CBD Provisions Has a New Chef

In Dallas, it seems like we're always playing a really long game of musical chairs when it comes to the chefs that staff the restaurants. There are a few who settle into roles and stay there a while, but mostly, they're hopping from restaurant to restaurant in search of their culinary holy grail. That may not be a great thing for our city's restaurant scene, but it does make for some interesting food news.

The latest chef shuffle is at CBD Provisions, Raised Palate Restaurants' swanky spot in the Joule Hotel. Since its opening, Chef Michael Sindoni has been in the kitchen, cooking up critic-approved dishes like that infamous pig's head that is so delicious when wrapped in fresh corn tortillas. Now, Sindoni will step down and hand over the reins to his former chef de cuisine, Richard Blankenship.

Blankenship has also been at CBD since its opening in 2013, working alongside Sindoni to craft the menu and run the kitchen. Before that, Blankenship helmed the kitchen at Cru, a West Village wine bar, and Nick & Sam's Grill in the Park Cities. He's long been considered a rising star in the local culinary scene, and the move into an executive chef role seems like a well-deserved promotion.

Sindoni will still sort of stay in the Joule family, as he moves to Raised Palate, the group of restaurants also owned and operated by oil exec and film producer Tim Headington. According to a press release, Sindoni will step into more of a leadership role as Raised Palate begins its expansion into other cities. Currently, Raised Palate operates five restaurants in Dallas-Fort Worth, including Hibiscus, Victor Tangos, and American Food & Beverage, along with concepts in Atlanta and Houston.

No major changes have been announced for the menu -- only "seasonal updates" -- so you'll still be able to get your hands on that bucket-list-worthy pig's head. After working under Sindoni, it will be interesting to see how Blankenship will add his own touches to the menu at CBD. Blankenship officially took charge of the kitchen this week.

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