There's drama fit for daytime TV at two notable Dallas restaurants. A few chefs and a notable bartender have been spinning in and out of the front doors at a dizzying rate.
The afternoon my Chesterfield review ran I heard that Michael Ehlert, the chef responsible for the lackluster cooking I'd tasted, had left. I contacted Eddie Campbell to see what happened but he would not return my calls or emails. I even dropped in one evening to talk to the guy in person, but he had little to say.
Now Campbell is out the door, too -- an incident heated by the presence of Dallas Police. He was escorted from the restaurant in the middle of evening service in front of imbibing customers.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the Observer's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Dallas's stories with no paywalls.
Support Our Journalism
Meanwhile Ehlert has landed at Campo. The restaurant that consistently praised Josh Black's kitchen abilities obviously didn't hold too much stock in the chef. After Matt McCallister's departure fueled doubts about the execution at the Oak Cliff bistro, they've announced his departure. Ehlert will continue to drive Campo's original seasonal country cooking concept.
There's still no word on where Black landed.