Few Dallas restaurants have generated as much news per square foot as The Chesterfield. They’ve certainly had their high and low moments, but for now they’ve set a new strategy in place to keep it open and, hopefully, thriving. Lucky Campbell is still the main mixologist and he’s totally committed to making this place rock. He and co-owner Ed Bailey have kissed made up. Chef Ryan Carbery was recently transferred from Avner Samuel’s Nosh to the execuchef role at Bailey’s Prime Plus Carberry has also taken over the responsibility for the menu at The Chesterfield. I obtained a copy of it and have posted it below. Most items are new, but popular items remained on the menu. Expect to see the menu in the next two weeks.
News also, from Bailey’s Prime Plus in Fairview. As part of its refactoring as a family-affordable steak house to reflect the demographic of that area, they’ve added a children’s menu with a difference. Instead of the usual list of popular kiddy dishes, it will be geared toward healthier items for children. Watch for this change in the next three months.
Finally, good news for the residents of Southlake: Patrizio’s will open in the late summer but it will be named Patrizio’s Osteria and feature gourmet pizzas and a separate menu of dishes made with 100% Italian ingredients (i.e. imported from Italy) that will “make foodies proud.” This is a welcome addition to an area where the restaurants should be good, but are atrociously boring.
The Burger – smoked bacon, white cheddar & toasted bun
Bolognese – rigatoni & fresh pecorino
Crispy Half Chicken – roasted vegetable cous cous
House Made Sausage & Peppers – creamy polenta
F.O.D. – garlic spinach & scallion brown rice
Ryan Carbery's Purple Mustard Lamb Loin with Salsa Verde & Gremolata
@ 8:28 pm on July 1, 2012
@ 9:44 am on July 2, 2012
@ 10:47 am on July 2, 2012
@ 4:58 pm on July 5, 2012
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.