by Steven Doyle
We reported several months ago that the Stoneleigh Hotel is now Luxe Stoneleigh, and with that has undergone some needed changes at the hotel to the tune of $36 million dollars. The Stoneleigh has been a Dallas landmark since 1923 and has enjoyed a marvelous history.
This weekend we learned that there are more changes afoot at the Stoneleigh as their restaurant Bolla is phased out to make way for Texas-inspired cuisine in the new T/X Restaurant and Bar. Marcelo Vasquez was named executive chef just days ago. Vasquez was the executive chef at the Omni Fort Worth for the past five years and has a marvelous culinary background starting in his home country, Chile.
When we spoke with Vasquez he said he wanted to bring inspired Texas cuisine to the restaurant using fresh ingredients from local farms and ranches, as well as cheeses from the surrounding area.
When we pried a bit about Chilean cuisine, Vasquez smiled as he reminisced about the boats that would shore up under the hotels and restaurants off the coastal city where he grew up. Minutes later fish were tunneled up directly into the kitchens and the fresh fish would be cooked and plated almost instantly.
The transition from Bolla to T/X was seamless, but the current menu is not what we should expect to see from Vasquez. Since T/X is a hotel restaurant they did not have the luxury of closing, so in the interim you will see standard fare of a few steaks and seafood items.
Look for the new T/X menu to roll out very soon.
cant wait to eat there