Our food critic thinks chefs should start one restaurant when they're 22 and work there until they die and only open a second outpost if there's a nice space with lots of parking in the afterlife. But that's boring! So instead, chefs, at least the ones with access to lots of investor money and too many ideas to store in their chefy brains, open all the restaurants all the time in every open space. Soon Matt McCallister is going to open a table-to-farm restaurant where he serves burgers formed by FT33 table scraps on a blanket in the grass in your backyard.
First, though, it's Eddy Thretipthuangsin's turn.
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Thretipthuangsin's, or E. Thretipthuangsin for short, is the Thai-born chef who made Uptown's Pakpao great and then left, making it less great. He then opened Fort Worth's Bite City Grill, which critics have hailed as still open as far as we know but Fort Worth is far so who knows. Now he's planning three new Thai restaurants, two of them in Dallas.
The first, called Kin Kin, will open in February in Fort Worth, according to restaurant industry trade rag CultureMap.
But while Kin Kin hasn't even opened, E. Thretipthuangsin is already planning second and third outposts: one in the Oak Lawn space recently vacated by something called Cyclone Anaya's, the other at Preston and Forest.
The restaurants will bring an "urban Thai food experience" to their respective locations. And while our critic may lament chefs' ambitions and the effect they have on the quality of food exiting their respective kitchens, he is underestimating, severely it seems, how all this restaurant multiplication will impact the development of teleportation technology. Get on it, science! Chef Pyles has an idea for an "upscale burger warehouse" in Colleyville!