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Perhaps my headline is a tad overzealous, but boy I got so wound up yesterday at the press conference announcing the new line-up of food items to be served this season at the Rangers Ballpark in Arlington I could barely drive home. I wanted to stay, slip on a toga, and feast like a hedonistic Roman tart. But I digress.
Articles about restaurant business news
Monica Greene is Making Some Changes: She’s Leaving Monica’s Aca Y Alla to Open Monica’s Nueva Cocina and ME Lounge
Monica Greene has never been afraid of change. Moments ago she told me she is leaving the business of Monica’s Aca Y Alla in Deep Ellum to her partners who will close the restaurant at 2914 Main Street, remodel the space, and reopen as a yet-to-be-named Mexican restaurant. Monica is moving all of her energy over to the iLume Building on Cedar Springs where she has been in the planning stages of opening Tajin. When the Sushi Axiom closed, Monica decided to take the space and open up the walls of Tajin into the space and create a new concept. The 7,600-square food space will now be Monica’s Nueva Cocina and ME Lounge. It was a difficult decision for Greene to leave Deep Ellum where she has been a major player for over 20 years. More on the food later. Monica has written a letter to YOU. It’s below.
UPDATE: Monica is on her way to Houston. I got lucky when she answered her cell phone. “This [move] has been a real struggle for me,””Greene said. I’ve always been committed to urban development. I believe in Dallas but unfortunately the area [Deep Ellum] has taken a long time to develop. It’s time for me to expand and open my doors to a larger audience.”
I say, you go girl. It’s a great move. She has been in, what I would call, an abusive relationship with Deep Ellum for a long time. It’s time she made a fresh start. That girl has some balls. Oh, wait. Nevermind.
Restaurants America Strikes Again: Central Standard to Open in The Dallas Design District
Team, I mean Restaurants America has landed in Dallas and is now spreading their mighty wings across the city. The multi-concept restaurant company operates seven brands and about 20 restaurants in Illinois, Texas, and Florida. In Dallas, they operate Primebar in Uptown, Townhouse Kitchen + Bar in North Dallas, and the soon-to-open Park Tavern across from Bailey’s Prime Plus on Park Lane. (Avner Samuel has confirmed he will not be the chef at any of these restaurants.) Recently, RA leased the space formerly known as Vapiano in Mockingbird Station. (I have it on good authority that concept will not be called Nosh Euro Bistro. I can’t confirm that Cafe Med has been ruled out. However, Mockingbird Taproom seems to be on the leader board.)
Today comes word: Restaurant America is putting a gastro sports pub in the Design District. It will be called Central Standard. Note to RA: you should have called the restaurant in Mockingbird Station Central Standard, IJS. No matter what they call it, the space is located in the ground floor of 1400 Hi Line, a 23-story, 314-unit multifamily project that is expected to open this summer and be completed in early 2013. Central Standard is expected to open in Fall 2012.
The press release says nothing about the food. Which begs the question: what is a gastro sport? Followed by: what is gastro sports food? Balls? Wings? Ducks? Oh the possibilities are endless.
Social 121 in Plano is Riding on the Struggle Bus
Oh, shoot. Teresa Gubbins has word that Social 121 in Plano discharged its kitchen staff, including recent hire Christopher Short, manager Abe Aguirre, and chef Jason Skinner. The staff was dismissed in early March, shortly after our contributor Andrew Chalk revisited the bar/restaurant for a second tasting and declared, “Almost one year after its opening, I can report: it’s solid, man.”
Apparently, not as solid as he’d thought. Teresa writes:
Aguirre said that the restaurant side of Social 121 had been struggling. “The bar side took over the restaurant side,” he said.
Now the restaurant is operating as a bar with a “lounge menu.”
Dallas-Based Zaccanelli Food Group Acquires Hofmann Sausage Company. Phil Romano Will Make the World Hot Dog Happy!
Are you ready for some hot dogs?
Yesterday, Merritt Martin of Eater Dallas, linked (ha!) to a story reporting Dallas-based Zaccanelli Food Group’s acquisition of the 133 year-old Hofmann Sausage Company in Syracuse, New York. She writes:
“Wait, what? Dallas-based Zaccanelli Food Group acquired Syracuse’s Hofmann Sausage Company in a multimillion dollar deal that means sausage expansion (well beyond Hot Haus rests, even into Texas groceries, gasp!) and, linking (ha) seemingly random investors the likes of Oneida Indian Nation, former Dallas Cowboys quarterback Roger Staubach and others.”
The “others” Martin omits are significant players that are anything but randomly linked. Like the “Zaccanelli” behind the group: Frank Zaccanelli, a native of Syracuse, is the former team president of the Dallas Mavericks. He was the minority owner to Ross Perot Jr.’s majority. Together, they sold the team to our (foodie) hero, Mark Cuban. Before that, Zaccanelli was a big wig at Perot Jr.’s company and they did some big deals like Alliance Airport and large real estate developments all over the state. (Huge overstatement in the interest of time.) Zaccanelli Food Group received majority funding from the powerful central-New York based Oneida Indian Nation Enterprises, a group dedicated to “re-investing in Central New York.” Other investors include former Syracuse Police Chief and two-time Syracuse University All-American basketball player Dennis DuVal, Syracuse University Head Basketball Coach Jim Boeheim, Dallas Cowboys quarterback and businessman Roger Staubach, and several high-profile restaurateurs and sports figures.
The until-now family-owned and operated Hofmann Sausage Company is a well-respected name in the restaurant business. They make some fine sausages and hot dogs. Call me crazy, but I swear I ate a Hofmann dog at Fuddrucker’s a century ago. Oh, that brings me to another “other” in this multi-million-dollar-dog deal: Phil Romano, the creator of Fuddruckers®, World’s Greatest Hamburgers®. Secret fact: Romano ALSO grew up in Syracuse eating Hofmann dogs. He loves them so much he sells them at Eatzi’s! Now he’s going to show the world just how much he hearts Hofmann dogs. Romano is in charge of creating a national chain of Hofmann’s World’s Greatest Hot Dogs restaurants. (I’m sure the ® is still at the attorney’s office.) I, for one, can’t wait. Hot dogs are the new hamburger.
Update: Hofmann products will be available in 64 Texas Albertson’s stores, including those in DFW, this weekend. That was fast.
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.
Richardson Gets a Little Weird: Alamo Drafthouse to Open in Richardson Heights Shopping Center
Teresa “Gubshoe” Gubbins reports the Austin-based Alamo Drafthouse will open its first branch in Dallas-Fort Worth in the Richardson Heights Shopping Center. The theater-restaurant has 740 seats, a full kitchen, and 40 beers on tap. It will takeover the former Pep Boys store. This is not your average first-run theater. It is a movie-lovers dream. They do festivals, both beer and movie, and special events like “Quote Alongs” for films like The Big Lebowski and Monty Python and the Holy Grail. You get kicked out if you don’t talk along with the film.
UPDATE: Peter files a report on FrontRow.
Bob Sambol: “I Have Not Moved From Dallas”
Former Bob’s Steak & Chop House founder Bob Sambol, just called me. “I heard somebody on Facebook said I had moved to Rochester. WTF?” I was driving so I had to pull over to investigate. A quick perusal of FB showed nothing. When I get home I will investigate.
Sambol, who left his position at The Mercury last month, is in Syracuse, New York. “I am not moving here. I live in Dallas. I am working on a business deal here. It has not closed so I don’t want to talk about it right now.” More after I get to a real computer.
Still not at a real computer update: Friend called and said it was on Steven Doyle’s Facebook page. I can’t link to it from this app on my phone. Linked.
Bob will not be directly involved with running any restaurant.
Seasons 52 to Open Second Area Location at NorthPark
Loads of people love the Seasons 52 in Plano. Why? It’s fresh, seasonal, has a nice wine program…oh, and nothing on the menu is more than 475 calories. Dallas folks won’t have to drive to Plano for a mini-indulgence dessert, Seasons 52 is opening a Dallas location at NorthPark. Yes, it will occupy the former space known as McCormick and Schmick and will open this fall. The press release says it will “bring approximately 100 new jobs to the Dallas area.” Interesting spin. Is that more than the total number of employees who lost their job when McCormick and Schmick closed? Probably a wash. Seasons 52 likes to play around with other numbers: Master Sommelier George Miliotes features a diverse international selection of 100 wines, including over 52 choices offered by the glass.” Jobs! Wine! Free valet parking!
Jump if you need more to make you happy.
Update on the Progress at Sylvan| Thirty in West Dallas
West Dallas is about to become the culinary epicenter of Dallas. Phil Romano, Stuart Fitts, and Larry “Butch” McGregor are hard at work on Trinity Groves, the 13-acre restaurant-retail-artist-and-entertainment development at the base of the west end of the Margaret Hunt Hill Bridge. Just around the corner is Sylvan| Thirty, a project geared to attract local food artisans and restaurants. Both developments have a culinary incubator in their plans. Romano & Co. have already announced his first successful operator: Mike Babb is scheduled to open Babb Brothers Barbeque this summer.
Sylvan | Thirty is busy fielding applications from interested tenants and is currently working with a select group which includes a baker, confectioner, a fishmonger, and a yoga studio. There are also three restaurant concepts in the works as well. Sylvan| Thirty hopes to be 75 percent leased before they start construction. So far they have announced Cox Farms Market, The Pearl Cup, Matador Meat & Wine and the culinary incubator with Culinary Curator Sharon Hage.
This morning comes an update: “We’re now on track to break ground early summer, which means you’ll be seeing construction activity by late July.” Sylvan| Thirty plans to open in Spring 2013.
Restaurants America Takes Over Space Formerly Known As Vapiano in Mockingbird Station in Dallas
Restaurants America will open a “new concept” in the 5,910-square-foot space at Mockingbird Station in Dallas recently vacated by Vapiano. Currently Restaurants America is operating Primebar in Uptown and Townhouse Kitchen + Bar in North Dallas. The multi-concept restaurant company operates seven brands and around 20 in Illinois and, Texas and Florida. Waiting on a callback from corporate headquarters to find out which concept will open in Mockingbird Station. (People empty your voice mail!!)
UPDATE: According to PR rep, the concept will not be “from their current arsenal” of restaurants. They are creating a restaurant that “resonates with the neighborhood.”
John Tesar to Open Spoon Bar & Kitchen in Preston Center, Take Two
Pregnant With Paperwork: John Tesar has a lease.
John Tesar will not be stopped. The former (fill-in-the-blank) chef has inked a deal to take over the former La Tramontana space on Westchester in Preston Center. In January, Tesar announced he would be opening Spoon Bar & Kitchen in another space. However, the landlord killed the deal and Tesar moved his operation down the street. Tesar has a signed lease, architect, and contractor and is scheduled to begin later this week.
Spoon will seat 68 and feature a 15-seat bar with a built-in raw bar and small plate menu. Tesar will be center stage in an open kitchen whipping up “three unique dining experiences”: an a la carte menu that will change weekly; two nightly tasting menus (one from the land and the other from the sea); and a private chef’s table for 10. Cooking classes! Wine maker dinners! Eight seats almost in the kitchen! He plans to open fall 2012. Bring it, Tesar! Let’s Spoon! According to JT’s PR machine: Spoon is “ranked number seven on Eater National’s “25 Most Awaited Restaurant Openings of 2012.”
Driftwood Offers 50 Percent Off to Oak Cliff Residents
Freakin’ Oak Cliff. They think they are so much cooler than the rest of Dallas. I think it’s time they consider seceding from the city. Case in point: next Tuesday, April 24, Driftwood, the new seafood-centric spot on Davis, is offering 50% off the food tab for any resident of OC who can show up with proof. Here is the fine print for “Residents Day”:
We would like to show our thanks to the community. Tuesday the 24th of April will be Residents Day at Driftwood - All Oak Cliff Residents will receive 50% off ALL food for the night. You must make a reservation (reservations will ONLY be taken on Monday the 23rd from Noon – 2pm). This offer is good only for Oak Cliff residents – MUST provide an electric or water bill showing the 75208 zip code to receive the discount. Limited seating’s and times because we are so small.
I can only imagine what would happen if Marquee Grill hosted a “Residents Day” and only allowed customers with water bills stamped with 75205. Oh, wait. Everyday at Marquee is “Residents Day.” No proof required. Cool. Hey Driftwood, when is 75201 day?
Stephan Pyles Announces Names For Three New Restaurants
Well, gang. Looks like some of you came close to winning unofficial “guess the name of Stephan Pyles’ three new restaurants.” Today Mr. Pyles announces:
I have the name for the new restaurant at Park 17 [ at 1717 McKinney in Uptown]. It’s Stampede 66. The “Stampede” comes from the fact that we will have 8 sets of classic specimen longhorns (in stampeding motion) over the bar. Also, The Stampede was the name of the Country-Western Dance Hall in my home town of Big Spring that was the draw from all over West Texas on the weekends. It was the home of Hoyle Nix and his West Texas Cowboys that sang with Bob Wills. He did a version of “Big Ball’s in Cowtown” that rivals Wills’. The Stampede opened in 1954 and is still going strong today. Jody Nix took over the musical reigns from his dad some years ago and has had successful career of his own. And finally, my family’s café when I was growing up was the Phillip’s 66 Truck Stop Café. In addition, I’ve always been enamored by Route 66, which will be brought subtly (or maybe not so subtly) into the design.
Also I’ve decided to name the concept at Love Field Sky Canyon and will also be doing a Sky Canyon Wine Bar at DFW – terminal D with Gina Puente in June.
UPDATE: Opening dates: Sky Canyon Wine Bar – DFW – June, 2012. Stampede 66 – Late July/Early August , 2012. Sky Canyon – Love Field – April 2013
Oh No! Say It Isn’t So! Nana Will Turn Into A Contemporary Steakhouse Called Sēr
“Hey, honey I’m in the mood for a good steak tonight. Where should we go?”
“How about Sēr’s?”
“No, I don’t want a new washing machine, I want a cowboy rib-eye. Why would I want to go to Sears?”
Okay, it needs a lot of workshopping but so does the name Sēr. That is the name of the new steakhouse replacing Nana in the Hilton Anatole. Sēr is set to open on October 1, 2012.
If a restaurant name is sent out in a press release and followed by “(pronounced “sear”),” I can tell you there will be trouble. Names should be easy to read and say. A customer should be able to glance at the name, style of font, and get an idea of what they are to expect.
Contemporary marketing people: We are stupid. Asador may be a great restaurant, but it doesn’t sound like one. We like our names simple. Even CampO Modern Bistro can be shortened to as CampO’s. Nobody has to pronounce that silly big O. What would have been wrong with Nana’s Steakhouse? You could have combined some tradition along with your fancy “open, airy layout that is both casual and sophisticated. Warm cognac and whiskey leathers, locally sourced end-grain mesquite walls and community tables, rich mesquite floors and solid walnut tabletops create a masculine, yet hip and urban feel. A chef’s table and wine display will be an intimate destination adjacent to the exhibition kitchen. And, of course, its stunning views make it unique among its competitors.”
Sēr that! Full press release below. (more…)
Michael Costa is Now Working for Sneaky Pete’s in Lewisville
FYI, Michael Costa and his sidekick Brian Luisi have resurfaced at Sneaky Pete’s in Lewisville. According to a nice gentleman who just answered the phone at Sneaky Pete’s, the duo has been hired as consultants.
Duncan Graham Leaves Rosewood Mansion on Turtle Creek
Duncan Graham packs his Bermuda shorts. (Photo courtesy of Jeanne Prejean)
Duncan Graham, the Managing Director of the Rosewood Mansion on Turtle Creek, is one of the nicest people I’ve worked with in Dallas. I just learned he is leaving Dallas on April 21 to be the Managing Director at Rosewood Tucker’s Point in Bermuda. Why anyone would leave Dallas to live on an island surrounded by a coral reef is beyond me. So long, Duncan. Say hi to your mum.
The Texas Rangers Will Win the World Series and The James Beard Award for Best New Restaurants
Executive Chef Cris "No H" Vasquez holds a Champion Dog. D.J. Pridemore eats the whole thing. (Photography by Micah Nunley)
I’ve already outlined how the Rangers will win the World Series. I’m now prepared to tell you how to plan your caloric intake when you attend a game. The Yu-Darvish moment of late yesterday took place as the Rangers food service management team—Shawn Mattox, Casey Rapp, Philip Wheatley, execuchef Cris Vazquez—revealed their heavy hitter: The Champion Dog ($26.00 with fries). It’s a 2-foot-long-all-beef hot dog topped with shredded cheese, sauteed onions, and chili. The Champion Dog, also sold as the Boomstick (Hi! Nellie!) in the general concessions area, is meant to satisfy four people. However, I watched an eating competition where D.J. Pridemore, a producer for 105.3-FM The Fan, ate a whole one all by himself. He smoked his opponent, the DMN’s Brandon Formby, who never saw the bun (made by Empire Baking Company) coming. Mr. Formby learned that baseball food, like baseball, is a now game of inches.
So Ranger food fans, here’s is news: Vandergriff Plaza (behind centerfield) has been renovated into a food court with FOUR new restaurants, Ryan’s Express 34, Smokehouse 557, Taqueria, and American Dog. They surround the bronze statute of Nolan Ryan. They’ve also added two smoking hot lounges, the Captain Morgan Club and the Batter’s Eye Club). The Kid’s Zone has been moved indoors (thank you) to the south end of the first floor. And the press box will feature sushi for the Japanese media.
Jump for Food Facts and Fun Pictures For Rangers Fans.
Public Hearing Notice: The Future of the Dallas Farmers Market Will Be Discussed This Thursday
The efforts to privatize the Dallas Farmers Market have been futile and the city of Dallas’ efforts to energize the DFM have been quagmired in chaos. I’d love to see someone swoop in and make the DFM a destination for residents, framers, and visitors. However, the emergence of Phil Romano’s Trinity Groves project in West Dallas could be the final nail in the coffin of the Dallas Farmers Market if they don’t get their shiitakes together. Romano’s grand plan calls for vendors of all shapes and sizes and he and his partners have the backing to get it done.
Meanwhile, the debate on privatization of the Market and surrounding the Market with permanent housing continues. If you would like to show your support the Dallas Farmers Market, you can join the Dallas Farmers Market Friends. They also have a petition you can sign to try to influence city officials to consider other options for the housing solution. Their goal:
…is to present both sides of the story (via links on the DFMF.org website) so people can get a feel for everything going on. In the end, they’d love to have people speak out, sign the petition and hopefully convince city officials to alter their decision about the supportive housing. They’ve added links to the petition itself to the DFMFriends.org site, and have the links to both sides of the story there, as well.
There is a public hearing this Thursday. Do your homework here, decide which side you’re on, and show up at the J. Erik Jonsson Central Library (1515 Young Street) on Thursday, April 5 at 6 PM.
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