Starwood Café Planning Lavon Restaurant

The Dallas–Fort Worth breakfast chain registers project for State Highway 78

Maressa Ribeiro News Writer
The company now operates 12 locations across the Dallas–Fort Worth area (Image credit: Facebook: Starwood Cafe)

Starwood Café is planning a new restaurant at 371 N. State Hwy. 78, Suite 100, Lavon, in the Elevon West shopping center. The project became public through a registration filed with the Texas Department of Licensing and Regulation, which reviews construction projects under the Texas Accessibility Standards.

According to the filing, the project involves building a first-generation restaurant in an existing shopping center building. The 2,798-square-foot space has construction scheduled to start Nov. 16 and finish March 29, 2027.

Starwood Café was founded in 2012, according to its website. After immigrating to the United States, Jack Rushiti owned a restaurant in Illinois, and his sons, Andy and Lou Rushiti, opened the first Starwood Café after moving to Texas. The company now operates 12 locations across the Dallas–Fort Worth area, including Denton, McKinney, Frisco, Wylie, and Farmers Branch.

The restaurant serves breakfast, brunch, and lunch, according to its website. The menu includes scratch-made pancakes and crepes, omelets, skillets, and dishes such as the Starwood Benedict, Chilaquiles Con Pollo, Cinnamon Roll French Toast, and Very Berry Crepes. Lunch options include the Chicken Apple Walnut Salad, a Turkey Bacon Club Sandwich, a Chicken Pomodoro Panini, and a soup of the day.

Most Starwood Café locations are open daily from 7 a.m. to 2:30 p.m., according to the website. The company also offers online ordering, catering, and private dining for events such as birthdays, rehearsal dinners, and corporate gatherings.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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