As I mentioned on Saturday, Monica Greene arrived back in Dallas last week and she’s already got her next restaurant concept under construction. She is transforming the former The Quinn spot (202 West Davis) into BEE (Best Enchiladas Ever). Her idea is to take traditional enchiladas and present them as an inspiration for creative a fast-casual “enchiladeria.” She’s hoping the BEE prototype will “spread throughout the metroplex with various locations, south to Houston and West to California inside malls, shopping centers or airports.”
Jump for the full release.
CONCEPT B.E.E. will be designed specifically to match the eclectic tastes of people working, playing and living close by the Bishop Arts District. This concept is based on the radically new eating, drinking and socializing habits of our Texas culture. The idea is to create a hip, harmonious and flowing space for this fast-food casual restaurant.
WAKE UP TO ENCHILADAS!
Enchiladas, a centuries-old tradition in Mexico and more recently Texas, are part of the
fiber of life in Dallas natives appetites. Yes, Tex-Mex is legendary for its enchiladas, but too often they have been overlooked as a source of inspiration on American fast food casual restaurants.
But that won’t be the case any longer.
B.E.E.will be a prototype for a new kind of eatery. The first location is the key. Hopefully for us, eventually this new concept of the “Enchiladeria” will spread throughout the metroplex with various locations, south to Houston and West to California inside malls, shopping centers or airports.
Enchiladas traditions are fascinating, and are well adapted to our American lifestyle. As
an integral part of our concept the same initial menu for lunch and dinner will be served.
Breakfast menus are being considered.
“Taquerias” as we call them in Spanish is a word not everyone understood years ago
in America. Now taquerias are everywhere and the word is used widely. I hope that soon, the word “Enchiladeria” will be also be recognized and will catch on as a fun place to buy great food, spend some time while drinking beer or enjoying a great handmade margarita.
“To-Go” fresh handmade enchiladas will bring new life to home entertainment. To-go
meal replacements entrees, a refrigerated case with homemade salsas and chaffing dishes
for office parties and other events will be a big part of the restaurant-enchiladeria total sales.
Plans to woo the customer to the restaurant-enchiladeria, does not stop with good
food, but include a unique fast food concept for Mexican and Tex-Mex food, with a functional and attractive design.
The dining room will be functional , modern and will only hint Mexico with feature inlaid Mexican mosaic patterns and whitewashed walls. Big windows will “invite” and “tempt” the would-be-customers in, like “ bee’s to honey”. An interior ordering line will serve as a focal point in an inviting dining room.The ceiling will feature wood beams. The old and the new will be blended in extraordinary fashion to create a relaxed dining room serving intensely flavored and HUGE enchiladas of all kinds, some tacos and tortas. Tex-Mex and Mexican style luncheons and dinners. The visible “fire station” will house a grill and a tortilla making station.