Chef and menu announced for The Club, opening in September in former Draelion space

by PegNews wire

DALLAS — The Club, a new restaurant-bar from Robert Colombo, is slated to open September 1, with executive chef Vincenzo Indelicato, formerly of Nicola's Ristorante, presiding over the kitchen.

The menu will have a seasonal menu on the right, updated every two weeks, with fresh ingredients found locally or abroad; and "Club classics" on the left, with appetizers, pasta, entrees and sides available year-round.

Appetizers include steak tartare, served tableside with coddled organic farm-raised eggs, Himalayan salt, and thinly sliced organic whole wheat focaccia. Caesar salad, also tableside, has organic Romaine, blue polenta-garlic croutons, and Parmesan cheese. In the Bufala mozzarella alla Caprese, it's heirloom tomatoes, organic extra virgin olive oil, and fresh basil.

Pasta, made with organic flour, is handmade daily in-house. Prior to serving, pasta dishes are tossed in a hot wok, the intense heat completing the cooking process and further infusing the flavors into the pasta. Spaghetti alle Vongole combines clams with parsley, garlic, white wine, and red pepper. Penne alla Vodka adds vodka, tomato, cream, and crushed red pepper to fresh penne.

Main courses include grass-fed steaks, dry-aged 45 days and seasoned with Himalayan salt, ground piment d'espelette, grilled on Mesquite wood and finished in a 1400-degree broiler. The Club Classic Southside Filet is an "L-Cut," of which there are only two cuts per steer. Praised for its superb quality, the prime double bone-in filet, served with creamy garlic polenta, is The Club's finest cut of meat, available year-round.

Seafood flown in daily from both coasts includes roasted turbot, cooked al forno and served with artichokes, sun-dried tomatoes and whipped "vin jaune" juice; and wild Alaskan halibut grilled with tomatoes, basil, and zucchini. The Club hamburger is made of prime Wagyu beef and served with "Italian fries", truffle oil, and Parmesan cheese. Pollo a la Paola features organic, free-range chicken paillard with smoked mozzarella, baby artichokes and arugula salad.

Sides include white asparagus, funghi trefolate; organic Yukon gold potatoes in lobster essence; handmade macaroni Parmigiano with San Daniele ham; and creamed spinach with crispy fried leeks.

The wine list has 300 selections from California, Italy, France, and organic vineyards. The "Le Verre de Vin" wine preservation system allows for a superior selection of still and sparkling wines by the glass.

Here's a new one: "in-house purified and gassed water" -- so that diners can avoid the waste of an empty water bottle. The Club's in-house water not only offers diners a clean, purified option over tap water, but an environmentally friendly one as well.

The kitchen is open and includes a wood-fired pizza oven made of 1,240 bricks, complete with an insulating lava-stone floor, with an adjacent chef's table that accommodates up to eight diners.

Beginning Sept. 1, The Club will be open for cocktails and dinner Monday-Wednesday 3 p.m.-12 a.m., and Thursday-Saturday 3 p.m.-2 a.m. Starting Sept. 14, it'll open for lunch -- on Fridays only -- from 11 a.m.-3 p.m. where -- get this -- "patrons may dine either at the bar or at one of The Club's exclusive, permanently reserved tables, available via invitation only."

Located in The Centrum at 3102 Oak Lawn Avenue, Suite 110 (at Cedar Springs and Wellborn). For more information, call 214-526-3100 or visit the Web site.

Posted by T.G.

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