![]() Headington Companies is a privately held, Dallas-based company with multiple lines of business, including private equity investing, film production, real estate, and urban development – including hotels, retail and mixed-use.ĭowntown Dallas projects are highlighted by the Joule Hotel and other retail locations in the Company’s Main Street redevelopment project, including an ESPA spa, TenOverSix, TenOverSix Presents, Traffic LA -Men’s, Traffic LA –Women’s, Play by Comme desGarcons, Taschen Books, Midnight Rambler craft cocktail lounge, CBD Provisions and Vital Fitness Studio. Notable projects include: Ian Schrager – New York/San Francisco, Hotel Zaza – Dallas, Obar – Dallas, Lift – Dallas, DISH Restaurant – Dallas, Dakota’s Steakhouse – Dallas, Front Room Tavern – Dallas, and soon to open DISH Restaurant – Preston Hollow in Dallas. ![]() McEneny, who has been in the industry for over 30 years, has experience operating some of the most prestigious venues in the country and his earned his stripes. From owning, operating and consulting, NL Group has the competitive edge on creating successful concepts. NL Group – owned by hospitality veteran Tim McEneny – is the operating partner of Front Room Tavern. After Bevins’ departure to Austin in June 2014, Ehlert took over as Executive Chef and has continued to develop the neighborhood tavern concept.ĪBOUT NL GROUP (OPERATING PARTNER THE FRONT ROOM TAVERN) The two collaborated on a new American menu. Later in 2012, Ehlert was Chef de Cuisine at Hibiscus, before Tim Bevins brought him to The Front Room in 2013. In the spring of 2012, Ehlert was hired on as Executive Chef at Campo, a charming bungalow bistro in the Oak Cliff neighborhood. ![]() Ehlert featured a new American menu of snacks and full dinners anchored in classical technique to compliment the hand-crafted cocktail program. In October 2011, Ehlert moved to Dallas and opened cocktail and food destination The Chesterfield with barman Eddie Campbell. After one year, Ehlert was promoted to Executive Sous Chef. In this position he worked closely with Executive Chef Jim Leiken to develop a well-received French brasserie meets American tavern menu. Rosenberg influenced Ehlert to continue his training, so he attended The Culinary Institute of America in Hyde Park, New York, where he graduated head of his class.Īfter graduation, Ehlert began as poissonnier at Brasserie in New York City, working under Executive Chef Luc Dimnet where he rose to the position of Sous Chef after just one year.Įhlert left Brasserie to become opening Sous Chef for world-renowned Chef Daniel Boulud’s DBGB Kitchen & Bar. He then moved on to work at Jax Fish House, the restaurant of Top Chef Season 5 winner Hosea Rosenberg. Eventually he landed a job at the well-known Mediterranean Restaurant, working his way up from the bottom to Sous Chef. Michael Ehlert’s passion for food began during his college career while working for well-known kitchens including Boulder Café and The Sink in Boulder, Colorado. Front Room Tavern is open for breakfast, lunch, dinner and weekend brunch. The food menu is accompanied by a thoughtful and specialized bar program. We are grateful and excited to deliver it in a new setting that also suits the food.” Even though you have seen the names of these dishes before, I want our guests to possibly come out of their comfort zone a bit and be ready for a taste and presentation that these familiar classics might not have provided them before. With this menu, I wanted to make my guests happy while also having fun creating them. Ehlert explains, “This is an elegant tavern concept that really showcases simple, familiar dishes but with a heart and soul as well as a story behind each and every rendition of the dish. The Sea Scallops with grits and ham gravy is a decadent artful presentation yet still home grown and familiar with a comforting flavor that will not disappoint. As an entrée, the Corned Beef Reuben Tartine with house russian, red cabbage and chips is a huge surprise with its artistic take grounded in the classic original dish. Executive Chef Michael Ehlert complements this with his whimsical take on classic dishes, but adds a few unanticipated ones as well.įor starters, there is a Chicken Liver Mousse with fig mostardo and wheat crackers and a salmon ceviche “michelada” with house-made chips. The dining room, bar and patio (seating 155 total) is comfortable and simple, yet chic. Wood tabletops and chairs with industrial lighting and other elements make this an approachable and inviting neighborhood restaurant and bar. NL Group, in collaboration with Headington Companies, has transformed the space with warm colors and textures. DALLAS (September 24, 2014)……Front Room Tavern (formerly The Front Room) at Hotel Lumen in Dallas, has a new name, chef, menu and design.
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