Scene Restaurant & Lounge did just open on Akard Street downtown in the Mosaic apartments. Except Zen 'updates' Japanese fare with Southwestern touches such as cilantro, jalapeño and lime. But still, former Yamaguchi's aspirant Michelle Carpenter has opened what is Oak Cliff's first traditional sushi bar. 'In Dallas you see a lot of Southwest fused with Asian,' he says. Says Weir: Mistra will be unlike anything Dallas has ever seen. That's not what I'm about.' But hark, there will be steak. 'They're spending as much time garnishing the food as they are producing it. Weir says his focus will be on food 'without boundaries.' 'I don't want a lot of scary presentations, the kind where people are almost intimidated,' he says. And Mistra has a chef (finally): Steve Weir, ex-executive chef of the Belo Mansion and formerly of the Hill Country Resort and Spa in San Antonio. Mistra is the new 'eclectic' restaurant in Rockwall's Hilton Bella Harbor resort on the shores of Lake Ray Hubbard. 'We're going to put a lot of emphasis on making great drinks.It will be decidedly relaxed and un-scene-driven.' Un-scene-driven?Īfter months of nation scouring, Mistra has made a match. 'It's going to be a very cool, relaxed cocktail parlor,' Simon promises. Then in February, Simon re-sows his bar oats.Īfter purchasing the real estate out from under his late private nightclub Sense (2002-2006), Simon has begun construction on Victor Tango's, a dressed-down post-30-something speakeasy with a digital jukebox and a limited selection of 'thoughtful bar bites.' It opens in February. Next month, Fireside Pies opens in the Urban Bistro location on Inwood Road. This week a Fireside Pies arrives in Grapevine. Operating hours differ by location.Tristan Simon and his growing and shifting (big shifts to come) Consilient Restaurants are back in the maternity ward. (East Dallas), with two more locations in Plano and Grapevine. 105 (Northeast Dallas) and 2820 Henderson Ave. In the next couple of months, Fireside by Pyles will offer an new menu and introduce one at that East Dallas spot.įireside Pies, 7709 Inwood Road (North Dallas), 6750 Abrams Road, No.

Pyles’ collaboration menu is available at all locations except Henderson Avenue: the specialty ovens there call for a different selection. Where: Find: Home / USA / Grapevine, Texas / Fireside Pies, 1285 S Main St Fireside Pies. View the menu, check prices, find on the map, see photos and ratings. Bacon bits between layers of cake and frosting, as well as in the vanilla ice cream, made for a pleasant surprise. All info on Fireside Pies in Grapevine - Call to book a table. The bourbon cake was a satisfying, sweet-and-salty ending to the meal. The pappardelle noodles were light in flavor, giving the center stage to the beautifully smoked ribs -Pyles later recommended pairing this with a Malbec or a pinot noir. The rest of the food, however, stood the test of time. I ordered everything through Favor delivery and the rice paper did not travel well and was too stiff by the time it reached me.ĭrishti Sachdeva The restaurant staff warned me these dishes are best experienced in the restaurant, straight from the wood-burning oven. While you can’t go wrong with sausage, the chile aioli added a rich tanginess. The pizza is made on a crispy rice paper, topped with artisan sausage, caramelized onions and chile aioli. As a happy coincidence, the Chipotle Ribs and the Bourbon cake happen to be some of Pyles’ favorites. I tried one each: the Vietnamese pizza, chipotle short ribs with pappardelle noodles and a slice of chocolate-bacon-bourbon cake. “I have had so much extra time on my hands, I have been cooking and experimenting more than ever.”įireside by Pyles has four appetizers, five entrees and a dessert. “ actually has enhanced the process,” Pyles says. While the pandemic has slowed processes and kept businesses quieter than usual, for Pyles, it has offered time to innovate. Having created more than 22 restaurants in the past 30 years, Pyles has worked as a waiter, a chef, a cookbook author, and now - after retiring - as a consultant. Previously limited to pizzas and salads, this collaboration gave Fireside the opportunity to expand the menu - and Pyles was an ideal person for the job. Started in 2004, Fireside is a Dallas-based pizza chain. That restaurant had created a separate menu in collaboration with a local chef, and the idea struck a chord with the two restaurateurs. The alliance came together in a Cambodian restaurant during a meeting between Mark Parmerlee, the owner of Fireside Pies, and Pyles. Chef Stephan Pyles has partnered with Fireside Pies to offer a special menu at select locations.

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