After closing his last restaurant Nosh, Avner Samuel has been working with Lombardi Family Concepts. Most recently Samuel revamped the menu at Bistro 31 which is located in Highland Park Village. Samuel is making a move to Houston to open more of the Lombardi restaurants, including Toulouse. Also joining the Lombardi family is chef Andrew Bell who is currently at Bolsa in Oak Cliff. Continue reading
Tag Archives: Andrew Bell
by Steven Doyle
It is almost that time of year when we all think of bikini’s, beach and sun. The weather is starting to be a more consistent breeze with a splash fun, and many are turning to lighter fare. Most restaurants now have at least a vegetarian option, and almost all can do a vegan plate of some sort. The truly interesting restaurants can make either of these options a delight even for the most committed omnivore. Bolsa succeeds at the latter.
Look no further than the Baby Artichoke & Goat Cheese Gnocchi which is served with heirloom tomatoes, spinach and a tomato-mint sauce. This dish is amazingly light and refreshing – and addictive. Pair this with one of their wonderful signature cocktails, and you will have a meal that transcends nature itself. Continue reading
There are plenty of chef movements about and it is insanely interesting. First, let’s look at the players: Jeff Harris, Andrew Bell, Jeffrey Hobbs and Al Haven. What they have in common is that they are extremely talented Dallas chefs and have recently made a move. I have used the term “chef hoarding” in the past, and this might be the ultimate move in that play.
Let’s look at who is on the move. Jeff Harris is the uber cool chef that made a splash at Craft Dallas then joined as exec chef at Bolsa, replacing Graham Dodds as he made way to Central 214. Harris is now moving on to work for Consilient as chef at new A F+B Fort Worth. Wait, Jeffrey Hobbs had that gig, right? Hobbs has been called up by Neighborhood Services and will now be the chef at the Preston location. You may recall that Dodds recently moved to Consilient and is now at Hibiscus. If this seems confusing, it gets better. Continue reading
Andrew Bell is a really good chef who has been looking to set down somewhere firm and presumably enjoyable. He was last seen in the flagship Nosh on Oak Lawn and since then fell off our radar. There were talks of Bell opening his own Nosh in Austin but that never came to fruition. He had worked with Avner Samuels in the past at Aurora. Myth had it he would be the opening chef at JoJo, and actually that was the plan. Continue reading