4

What's Eating Gilbert?

Former Luqa chef David Gilbert has moved on to bigger and better things -- how many, he ain't sayin' just yet.
^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Chef David Gilbert, the talented young chef who got ensnared in the Luqa debacle downtown, has landed with Jack Baum and his restaurant management firm Food, Friends and Company, which operates 13 restaurants in nine states, including Cozymel’s, Wapango, and Mexico Cantina. Baum is also founder of the Canyon Restaurant Group, Newport’s and Hampton’s restaurants, plus the private equity firm Sagebrook Technology Partners.

Gilbert’s newest challenge is Woodlands Grill, an upscale Houston’s-type concept (soon, every restaurant will be a Houston’s variant) that is opening simultaneously this fall in suburban Chicago and at Preston Road and Forest Lane. There’s also an unconfirmed rumor that Baum is opening an upscale restaurant come June in a new building going up near the Crescent that will be Gilbert’s personal dining canvas. On this subject Gilbert’s lips are sealed, except for some tedious “no comment” jargon.

Meanwhile, the bankrupted and shuttered Luqa/Petrus lounge complex on Main Street, where Gilbert once worked, has been transformed into The Ivy Lounge, a two-floor nightclub open Thursday through Saturday that morphs into a banquet hall Sunday through Wednesday.

To pull this off, Luqa owner Obi Obeto partnered with David Taylor, who once had an interest in The Walrus Restaurant & Bar near the Dallas World Aquarium with entrepreneur John Reardon, and sold off its four-story Main Street building while retaining a 75-percent interest in The Ivy Lounge to Taylor’s 25 percent. “He’s just basically taking a step back, so that we can move two steps forward,” say Taylor. Wonder if this ticks off a few of those on the Luqa team who claim they haven’t been fully paid? Naaah. --Mark Stuertz

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.