Tag Archives: Preston Hollow

Pakpao Opens in Preston Hollow

pakpao1

Similar in design to Pakpao Design District, the new Pakpao in Preston Hollow boasts unique  touches throughout. Executive Chef Jet Tila notes that the new Pakpao will have largely the same menu except for a few site specific items.

“Pakpao is an amazing brand and we know how important it is to maintain  consistency between the two stores. I have an amazing team in the kitchen  and my right hand, Chef Trevino, works closely with me to ensure that we  focus on the Pakpao fundamentals while at the same time mixing it up with  different features and other fun twists.”

Full menu will begin on Friday, September 4th and full brunch menu on  Saturday, Sept 5th. The physical address is 7859 Walnut Hill Lane, Dallas.

Pakpao Preston Hollow is open for lunch and dinner Monday – Thursday  from 11am – 10pm, Friday from 11am – 11pm, brunch Saturday from  11am – 2pm, dinner from 2pm. – 11pm., brunch Sunday from 11am – 2pm and dinner from 2 –10pm.

1 Comment

Filed under Steven Doyle

Andrew Bell Named Chef at Dish Preston Hollow Opening Feb 24th

bell

Tim McEneny, of NL Group (DISH Cedar Springs, Front Room Tavern, Dakota’s) announces DISH Preston Hollow – located at 8611 Hillcrest Avenue (northwest corner of Hillcrest and Northwest Highway) – will open to the public for lunch and dinner service (weekend brunch begins opening weekend as well) on Tuesday, February 24th with chef Andrew Bell as executive chef.

This neighborhood destination is a sharp, sophisticated and inviting restaurant with a focus on fresh, simple, well-executed seasonal American comfort food in a vibrant space. Chef Bell will add several unique dishes to the Preston Hollow location while executing the signature dishes of the original menu from Cedar Springs. Bell says, “My goal is to keep it consistent with great quality food and service;, I want the neighborhood to know what to expect and keep coming back. Garreth (Cedar Springs executive chef) and I share similar philosophies of using fresh, simple ingredients to make great tasting, straight-forward rustic yet refined dishes.”   Continue reading

Leave a comment

Filed under Steven Doyle