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
