everyone deserves a seat at the table.
everyone deserves a seat at the table.
a seat at the table. everyone deserves
a seat at the table. everyone deserves
A PLACE FOR EVERYONE AT THE TABLE
From high-velocity convenience to refined culinary artistry, ParvCo builds, scales, and operates hospitality concepts designed to welcome everyone.
A Diverse Portfolio. A Singular Standard.
ParvCo is a premier multi-unit hospitality ownership group dedicated to shaping how communities eat, gather, and connect. Our expertise spans the entire spectrum of the culinary landscape—from the seamless precision and speed of Quick Service Restaurants (QSR) to the bespoke storytelling and atmosphere of upscale dining.
While our concepts vary in style, scale, and flavor, they are united by a foundational belief: everyone has a seat at our table. No matter where you come from, what your day looks like, or what you are celebrating, we create environments where people feel seen, valued, and genuinely welcomed. We marry institutional-grade operational excellence with a deeply human approach to service.
Creating community around coffee
At the heart of every cup of coffee lies the power of connection. In our welcoming neighborhood shops, you’ll find more than just a beverage. You’ll find strangers turning into neighbors, and a community brewing with purpose. A cup of coffee won’t change the whole world, but how we share it might.
The ParvCo family
a white tablecloth neighborhood tavern
Nic & Junior's is a neighborhood tavern with a white tablecloth approach. Junior Borges — a Brazilian-born James Beard recognized chef who has cooked alongside some of the world's finest — brings that same level of craft to your corner table. Expect classic tavern fare, elevated. And woven throughout, the Brazilian flavors Junior grew up on.
The best tables always have pie at the center. Founded in 2013 in Dallas by two women who believed handmade things matter, Emporium Pies is built on craft, tradition, and community. More than a decade later, we’re still crimping crusts by hand, honoring timeless recipes, and saving a seat for whoever walks through the door. Because pie isn’t just something you eat—it’s how you show up for people and say, "welcome, stay a while.”
Fine pies for fine folk
Fine CoFFEE FOR FINE FOLK
Third-wave coffee did the craft thing so well that it made craft… table stakes. Now everyone has the same vocabulary: origin, elevation, processing, tasting notes— and a different shade of the same minimalist bag. The category got more “correct,” but not necessarily more true. A lot of “farm to table” storytelling became scenery and buzzwords— beautiful, interchangeable, and weirdly impersonal. Fine Folk is our counter move: keep the standards high, and make the story human again.
Building better coffee + Dessert programs
We build coffee and dessert programs the way we build everything - with structure, craft, and care. We pair real product with real partnership, so the programs we touch get better year after year.
A MODERN STEAKHOUSE, returned to its senses
Gigi is a Brazilian-inspired steakhouse opening in Dallas in 2027 led by James Beard–nominated Chef Junior Borges. Wood-fired, chef-driven, and intimately scaled, Gigi was created in response to a category that has increasingly traded craft for choreography. The result is a steakhouse that takes itself seriously without taking itself too far — prime and proper, in every sense.