Weather extremes, an industry-crushing pandemic and political hullabaloo may have obscured the return of a topnotch chef to Dallas. As the recently-named...
. Based on the planning required to score a Saturday night reservation, Dallas diners, an arguably fair-weather group, are taking notice of the changes and new chef.
It’s been amazing because we’ve got a lot of local support back. When we first had a conversation about purchasing Dakota’s, most of the clientele were convention business, or people from hotels — visitors. We didn’t have a lot of local people coming in. I’m seeing chefs take spices from Asia, India, South America, from everywhere. And I was surprised because it’s something I would commonly see in New York, but now, it’s shifting here. Chefs are feeling more comfortable as they see diners appreciating it more.
Overall, I think it’s been a wow factor for the restaurant. In the first three months, we had a group from Oklahoma come specifically for the Beef Wellington because they saw it on some social media platform. And that was so fun because when I heard that, I was like, “Wow, this is crazy. Somebody drove from Oklahoma to eat this.”That’s a difficult question to answer because I would agree with most that it is. But, I also disagree.
We’re not operated by a head figure that’s a million miles away. We’re in it because we want locals to be treated well here, where they’ll have a place to come for anniversaries, birthdays, and special occasions, and where a manager or someone like me will approach the table and say, “Thank you for coming back. It’s amazing you chose us. Let me take care of you tonight.”When we stepped in last September, our mission was to be the local steakhouse that gains recognition from the people of Dallas.
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