Tag Archives: On Premise

On Premise Opened This Week In Deep Ellum

DSC07769by Steven Doyle

Chef Brian Zenner has opened another bar/restaurant in what will be a string of casual concepts in and around the downtown Dallas area. On Premise opened in  Deep Ellum this week in the former Lemongrass location at 2711 Elm. Zenner hired his former Oak sous chef, Ann Marie Romero, as the On Premise executive chef. Romero also worked with Zenner at the Mansion on Turtle Creek.

“The menu is Ann Marie’s and my take on global soul and street food. We wanted a hip take on bar food. Call it tapas or snacks or whatever, but we want to be a neighborhood fixture,” said Zenner.   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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