Patrick MichelsThe sous chef for David Gilbert's new venture, Lazare, has a cooking history extending back four generations.How's that? Well, Carbery's family owns nine restaurants in the St. Louis area, his uncle is a chef in Beverly Hills--he essentially grew up in professional kitchens, hauling boxes at his father's place before reaching his tenth birthday and starting as a prep cook at the age of 15.He's cooked in St. Louis, Chicago and Los Angeles. Chef Gilbert asked him to come to Dallas t
Does the city have something against chefs named David?David McMillan, recently ousted from Consilient restaurants. His long career includes Nana and his own 62 Main.David Gilbert, didn't fit in at Lazare. The rising star left and was replaced by his sous chef, Ryan Carbery.David Uygur, will be cast onto the streets when Lola closes. He's one of the city's most respected culinary masters.How many Davids are left? Let's see--there's Holben at Del Frisco...
OK, so we're a little steamed here.First off, our blog system was acting up: running like, well, me on a football field (which is to say slow), cutting off sentences when we pounded the keyboard in frustration, dropping comments. But it's all better now.Then the people at Lazare, who last week confirmed they planned to forge ahead with the same staff and tighter menu, announced plans to close up within two weeks for a complete "rebranding." Based upon the initial information, we went ahead wi
