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Restaurant Business

Sixty Vines to Open Second Location at The Crescent

Good food and great wine are headed to Uptown.
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The folks at Front Burner Restaurants aren’t letting any grass grow under their feet. The company behind Velvet Taco, Mexican Sugar, Ida Claire, and Sixty Vines are in the process of developing a 55,000-square-foot, European-style food hall in Plano’s Legacy West development. They are looking at repeating this concept in perhaps as many as ten locations across the country.

Front Burner has also taken over the space formerly known as Palomino at The Crescent in Uptown. The interior is being demolished and restyled by Kate Murphy for wine lovers. Sixty Vines, their massively popular wine bar and restaurant in Plano, will open in Uptown in the first quarter of 2018.

“Dallas is the place to be,” Jack Gibbons president of Front Burner Restaurants says. “We travel all over the country and we think it is time for Dallas to get the respect it deserves. There are so many restaurants here that are better than other cities.”

The new Sixty Vines will offer 40 wines on tap. The keg wines are stored in cooling boxes. Each pour comes at preset temperatures. That’s a big deal when you are ordering red wine in the summer. The concept also saves thousands of wine bottles and millions of corks from ending up in the garbage.

Our dining critic Eve Hill-Agnus wrote a lovely review of her experiences at Sixty Vines.

The food tends to be simple and clean, like the decor. Nicely cooked steelhead trout came accompanied by a simple bean salad. Touches like heirloom Rancho Gordo beans from Napa—earthy, meaty black beans and creamy white ones, shaped like pebbles—reflect an effort in sourcing and a desire to capture the aesthetic of Northern California.

Sixty Vines Uptown will have an outdoor greenhouse area for big groups or private parties. And wine happy hours. The team running Uptown includes Justin Shearin (GM), Stan Rodrigues (Chef de Cuisine), Ryan Tedder (Wine), and Nora Shields (Service). Sixty Vines Plano is manned by Justin Beam (GM), Alex Sadowsky (Chef de Cuisine), Catherine Cocorikis (Wine), and Kris Johnson (Service).

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