The Greek-Pita, Meze, Wine in One Arts Plaza Loses Another Chef

I’m starting to think there are evil spirits in the walls at One Arts Plaza. The spaces that housed the Screen Door and the Commissary have had more turnovers than the Dallas Mavericks in their respective early seasons.  The Greek – Pita, Meze, Wine, a restaurant that lost original chef Richard Silva before they opened, has lost another, Taylor Kearney. According to Steven “Big Tex” Doyle, Kearney, who left Boulevardier recently for a new job at The Greek, is now headed to Nick & Sam’s Steakhouse. Also,  Silva has moved across the plaza and is now cheffing at Alberto Lombardi’s Café des Artistes. The Greek owners, Costa and Mary Arabatzis, must be despondent (or difficult to work for). I wonder if Lucy Billingsley, the woman with the vision for One Arts Plaza, ever imagined herself as a restaurateur by default. It’s certainly a seller’s market for chefs right now. New restaurants create new opportunities. Let the whac-a-mole chefs games begin.

UPPITY DATE: Looks like Doyle jumped the gun on Silva. This from Café des Artistes:  ” Richard Silva is not the chef for Café des Artistes. I’m not sure where Steven Doyle got that information, but Richard Silva was never coming on as part of the Café des Artistes team. You will be receiving updated chef information for Café des Artistes later today.”


  • RestaurantNerd

    What you have is a bunch of empty retail space (most of it already finished out as restaurant space) and building owners that are desperate to put something into that space in hopes of recouping the ($millions?) in finish out dollars they invested originally. The hardened, experienced restaurateurs going into these spaces now (as opposed to the new, tender startups that originally were there), see the advantage, and are willing to partner. Why not?

    This happened in the early 1980’s with landlords willing to “partner” with their restaurant tenants, usually taking an equity stake in lieu of rent. By doing so, they assume some of the risk that most restaurants have to shoulder (i.e pay full rent at the beginning of every month vs. a share of the profits at the end) and create a more beneficial environment for the restauranteur to succeed. And certainly a competitive advantage to those restaurants still operating under the “old school” arrangement, if they can make their place succeed.

    If. If. If. Such dreams are built on those two little words.

    I’m not saying this is bad, but I think it’s an important trend in restaurant leasing that is occuring right now.

  • Primi timpano

    @Restaurant Nerd. Is this new model similar to hotels subsidizing their high end restaurants?

  • twinwillow

    Lucy Billingsley (Crow) is a far stretch from her great (late) father, Trammell Crow. She’ll never even come close to matching her late fathers talent for commercial real estate. Everyone who was involved with him made money!

  • RestaurantNerd

    @ Primi, in fact, yes it is. 20 years ago, hotels sponsored their own high end dining rooms. Now they approach “name” chefs to open a restaurant to increase the draw from outside of the hotel. It used to be a money hole (at best, breakeven) but a necessary amenity for most hotels, now they see it as a real estate asset within their walls that can be better expanded.

  • Twinwillow, that’s a pretty harsh assessment without facts to back it up. Different economic times.

  • Carpe Diem

    Not sure where RestaurantNerd is getting that information but none of it is true for One Arts.

  • Cassi

    Can we please not depend on Steven Doyle for news about anything?

  • RestaurantNerd

    @ Carpe – The Commissary and Screen Door were touted as being “partnered” with the building. Perhaps not with the new owners, they are very smart restaurant people and the bloom is off the rose, so to speak on those locations. They may have been able to negotiate a better base rent and not give away ownership. Good for them if they did.

  • twinwillow

    Nancy, I can back it up. But I won’t go into details on these pages.

  • You Heard

    I called this mess months ago. No one I know ever goes down there. It’s too busy during an event, and too dead on off nights. Very similar to Victory. If anyone thinks a Greek spot and Cafe de Anything will do better than Dali, Screen Door and a Five Star Chef cooking burgers I’ve got a bridge I’d like to sell them…

  • InsideEdition

    I can’t believe you actually depended in Doyle. I watched the sweaty asshole at the Fair at Celebrity Kitchen. What a douche.

  • Justnews


    Please try to keep it just a little classy, please. No offense, but sinking to the gutter level only makes you look bad, not Doyle. Peace, man.