Check out three restaurants that were featured in the 2024 Lewisville-Coppell editions of Community Impact.

The list is not comprehensive.

Donut City

When customers open the door to Donut City in Coppell, they are quickly enveloped in the aroma of freshly baked kolaches.

Bryan Kim and his wife, Jenny Choi, co-own the eatery with Young Jung. They are the third owners of the business, which was established in 2004. The business partners also own another Donut City in Denton. Jung runs the Denton location, while Kim and Choi operate the Coppell store.


Kim said he has years of culinary experience, including being a sushi chef, pastry chef, working in Japanese restaurants and more.

“I love to make food from scratch,” he said. “I used to cut fish as a sushi chef, and that’s all cold; this is hot.”Motor City Pizza

While growing up in Detroit, Greg Tierney said he ate pizza, but it wasn’t until he took a trip to Austin, where he tried a Via 313 Detroit Style Pizza on Sixth Street, that he considered Detroit pizza was different from others.

“I thought, ‘What is Detroit-style pizza?' I don’t even know,” Tierney said. “As soon as I got it, I said, ‘Yes! This is what I grew up on.’ It was so good.”


While the owner of Tierney’s Cafe and Tavern in Old Town Lewisville, Tierney kept the idea of opening a Detroit-style pizza place simmering on the back burner. He took some of his restaurant managers with him to Detroit where they studied and worked with a local pizza shop operator.

In 2019, Tierney closed the cafe, and in October 2020, he incorporated Motor City Pizza and operated as a ghost kitchen in Lewisville.San Daniele Italian Eatery & Bar

Seasoned restaurateurs and husband-wife team, Todd and Holly Kerr opened San Daniele Italian Eatery & Bar in 2023.

Although neither Todd nor Holly are Italian, they enjoy Italian cuisine and saw a void in the area for Italian restaurants. Executive Chef Nicholas “Nick” Boss was hired to help create the concept.


“We went with an Italian-American menu; we put our twist on Italian items and tried to create a blend of pizzas, pastas and entrees that resonate with a wide group of people,” Todd said. “Chef Nick had autonomy to guide the menu in a direction he wanted to go. He is an integral part of our food. We credit him with the foundation of our menu.”