Strong’s Everyday Tavern in Dallas to close on December 30

by Teresa Gubbins

DALLAS — Fans of Strong's Everyday Tavern, make your reservations now: The restaurant is closing at the end of the year, whereupon the space will be taken over by Nick & Sam's, which will introduce a new "grill"-type concept.

"It never lived up to our expectations and then they made us an offer," says Strong's owner Larry Levine. "Sometimes it's time to go in another direction, and I think they're not going to go far off from what we're doing."

Levine also owns Red's Patio Grill in Plano, which will remain open. He says he's working on other projects but won't be ready to announce anything until after the first of the year.

Since there's a private party at Strong's on the 31st, that means that the final night is December 30.

Staff
Verified User
Anonymous

I seem to recall that Mike moved the old Martini Ranch out of there (to Mockingbird Station) because the bldg owner made him a damn fine offer, so the owner could get that forgot-name-fancy-schmantz place in there (that was run by the front-of-house lady that left that Asian-fusion place that was where The Club just was).

Said fancy-schmantz place also went belly up about a 1.5 yrs later, before Standard moved in. Then Standard went belly up.

Is deja about to vu again?

Billusa99 Anonymous

11 months, 1 week ago
Link to this comment | Suggest removal

Martini Ranch, Stolik, Standard, and now Strong's. 2816 Fairmount is a tough place to open a restaurant, though perhaps doing so at the front end of the greatest economic downturn since the Great Depression will break the curse.

Scott Anonymous

11 months, 1 week ago
Link to this comment | Suggest removal

Front-end? No love for the unprecedented move the Fed pulled today in an attempt to help speed things along?

Scott Doyle Verified

11 months, 1 week ago
Link to this comment | Suggest removal

D*mn you ScoDo - and here I am without my NPR feed setup in the home office. Fine! I'll consult national news.

Jason Rice Verified

11 months, 1 week ago
Link to this comment | Suggest removal

Standard was wonderful and I hated to see the change. Ate a Strongs a few times but it never really made it for me.

And so it goes....

Lisa Lawrence Merritt Verified

11 months, 1 week ago
Link to this comment | Suggest removal

A commercial realtor here in dallas once commented in reference to the space on lemmon avenue where buzzbrews is now located. he noted that once a space is a restaurant it is always a restaurant. so despite some underlying location deficit such as parking, location, karma, or whatever; the specific and often major physical improvements to the building such as electrical, ventilation, plumbing, etc, make landlords and leaseholders alike reluctant to make changes because they want to leverage the existing improvements.

realpower1 Anonymous

11 months, 1 week ago
Link to this comment | Suggest removal

Parking lot karma and once a restaurant, sounds like good common sense with a ritual eye....while sharks in the bizz circle in and take over.....their is a lot to eat on Lemmon and it is going to come back to the L.A Strip life, now that Love is open...A/T, Human Resources for Food Parking.

alexander troup Verified

11 months, 1 week ago
Link to this comment | Suggest removal

RP1 (kenobi?), that's a pretty shallow-minded realtor. Especially in economic conditions such as these...I'm sure landlords will accommodate a potential new tenant if at all possible so long as improvements required to sign 'em aren't outlandish.

Scott Doyle Verified

11 months, 1 week ago
Link to this comment | Suggest removal

The exorbitant cost of equipment and installation that goes into bringing a shell space up to code as a restaurant would definitly give an owner much incentive to get another restaurant in that space. In fact, it might even be more cost effective to let it stand empty for a while as opposed to gutting it for regular use.

jtmbls Anonymous

11 months, 1 week ago
Link to this comment | Suggest removal

Depends on whether you could realistically keep a restaurant there. Seems an owner worth their salt would realize after a few come and go that it's not going to work out in the long-run if they continually have vacancy issues.