By Amy McCarthy
By Scott Reitz
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
Converting a cigar lounge into a continuous-service Brazilian grill house dripping with enough skewered, all-you-can-eat red meat to send shudders through every heart and colon in the city isn't as hard as you might think. Texas de Brazil owner Salim Asrawi says the counter in front of the kitchen, where he's inserting his Brazilian grills, will be the salad bar. He's plopping a food island in the dining room, and will enclose the balcony patio overlooking Cedar Springs. The cigar lounge will be converted into 120-seat dining space that will double as a private dining room with various nooks and crannies also becoming private dining spaces. And that humidor? He's converting it into an 800-bottle wine cellar. In fact, Asrawi has so much faith in the Cedar Springs location that will share company with condos and a luxury hotel that he's moved in with a lease-option on the property. Are Norris and company kicking themselves? "It was good for them," says Asrawi, "because they wanted to get rid of it and move on to other things." Vices tend to have that effect on you.
Restaurant-industry veteran Mark Maguire just broke ground on 6,600-square-foot, 220-seat restaurant dubbed Maguire's Regional American Cuisine on the North Dallas Tollway just south of Dale Wamstad's Buttermilk Cafe and Market near III Forks. The restaurant, which has backing from a few key executives in the Staubach Co., where Maguire works, should open sometime late summer. Maguire's resume includes a long stint with Disney, where he was instrumental in opening several restaurants and nightclubs in the company's amusement parks, and the specialty concepts division of T.G.I. Friday's...Former FoodStar Restaurant Group Director of Operations Michael Costa has left the company, which owns PoPoLos, Mediterraneo, and Toscana restaurants. He's launched DMC, a hospitality management and training consulting firm, with Sfuzzi's alumnus Dean McSherry.
E-mail Dish at firstname.lastname@example.org.