We had the first look at Snack, the new restaurant brought to you by the team of Avner Samuel and Jon Stevens who have been knocking it out of the park with Nosh. Snack is located on Henderson in the vacated Horne and Dekker space and has undergone a tremendous transformation.
Stevens has been working on the menu for Snack and making preparations for the opening at the same time he was revamping the Bailey’s kitchen. Stevens admitted all the work has taken a toll on him but he is happy that Snack will be opening its doors at 4pm tomorrow (May 22, 2012) serving cocktails with the kitchen swinging open at 5pm.
We caught up with Stevens this morning as he was prepping for the opening day and he happily obliged us with a few sample dishes that would represent the flavors of Snack. First he cranked out his version of Smoked Oysters Escabeche that is served with a slice of bread that was toasty fresh from one of his two wood burning ovens. Most of the dishes are served in little disposable wooden boats, interesting boxes and repurposed tins.
While watching Stevens prep the dish, which was served in a smoked oyster tin, Steven’s executive sous chef walked into the open kitchen. It was none other than Cody Sharp. Sharp has great chops and has worked at Ava in Rockwall, Stephan Pyles, CampO and more recently at Charlie Palmer. Sharp is a graduate of the Dallas Cordon Bleu.
The restaurant features three bar areas – one with cocktails, wine and beer; the second is a raw bar, but also includes a charcuterie element and hot small plates; the third, features the large wood-burning oven for made-to-order flatbreads and distinct hot dishes.
The menu includes dinner items such as short rib tacos with pineapple habanero and cilantro crema ($8), pork shumai dumplings ($9), chicken shawarmas with cucumber tahini and pickled onion ($8), and smoked oysters escabeche served with wood oven toasted bread ($7). The brunch menu features items from a pan-fried egg sandwich with Serrano ham and avocado ($13), to a charcuterie flatbread with pan-fried egg, arugula and herbs ($14); and “street tacos” a la carte with a small assortment of sweeter entrees, like coconut griddle cakes ($11), to choose from.
While the menu will change frequently, chalkboard specials are also available and will change daily. All the menu is comprised of small plates pulled from different regions of the world, is fun and playful which is smart for this neighborhood.
Scotch quail eggs!
The Snack team along with Sly Cosmopoulos, Republic Beverage’s Corporate Mixologist, created the cocktail menu using their expertise of food and beverage pairing to concoct 13 distinct drink recipes. The cocktails will also be sold in carafes giving tables a price break if they are wanting to share the same libation. You will find interesting punches made with fresh juices and simple seasonal ingredients. The beer and wine lists are a representation of the global flavors reflected in the food. Weekly specials featuring beer, wine and cocktails will also be available.
SNACK will be open nightly 6 days a week, Tuesday – Sunday (4:00PM – 2:00AM), and open for brunch on Saturdays and Sundays (11:00AM – 3:00PM). The kitchen will be open until midnight with the bar staying open until 2AM.