing. Snap an Instagram photo under the “She/ He’s a Keeper” sign on the restaurant’s exterior wall — fl ip a switch to go from He to She. 5840 Legacy Circle, Plano, 469-210-5337 or thekeeperplano.com. BY MICHAEL HILLER WHAT’S NEW IN SEPTEMBER Inside Tips > FOOD > FASHION > HOME Game Day Gear! Need an outfit for game day? We’ve got you covered! Shop Hale House for all your apparel, accessories and gift giving needs. Hale House 4900 Camp Bowie Blvd., Fort Worth, 817-349-0535 shophalehouse.com Fresh seafood is the star of the menu at The Keeper. Perfect for any occasion. This decadent Metropolitan Cake is a 3-layer cake with two chocolate layers on the outside and a layer of our delicious homemade cheesecake. It is topped with a milk chocolate frosting and drizzled with a generous glaze of white chocolate ganache. Swiss Pastry Shop 3936 W. Vickery Blvd. Fort Worth, 817-732-5661 swisspastryonline.com Betty Ringer Ice Cream | Now serving A new ice cream shop called Betty Ringer is drawing crowds to the Sylvan | Thirty development in Oak Cliff. The owner and chief ice cream maker is Steve Smith, a classically trained chef who makes each fl avor and every ice cream cone completely from scratch, without chemical stabilizers, commercial bases or preservatives. Smith attended culinary school in Paris, then earned his professional cooking chops at famed Michelin-starred restaurants that included Mugaritz in San Sebastian, Spain, and Taillevent in Paris. With a passion for chocolate and ice creams, he opened Betty Ringer to offer super-premium ice cream. Ten fl avors are available each day, all made in 3½-gallon batches from classic French custard bases. “I make all of the ice creams from scratch, starting with fresh eggs and cream and zero chemicals,” says Smith. “I don’t like overly sweet desserts, so my ice cream fl avors aren’t sticky sweet, either.” Standout fl avors include a vanilla matcha made by steeping cream with vanilla beans and tea leaves, dark chocolate ice cream conjur ed from melted premium chocolates, and sweet corn ice cream with swirls of blackberry jam made with fresh corn, vanilla beans and pureed Texas blackberries. 750 Fort Worth Ave., Dallas, facebook/bettyringericecream. Read our FREE digital edition online via desktop, tablet and mobile with our custom apps or at Get in line for ice cream at Betty Ringer in Sylvan|Thirty. Photos by Michael Hiller Lights Out A number of high-profi le restaurants have closed: once high-fl ying Casa Rubia in Trinity Groves, Filament and Amsterdam Falafelshop in Deep Ellum, Smoke restaurant in Plano (the original Smoke at the Belmont Hotel in East Dallas will continue), Quincy’s Chicken Shack in Coppell (the future of outposts planned for Mansfi eld and The Colony has not been announced), and Max’s Wine Dive in Uptown (the Fort Worth branch remains open). Michael Hiller is a Dallas-based travel and dining correspondent for 360 West .