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Articles about How to Open a Restaurant 101

Guess the Name of This Dallas Restaurant

We had so much fun the first time we played this game. Let’s play it again. Can you guess the name of this restaurant?

posted by Nancy Nichols | May 18th, 2012 3:25pm | filed under Best Gay Hangout Restaurant Evah!, Cheap trick for comments, Contests, Cult Cuisine, How About This Weather?, How to Open a Restaurant 101, I Went to College for This?, I'm about to get fired, Making Up Is Hard To Do, Merguez Sausage Hunt, My Happy Pills Are Working, Nutjobs, Overprivileged chimps, Peripatetic chefs, Procrastination is part of the creative process, Restaurant News, SideDish Bump!, game, hold on to your effin hat, questionable judgment | 20 Comments »

Open Letter to Mark Cuban: Shark Tank for Dallas Restaurateurs? I’d Watch it!

Bring it! Let's get this city turned around! (image swiped from ABC)

Dear Mark,

I am addicted to Shark Tank. And because I am too lazy to jump through the hoops to get on the show and present my idea, I’m using the power of my pudgy fingers to reach you. Let’s pick and roll:

I walk on the set of Shark Tank. “Daymond John, you are so out,” I say. “Barbara, if I wanted to sell my cellulite-reducing sous-vide hot dog you’d be my best friend, but I’m keeping it to myself. You’re out.”

I watch the other sharks glance around, really scared at this point, and go for the kill. “Kevin, don’t even open that ugly mouth. You’re out. Robert, you can buy me dinner after the show but, for now, you are dead to me.”

Cameras swing: Close-up of Cuban. Music swells.

Mark. We live in the same city. We love the same teams. More importantly, we eat in the same restaurants. Last night, our city’s finest chef, Bruno Davaillon of the Rosewood Mansion on Turtle Creek, lost Best Chef in the Southwest at the James Beard Awards in New York City to a young chef in Austin who appeared on Top Chef. It has been 18 years since a Dallas chef won this title. We need a local version of Shark Tank geared towards Dallas restaurateurs. That way, you and I can work together to tighten up our game and turn it around. We have the talent, we need the exposure. And that exposure shouldn’t have to come from the Food Network or Bravo.

I propose we put together a panel of experts and ask  restaurateurs to pitch their ideas BEFORE they decide to sink their life savings into an upscale seafood and sushi restaurant in a bad location. Let’s kick the steak house wannabes to Fort Worth. Mark, I’m asking you to invest whatever it takes to help us bring the talent of the Dallas restaurant community to the international scene. In exchange, I offer you fifty percent of my idea. Oh, and you can keep the Mavs.

Looking forward to hearing from you,

Nancy

P.S. If this helps illustrate my talent: I promoted women’s basketball in Dallas before the Mavericks were a thought in your brain. Just ask Nancy Lieberman.

posted by Nancy Nichols | May 8th, 2012 10:14am | filed under Bring it!, Celebrity Chefs, GO MAVS!, Go Rangers!, Good Deeds, Hippie revolutions, How to Open a Restaurant 101, I'm about to get fired, Making Up Is Hard To Do, My Happy Pills Are Working, Not-so-skinny bitches, Nutjobs, Procrastination is part of the creative process, Rants, Shamless self promotion, Somebody Help, That is Just Wrong, restaurant business news, youthful spontaneous restaurants | 12 Comments »

Grand Reopening: Place at Perry’s

Ahi tuna nachos with red chili and wasabi paste (photos by Jason Acton)

The old Place at Perry’s (from what I’ve heard) was dark and stuffy. No windows. No light. After three months of shutting down its entire operation, the Place at Perry’s has now reopened in a new location at 2680 Cedar Springs Road. Same owner, same chef Jaime Corona, but a completely new staff and vibe. The new building is swanky, hip, and modern. And it’s definitely worth checking out.

Jump for pretty pictures by Jason Acton. (more…)

posted by Carol Shih | February 24th, 2012 10:34am | filed under How to Open a Restaurant 101, Openings, Restaurant 101, Restaurant News, grand opening, restaurant business news | 4 Comments »

Adam Bazaldua, ex-chef of 303 Bar & Grill, moves on to Stephan Pyles

Teresa Gubbins reported this morning that 303 Bar & Grill’s old chef, Adam Bazaldua, has moved on to bigger and better things (aka Stephan Pyles’ kitchen) after announcing his departure via Facebook. After all the drama that happened between Bazaldua and bar mogul Frankie Carabetta, we’re wishing Adam the best of luck on his new job. It also looks like the new guy, Chef Chad Starling, is already revamping 303’s menu.

Too bad Eater’s hottest chef contest is over, because I’m pretty sure Chad Starling could’ve won based on looks alone. This guy’s a looker!

posted by Carol Shih | February 21st, 2012 12:39pm | filed under Breaking News, How to Open a Restaurant 101, Restaurant 101, Restaurant News |

Chef Adam Bazaldua Leaves 303 Bar and Grill

According to 303’s Facebook page, Chef Adam (formerly of Rathbun’s Blue Plate Kitchen) and the owner of 303 Bar and Grill couldn’t ever agree on the restaurant’s concept.

Adam posted this cheery message on Sunday night:

“Hello FB friends!!! I would like to start off by saying thanks for all the support you have shown me with the new restaurant. Unfortunately, I am no longer the Chef at 303 Bar and Grill, due to a constant concept battle between the owner and myself. I am now no longer affiliated with the food that comes out of its kitchen, other than them using the menu that I designed and created. I WILL be on to bigger and better things soon, and I hope to have yalls support with my next venture. Thanks!! Talk to you all soon!”

Turns out big bar mogul Frank Carabetta is taking over Adam’s spot from yesterday’s post:

“The person making all the calls in his place now is a guy named Frank Carabetta. Just want everyone to know who to thank for all the changes being made to this restaurant!! If you would like to “like” and continue to follow this establishment, please find “ThreeOthree Barandgrill” on Facebook.”

Sounds like everyone’s happy with this arrangement…. for now.

UPDATE: Not everyone is happy in 303 land. Adam Bazaldua called to tell me about his fall-out with Frankie Carabetta.

Jump for the rest of the story. (more…)

posted by Carol Shih | February 7th, 2012 3:02pm | filed under Breaking News, Chefs, How to Open a Restaurant 101, Murmur | 4 Comments »

Trinity Groves Report: Phil Romano Wants to Change the Way the World Views Dallas Food

See the nice looking man in the picture? That is Phil Romano. See the painting in the background? That is one artist’s interpretation of Phil Romano’s brain when he is working on a project. Phil Romano, Larry “Butch” McGregor, and Stuart Fitts are working on Trinity Groves an enormous development on the west side of the Margaret Hunt Bridge in West Dallas. Today I took a grand tour of the 13-acre  proposed “restaurant, retail, artist and entertainment” site which will also be home to the partnership’s restaurant incubator program. I met the first approved restaurateur and tasted his food. Tune in tomorrow for a full report. I can’t decide if these are the smartest guys in the world or the craziest. It’s wild. Clear out some head space.

posted by Nancy Nichols | February 6th, 2012 5:19pm | filed under AgriBusiness, Breaking News, Crazy Technology, How to Open a Restaurant 101, Really?, Restaurant News, Trinity Groves, restaurant business news | 1 Comment »

Lisa Garza Names Jeffery Hobbs “Leader of the Kitchen” at Sissy’s Fried Chicken

Lisa Garza juggles relationships to get Sissy's Fried Chicken open.

At this moment, Lisa Garza is doing a walk through of her new space on Henderson Ave. The former Hector’s on Henderson will soon be transformed into Sissy’s Fried Chicken. La Garza’s idea is to serve “low-country” food in honor of her Southern roots in a “Billy Reid” dining room. Tea-infused vodkas (trending!) and specialty cocktails (a must have) will be featured.

Although La Garza is all about sisterhood (“I am Sissy,” Garza says. “Sissy is southern slang for “sister” and I am developing every aspect.”) there will be no sissy in the kitchen. La G has plucked Jeffery Hobbs and named him “leader of the kitchen.”

Oh, it’s a tangled tale—an episode of As the Restaurant Turns. Here’s the synopsis: Lisa was married to Chef Gilbert Garza. Together they operated Suze Restaurant, the cozy spot on Midway and NW Highway. At some point, Jeffery Hobbs joined the happy couple to work on the kitchen team as chef and partner. Hobbs and Gilbert ran a great restaurant. Lisa concentrated on catering. Lisa was picked as a contestant on Next Food Network Star. The experience was devastating, as most former TV reality participants will admit is generally the case. The Garzas divorced and Lisa retreated for a couple of years. She emerged as a fancy caterer. Found a new guy. Got re-married and is now pregnant with new restaurant.

After eight years at Suze, Hobbs splits to partner with burgeoning bully restaurateur, Jack “Maple & Motor” Perkins. They’re consulting on taco joints. Then La G calls Hobbs and asks him to be the “leader of her kitchen.” According to La G, Gilbert has given his blessing to the deal. See, there can be happy endings. Or beginnings. Stay tuned.

posted by Nancy Nichols | December 8th, 2011 11:45am | filed under Celebrity Chefs, Cult Cuisine, Food On TV, History of Dallas Food, How to Open a Restaurant 101, I Went to College for This?, Nostalgia, Openings, Restaurant News, Second coming, hostess gifts, make mine a double, sassy pants, youthful spontaneous restaurants | 8 Comments »

Texas Restaurant Foundation and El Centro Presents Intro to Restaurant Management Classes

This just in from Tracey Evers the Executive Director of the Greater Dallas Restaurant Association.

TRA Education Foundation has partnered with El Centro to provide an Introduction to Restaurant Management class – open to TRA members and non members.  Great for assistant managers or new managers.  Two-day intensive training that you can’t get anywhere else for the price. Offered Oct. 31-Nov. 1 and also on two Saturdays – Nov. 5 and Nov. 12.

More info and application here.

posted by Nancy Nichols | October 24th, 2011 10:50am | filed under How to Open a Restaurant 101 | 1 Comment »

Restaurant 101: What to do if Your Employer Doesn’t Provide Paycheck Stubs

Yesterday, I posted the news that Michael Costa of The Office Grill filed for bankruptcy. In the comments section, one of Costa’s former employees asked a great question.

Anybody have some suggestions for the former employees when it comes tax time? We never received check stubs or info on the taxes taken out of them, that is when we did get them and they didn’t bounce.

I contacted Gregory P. Williams, a CPA with Restaurant CFO Partners in Plano. He has a lot of answers. They are below. I’ve also included his contact information if you have more questions.

(more…)

posted by Nancy Nichols | October 13th, 2011 12:23pm | filed under Bad critters, Bureaucratic red tape, Food Crime, How to Open a Restaurant 101, I Hate it When That Happens, Nutjobs, Ouiet Restaurants, Restaurant News, make mine a double | 18 Comments »

First Dallas, er Oak Cliff, Guerrilla Bar to Open on Thursday

The highly motivate mixologist team of Michael Martensen and Ed “Lucky” Campbell are spearheading Bar 828, a guerrilla bar that will open at 828 Davis this Thursday, Friday, and Saturday (6PM) and continue on the same days for the next three weeks. The final evening will be October 29.  Yes, these guys are busy putting together their new bar, High and Rye, in downtown Dallas but they just can’t seem to stop themselves from doing more projects. “Yeah, that’s just kinda how we work,” Martensen said via phone from the patio at Manny’s in Uptown where he is watching the Rangers game. “We can’t believe nobody has ever done this. We are going to be the first guerrilla bar.”

Bartenders from all over Dallas will participate on a rotating basis. There will also be beer, wine, food trucks, and live music coordinated by JT Donaldson. A Portion of the proceeds will go to the Promise House who has been helping teens in North Texas since 1984. So head out to The OC, home of the secret-keeping restaurateurs, and catch Brian (Sfuzzi, Standard Pour ) McCullough on Thursday.

Jump for other bartenders who’ve already signed up for the party.

(more…)

posted by Nancy Nichols | October 10th, 2011 5:51pm | filed under Cult Cuisine, Drinking, Food Trucks, Hippie revolutions, How to Open a Restaurant 101, Mixology is fancy for bartender, beer, cocktails, party, pop-up restaurant | 29 Comments »

Chew on This: Seating, or Not Seating, Incomplete Parties

I understand why some restaurants are reluctant to seat incomplete parties. Sometimes the rest of the party doesn’t show up and the restaurant is left with a deuce at a four-top during the dinner rush. Lost revenue on valuable real estate. Allowing two people to sit while they wait for another couple can also throw the pace of service off: two separate drink orders and/or two different water pours. If a restaurant is busy, they have to remain firm on this policy. I get it.

However, a few weeks ago my mother and I showed up at a small restaurant for a 5:30PM reservation. We were on time, but our other two friends had called to say they would be 15 minutes late. I told the hostess our situation. She told us she would seat us when our party was complete. The restaurant was empty. Oh, sorry, there was one two-top in the back. The hostess handed us menus and walked away. A few minutes later, I broke up a conversation between said hostess and a server and asked if we could order a glass of wine. She brought us the wine. We stood for 18 minutes with a menu in one hand and a glass of wine in the other. No other diners entered the restaurant. When our tardy party arrived, we were escorted four steps to our table.

Restaurateurs, tell us why this is right or wrong.

Dishers, tell me some  similar stories.

posted by Nancy Nichols | September 22nd, 2011 12:13pm | filed under Bring it!, Celebrity Chefs, Cult Cuisine, How to Open a Restaurant 101, Procrastination is part of the creative process, Restaurant News, Slow News Day | 21 Comments »

My Sugar Box Can Beat Up Your Velvet Taco

In what feels like a dessert response to all of the overtly suggestive taco joint names we’ve seen in the last year, Sugar Box officially opens tomorrow night in Uptown at the Mondrian. The grand opening fete runs from 5 to 9 pm and features freebie selections from the new dessert bar’s palate of cupcakes, French macarons, and cake balls with espresso, latte, and cappuccino chasers (for those of you who, unlike me, can drink coffee after 4 pm and still sleep at night). Free tasters, live music, door prizes. Why not?

posted by Sarah Reiss | September 15th, 2011 9:00am | filed under Baking, Chocolate, Coffee, Cult Cuisine, Diets are stupid, Events, Free Stuff!, Goats!, Good Morning, How to Open a Restaurant 101, I Went to College for This?, It's just lunch, Nightlife, Openings, Restaurant News, Sexy food, Silly Reasons to Celebrate, Snacks, Stupid terms for food, Tacos, Unsolicited Treats, cake, cheap eats, cupcakes, dessert, flying solo, food art, freebies, grand opening, make mine a double, youthful spontaneous restaurants | 1 Comment »

Remembering the Man Behind the Restaurants: Marcello Rosen

Today on our RealPoints Commercial Real Estate blog, commercial real estate guru (and all-around spectacular human being and one of my favorite people to go out to dinner with) Bob Young, managing director of The Weitzman Group, offers a fond reminiscence of the late Marcello Rosen, the broker behind many of Dallas’ beloved restaurants.

Bob Young: Remembering Marcello Rosen

On Tues., July 19, my family (wife Paula, daughter Lacey, son Christopher, and his fiancee, Katie) and I celebrated Paula’s birthday at our favorite restaurant, Toulouse. We arrived to find that our requested table was occupied by none other than restaurateur Alberto Lombardi and several of his family members and friends—including his go-to real estate broker, Marcello Rosen.

As the table transitioned to us, we exchanged warm hellos with Alberto and Marcello.

Less than a month later, on Fri., August 12, my son and I attended a memorial service for Marcello, who had lost a courageous battle with cancer. Christopher (who’s also a fellow Weitzman broker) and I were both struck by the frailty and sanctity of life—and the loss of a true real estate professional and a valued business friend.

The service was attended by hundreds of Marcello’s friends and family, including Dallas restaurateurs Avner and Celeste Samuel (NOSH), Alberto and Vivian Lombardi (La Fiorentina, Cibus), Taco and Duni Borga (La Duni), and Brian and Courtney Luscher (The Grape)—as well as restaurant brokers Dennis Leibovitz, Steve Williamson, Jack Gosnell, Alan Mann, Nelson Billups, and many others —all there to pay respects to a well-liked player in our business.

Marcello lived a fascinating life and was a successful retailer in his own right (as co-founder of the Pea in a Pod chain) before switching over to the commercial real estate arena, focusing on restaurant development and site selection. Most recently he was senior vice president at Dunhill Partners.

As tough as it was to realize the loss of Marcello, I was comforted by the sense of community of our commercial real estate industry. On my next visit to Toulouse, La Duni, Nosh, or The Grape, I will raise my glass and toast Marcello, a true professional and a friend.

Bob Young is managing director of The Weitzman Group. Contact him at byoung@weitzmangroup.com.

posted by Sarah Reiss | August 19th, 2011 11:36am | filed under How to Open a Restaurant 101, Restaurant 101, Restaurant News, Restaurants for sale or rent | 1 Comment »

Tesar Says He’ll Reopen The Table Under A New Name: One Art

Last night, John Tesar appeared on Extreme Chef and emerged victorious (and with $10,ooo prize money to show for it).

This morning, however, Steven Doyle reported this even more interesting (and par for the course) quote from the wild life of Mr. T:

“We closed The Table but we are about to open it back up again. It will be called One Art. The One Art is about the art of being a chef. There will be two seating’s, five nights a week. Much like Ad Hoc. There will be 3 courses or more. It will cost a flat $55. Everything farm to table and local as humanly possible. Less reliant on foie and truffles.”

So, there you have it. Let loose.

posted by Sarah Reiss | August 5th, 2011 10:49am | filed under Alright already!, Breaking News, Celebrity Chefs, How to Open a Restaurant 101, I Hate it When That Happens, hold on to your effin hat | 5 Comments »

First-Take: Tre Wilcox’s Marquee Bar & Grill in Highland Park

Chef Tre Wilcox (left); Marquee's contemporary dining room (right). (Photos by Desirée Espada.)

What to expect: Let me open by saying that the first time D Magazine’s administrative coordinator Loren Means went to Marquee for lunch, she didn’t leave until well after dinner. There’s a lot of evidence to suggest that the cocktails are as much to blame as the food, but all she knows is that she was happily reunited with Wilcox’s duck three ways and Jason Kosmas’ French 75. She describes it as “one happy Sunday.”

These days, in Marquee’s two-level restaurant (and on the cooled, bird’s-eye-view, movie-marquee patio), the duck three ways may appear and disappear from the rotating menu (as if Wilcox does not want to replicate Abacus, yet can’t escape the dish’s popularity), and the French 75 is concocted by request only, but we managed to have a great meal nonetheless. Even though some of the items I mention herein will most likely have cycled off for your visit, the bulk of the menu shows evidence of Wilcox’s skill and optimism.

read more about Marquee… (more…)

posted by Sarah Reiss | June 21st, 2011 10:30am | filed under Celebrity Chefs, Chefs, Cult Cuisine, Eat This Now!, Food Porn, Foodie People, How to Open a Restaurant 101, menus | 5 Comments »

Vitality House Cafe Opens in Richardson With Flavorful Menu and Full-Time Nutritionist

My husband and I battle for the title of Biggest Loser in our house; our respective weights fluctuating by 10 percent on a monthly basis (this month, he’s ahead, or behind depending on how you look at it). To be honest, we’d be happy for some steadiness, but as we all know, end-of-school-year stress, travel, and general laziness do not a stable diet make. Lucky for us, Chefs Chris and Sandy Smith have opened the doors on Vitality House Cafe just down the block in Richardson. The married duo employs in-house nutritionist Kelly Crawford, and in-house fitness consultant Stephen Crawford to provide information, consultation and support to diners needing encouragement toward a healthy lifestyle. The place is only open for breakfast, lunch, and coffee at this point, so it’s not yet available for last-minute save-me-from-myself dinners, but here’s hoping. I’ll be back soon with the first-hand scoop. In the meantime, here’s what they have to say about their plan:

jump for the Vitality mission statement… (more…)

posted by Sarah Reiss | June 1st, 2011 10:57am | filed under Breakfast, Brunch, Good Morning, Health Food, How to Open a Restaurant 101, Neighborhood restaurants, Openings, Organic, Politics of Food, Restaurant News, catering, menus | 1 Comment »

Bella Restaurant & Bar Owners Clear Out Under Cover of Night

A relative of a D staffer with first-hand knowledge of the goings-on at the newly closed Bella Restaurant & Bar in Uptown let us in on an interesting tidbit: turns out that Bella’s owners not only ceased operations last Thursday night, but also ransacked the place in a dark-of-the-night flee, making off with tables, chairs, walk-in coolers, ovens, and cook tops. Need we also point out that they bailed on their lease?

At least they appropriated some booze from behind the bar on their way out. That should help with any pesky remorse that might pop up.

posted by Sarah Reiss | November 15th, 2010 1:18pm | filed under Closings, How to Open a Restaurant 101, Restaurant News, hold on to your effin hat | 8 Comments »

Catching Up with Chef David Uygur at Lucia Restaurant in Dallas

The biggest buzz in the Dallas dining community is the opening of chef David Uygur’s Lucia in the Bishop Arts District. The exact date is unknown — beyond the fact that it will be this fall. However,  Uygur has a clear idea of the type of restaurant he wants Lucia to be. I caught up with him yesterday.

He may have had deconstructed food, but this is an unconstructed restaurant. A crew of five worked busily while David gave me a tour.

posted by Andrew Chalk | September 17th, 2010 1:25pm | filed under Andrew Chalk, Chefs, How to Open a Restaurant 101, Neighborhood restaurants, Openings | 3 Comments »

CuriousDish: Which Dallas Restaurant Would You Revive?

Let’s take a break from the restaurants still here and think about those that we miss. Imagine you had the power–a genie in a bottle of Chateau Latour Pomerol to grant you one wish. If you could rub her it and be granted the gift to bring one dead restaurant back to life, which one would you revive and why?  Riviera? Routh Street? Nero’s?

UPDATE: After roughly 24 hours, over 100 Dishers had asked their genies to revive their favorite restaurants!! Let’s dig through and see.  After 146 genie rubs, Lola gets the most requests, at 8.  Lots of love for Il Sorrento with 6 rubs and Cuidad at 5.  The Wine Press and Uncle Tai’s had 4 mentions.  Surprises for me included Routh Street and The Riviera only getting one comment each.  Lots of love spread out for Stephan Pyles’ concepts including Baby Routh (3), Star Canyon (3), and Aquaknox (2).

posted by George Lewis | August 24th, 2010 9:47am | filed under How to Open a Restaurant 101, Neighborhood restaurants, Politics of Food, R.I.P., Restaurant 101 | 120 Comments »

CuriousDish: The Ritual of Tipping in Dallas

The tipping ritual varies all over the world.  Here is an article about the habits of gratuity giving all over the globe. In Europe, I love the nice even numbers on the menus and the “Service Compris” at the bottom of most menus.  I know what I’m spending. It saves me from having to do math.

What’s your method of calculating tip here in Dallas?  Are you a 10-percenter?  15?  20?  Would you prefer it if we,  like the French, included the service in the menu pricing? (Note: some places in Dallas already do this for parties of six or more.)  Do you modify your tip percentage depending on the whether the meal is  fine dining vs. fast-casual? Give me some tips.

posted by George Lewis | August 6th, 2010 10:17am | filed under How to Open a Restaurant 101, Overprivileged chimps, Restaurant 101 | 30 Comments »

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