The Office Grill’s Michael Costa, Texas Bear and Bull, LLC, filed for Chapter 11 bankruptcy on September 26, 2011, six days before he was to appear at hearing to determine if he’d breached his lease agreement. The next day, the Texas Comptroller revoked The Office Grill’s sales tax permit for lack of payment. Legally, The Office Grill can’t operate as a restaurant, yet, as of ten minutes ago, they were open for business.
On September 30, the landlord, 18020 N. Dallas Parkway, LTD filed a motion to convert the Chapter 11 filing to a Chapter 7. Chapter 11 means creditors are held off until reorganization or refinancing is obtained. Chapter 7 means there is no hope for reorganization and assets are to be distributed to creditors. A meeting of the creditors is scheduled for November 7.
The chef left right after Costa was arrested by the TABC on September 20 and Costa’s liquor license is suspended. He’s operating without a sales tax license, liquor license, and a chef? I’ll say this, the guy doesn’t go down easy.8 Comments »
“2009 may turn out to be the finest vintage I have tasted in 32 years of covering Bordeaux…a magical vintage.” – Robert Parker
If I were a rich man, I’d buy the last two seats to this spectacular dinner on October 26. Since I am neither rich nor a man, a subject that is oft debated amongst these cubicles, I will pass the opportunity on to those who have enough dough to go. The dinner looks to be bobbydazzler guaranteed to erase the reality of the brutal economy from your mind. If only for one night.
Hit it, Jasper:
Our [Sigel’s] 2009 Vintage Premier Fete de Bordeaux at The Mansion on Turtle Creek promises to be the most exciting dining event in Dallas this year. In addition to the wonderful white and red wines from Bordeaux we are proud to announce that Maison Ruinart will be our Champagne partner for the evening. Established in 1729 Ruinart is the oldest Champagne house, specializing in Blanc de Blanc and Rose bottlings. The menu from Chef Bruno Davaillon has been finalized and promises to be the perfect accompaniment to these fantastic wines. Featuring: Jean-Charles Cazes - Lynch Bages & Ormes de Pez;Anthony Barton - Leoville Barton & Langoa Barton; Nicolas Glumineau – Winemaker, Montrose & Tronquoy Lalande; Melissa Bouygues - Owner, Montrose & Tronquoy Lalande. Wednesday, October 26 @ 7PM. $225 per person. For reservations please contact: Randy McLaughlin - 214-350-1271 or firstname.lastname@example.org.
Wait until you read the menu and pairings.8 Comments »
An eagle-eyed cat that barks just informed me Sharon Hage is no longer the chef for the upcoming longest table dinner in the world, Outstanding in the Field. Apparently Hage backed out and the organizers have added Jon Bonnell of Bonnell’s Fine Texas Cuisine. Anne Jones, of Latte Da Dairy, is still the host farmer. The $200 tickets to the October 19 FloMo event sold out months ago. I’ve been trying to reach Hage for a week. Guess she’s gone off the grid. Or maybe she’s underground.
I guess you people are hungry for Italian food. This morning I received two more emails from readers begging the question: “When is Zio Cecio going to open?” The answer (today) is October 18. Like everything else in life, that could change. Don’t have a clue what Zio Cecio is? It’s all here.
This time, it’s personal. I need your help. I’m going to San Francisco this weekend. (This is my first time. I’ve already learned that it’s not cool to say San Fran.) I’m planning on running the Nike Women’s Marathon on Sunday. But I’m going to need some fuel. Where do you all suggest I go for some carbo-loading Saturday night? I posed the question on Twitter, and SFTravel suggested Acquerello, Pasta Pomodoro, or Firenze by Night. But I’m picky and don’t want a chain, nor do I want to spend a lot of money. I really just need a great plate of pasta. Any suggestions?18 Comments »
This opulent cafe, opened in early summer by Dale Wamstad (Del Frisco’s), proposed to add an all-American dining option to a much-neglected corner of Richardson. What arrived instead feels both overconceived and underwhelming: a two-story design hodgepodge of hot-air-balloon-shaped chandeliers, looming artwork, vinyl tablecloths, and hundreds of red-and-green LED lights that swoop, discotheque style, across diners’ faces. Likewise, the menu consists of a blind-man’s mix of appetizers (flatbreads, sushi, onion rings, and grilled quail’s nest—grilled quail served on a bed of crushed potato chips), followed by an equally chaotic mix of entrées. We were so surprised that any establishment would feature chopped beefsteak with grilled onions (and charge $14.50 for it) that we had to order it. The entrée arrived unironically, a disc of ground beef held together by grease and fear—a sad homage to the Greek diners of the 1970s.
More.7 Comments »