Tag Archives: Brian Zenner

Brian Zenner Revamps The Porch’s Fall Brunch Menu

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Fall’s arrival means that diners and drinkers in Dallas will once again be flocking to patios.  Just in time for the cooler temps, The Porch has unveiled a new brunch menu perfect for enjoying on their expansive, covered patio overlooking Henderson Avenue.

On the brunch menu, diners will find an assortment of breakfast items alongside several Texas-inspired classics ranging from chilaquiles rojos with smoked beef short rib, to hot fried chicken and biscuits, to a decadent banana bread French toast.  There’s also a granola and yogurt bowl with acai and chia seed Greek yogurt, fresh fruit and Texas honey.  Guests can enhance their brunch experience with a special selection of brunch cocktails available for $5. Continue reading

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On Premise in Deep Ellum Opening Soon

on premise1by Steven Doyle

Chef Brian Zenner has been developing the menu at the next bar to open for the Buffalo and Hare group, which will be On Premise opening soon in Deep Ellum at the former Lemongrass location at 2711 Elm. Zenner will take advantage of the woks and offer Asian street food, which is certainly a popular offering this year. Zenner hired his former Oak sous chef, Ann Marie Romero, who also worked with him at the Mansion on Turtle Creek.   Continue reading

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The Mitchell Soft Opens Tonight

DSC06667by Steven Doyle

That incredible space once occupied by Eddie “Lucky” Campbell’  The Chesterfield, located at 1404 Main Street in downtown Dallas, has been converted into yet another opulent cocktail lounge, The Mitchell. With a complete revamp consisting of new wallpaper, chandeliers, seating and a few other kicked up beauty tricks, The Mitchell is set to soft open tonight, and the crowd is expected to be large0. Owned and operated by a group called Buffalo and Hare, The Mitchell is overseen by their new corporate chef Brian Zenner, formerly exec at Oak and Belly & Trumpet.

The exec chef duties at The Mitchell will be handled daily by Rudy Mendoza who worked with Zenner at Belly & Trumpet and was lead line at the Mansion. The menu looks pretty exciting and features several beautiful oysters which are currently East Coast Duxbury’s and Bagaduce’s. Along with oysters the menu also features a classic caviar service replete with accouterments. You may select from four varieties including a domestic Spoonbill, Italian Giaveri White Sturgeon, a Belgium Gold Label Osetra and a Sterlet White Pearl. Prices for caviar service range from $45 to $290.    Continue reading

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Oak Serving Lunch And You Won’t Want To Miss A Bite

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by Steven Doyle

We announced back in November that Oak, that fabulous Design District restaurant, was back to serving lunches under executive chef Brian Zenner. Zenner is the chef responsible for for honing the restaurant that opened in 2011, but sort of lost balance over the past year. Zenner had originally been hired at Oak, but was later sequestered to that beautiful little Uptown hot spot, Belly and Trumpet as their execu-chef. There Zenner rocked our world with innovation unlike anything that has been seen on that section of McKinney Avenue, and possibly never will see again due to the lackluster enthusiasm or superior cuisine in Uptown.

Chef Zenner has this wonderful background that lends itself to a canvass such as Oak.  He was born in Thailand, but also lived in Dubai and London, giving this chef a well rounded perspective on how we should be dining. The chef developed his skills working in Portland and in Austin before making his way to Dallas where he had a stint at the Mansion on Turtle Creek just before being recruited as Chef de Cuisine at Oak under opening chef Jason Maddy.    Continue reading

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Brian Zenner’s New Menu At Oak

 zennerby Andrew Chalk

Whither Oak? Consider the moves since its opening in December 2011 under execuchef Jason Maddy (culled from The Mansion) and sous chef Brian Zenner (also from The Mansion) . When the couple behind Oak, Richard and Tiffanee Ellman, decided to open the quirkily-named Belly and Trumpet in February 2013, Zenner was their man to be execuchef. However, for some reason he remained as sous at Oak until April. Then Thomas Gray took that position. At that point in time things sped up. Just a month later Maddy left Oak for unexplained health reasons. Gray improvised until July when Richard Gras was hired as the permanent replacement. Gras, whose background had mainly been at large luxury hotels, lasted a year at the relatively small Oak before moving back to Pier A in New York City. The Ellman’s immediately moved Zenner back as execuchef at Oak.

In addition, over the same period (August 2013), the Ellmans opened a modern Thai restaurant, Pakpao Thai, and suffered a split with the inaugural chef at that venture just six months later.   Continue reading

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Brian Zenner Named New Exec Chef At Oak

zennerby Steven Doyle

Almost a year ago Richard Gras was named the replacement chef after Oak’s glory chef Jason Maddy left his post. Maddy hightailed it to the Cayman Islands where he seems to be enjoying life.  Yesterday Richard Gras tendered his resignation, and the job was filled by sister restaurant executive chef Brian Zenner.    Continue reading

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Belly And Trumpet’s Brian Zenner Captured The Sea

belly1by Steven Doyle

Chef Brian Zenner is an interesting soul of a chef, and it plays out well on his plates. Born in Thailand, but also lived in Dubai and London, gives this chef a well rounded perspective on how we should be dining. The chef sharpened his skills working in Portland and in Austin before making his way to Dallas where he had a stint at the Mansion on Turtle Creek just before being recruited as Chef de Cuisine at Oak under Jason Maddy. Zenner finally landed his own exec position at Belly and Trumpet. It is at Belly that the man displays his talent, and we are all better for this.

This past weekend Zenner entertained a packed house to a Sea to Table dinner, which consisted of eleven courses, not counting a pastry course by Oak chef Lucia Merino. The night sizzled with excitement as each course was hand delivered; you could hear a strong buzz among the crowd which was suddenly silenced and replaced with the soft clink of forks hitting plates.     Continue reading

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