Dining

Bait Snag

Chris Svalesen is still waiting to rock and roll

A A A Comments By Mark Stuertz Thursday, Aug 16 2001

Barring a sudden Ice Age or, less likely, a burst of energy by city inspectors, Dallas likely won't see 36° in August. It looks like the month will come and go without the opening of seafood restaurant 36, chef Chris Svalesen's restaurant named for the optimum holding temperature of fresh fish. What will it take to get the place in the former Venus Supper Club space open? Probably nothing less than a threat with a big gaff hook. Svalesen says the gestation period for the restaurant on Lemmon Avenue has been aggravated by the permit acquisition process, which has choked off construction with no hint as to when the grip will let up. "It's just ridiculous," he says. "I mean my contractor's all ready to rock and roll." Svalesen says the build-out of the restaurant will take another four or five weeks from the day the city gives him the OK. But for now, Svalesen says he will have to limit his revenue stream to the fresh fish market he has wedged into the space. He calls it The Net Result. From here Svalesen plies not only fresh fish, but creates ready-to-cook entrées such as stuffed fish. And like a real monger, Svalesen cuts deals. He's giving chefs after-hours cut-rate pricing on fish stocks depleted from menus or specials boards.

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The Grape

2808 Greenville Ave.
Dallas, TX 75206

Category: Restaurant > French

Region: East Dallas & Lakewood

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