Chef John Tesar to Open The Spoon Bar and Kitchen in Dallas

John Tesar's Spoon Bar and Kitchen to open in July at Preston Center. He will serve the ingredients he wears in this picture.

Preston Center is hopping. Or it’s about to be. John Tesar is taking some space in the former the 24-Hour Fitness and opening his new signature restaurant, The Spoon Bar and Kitchen. The soon-to-open Hopdoddy Burger Bar will be next door. He plans to have the fine dining restaurant open in July 2012. (Opening menu below jump.)

Tesar also says he will be open two more Commissary’s: one on on Northwest Highway and Midway, Oct of 2012 and one more in FT Worth at Camp Bowie in the Museum Place development in December 2012. Plus, he is consulting on a “busterant” (details below).

Tesar’s current partner in The Commissary at One Arts, Lucy Billingsley, will not be part of the expansion. “I have one new solid money guy,” Tesar says. “Who knows, when it comes time to do the neighborhood burger and wine bar joints we may not call them The Commissary.” (It doesn’t take prescription glasses to read between the lines.)

The press release claims “chef Tesar will remain a consultant to the original Commissary located at One Arts Plaza and in his absence Screen Door executive chef David Macmillan will now help oversee the day-to-day operations.” However, Tesar told me he sold his shares in The Commissary back to Billingsley. “I am focusing on Spoon,” Tesar says. “I want to get back to doing the kind of food and service people expect from me at my days at The Mansion.”

Hold the bus, there is more.

In addition to his grand plan of pollinating DFW with burgers and wine, Tesar will be consulting on a new London Double Decker Bus which will serve signature hamburgers and street fare in Dallas starting April 2012. The “busterant” will feature the same C-Vap technique that the Commissary uses to cook its burgers. The Bus will also have a lounge for diners to frequent on the second level of the bus this added feature allows the bus to serve food in all types of weather and at different locations daily. So far, Tesar is not a partner in this deal; he is only consulting on the food.

The Spoon Bar and Kitchen Menu

RAW BAR

1/2 Dz. Raw Oysters

1/2 Chilled Lobster

1/2 Dz. Raw Clams

1/2 Dz. Raw Scallops

Shrimp Cocktail Plateau

CRUDO

Yellow tail, Hawaiian hearts of palm, pink peppercorn and jalapeno yuzu vinaigrette

Big eye tuna avocado creama, micro cilantro and artichoke chips

Great south bay fluke with watermelon, ligurian olive oil and opal basil

Uni and Iberico lardo on crostini

Line caught striped bass mussel and caviar vinaigrette

Nova Scotia lobster, pink sea salt white grapes and mint

Kobe Beef Sashimi grains of paradise maldon salt chili extract and hijiki

APPITIZERS

Black garlic soup with BURGANDY SNAILS

GULF CRAB gratin

Flash seared KOBE BEEF with black truffle vinaigrette and watercress salad

Red wine braised OCTOPUS AND CRISPY PORK BELLY, fermented black beans, pear and ink verjus

BONE MARROW AND OXTAIL marmalade with brioche toast

ALASKAN KING CRAB, garlic butter and parley garlic foam

PIGS TROTTER Milanese, fried duck egg, marinated tomato and arugala salad

BEEF CHEEK RAVIOLI, CRISPY SWEET BREADS, speck and Parmesan emulsion

Crispy CALAMARI in the style of General Tao

TRIPE parmesan

Toasted GNOCCHI, SHORT RIB “carrots and Peas”

ENTREES

“HAM AND EGGS ” crispy pork belly, chanterelle mushroom and green onion risotto, fried

duck egg and pork brodo

THE BIG STEAK 48 ounce porterhouse to share with tempura onion rings, and sauce au

poivre

FUSILLI red wine braised octopus, bone marrow

BLACK SPAGHETTI little neck clams, santa barbara sea urchin, basil

ROASTED FRANS FRYER CHICKEN, vegetable and pazanella salad with celery hearts and chicken liver vinaigrette

RABBITT 3 ways, herb roasted leg and thigh sous vide loin with saba and porcini

mushrooms, braised leg with paparadellle casserole

FAUX VEGETABLE RISOTTO, peas carrots and corn

STRIPED BASS in salt crust lemon, rosemary, and thyme, natural juices and sofrito broth

BAKED SKATE “En Papillote with clam chowder sauce

CONFIT LEG AND BREAT OF DUCK, clover honey sauce, sweet potato hash, smoked

brussel sprout salad

DIVER SCALLOPS, caramelized sun chokes, ramps and black trumpet mushrooms and

chive emulsion

GRILLED BRAISED SHORT RIBS with celery root puree braised collard greens and braising sauce

Pulled LAMB SHANK, toasted potato gnocchi, Barolo sauce and mint gremolata

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