Pass the Salt Grains

Hmmm. Is Standard, the restaurant showcasing the talents of Tim Byres, kaput, as our friends over at FrontBurner suggest? Don't know. But owner Mike Chen does. "Oh, my God," Chen says--yells, actually. "How do they get that wrong information? We don't do lunch anymore. That's all. Golly. How can they...

By Robert Wilonsky

June 5, 2006

[
        {
          "name": "Air - MediumRectangle - Inline Content - Mobile Display Size",
          "component": "18855504",
          "insertPoint": "2",
          "requiredCountToDisplay": "2"
        },{
          "name": "Editor Picks",
          "component": "17105533",
          "insertPoint": "4",
          "requiredCountToDisplay": "1"
        },{
          "name": "Inline Links",
          "component": "18349797",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Air - MediumRectangle - Combo - Inline Content",
          "component": "17105532",
          "insertPoint": "8th",
          "startingPoint": 8,
          "requiredCountToDisplay": "7",
          "maxInsertions": 25
        },{
          "name": "Inline Links",
          "component": "18349797",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        },{
          "name": "Air - Leaderboard Tower - Combo - Inline Content",
          "component": "17105535",
          "insertPoint": "8th",
          "startingPoint": 12,
          "requiredCountToDisplay": "11",
          "maxInsertions": 25
        }
      ]

Hmmm. Is Standard, the restaurant showcasing the talents of Tim Byres, kaput, as our friends over at FrontBurner suggest? Don't know. But owner Mike Chen does. "Oh, my God," Chen says--yells, actually. "How do they get that wrong information? We don't do lunch anymore. That's all. Golly. How can they do that? They need to verify first. We are open Tuesday through Sunday, and we do a very good Sunday brunch--about two to three thousand dollars every Sunday..." --Mark Stuertz

Become A Member

BEFORE YOU GO...
Can you help us continue to share our stories? Since the beginning, Dallas Observer has been defined as the free, independent voice of Dallas — and we'd like to keep it that way. Our members allow us to continue offering readers access to our incisive coverage of local news, food, and culture with no paywalls.