1. John Tesar will open a steakhouse at the Hotel Palomar called Knife. Tesar says he’s been working on this project well before the recently announced plans to expand into a fast-casual seafood concept with new Spoon owner Chanticleer. And after these projects, he says, “That’s it… I’m not looking to take over the world.” As far as a timeline goes, he estimates a “cosmetic renovation” at the Palomar space will take 30 to 60 days after Central 214 closes, saying they have plans to add “a library” and new furniture; folks can also expect late-night action and a lounge, as well as a pool bar. Projected opening date is sometime in March.
2. Long-awaited Chino Chinatown debuted December 30, 2013 at the booming Trinity Groves, and the first venture from chef Uno Immanivong and partner Adrian Verdin certainly isn’t taking the whole Latin-Asian fusion thing lightly.
Besides cocktails designed by general manager and bartender extraordinaire Ian Reilly that incorporate everything from mezcal to Japanese whisky, there’s also sake, Mexican and Asian beers, and for the designated drivers, the beloved Vietnamese iced coffee (ca phe sua da) and the sweet Japanese soda known as ramune, plus Mexican sodas and Topo Chico mineral water.
Reilly says four of the thirteen cocktails will be available on tap, explaining, “Not everybody’s got 10 minutes to wait for a drink, especially when you’re out walking Trinity Groves. I don’t want them to either.”
3. Gemma Restaurant on Henderson Ave. Dallas’ newest restaurant created by husband and wife duo, Allison Yoder and Stephen Rogers will open December 26th 2013 for dinner. Located at 2323 Henderson Avenue, Gemma promises to offer a fresh and modern American seasonal menu with ethnic influences in a welcoming and comfortable setting.
4. Highland Park Village, Toko V
The menu at Toko V includes bowls of ramen and a Malaysian curry called laksa. On the sushi menu is the usual nigiri and sashimi like yellowtail, salmon and white tuna; and the rolls include regulars like a spider roll and a spicy tuna roll, plus “Toko V rolls” such as the Pico de Gallo Roll with crab, avocado and tempura.
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