DALL September 2012 : Page 158

These venues are steady, local draws that buck the trend. 158 | september 2012 Celebrity chef Dean Fearing’s namesake. 2121 McKinney Ave., 214.922.4848, fearingsrestaurant.com A revolving restaurant atop the Hyatt Regency Dallas, done with celebrity chef class. 300 Reunion Blvd., 214.741.5560, wolfgangpuck.com Tim mcEnEny phoTo by KElsEy fosTEr food drink | dish Musical Tables No Room at the Inns From white tablecloths and multicourse feasts to steakhouses and gastropubs—hotel restaurants redefine the bill of fare. | By Kim Pierce | big-name Dallas hotels are ditching the old and installing the new. here are the pending and done deals. Hilton Anatole Goodbye Nana. Hello SER, a steakhouse under chef Anthony Van Camp, Nana’s noted sous chef. 2201 N. Stemmons Freeway, 214.748.1200, hiltonanatolehotel.com Hotel Lumen Goodbye Social. Hello The Front Room: A Park Cities Diner (below), added with the hotel expansion. 6101 Hillcrest Road, 214.219.2400, hotellumen.com Nana and Charlie Palmer go steakhouse. Craft goes gastropub. Is fine dining at hotels dead in Dallas? Who better to ask than Tim McEneny , a consultant whose NL Group racks up cred with forward-leaning concepts, most recently at The Front Room at Hotel Lumen with chef Doug Brown, his co-conspirator on Dish. What’s up with all these hotels scrambling to change fine dining concepts? To our ConCept Man tim Mceneny at Hotel Lumen The Joule, Dallas Goodbye Charlie Palmer. Hello Charlie Palmer Steak, open for dinner only. A separate, three-meal-a-day concept is also in the works. 1530 Main St., 214.748.1300, charliepalmer. com grandparents, fine dining was silver and china. Suits and ties. How do we define formal today? We call it smart casual. People expect great quality, but they want to eat in a more laid-back setting. Can’t they survive on hotel traffic? You have 365 days of payroll, food and electricity— somebody has to pay for that. In Dallas, we use them for special occasions, and that’s not enough to keep them going. Is fine dining passé? It’s being diluted with every generation. ‘Why do I have to get dressed up tonight?’ In Dallas, we think we can go anywhere in jeans and boots. learned that lesson the hard way in Great Neck, N.Y. John Q. Public doesn’t like to walk through that lobby. What can we expect from future hotel restaurants? Fun, interactive, fresh and enlightening—hotels are moving toward that, and people enjoy it if it’s done right. [Hotel] Lumen is all glass—you can see everybody socializing; you can see through to the alley. None of us wants to be in a box. It’ll make you feel better, even if you have a cold. Why the capitulation to steakhouses? We just love our beef. People who come to Texas think we are going to pick them up on a horse at the airport and feed them a steak. How important is an outside entrance? I Luxe Stoneleigh Hotel Goodbye Bolla. Hello T/X Restaurant. 2927 Maple Ave., 214.871.7111, stoneleighhotel. com W Dallas Victory Hotel Goodbye Craft by Tom Colicchio. Hello Cook Hall, a gastropub. 2440 Victory Park Lane, 214.397.4100, wdallasvictory.com Five Sixty by Wolfgang puck Still Cookin’ Fearing’s at The Ritz-Carlton, Dallas Five Sixty by Wolfgang Puck Mansion Restaurant Rosewood Mansion on Turtle Creek: World-class luxury defined, with Executive Chef Bruno Davaillon. 2821 Turtle Creek Blvd., 214.443.4747, rosewoodhotels.com

Food Drink Dish

Kim Pierce

No Room at the Inns

From white tablecloths and multicourse feasts to steakhouses and gastropubs—hotel restaurants redefine the bill of fare.

| By Kim Pierce |

Nana and Charlie Palmer go steakhouse. Craft goes gastropub. Is fine dining at hotels dead in Dallas? Who better to ask than Tim McEneny, a consultant whose NL Group racks up cred with forward-leaning concepts, most recently at The Front Room at Hotel Lumen with chef Doug Brown, his coconspirator on Dish.

What’s up with all these hotels scrambling to change fine dining concepts? To our grandparents, fine dining was silver and china. Suits and ties. How do we define formal today? We call it smart casual. People expect great quality, but they want to eat in a more laid-back setting. Can’t they survive on hotel traffic? You have 365 days of payroll, food and electricity— somebody has to pay for that. In Dallas, we use them for special occasions, and that’s not enough to keep them going. Is fine dining passé? It’s being diluted with every generation. ‘Why do I have to get dressed up tonight?’ In Dallas, we think we can go anywhere in jeans and boots.

How important is an outside entrance? I learned that lesson the hard way in Great Neck, N. Y. John Q. Public doesn’t like to walk through that lobby. What can we expect from future hotel restaurants? Fun, interactive, fresh and enlightening—hotels are moving toward that, and people enjoy it if it’s done right. [Hotel] Lumen is all glass—you can see everybody socializing; you can see through to the alley. None of us wants to be in a box. It’ll make you feel better, even if you have a cold. Why the capitulation to steakhouses? We just love our beef. People who come to Texas think we are going to pick them up on a horse at the airport and feed them a steak.

Still Cookin’

These venues are steady, local draws that buck the trend.

Fearing’s at The Ritz-Carlton, Dallas

Celebrity chef Dean Fearing’s namesake. 2121 McKinney Ave.,
214. 922.4848, fearingsrestaurant.com

Five Sixty by Wolfgang

Puck A revolving restaurant atop the Hyatt Regency Dallas, done with celebrity chef class. 300 Reunion Blvd., 214. 741.5560, wolfgangpuck.com

Mansion Restaurant

Rosewood Mansion on Turtle Creek: Worldclass luxury defined, with Executive Chef Bruno Davaillon. 2821 Turtle Creek Blvd., 214. 443.4747, rosewoodhotels.com

Big-name Dallas hotels are ditching the old and installing the new. Here are the pending and done deals.

Hilton Anatole Goodbye Nana. Hello SER, a steakhouse under chef Anthony Van Camp, Nana’s noted sous chef. 2201 N. Stemmons Freeway, 214.748.1200, hiltonanatolehotel.com

Hotel Lumen Goodbye Social. Hello The Front Room: A Park Cities Diner (below), added with the hotel expansion. 6101 Hillcrest Road, 214.219.2400, hotellumen.com

The Joule, Dallas Goodbye Charlie Palmer. Hello Charlie Palmer Steak, open for dinner only. A separate, three-meal-a-day concept is also in the works. 1530 Main St., 214. 748.1300, charliepalmer. Com

Luxe Stoneleigh Hotel Goodbye Bolla. Hello T/X Restaurant. 2927 Maple Ave., 214. 871.7111, stoneleighhotel.Com

W Dallas Victory Hotel Goodbye Craft by Tom Colicchio. Hello Cook Hall, a gastropub. 2440 Victory Park Lane, 214.397.4100, wdallasvictory.com

Read the full article at http://digital.modernluxury.com/article/Food+Drink+Dish/1151588/123386/article.html.

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