While the Hilton Bella Harbor resort retail/spa/haute nosh complex takes shape on the western side of Rockwall along the shores of Lake Ray Hubbard, the east side will bloom a resort of its own. Parker Coddington, whose background is in commercial construction, will erect a 75,000-square-foot "family entertainment center" in a defunct industrial cable manufacturing facility near the intersection of Interstate 30 and Highway 205. He calls it Shenanigan's, a giant under-one-roof megaplex, featuring 7,000 square feet of gaming space, an indoor go-kart track, 24 lanes of "lounge-style" bowling, and a full service restaurant and bar, mostly likely to be called Rosie Maloney's. Maloney's will feature wood-fired pizzas, salads, burgers and fresh house-cut French fries.
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By the time you read this, Ferre Ristorante & Bar in West Village will be kaput. Owner Patrick Colombo decided that with three years left on the Ristorante's 10-year lease, it was time to post it on the block. Alberto Lombardo (Taverna, etc.) will take over with a new concept. "It was still making money," Colombo says. What gives? With all of his Ferre investors paid off and sales growth at a near standstill, Colombo decided to put Ferre capital to work, expanding Cru Wine Bar, new units of which will open in Austin, Allen and Denver in weeks. His aim is to penetrate new markets faster by setting up managing partner teams in various cities. Thus, former Ferre chef/limited partner Kevin Ascolese, currently working the kitchen at Colombo's Victory Tavern, has been dispatched to Denver to help spread the Cru gospel. Ferre in Fort Worth will be unaffected...Fresh from a culinary expedition across India, Stephan Pyles is tweaking his P's and Q's on a $1 million (roughly one-third the cost of his Stephan Pyles), 2,000-square-foot tapas bar featuring tastes from Asia, South America and the Mediterranean. "I think people are finally ready; they're ready for more exotic flavors," Pyles says. Tanta by Stephan Pyles will open on Ross just a few numbers from Stephan Pyles "in a significant building" that Pyles declined to name. In the meantime, Pyles is on the hunt for a 4,000-square-foot location to reanimate the kitschy Texas cuisine he made famous at Star Canyon.