UPDATE: I received a voice mail from Richard Chamberlain. “Michael Costa worked for us briefly 16 years ago,” he said. “In his release he insinuates he is associated with us and that is not the case.”

PRESS RELEASE:

In case you didn’t get the memo, The Office Grill is coming to a neighborhood near you…and soon!  Dallas-based veteran restaurateur Michael Costa’s Rainmaker Group (Chamberlain’s, Popolo’s, Mediterraneo, Toscana, Fish, Riviera, and Nobu, to name a few) is in final discussions with a national restaurant consortium whose two chains are a household name and in negotiations with a few other developers to share the Office concept on a much larger scale. On the eve of it’s one-year anniversary, the Office Grill has decided to shut the doors on their North Dallas location to focus on developing the concept for a regional roll-out. “Although we have been so blessed with a great group of patrons, and we’ve made a lot of life-long friends that we hope to see in a few months at our central location, we knew from the onset that this location had some major challenges, if only from the fact that a decade of near-misses preceded us. What this year has given us is the time and the venue to test and tweak The Office Concept into something with broad viability and a strong economic engine. Sometimes it takes pulling back and re-evaluating before you can ramp up for growth of this nature,” says Costa. With an overall vision of closing deals while eating meals, The Office Concept fits perfectly with busy lifestyles, and provides, as one writer put it, “a perfect escape from cubicle hell.” This virtual office offers amenities that allow guests to truly make the office “their own”, such as wifi, printer/copier capabilities, and even a notary to help in sealing the deal. There are also lockers available in the Boardroom for those wanting to leave computers, letterhead, or even their own stapler in-house. “As with any strong brand, the power of the concept is the engine that drives it. It’s no secret that we’ve had a rough year with our lack of landlord support in our present location, but the idea and passion behind the Office Concept has proven consistent with current trending and our culture. People today are busy, and who else is creating a place where one doesn’t mind staying late at the Office?” Costa says. “We are very excited about the opportunity to roll the concept of turning work into play out in more communities in 2012.” Initial plans include the finalization of the locations for an Office Grill near downtown Dallas and in Houston and San Antonio. For more information, contact Michael Costa at 214.402.7357.

I am speechless.

Anywhoo, I’m digging away and get off task. Oh, look! I find a permit pulled for a restaurant at 624 642 W. Davis. I’m not telling you the name of the LLC because Teresa Gubbins will be all over it like hot on fried bubblegum. I contacted several HIGH PROFILE restaurant people in The OC for info. Oh yes, they all know who and what it is, but none of them are talking. Okay, guys. I’ll remember that the next time you send me a press release about your new bartender or your fall brunch menu. Hah! Two can play this game. Grrr.

Maple & Motors and Bob’s Steakhouse are included among our 45 nominated restaurants in nine regions across the country. I thought you might want to encourage your readers to visit  and vote for their favorite Southwest restaurant.

M&M is nominated cuz:  “Packs of guys and families alike gather inside a nondescript little building in Dallas so short and squat it looks like it has a flat-top haircut, kicking it to the jukebox and chomping thick jalapeno-cheddar burgers and brisket sandwiches.” And Bob’s?: “It’s a classic steak joint where rich men with outsized egos feast upon hunks of prime beef with beautiful women of almost unfair proportions. It’s Texas, in every sense of the word.”

Well, down here we all know “rich men with outsized egos” is redundant.  And “packs of guys”? The collective noun I would have chosen would have been “a rout of guys.” Why? Because the dudes at M & M tend to howl. So is it not “manly” to eat at a breastaurant? I’m so confused.

The man who loves to be hated. (Photography by Maxine Helfman)

Okay Haters, don’t blame me. I’m playing Phidippides in this decision-making process. The physical September issue of D Magazine will be in the mailboxes of subscribers today and on newsstands tomorrow. Most of the content is now online. Here is a link to a portion of  “The Most Hated Chef in Dallas” story about John Tesar, but if you want to read the full story you have to get your hands on a magazine. (Perhaps you can schedule that doctor’s appointment you’ve put off.)

I hear through the TextVine that chef Tesar is organizing a Hater’s Party next Monday night outside of The Commissary at One Arts Plaza. He promised to send details but so far he texts that he will be giving away free tacos and wine to anyone who shows up with a copy of the September issue of D Magazine. (This is his promotion, not ours.) Latest text: “The Camarena taco truck with a special menu and free tap wine and some beer. It’s official. Monday 7-9PM. Haters Party.”

Hunky Town, Twin Pricks, Tooter’s, Pecker’s Hot Italian Sausage, Tube Steak Junction, Cake Balls to the Walls, Nuts and Butts, Quickies, Long Dong Silver, Tally Whacker’s, Love Mussels, Wee Willie’s, Twig and Berries.

Ladies, the floor is open.

John Tesar finally tells it all. ALL.

Our September issue of D Magazine has been mailed to subscribers and will be on newsstands by the end of the week. The cover story, “The Most Hated Chef in Dallas,” is a rough-and-tumble profile of poor, misunderstood John Tesar. The profile was written by former DMN-staffer-turned-freelancer Jason Sheeler. Tesar didn’t hold anything back and takes plenty of shots at former employers, employees, chefs — even his old running buddy Anthony Bourdain. Tesar’s controversial thoughts will be heard loud and clear.

Sheeler spent weeks with Tesar. He shadowed him in the kitchen at The Commissary, at the bar in Tei-An, and at his condo on East Lovers Lane. During the interview process, Sheeler managed to track down Bourdain for a interview. After phone calls to publicists, assistants, and various emails and texts, Sheeler finally reached Bourdain on the phone. “Don’t ever let anybody ever tell you aren’t f**king good at your motherf**cking job,” Bourdain said to Sheeler when he answered the phone. “I don’t even want to know how you got this number.”

It’s a wild read. Tesar tells all.

Nancy, you all seem to write about Pizza, especially Jay Jerrier’s. Can you move your brain away from Cane Rosso and perhaps tell me about where to get a calzone?

I picked the wrong day to quit feeling chirpy, chirpy, cheep, cheep! (Warning, that song will attach to your brain forever.) And dude, you don’t need to capitalize the P in pizza. Calzone suggestions anyone? Jay?