Toque-less

Saltwater Willy's embraces a chef-free concept

Comments (0) By Mark Stuertz Thursday, Dec 21 2006

Gershwin's, the 20-year-old classic that thrust its distended belly skyward last June, is about to roll over and play living. In mid-January, the former Gershwin's space will reopen as Saltwater Willy's—an identical twin of the casual dining concept that debuted in front of Grapevine Mills more than a year ago. "We're not changing anything," says founder and Landry's Seafood House alum Billy Bunch, who founded and operates the casual concept with fellow Landry's refugees Arthur Godinez and Ruben Santana. "I'm trying to be like Pappadeaux's meets Saltgrass Steak House minus about $5 per entrée." To achieve this, Bunch operates his restaurants chef-free, substituting articulated recipes executed by a kitchen manager, while serving fresh fish and certified Angus steaks in a dining room outfitted in haggard barn wood for that weathered boathouse feel. Bottom line: Toque + buffed paneling = $5.

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Saltwater Willy's

2455 E. Grapevine Mills Circle
Grapevine, TX 76051

Category: Restaurant > Seafood

Region: Grapevine

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