Contestants, Start Your Blenders

It's another neighborhood cooking contest at Northaven Gardens.  The "Herb Salad Dressing Contest" is on  Saturday, April 24th, entries must be dropped off by noon.  Entry form and rules, here - there is no pre-registration required to submit your entry!

Dressing is made easy & fresh with herbs straight from your garden! Create your own and bring it in to NHG during Herb Weekend for our Herb Salad Dressing Contest. Be creative, have fun!

The top three finalists receive gift certificates to both North Haven Gardens and Snappy Salads.  Also, put on your calendar their Salsa Saturday Salsa Contest will be held on June 28th!  If you need a few herbs for your garden they are having a sale this Saturday and Sunday.

Or consider shopping in Canton, it's Trade Days beginning this Thursday (through Sunday).

Mi Cocina A Tu Cocina

I'm on a Spanish bent lately, must be that R & D trip to Mexico taken earlier this month.  Anyhow, had a hankering for some brisket tacos and so stopped by the neighborhood Mi Cocina, where I lifted from the check presenter their new flyer, "Worry Free, Full Service Catering from Mi Cocina and Taco Diner".   Their kitchen to your kitchen, as it were (hey boys - catchy slogan, you can use that if you'd like), selling food, yum, a Mambo Taxi, yum, yum, and David, who will take care of all the details. 

We've been catering to offices and residences out of the Sevy's kitchen for many years, but kicked it up a notch almost four years ago to help maximize our capacity.  One of the big downfalls is that because we are licensed as a club we cannot sell off-premise wines or cocktails to our catering guests.  Currently to get a (alcohol) caterer's permit requires you have a type of license which you can't get if you are licensed as a private club .  And I wondered, with the possibility of a vote on revising the wet/dry status of most of Dallas would this change our ability to provide guests with alcoholic beverages in their home or office? 

I know just enough of the Texas Alcholic Beverage Code to know to ask an expert, so I shot an email to Ms. Janet Ivy of the Ivy Law Firm (and author of the TABS on Texas blog), and she replied that since we would have a new (non-club) permit for beverage sales, we:

may get a caterer's permit with the new permit and cater into any area that is covered under the modified mixed beverage law. I believe UP is not a part of this local option so it will remain dry, but HP is wet and the rest of Dallas will be this new 'damp' too. More good news for you!

And for David, too.

Sevy's Grill March Wine & Food Dinner

Join us on Monday, March 29th at 6:30 p.m. for our monthly Wine and Food Dinner featuring

FLAVORS OF SPRING

Four courses plus reception, $59.95 per person (plus tax and gratuity), seating is limited.  Call today to reserve your seat, (214) 265-7389, or SevysCatering@aol.com  (no OpenTable reservations, please).

RECEPTION

Caramelized Leek and Goat Cheese Crostini

Momo Sauvignon Blanc, 2008

FIRST COURSE

Creamy Asparagus Soup with Jonah Crab Fritters

Miner Viognier, 2008

 

SECOND COURSE

Honey Glazed Duck Breast with Grain Mustard Sauce, Spring Onion and Zucchini “Hash”

90+ Cellars Pinot Noir, Carneros, 2008

THIRD COURSE

Herb Marinated Lamb Loin with Zinfandel Sauce, Orzo Pasta with Morels, Peas and Red Peppers

Neyers Zinfandel, High Valley, 2008

FOURTH COURSE

Chocolate Dipped Tortilla with Mango and Strawberry “Pico” and Lime Whipped Cream

Trevor Jones Tawny Port, "Jonesy"

SEVY'S GRILL AND CATERING

8201 Preston Road, Dallas, 75225

Dear Representative Kent,

NOTE:   This is a duplicate of an actual email sent to my state representative, respectfully.  I can only imagine how difficult it must be to make everyone happy.

Reading today in the Dallas Morning News about the shortfall related to the switch over to the revised franchise tax was startling, especially since we've seen our restaurant's taxes go from $0 to over $X000 (about 7.5% of our net income) for the years it's been enacted and with no property tax reduction on the office building we reside in (our share of 2009 real estate taxes on the building and our property came to over $3X,000 last year). With 2009's tough economy, I'm expecting our state franchise tax to come in around 15% of our net income.

My name is Amy Severson, and with my husband Jim own a restaurant in Dallas called Sevy's Grill. Since our business has both high product and labor costs, the franchise tax has a real impact on our bottom line, even though we are taxed at half of the percentage many other industries are taxed at. I would hope our state legislators will examine who is paying more and who is paying less under this system before deciding that the rates need to be increased. We are getting through this like many other restaurants, but have made difficult sacrifices in order to not lay off one single employee so far.

I'd like to put in my two cents about other ways in which the State of Texas can make the deficit shrink, while also making taxes more fair and equitable for small businesses in the restaurant industry. I could see where certain groups (law enforcement, MADD, local municipalities) might embrace it, and it would be difficult for the TRA to oppose.

Did you know that some restaurants can charge an 8.25% sales tax on top of the price of an alcoholic beverage sale while others have to remit a 14% tax on the total sales price? And this 14% is hidden from the consumer, so they have the impression that one place offers a "cheaper" drink than the other. Hardly equal and fair, and looking at many of the same products being sold raises the question, why? Of course the facile answer is because of the difference in licensing (Mixed Beverage vs. Beer/Wine permit), but I'm not talking about that, I'm talking about the philosophical reasons of why. Does beer and wine get a person less drunk? No. Does a person only drinking beer or wine incur less cost to law enforcement and municipalities to monitor? No. Do under-aged adults require less education about drinking beer and wine? No.

Now here's where the political part comes in, it might even sound good to a few other people. You get rid of the Mixed Beverage Gross Receipts tax, and instead have all retailers who sell poured alcohol charge 8.25% sales tax plus a 5.75% consumed alcohol tax.

Many in my industry who are already paying the 14% would love to be able to disclose on a guest's check how much of what they were charged goes to pay taxes, you'd hear a big sigh of relief from that area. This would be printed on the guest check, like an additional sales tax, and would be a net wash for the state of Texas and local governments when it comes to licensees with Mixed Beverage permits. It would bring in additional revenue from those who are consuming alcoholic beverages but not paying an equal share of the costs associated with the sale, which they are allowed to do only because hard liquor is not being sold on the premises.

I think voters would be largely ambivalent, because they realize that many times they are already paying the higher hidden taxes And when they read about things like the costs associated with stopping wrong-way drivers from driving up the Dallas Tollway and killing others, it makes perhaps more sense to raise more revenue to cover the true costs of drinking and driving.

The licensees with Beer/Wine permits would not be incurring any additional costs, it is a new charge being levied on the consumer, one being changed to become fair and equal to all sellers of consumed alcoholic beverages. Untouched too would be the packaged retailer's costs - I'll let some other Davina take on that Goliath. It might even save some costs for the Comptroller and the TABC, who knows? How could the Texas Restaurant Association oppose this move when many of it's members already incur such a "hidden" and unequally assessed tax to do business?

Not that this will plug up the entire deficit, but it is one alternative that could gain a wide range of support and very little opposition. Feel free to share it with others if you agree, I am only sending this to you, not other representatives, as I reside in your district.

Very truly yours,
Amy Severson

Who Doesn't Love A Great Deal?

Especially when it helps a great group of kids.  Online auction happening now for the University Park United Methodist Church Youth Music & Mission.  Mavericks tickets, Byron Nelson tickets, Ziziki's, ooh, a Flavors From Afar Tasting Party - there are some pretty good discounts going so far. 

They have a goal of $60,000 to send the Aldersgate Chorale on tour to Washington D.C. and New York City in June 2010 and to support junior and senior high 2011 mission trips.

Of course it's the last few minutes of these things that get crazy, bidding ends on April 7th.  Don't wait, buy it now and pay the full value to help a good cause.

DISCLOSURE:  This is not my church.  You don't have to be a member of this church to bid and possibly get a great deal.

Eating the Health Care Overhaul Bill

Reading up on some of my favorite blogs, and noticed todays post on Marion Nestle's Food Politics about the new menu labeling requirements for chain restaurants (and chain vending machines) which was part of the recently passed Health Reform Overhaul bill. 

For "Food that is a standard menu item that is offered for sale in a restaurant or similar food establishment that is part of a chain of 20 or more locations doing business under the same name." a restaurant chain must disclose "a nutrient content disclosure statement adjacent to the name of the standard menu item, so as to be clearly associated with the standard menu item, on the menu listing the item for sale, the number of calories contained in the standard menu item, as usually prepared and offered for sale; and a succinct statement concerning suggested daily caloric intake..."

Which makes sense, because isn't health directly linked to what we eat?  So if we want to be pro-health and make the smallest outlays on medical care, wouldn't it make sense to provide information so we can all make educated choices on what we put into our mouths?  That's not to say I agree with everything Ms. Nestle posted, as in I think when someone really wants that triple-decker-bacon-cheese-burger at the local drive-thru they're going to order it whether or not it has "KILLS YOU" written across the description.

Y'know, in reading it over it all seems a little iffy - as in regulations and food standards are still being worked out and this doesn't begin taking place for a year.  Wonder if they'll even fund the committee that will oversee all of this?  I bet Ms. Nestle and I could agree, this health and obesity issue would all be so much more effectively handled if they had just mandated salad bars in every school cafeteria.

Highlights From Sevy's New Menu

Wow, in May Sevy's Grill will turn 13 years old.  We've had several menu revisions during that time, Sevy has to walk a fine line between injecting new enthusiasm and changing guest's favorite items.  Personally, I think this time he's done a fabulous job combining new with classic Sevy's.

Making a re-appearance is the tomato basil goat cheese crostini with Paula's fresh goat cheese. The portabella mushrooms has a new topping of caramelized local ricotta, fresh herbs, baby greens and shallot vinaigrette.  The (dinner) seared jumbo scallops appetizer is served on a bed of creamed corn, lemon thyme butter and crispy fennel. 

New salads include a spicy shrimp and peanut salad with mixed greens and napa cabbage, spicy peanut dressing and crispy wontons (lunch), and a mozzarella and fried green tomato salad (dinner) topped with a bbq ranch dressing.

Lunch sandwiches have really changed with new entries:  bbq glazed chicken sandwich, an open face smoked salmon sandwich and a pressed steak sandwich.  A new lunch pasta to try, lamb meatballs with creamy orzo, fresh peas, crispy pancetta, montasio cheese and a zinfandel sauce.

At dinner, a 20 oz. t-bone steak makes a debut, on a bed of sauteed mushrooms, roasted shallot cabernet sauce and blue cheese potato croquettes.   Or try the pork rib chop piccata with lemon butter, spaghetti squash gratin and crispy brussel sprouts.  And on the plate with the sweet and spicy ancho chile shrimp is a zucchini flour empanada, poblano lime cream and fresh avocado pico.  Returning on both the lunch and dinner menus is our grilled garden vegetable plate, featuring the freshest of the season served with a side of fresh tomato basil sauce.

Another old favorite comes back home, the warm apple pecan chimichanga with caramel sauce and cinnamon ice cream.  New to desserts is the chocolate chip chocolate mousse cake, a blueberry-swirl cheesecake and a duo of orange "sicle" and raspberry sorbets.

So come on by and have a try, let us know what you think.  Reservations taken for any size party, here.

Spring Is Cooking at the Dallas Farmers Market

It's time for the spring line up of the Chef's Cooking Class Series at the Dallas Farmers Market.  Brought to you by the Dallas/Ft. Worth Chapter of the American Institute of Wine and Food and the Dallas Farmers Market Friends.   One of the best cooking class deals in the city at $25 per class, it includes tasting plates of the items the chefs prepare as well as recipes to take home.  And if you purchase a 5-class package, OR bring a group of 10 or more, there's a discount.  Gift certificates are available too, so consider a class as a fun Easter or Mothers Day gift for someone who loves to cook.  To download the ticket purchase form, click here, to call for more information contact (214) 653-8088.

Kicking off the season on April 10th is Jim Severson, aka Sevy, of Sevy's Grill, he's been a participant since classes began 17 years ago and he will be featuring items from our new spring menu at the restaurant.

April 17th is Gilbert Garza of Suze Restaurant, he'll be showing the secrets behind some of the "house favorites" at his restaurant.

Scott Gottlich of Bijoux will be hearalding spring with English peas and onions on April 24th.

May Day, May 1st is a fitting day to celebrate spring with Chad Houser and Janice Provost of Parigi, and that is their cooking theme.

And your final chance to particpate is on May 8th, with Grant Morgan of Dragonfly Restaurant at the Hotel ZaZa who will be cooking spring cuisine from Dragonfly.

I Don't Review Restaurants - Casinos, However, Are Fair Game

We just returned from a very brief staycation up in Oklahoma.  5 hours long at the WinStar World Casino, just over the border and about 1 hour 17 minutes from our front door.  We had the pleasure of the company of many a school district employee of North Texas at the various tables we played.  

Sevy and I love to play cards;  hearts, gin rummy, euchre, poker, Quiddler - we love to play whether or not money is on the line.  But let's face it, there's nothing so fun as winning a big gob of money on a blind hand in three card poker, now is there?   That having been said, we're truly bottom feeders, looking for the $5 limit tables and only making the trip on the occasional month, not occasional week or day.

Usually we spend an overnighter in Shreveport,  but with limited time we decided to check out the updates north - we'd last been there when the "5th largest casino in the world" was still under partial construction (as in the mile long people mover was not yet working).  The time trade-off is about 1 hour of driving each way, but the quality trade off is eons apart - in fact we've decided to cross WinStar off of our list completely.

Here's why the longer trip is worth the drive.  Competition.  While Shreveport has 4-5 large casinos reminiscent of what you would find in Las Vegas, WinStar is the only game in Okie-town - and they know it.  Tablemates (all teachers in Cedar Hill School District) at the Three Card Poker table groused that the night before they'd had to wait over 3 hours to get a seat, and the table limits had risen to a fairly high $15.  We felt fortunate to only wait 45 minutes for our seats, but still felt this was unnecessarily long as there were other tables that could have been opened  but weren't.  In Shreveport when this happens you just (take a cab if you've been drinking) go to one of the other large casinos on the river to try your luck.  

To add insult to injury, WinStar charges an ante on table games of $.50 per hand, I'd never seen this done in casinos in Las Vegas, New Mexico, Michigan, Missouri or Louisiana.   The game choices are very limited too, no Caribbean Stud, no Let It Ride, no Pai Gow Poker, they didn't even have Roulette that I could see, it was truly pathetic.  Here's the clincher - no free cocktails.  In fact, they charged Sevy $1.25 for a bottle of water - WHAT, WHAT?

Now if you're a penny slots player, WinStar may be your thing - they've got thousands of those machines, just push your way through the senior citizens on oxygen spending their Social Security stipends and pick your machine.  But you won't find me there - I want to win money, not get nickled and dimed.

On The Road - Cooking Up Trouble In Mexico

Well, not really, unless you count the night we spent teasing the Canadians before the Olympic hockey finals.  Then we tried to get the accordian player to go to their dinner table to play the Canadian National Anthem after their victory, really.  Unfortunately he didn't know the tune - oh well, they were having a fine time drinking dining without the accompaniment. 

This was my first foray into Mexico, actually it was the second if you include the four hours back in '88 we spent in Tijuana on our honeymoon (which was a complete letdown after having driven the entire coastline of California).  But you know what I mean, this was my first trip into inner Mexico (as opposed to border Mexico) where we could wear our Mizzou t-shirts and not worry about being thrown into the back of a car and driven to the nearest ATM with a gun to our heads.   Well maybe this could have happened and I was just too naive to realize it - I tried to ignore the jeep with the machine gun mounted on top at the Cancun airport.

We were doing a little research and development expedition with fellow restaurant owners Lisa and Richard Chamberlain into foods of the Americas, a food trend that just might follow meatballs.  And our little piece of all-inclusive Excellence heaven was located just down the beach from a small fishing village where we got a look at the various fish and fowl of the region.   The fresh fish market was a small concrete room with a window, when someone ordered something at the restaurant next door, the waiter would run to the market, buy the fish and then take it to the chef to cook.  No refrigeration, hell, no electricity.  Nor for the plucked chickens hanging from the front of another small mercado (I was riding a bike and couldn't shoot a picture at the same time).

Anyhow, I learned some pretty important things while down there - like choose an all-inclusive that serves the premium liquors and wines.   We laid down an extra dollar here and there, it was not necessary because great service came with the package, but it did go a long way towards making friends who were willing to accomodate our more outlandish requests.  And while not judging all resorts cuisine, I can point out the obvious that when in Mexico, don't eat French.  Or Asian.  Or Italian.  Eat Mexican. 

Our generous and lively attitudes, plus the fact that we quickly became "regulars", led to friendships amongst the two American chefs and their south of the border brothers in hospitality.  By the third night we enjoyed a specially-created-off-the-menu dinner on the terraza, drinking and eating guacamole, and laughing, laughing, laughing.    Sevy and Richard created the perfect cocktail and over the five days trained most of the staff how to make it, La Rana.  Just don't expect to win at Quiddler when you've had 6 or 7 of them.

LA RANA by the S & R Beverage Company
Glass with ice
Fill to 1/3 - 1/2 with Absolut Mandarin
Splash of orange juice
Splash cranberry juice
Squeeze 2 lime wedges
Fill with club soda

Whether or not you're in Cancun, a few of these will have you feeling feliz como una lombriz.

Drink Of Water For UNICEF

Maybe you're one of the generations who spent after school on Halloween assembling a little cardboard box, then screaming at neighbors as they opened their doors "TRICK OR TREAT FOR UNICEF!!!", shaking the coins enclosed.   In my neighborhood everyone had a plate of pennies beside the bowl of candy, popcorn balls or caramel apples (candy safety wasn't an issue back then).

Well, we promise not to scream, but March 21st through March 27th (World Water Week) Sevy's Grill will be participating in UNICEF's Tap Project along with thousands of restaurants across the country.  As a guest, you will have the opportunity to "purchase" a glass of tap water for a $1 (or more if you wish) donation.  

All funds raised support UNICEF's water, sanitation and hygiene programs, bringing clean and accessible water to millions of children around the world.  Nearly 900 million people worldwide lack access to safe, clean water-and almost half of those people are children.

For the 4th year Chef Ken Rathbun is the Dallas spokesperson. 

Signs Of Spring

Two bunches of daffodils for $3.00 at Tom Thumb with Reward Card.  I'm going back to get more.

Both patios at Sevy's are open and rocking.  C'mon by for happy hour, Monday - Thursdays, 5:00 - 7:30, selected wines by the glass $5.50.

Also special events in March at "The Grill" include:

March 17th (Wednesday) - Happy St. Patrick's Day!

$5 Absolut "Paddy-O" Martinis and Complimentary Appetizers, 5-7 pm.

March 24th (Wednesday) - Complimentary Chivas 18 Tasting

Join Craig Vaugh, Ambassador of Chivas, 5-7 pm.

March 25th (Thursday) - Real Estate and Banking Industry Happy Hour!

Complimentary Appetizers, $5 Well Drinks, $4 Mimosas and Wines by the Glass, 5-7 pm

March 31st (Wednesday) - Complimentary Macallan, 12 year & 15 year

Join Jay Liddell, Ambassador of The Macallan from 5-7 pm.

SEVY'S GRILL AND CATERING * 8201 Preston Road * SevysCatering@aol.com

Do You Know Me?

I don't have a collar, or a chip, let alone an American Express card.  I've been homeless for quite a few days, at least, and the worms have left me emaciated and weak.  But things are looking up, today a nice lady found me laying beside the road and took her to her nice vet-man.   And they seem to think I show promise, they've made a pact to get me cleaned, healthy and adopted to a good home.  Unfortunately the nice lady already has three big, big dogs, who looked kind of hungry when I saw them - I don't think I want to live there.

Maybe I could be your dog?  I'm smaller than I appear in the photo, below-your-knee-height, maybe 20 pounds and the vet-man says I'm around four years old.   My eyes/ears/muzzle are definitely spaniel (maybe part Sussex?), my coat is medium length but isn't high maintenance and I love to cuddle - I could be a good companion to anybody. 

Really, what else are my options?

DISCLOSURE - "Do You Know Me?" is a registered trademark of American Express, and while (in the interest of time) the author has not received permission to use this slogan in this post, she would like to point out that she LOVEs her Amex card, uses it everywhere, and encourages anyone who travels to use the American Express Travel Services, they rock.  Nothing free was received for this statement, just hoping they won't pick on me, or the nice homeless doggy.  Maybe I should also mention we paid them merchant fees of over $30,000 in 2009?

Do You Think It Is BYOB?

I'm chewing on how to write this, like an overly dry-aged steak from a 16 year old cow that's been cooked beyond well done.   I thought about writing an expletive laden missive, removing the "F" key, but been there, done that.  In my mind's eye I see Wick Allison shaking his head at me, saying what a disappointment my writing has become, relying on the most wretched of verbs and nouns.   So, chew, chew, chew, how do I respond to the sell out, chew, chew, chew, of the Texas Restaurant Association, chew, chew, chew, with their upcoming fundraising luncheon, ack, yuck, spit, for Lieutenant Governer "Dewie" Dewhurst?  Does anyone have a glass of wine to help wash this down?

Look, it's not because of any political stance, I'm purple and I'm proud.  But this is the  guy who last year tried to damage the smallest of those in our industry with that stupid Wine Bill.   At a time of declining sales and declining tax revenue, the brilliant thought was to remove even more sales from an industry - resulting in even lower tax revenues to the state as well.   And while the general economy has boosted the number of guests who would prefer to dine with home-brought wines, the business model of most neighborhood restaurants (in Dallas mostly licensed as private clubs) relies on the markup of the sales.  A corkage fee will never be able to replace the lost margins, one set too high is perceived very poorly by guests.

And I'm left to wonder, once again, who is leading this industry group that claims to represent me as a member?  Well in examining the memo that accompanied this invitation it includes some restaurateurs prominent: Chris Pappas (yeah, that Pappas), Jimmy Hasslocher of San Antonio (Jim's Restaurants and Magic Time Machines), Tilman Fertitta of Galveston (Landry's Restaurants and the Golden Nugget Casino, LV) and some not so prominent:  Bobby Cox of Odessa (Rosa's Cafe, Taco Villa and Texas Burger restaurants), Larry Durrett of Jacksonville (Southern Multi-food, i.e. Yum brand restaurant franchisee), Herb Graham of Wichita Falls (Graham Bros. Entertainment, i.e. Nighclub owner), Russell Ybarra (Gringo's Mexican Kitchen, Gringo's Tex-Mex).  Bob Westbrook, President of the TRA is also listed on the memo (he's battling a little TABC issue over in home town Tyler) and so is Bob Barnes of Granbury, a real estate developer and Perry appointee to the Board of Directors of the Texas Mutual Insurance Company. 

But most disturbing on the list is the inclusion of Jose Cuevas of Midland.  Mr. Cuevas happens to be the appointed Chairman of the Texas Alcoholic Beverage Commission, which oversees the licensing, auditing and compliance of restaurants like mine.  And he's encouraging us to make a political donation to his buddy - no pressure there I'm sure, hopefully sure, maybe sure, gulp. 

So having few options left with which to format my objections (unless willing to risk the mother of all TABC rectal audits), I'm left with only my creativity to respond in the manner appropriate to the stature of these big-wigs.   Play it.

PLAYIN' WIT D'BOYZ
Hey look, your committee, it's apparent to me
Is short a few members, is it not plain to see?
Where's the small business in all of this?
Our pockets too shallow to be of much use?
White tablecloth, full service, fine dining, some call it.
At dues time you certainly sound like you're on it.
But once again, SCREWED, for political gain,
Winning favor for some, but not all, it's plain.
Glaringly, perhaps, the reason might be
The lack of the feminine upon the committee.
So let me conclude with this message, "Yo honey,
You show me the beef, and I'll show you the money."

Best Think I've Read This Month?

Glad you asked. " Why Are There No Great Women Chefs?"  by Charlotte Druckman, Gastronomica Magazine, Winter 2010 edition.  It's a question meant to stimulate discussion, anyone here want to dive in?

And in the Borborygmus section (damn, great word but it is too long for Quiddler) a ten year retrospective on food by ten prominent writers on where food has been and where it may be headed.  

I just saw a bunch of magazines at Barnes & Noble if you don't have a subscription yet.

Dear Landlord of the Former Popolo's Space

Here's a tip for your leasing agent.  I know a successful restaurant looking for a new space.  The owner was just on TV in tears looking at the shell of her 25 year old restaurant which, with all good intentions to rebuild the original spot, may be homeless for a good while.

You should actively be seeking this lady out to fill your space.  What is more romantic than a tragedy followed by a rebirth?  Romance is a wonderful draw for a restaurant!  I smell the story of the year, here - not to mention percentage rent the likes of which you've probably not seen in quite some time on that space.

Jeannie Terrilli stated she has insurance to rebuild her successful model, the landlord she currently has may or may not want to create something she's interested in being a part of.    Strike now while you can, don't leave that Preston/Royal shell empty, collecting utilities, real estate taxes and upkeep for you to pay the whole time, IJS.

Or ignore my suggestion, wait for the next restaurant start-up to come along........when? Capital is not exactly flowing into the restaurant sector. And if it's a new concept, how much risk on a tenant are you willing to accept - as in 2/3's of new restaurants fail within the first 3 years even in a strong economy.

I smell money, make it happen.

DISCLOSURE:  Terrilli's happens to be one of my favorite Dallas spots.  I have every intent to get them closer to my neighborhood while I can.  Please don't hate me East Dallas.