Veteran Dallas restaurateur Shannon Wynne has signed a lease on the “old Ann Sachs tile space” in the Design District (High Line & Oak Lawn) and will open a restaurant/bar called The Moth. Veteran is a nice way to describe Mr. Wynne, in reality he is a crafty, no-bs geezer. Ask him a question and he gives you a straight answer.
Here is a transcript of our phone conversation. NN: What is the concept for The Moth? SW: Huh? I hate that word. I am not calling it a gastropub which has been done to death but never really even done right. It is [Moth] a bar with better food. It will be chef-driven and will open March 1, 2010. The food will be easy and honest. We are interviewing chefs right now. We will deal with local stuff but let me tell you, if it is no good we won’t use it. So there.
NN: Oh, a BBF? SW: Yes. And let me tell you—we not doing sliders, mac and cheese, flatbreads, or anything with aioli on it. If I see the word aioli again, I will shoot myself. I’m am sick of it all. We may have a wood-burning oven but if we do a pizza it will not be a flatbread it will be a $%^&*@ pizza and it will be a small part of what we do.
NN: Your other restaurants, Flying Saucer and Flying Fish, seem to have a common denominator. Did you call it The Moth because it flies? SW: I have no idea why I am calling it The Moth. I like it. I like the way it sounds. That is as deep as I am. There is no visual or spiritual element or significance.
NN: Describe the menu. SW: Well, it will be predominately small plates. At lunch there will a strong ladies element with a nice menu of healthy selections. At night it will turn into more a guy’s place. The beer element is 50% of the drink component but we will also have more wine and liquor than the Flying Saucer. We will also have a great outdoor patio.
NN: What else? SW: Well the developer is putting in three other restaurants in the development.
NN: What is the development called? SW: *#%@, I can’t remember. Something like LOL for Lower Oak Lawn.
NN: Hmm. That is an unfortunate acronym. They should call it LoOla so that people won’t be laughing out loud. SW: Hmm. You should write that.
If you have a question for Mr. Wynne or would like to apply for a job. Leave a comment.
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SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.