UPDATE: Little Miss Snitch sez she thinks it will be operated by Mr. Ormsby. Open in late July.

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.

The Avner Samuel; The Bailey. En fuego.

Whirling dervish chef Avner Samuel and his sidekick chef Jon Stevens are ready to open Snack, their “street-food-inspired-low price-points-small-plates-daily-chalkboard-special restaurant on Henderson in the space formerly known as Horne & Dekker. (Whew!) There will be three bar areas: one with cocktails, wine and beer; the second is a raw bar, but also includes a charcuterie element and hot small plates; the third, features a large wood-burning oven for made-to-order flatbreads and distinct hot dishes. (Whew!) Listen up:

From the age-old market-squares and bazaars to today’s street food vendors, SNACK is the creation of a street-to-table inspired menu. The menu includes dinner items such as short rib tacos with pineapple habanero and cilantro crema ($8), pork shumai dumplings ($9), chicken shawarmas with cucumber tahini and pickled onion ($8), and smoked oysters escabeche served with wood oven toasted bread ($7).  The brunch menu features items from a pan-fried egg sandwich with Serrano ham and avocado ($13), to a charcuterie flatbread with pan-fried egg, arugula and herbs ($14); and “street tacos” a la carte with a small assortment of sweeter entrees, like coconut griddle cakes ($11), to choose from.

Bizarre is right! Let’s see, Samuel-Stevens now oversee two locations of Nosh Euro Bistro, Snack, the transition of Bailey’s Prime Plus from steak joint to a chef-driven kitchen, and the addition of the lavish Aurora Room to BPP.  My guess is Samuel and Stevens already have their paws on the menu at The Chesterfield. What? You hear there will be more Nosh Euro Bistros if this relationship lasts? Oh, glorious Dallas dining. Are you coming back to life or going crazy?

UPDATE: Snack will have it’s own valet parking.

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.

Tippy Thai is on the west side of Goff’s. It already has furniture inside and looks closer to opening. Mangiamo is in the old Opa! space. The space is larger and they haven’t started finish out. Neither had liquor license applications posted.

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.

Gordo’s UPDATE: According to an email from George Bakhshmandi loyal customers:  “Our move to the wrong side of Preston Center at the wrong time of the economy was not a wise choice. Therefore, Gordo’s was victimized by the 2008 economic disaster.” He also hints they will be back.

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.”

“We are excited to add three such strong restaurants to those already in the area,” said Taylor Stone, Managing Director, Multifamily, for Prescott Realty Group. “Nodding Donkey, Torchy’s Tacos and World of Beer will liven up the pedestrian experience along SMU Boulevard and will draw people from the greater areas to the neighborhood to live and play.”

BLVD is supposed to have 417 residential units along with 9,100 sq. ft. of commercial space. God help the kids who move in there. How’re they going to get any studying done with all those beers and tacos to distract them?

Hours, etc. below.

UPDATE: Sorry, the name is Rosemont not Restaurant Rosemont.

www.rosemontdallas.com [ almost live! ]
tuesday – friday = 7:3a-2:3p = breakfast til 10:3,  lunch til 2:3
saturday – sunday  =  8a-3p  =  brunch all day
monday = closed

f  214.741.6066
e  info@rosemontdallas.com

Take-out to come – but not right away.  Maybe after a month or so.

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.”

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

DaLat, a late-night restaurant focusing on Vietnamese comfort food, is soft opening on Thursday at Fitzhugh. Finally, there’s going to be a place where you can fulfill midnight cravings of pho and banh mi without having to dream about it. Thank you, owner Khanh Nguyen. You have done me.. err, Dallas, a great service.

Teresa Gubbins has all the details here already, but in case you don’t stalk her like I do, Rusty Taco is spreading its wings and coming downtown this May. Rusty Fenton, the owner, says in Gubbins’ piece that his “goal is to save the world from Fuzzy’s.” Sounds pretty honorable considering that my goal is to save the world from zombies. They really do exist, y’know.