Apparently the phones are ringing off the hook over at Trinity Groves, the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge developed by Phil Romano, Stuart Fitts, and Larry “Butch” McGregor. If half of the rumors I’m hearing are true, they won’t have any trouble with occupancy. Some big names are vying for space, several of which have been confirmed, but if I type them I will most likely be floating down the Trinity River in cement clogs by nightfall.
Anyhoo, a solid lead just drifted across my wooden desk. A successful restaurateur and high- profile chef are looking at a second-story space in the “blue” building. They’ve proposed an
Asian-fusion Spanish tapas bar with a sophisticated cocktail program designed by a sophisticated cocktail program designer. Nobody at Trinity Groves will confirm this but I would bet my jon(n) boat that this deal is already in the cosmos. I’ve buried plenty of clues. Can you guess the answer?
Timmy was wandering around East Dallas last night and spied Chef Marc Cassel tinkering around in his soon-to-open restaurant, 20 Feet Seafood Joint. Cassel is waiting for his final CO which he expects soon. The 50-seat seafood joint, in a defunct hair salon at 1160 Peavy Road, will feature lobster rolls, oysters (hot trend), and clams and I only know that from the picture. Timmy said Marc really wasn’t ready to spill details. The name? Does it refer to the perfect depth to harvest oysters? No, Cassel owns five dogs and that’s the total number of dog feet in his house. Details coming.
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Little Miss Snitch alerted us to some tinkering at 3030 Ross Avenue. Apparently, there’s been some construction going on at the old Sunset Lounge right next to Central Expressway, and the guys behind this noise are none other than Kyle Noonan and his partner Josh Sepkowitz – the same FreeRange Concepts owners who brought you Bowl & Barrel. They bought the nightclub/party hardy spot and started working on its makeover a couple months ago, transforming the unassuming warehouse-type building into a restaurant with an enclosed patio after its shutdown in September. They decided, for whatever reason, to keep the same name.
Mr. Noonan was kind enough to show me around the space, which John Paul Valverde from Coeval Studio helped design. The new front bar, made from blocks of custom-installed wood, has this “mid-century feel” that doesn’t clash (oddly enough) with the palm tree wallpaper that adorns the left side. White plush chairs fill the sleek dining area covered in bamboo flooring.
No word yet on when the new Sunset will open, but it should be any day now. And, yes, Sunset is hiring. Go tell all your unemployed friends.
Every year on SideDish, we like to devote our energy to supporting small local food businesses here in DFW. For the twelve days, we’ll be highlighting jams, jellies, pies, classes, wines, coffees, teas, and basically any food product made locally on Dallas (or close to it) soil. Today is Baked Goods Day. If you’ve got a product that you want included, send me an email with your information and a picture. This list will often be updated, so don’t fret about deadlines. We’re here to serve you guys.
Pie sweetheart, Megan Wilkes, writes:
“We are selling whole pies and gift certificates for the holidays. Whole pies are $30 each with the exception of the Lord of the Pies which is $40. Gift certificates can be purchased in any amount and can be redeemed online or in store for whole pies or slices. Our entire menu is available for for pre order online from now until the 11th of December. After which, we will cut pre orders to the Merry Berry and the Smooth Operator. All of our menu will be available on a first come first served basis during open hours. We will be open our regular business hours with the exception of Monday, December 24 we will be open from 11am-2pm. Beginning Friday December 21st we will have Apple-Cranberry, Pecan, and Pumpkin pies available. Beginning Wednesday December 19th we will have gingerbread and pecan rings ready for pick up.
Our holiday specialties include:2 Comments »