Scout, a new social space that celebrates the spirit of the great outdoors, has officially opened its doors. Developed by innovative hospitality group, Epic Food & Beverage, the concept was inspired by a sense of adventure with ties to American national parks and elements of camping woven throughout. Scout joins the three existing Epic F&B concepts located within The Statler hotel, Overeasy, Bourbon & Banter and Waterproof.
The interior design marries old-school elements with the building’s modern aesthetic, creating a space where guests can camp out for hours. Epic F&B’s vintage, laid-back vision of Scout comes to life through detail. The plaid, forest green wallpaper and wood furniture with textured, earth tone fabrics takes guests back to the 60’s and 70’s, but also has modern facets like the neon sign reading “Booze & Shoes” located above the satellite bar/bowling shoe rental counter in the back of the hangout.
With shareable menu items, communal tables and a variety of interactive games, the entertainment-focused restaurant is designed to accommodate large parties from birthdays and Girls Night Out to corporate events. The 12,000 square foot space includes four bowling lanes, pool tables, foosball, a stage set for live entertainment and Ping-Pong tables fit for the pros. Soon to be Dallas’ premier Ping-Pong destination, Scout has plans for weekly table tennis tournaments and more Ping-Pong programming to be announced.
Graham’s famous chili is on this menu
Scout’s menu was crafted by one of Dallas’ top chefs, Graham Dodds, who serves as the culinary director for all Epic F&B concepts at The Statler. The menu features chef-driven plates evoking a sense of Americana and nostalgia. Menu items, meant to be shared, include retro-inspired starters with a modern take such as the Smoked Ham & Sunchoke Dip served with braided pretzel bites, served alongside hearty soups, salads and entrées. As Scout is meant for social drinking and dining, the menu also offers three interactive dishes portioned to serve the whole table – Mother of All Fajitas, Fried Chicken Bucket, and Baja Fish Taco Kit.
Ending on a sweet note, dessert offerings include a Cherry Cobbler served topped with one of chef Dodd’s famous biscuits – the perfect vehicle to soak up any extra cherry filling and the Scout “Campfire” Churros served with marshmallow, chocolate, caramel & prickly pear nectar.
Led by F&B beverage director, Kyle Hilla, the bar program was also created with the restaurant’s social setting in mind. In addition to a robust cocktail menu and thoughtful selection of 20 draft beers, wine and spirits, Scout offers three shareable cocktail pitchers and craft beer growlers.
The cocktail list features reimagined classics like the Pack Leader, Hilla’s take on a margarita, with tequila, Cointreau, agave, lime, and a hibiscus ice cube that filters into the drink as it melts, and the Hummingbird, a floral “French 76” with vodka, crème de violette, lemon, lavender bitters and bubbles. The bar offers nine cocktails, three of which are available as pitchers, keeping your whole party happy and hydrated.
Check out the menu here: SCOUT_MENU_021918
