Coffee News

Coffee shop with luscious lattes and bagels lands in Roanoke

Fancy latte from Aromas on Oak

Aromas on Oak

The booming suburb of Roanoke in Denton County has many of the goods and services essential to everyday life, but comes up short in the category of coffee shops. To the rescue comes Aromas on Oak, which just opened at 400 S. Oak St. #140 — part of the Two99 Monroe mixed-use complex across the street from the new-ish Roanoke City Hall.

Aromas is from husband-and-wife Ryan and Kirsten Buck, an affable duo who, like so many, had a dream. Ryan was in finance and software for 18 years, and Kirsten is a former school teacher.

“We always joked about starting a bakery or a coffee shop," Ryan says. "Then one day we walked by the space, and realized we had the opportunity to do so."

They're in what was formerly Board & Brie, a charcuterie business that closed in May, next door to wine shop and bar Wine 30.

Their menu features the coffee and espresso drinks we know and love — capuccino, latte, Americano, pour-over, cold brew — but they also revel in a menu of over-the-top creations such as

Creme Brulée Latte, topped with a torched caramelized sugar crust
Tiramisu Latte, with Italian lady fingers and mascarpone
Grasshopper Mocha, with chocolate and mint

Teas include hot and iced tea, chai latte, and matcha latte. During down-times, they'll also do flights — with your choice of three flavored lattes or three teas.

For food, they partner with local businesses including bagels from acclaimed Dan’s Bagels in Trophy Club; croissants and quiche from Everett & Elaine in Northlake; and vegan and gluten-free pastries and granola bars from A Pinch of Salt in Grapevine.

Beans come from Novel Coffee Roasters in Fort Worth, plus two Roanoke-based independent roasters, Joey Romero and Jodi Wieser.

“The mix of three roasters is neat — it gives us a wide variety," Ryan says. "We know what we like, but we also know people have different taste, so we want to offer options."

The shop has seating for 40 inside, and features a kid’s corner with toys plus a stuffed blue goblin as a shop mascot. They kept the obligatory Instagram nook left behind by Board & Brie, with a circular wicker chair set against a wall of greenery which no modern eatery can be without, and there's an outdoor patio space in front.

Booming though Roanoke may be, it is still under-resourced when it comes to coffee shops, and Ryan says they're thrilled by the warm welcome they've received from the community.

"The coolest thing is all this is the number of connections we have made and people we have met in the process," Ryan says.

coffee openings

Meet the Tastemakers

These 10 rising star chefs are Fort Worth's culinary up-and-comers

Wishbone & Flynt/Facebook

A recent seafood raviolo special from chef Jorge Olvera at Wishbone & Flynt.

The next generation of Fort Worth's culinary up-and-comers are highlighted in this list of nominees for the CultureMap Fort Worth Tastemaker Awards’ Rising Star Chef of the Year.

These creative individuals might not be new to the restaurant scene, but they are currently getting big attention for their work in their respective kitchens.

Of the 10 standout chefs, only one will take home the trophy. Be there to find out who wins on Wednesday, April 23 at The 4 Eleven (411 S. Main St.) during the big event, which will feature bites and sips from nominees and a short-and-sweet awards ceremony hosted by chef Jon Bonnell.

See all of the Tastemaker Award nominees here and learn more about them in our special editorial series.

Early Bird tickets are on sale now at discounted rates of $60 for general admission and $99 for VIP (includes early access to the event, valet, and a dedicated bar). Snag those right after reading about the 10 Rising Star Chef of the Year nominees, listed in alphabetical order here:

Waylon Cornelius, Will Rogers Memorial Center
This Mansfield native grew up helping his Vietnam veteran grandfather raise farm animals and tend to vegetable gardens before embarking on a culinary career that’s taken him from luxe hotels to high-end steakhouses. Now he oversees trade show and event menus for more than two million guests a year at Will Rogers Memorial Center as executive chef for Craft Culinary Concepts, the food and beverage provider for the 120-acre entertainment complex. Since taking on the role last summer, Cornelius has already elevated Will Rogers’ food offerings to impress everyone from cutting horse contestants to bands like Chicago.

Tony France, Farena, Loews Arlington Hotel
The splashy Loews Arlington Hotel in the sports and entertainment district next to Globe Life Field, boasts an authentic Italian destination called Farena, lauded for its wood-fired pizzas, pastas, and breakfast Benedicts. Overseeing it all is executive chef Tony France, who is responsible for the hotel’s food and beverage operations across five restaurants and lounges, banquet events, and 24-hour in-room dining. France’s love for cooking began as a child learning from his Sicilian grandfather. The Los Angeles native went to Le Cordon Bleu in Pasadena before working in high-end kitchens in Hollywood, Venice Beach, and Palm Springs. Prior to Loews, he was executive chef at The Ritz-Carlton Dallas, Las Colinas, where he worked with star chef John Tesar to re-concept the resort’s signature restaurant, Knife Italian.

Steffen Goltz, Grace
As chef de cuisine at the downtown fine dining institution, Steffen Goltz works alongside executive chef Blaine Staniford and owner Adam Jones (61 Osteria, Little Red Wasp) to execute some of Fort Worth’s favorite dishes, such as Maine diver scallops topped with caviar butter sauce. Goltz started his Grace career as a line cook in 2020, working his way to sous chef just a year later. Prior to Grace, he gained experience at The Capital Grille, Provender Hall, and Clay Pigeon Food & Drink.

Steve Hoogeboom, 61 Osteria
Regulars at this upscale Italian destination in downtown Fort Worth (which took the crown for Restaurant of the Year at the 2024 CultureMap Fort Worth Tastemaker Awards) know Steve Hoogeboom as the man behind their meal. As chef de cuisine, Hoogeboom often takes the reins from exec-chef Blaine Staniford when he’s pulled to other projects, leading the kitchen team to execute intricate dishes like wild boar pappardelle, Maine lobster gnocchi, and venison osso bucco. He’s also known for his outgoing demeanor, love for dogs, and friendly personality when working the dining room on a busy night.

Damian Lopez, Bouvier Brasserie
Anchoring Le Meridien Fort Worth Downtown, a 188-room hotel that opened last fall in a historic and previously vacant high-rise building, is French-Texas fusion restaurant Bouvier Brasserie. Leading the kitchen is an up-and-coming Arizona native named Damian Lopez, a graduate of the esteemed Auguste Escoffier School of Culinary Arts. With a strong education in French cuisine, Lopez showcases his love for classic technique while intermingling Texas flavors. Menu items include spicy sausage and camembert croquettes and Texas Wagyu and steak frites along with crepes, quiche, and beignets for breakfast.

Jorge Olvera, Wishbone & Flynt
Hardly a newcomer to the culinary scene, Jorge Olvera has extensive experience in restaurant kitchens, working at Italian, Mexican, and French concepts. As executive chef at Wishbone & Flynt, he’s worked to instill family-like values working as a team, highlighting the importance of every role from the dishwasher to the lead line cook. Olvera first learned to cook by watching his mother in the kitchen. Today he creates eclectic dishes like smoked redfish eggrolls, short ribs with butternut squash risotto, almond-crusted trout, and venison tenderloin.

David Pacheco, Restaurant506 at the Sanford House
Growing up in California as the son of a steakhouse chef, David Pacheco was exposed to fine dining flavors at an early age. He began his tenure at the Sanford House in 2012, growing his gastronomic capability alongside the expansion of downtown Arlington’s culinary palate. He combines traditional French techniques with flavors inspired by his Mexican heritage and his West Coast upbringing. Diners are delighted by dishes like brown butter scallops, pecan-crusted crab cakes, and espresso venison stroganoff.

Jose Soto, Bacchus Kitchen + Bar
Serving as executive sous chef at Hotel Vin’s signature restaurant in historic downtown Grapevine, Jose Soto has been leading the helm since the departure of executive chef Juan Pablo Silva late last year. Soto grew up cooking with family, especially during holiday gatherings. Formerly at Sky Creek Kitchen + Bar in Southlake, Soto oversees breakfast, lunch, dinner, and brunch at Bacchus, serving dishes like black truffle gnocchi and bone-in filet mignon.

Sydney Toledo, Inspirations Fork & Table
While her parents, Kristene and Mannie Toledo, founded Inspirations Fork & Table in downtown Arlington (serving the likes of Dallas Cowboys owner Jerry Jones), it’s their daughter Sydney who’s putting a new spin on the business’ culinary creativity. Part caterer, part private dining venue, and part boutique lunch and brunch spot, Inspirations Fork & Table has rapidly become an Arlington favorite for its fresh flavors, countryside décor, and attention to service. Sydney is a rising star in the kitchen, executing dishes like Texas boudin balls, various quiche specials, and beautiful charcuterie boards.

Joshua Villegas, Son of a Baker Pizzeria
His friends know him by his Facebook profile name of Joshua “Craze,” a pizzeria pop-up king who dabbles in a bit of modeling, often with pizza boxes in hand. Villegas, who grew up with a pastry chef grandfather and pizza dough-making father, made his pop-ups a permanent partnership late last year with The Archibald, a lounge and rooftop bar located in the former Houston Street Bar space. He’s built such a following for his artisan pies – like Mama’s Drunken Margherita with vodka sauce and The Angry Popper with jalapeno cream cheese ranch – that’s he’s already been recruited for a new food project. Rustic on the River, coming soon to the River District, will also partner with Villegas for his pizzas upon opening.

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The CultureMap Tastemaker Awards ceremony is sponsored by The Yuengling Company, Still Austin Whiskey, PicMe Events, Audio Visual Consultations, and more to be announced. A portion of the proceeds will benefit the Fort Worth Food and Wine Foundation.

rising star chef chefs tastemaker awards