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Lakewood Theater Will Get a New Life in February 2015

The Lakewood Theater is going to get a new tenant, or tenants, according to H. Craig Kinney of Kinney Property Co. Kinney has hired an architect and talked to a number of restaurateurs and businesses in his quest to do what is best for the space. “The tower and the exterior are sacrosanct to us,” Kinney says. “The whole outside is iconic and valuable asset to the city.” Before you throw stones, hear him out. Kinney isn’t even close to deciding how the space is going to play out. “We have one [business] that wants to have the whole space and keep it a theater, “Kinney says. “We have other options that may involve carving up the space. We just don’t know yet.”

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The Fresh Market to Open in Arboretum Village Shopping Center

The wait is almost over. Gourmet grocery store junkies in East Dallas will soon have 24,000 square feet of culinary delights to roam. The Fresh Market, the North Carolina-based chain, will toss open the doors at 7331 Gaston Avenue, the home of the Arboretum Village shopping center, on December 3 at 8:00 AM.

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Highland Park Village to Add Two New Restaurants: K.T. Burger and 5 Creeks Tavern

The spaces formerly occupied by Toko V and Village Kitchen will, once again, get another chance at life. The downstairs will become K.T. Burger and the upstairs will morph into 5 Creeks Tavern. The brains behind the project are Ray Washburne of M Crowd and co-owner of Highland Park Village and his best friend forever, Buddy Cramer, the “reformed commercial real estate lawyer” turned restaurateur. Cramer and Washburne are the main team behind both Katy Trail Ice House locations and Bandito’s Tex-Mex Restaurant in Snider Plaza.

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Leslie Brenner Steps Out From Behind the Curtain and Reveals Her Face

There’s no more guesswork. Leslie Brenner has ditched her avatar and has put her face out for everyone to see. The reason? She hopes to broaden Dallas’ dining discussion. Her rabid defense of the importance of anonymity has disappeared and she will now be out on the town talking up the dining scene. Good for her. She looks less snooty than her former avatar.

[Editor’s note: for a time, this post included Brenner’s photo divorced from its context. I’d argue that’s still fair use (commenting on a news story). I replaced that image with a screen shot of the DMN story to make that fair use even clearer, though.]

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Dallas Stars Jamie and Jordie Benn Cook Burgers at Hard Rock Café in Dallas

Last night, Jamie and Jordie Benn showed up at the Hard Rock Café in Dallas to do what brothers do: compete against each other. This time the battle did not take place on the ice, it took place at the bar where each assembled their own burger creation. Both burgers will be featured on the Hard Rock’s menu from November 1 to December 1. You, the burger connoisseur, have the privilege of tasting their respective concoctions and voting on social media for which one you feel is the best.

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Del Frisco’s to Move Its North Dallas Restaurant to New Uptown Tower

Del Frisco’s Double Eagle Steak House has signed on as the flagship restaurant for McKinney & Olive, a 20-story tower Crescent Real Estate Holdings is developing in Uptown. The restaurant will occupy 18,000 square feet at the building’s main entrance on McKinney Avenue, and will close its North Dallas venue on Spring Valley—where it has been for 20 years—when it moves to Uptown in 2016.

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Meddlesome Moth Announces New Executive Chef, Robbie Lewis

The Meddlesome Moth has a new executive chef and a new fall menu. Robbie Lewis will take over for Joe Synatschk’s place as executive chef at the Moth. David McMillan will continue to oversees the menus at Moth and the Bird Café in Fort Worth. Lewis’ resume such positions as executive chef and sous chef at various restaurants including The Mansion, The Green Room, Salum Restaurant, Texas Spice at the Omni Hotel, and The Grape. He and McMillan have created quite an exquisite gastropub menu which includes Pig & Fig (Texas field pea mash, fig barbecue, and blue cheese), a whole trotter with pistachio, ham, and collards; and South Carolina squab with celery root and rhubarb.

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