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.

May 18, 2012

Dear Dallas,

Years ago, I read in “Popular Science” that it takes seven years for a person’s cells to replenish. Maybe this is true for humans, but it has taken twenty years at Monica’s Aca y Alla for that cycle to occur.  Monica’s Aca y Alla, with some other creative and wonderful entrepreneurs, helped put Deep Ellum on the map.  But today Deep Ellum is paying the price of Dallas growth within the Downtown area, Bishop Arts District, Uptown and other business districts.  Deep Ellum is going through its own revitalization; old buildings are being redone, DART stations are now open and someday there will be a new world in Deep Ellum. I hope that new world is a good. I expect to continue to be a part of Deep Ellum through my support of whatever venture my ex-partners decide to re-open in the Aca y Alla space.

Indeed, Monica’s Aca y Alla is evolving and changing to Monica’s and the ME Lounge and we will be moving to new digs.  We look forward to becoming a new fixture for the Cedar Springs and Oak Lawn area. We are excited to begin a new partnership with the Crosland Group and the Axiom Group at the beautiful ilume ®  building.  Hector Hernandez will be leading the charge as the Chef for this new concept. Together, we have a vision that will continue to create reasons for guests to eat our unique – yet traditional – style of food, enjoy new menu recipes that will include some of the real Mexican-style of food that was destined for Tajin.

Reality has shown me that with the intense competition in the Mexican food segment, the challenge of finding new ways to attract (and to keep) customers grows. Yes, the new Monica’s together with ME lounge will be fast paced, inventive, exciting, and it will epitomize a new style of Mexican food that I prefer to not call Tex-Mex, but “Nueva Cocina.”

I work, I play, I live and I will always love Deep Ellum. Monica’s had a very successful twenty years of restaurant operation in this historic district.  I am grateful, and would like to thank all Dallasites for their kind and generous support over the years.  We hope you will join us over the next few weeks at Monica’s Aca y Alla to say your good-bye’s and share with us your favorite stories from the past 20 years.  Then, I look forward to sharing with you my vision of the future at Monica’s in the ilume ®.  Until then…

Respectfully,
Monica Greene

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.

I just spoke with co-owner Michael Martensen. Yes, McClelland is working on a restaurant in Brooklyn but Martensen is also in on the project. “We are working out the details but it looks like Kyle and I will both go up there and help it open,”  Martensen said. “It’s more or less a two-week venture. We are rocking and rolling over here. We just hired a new bartender, Aleeza Gordon, from NYC. She worked under David Chang.” So, there you have it. For now.

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.”

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.

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.

BAILEY’S PRIME PLUS SHOWCASES NEW MENU ITEMS FROM

LOCAL CELEBRITY CHEFS AVNER SAMUEL AND JON STEVENS

New Menu Launches at Park Lane Location on May 10th

DALLAS, TX (May 3, 2012) – Bailey’s Prime Plus is proud to announce that the new menu, created by Avner Samuel and Jon Stevens, will launch on May 10th at The Shops at Park Lane location.  Guests will be able to experience a new chef-driven menu that also features signature prime steaks.  Sample menu items include:

Appetizers

Beef Carpaccio shaved pecorino, arugula & dijon-creme fraiche

Jonah Crab & Artichoke Fritters caper & pine nut aioli

Maine Lobster “Parfait” crushed avocado, tomato confit & caviar vinaigrette

Grilled Lamb Merguez Sausage charmoula, tomato confit & black olives

Salads

Roasted Red & Yellow Beets fennel, oranges, candied pecans, goat cheese & arugula

Baby Iceberg Wedges creamy blue, red grape tomatoes, croutons & red onion

Heirloom Tomatoes & Bococinno basil oil & balsamic reduction

Entrees

Roasted Alaskan Halibut cauliflower puree, spring vegetables & mandarin sauce

Herb Roasted Free Range Chicken creamy polenta, “Panzanella” salad & sherry gastrique

Bailey’s Half Pound Wagyu Burger two cheddars, full set & fries

Bailey’s Prime Cuts

Bailey’s features prime steaks and chops including a 6 and 10 oz. Beef Tenderloin, 18 oz. Kansas City Strip and 22 oz. Bone In Ribeye.

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.

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.

Jump if you need more to make you happy.

SEASONS 52 TO OPEN AT NORTHPARK CENTER DALLAS

DALLAS, TX (May 1, 2012) – Seasons 52, the highly-acclaimed fresh grill and wine bar restaurant, has selected NorthPark Center for its first location in Dallas.  The new Seasons 52 restaurant at NorthPark Center is expected to open this fall and will bring approximately 100 new jobs to the Dallas area.

“NorthPark Center is renowned throughout the country and is an ideal setting for Seasons 52,” said Stephen Judge, President of Seasons 52. “It is a signature shopping destination which attracts millions of Texans and visitors to the city.  The energy from the owners and other tenants make it a perfect location for us. We are very excited to introduce Seasons 52 to the Dallas area.”

Seasons 52 is known for its seasonally inspired menu and fresh approach to dining – notable menu selections include: Steak and Cremini Mushroom Flatbread, Cedar Plank Salmon, Caramelized Sea Scallops and Maui Tuna Crunch Salad.  Menus change four times a year with weekly specials that truly capture the flavors of the season.  Nothing on the menu is more than 475 calories, from its signature flatbreads and appetizers, to all entrees and its popular mini indulgence desserts.

In addition, the award-winning wine list created by Master Sommelier George Miliotes features a diverse international selection of 100 wines, including over 52 choices offered by the glass, as well as organic wines and an ever-changing list of “Drink Them Before They’re Famous.”

“Seasons 52 is a wonderful addition to NorthPark Center as we continue establishing the highest standard in the United States for innovative retail and progressive restaurant offerings. Seasons 52 represents the important trend towards living a healthy and balanced lifestyle, which is something we applaud,” said Nancy A. Nasher, who owns, manages, operates and leases NorthPark Center along with her husband, David J. Haemisegger.

The Seasons 52 at NorthPark Center will be located between Neiman Marcus and Dillard’s, with entrances from both inside the mall and street side, and will offer complimentary valet parking.

Seasons 52 at NorthPark Center will feature a warm, welcoming ambiance with rich mahogany accents and a custom built wine cellar with seating in the casually sophisticated dining room, in the piano bar featuring live music nightly and on the patio.  Additionally, the restaurant will offer three private dining rooms for larger groups and events.  Seasons 52 provides the perfect setting for business lunches, romantic dinners, socializing with friends and any private group celebration or corporate event.

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.

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.”

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.”

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?

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