Openings and Closings

Barter, the Restaurant That Took Over the Former Private Social, Opens Today [Updated]

Update, 5:10 p.m.: A spokesperson for Barter has informed us the restaurant's opening has been delayed. A new opening date was not given.

Original post: Barter will open today in the old Private|Social location on McKinney Avenue, after holding a soft opening over the weekend. The owners claim Barter will celebrate the cuisine of Dallas, and Andrew Dilda, who previously worked at Tim Love's Woodshed Smokehouse, is taking charge of the kitchen.

Dilda worked with Love as a consulting chef to create a menu that offers "a decidedly Dallas take on contemporary Texan cuisine." While we're left to figure out what Dallas tastes like on our own, the menu includes wild boar ribs, grilled striped bass served as a tostada and a fried bologna sandwich with American cheese.

There's also an American lamb dish, dressed in a scotch bonnet vinaigrette and a "barter by the ounce" selection of steaks. The concept may allow you to order a steak just the size you want, but it does not mean that you can get a 20 ounce-ribeye in exchange for your mittens.

The biggest news may be that Rocco Milano, who left The Mansion to work at what was then called Private | Social, has stayed on board as the man behind the bar. Private | Social, which opened to Dallas-sized fanfare was rebranded as P|S before it ultimately flopped. The owners eventually closed completely to reinvent the restaurant.

The restaurant's website just went live this morning , and a Facebook page has been set up indicating a 5 p.m. opening. Maybe bring those mittens, just in case. You might be able get a beer for them if you're sharp.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Scott Reitz
Contact: Scott Reitz