Wednesday, February 4, 2009

Nick & Sam’s Grill, casual offshoot of Nick & Sam’s in Dallas, to open in February

By Pegasus News wire

DALLAS — Nick & Sam's co-owner/Coal Vines concept creator Joe Palladino will open Nick & Sam's Grill for lunch and dinner in February with partners Phil Romano and Executive Chef/Partner Samir Dhurandhar, in the space previously occupied by Strong's Everyday Tavern. The restaurant company also owns Nick & Sam's Steakhouse, Coal Vines (locations in Uptown and Southlake) and Who's Who Burgers in Highland Park Village.

Nick & Sam's Grill is co-concepted by Romano and Palladino as a spin-off of Nick & Sam's Steakhouse, an award-winning steak and seafood institution in Dallas. It will deliver an energetic, comfortable bistro ambiance with sleek, sensual design and staff trained to deliver personal service offering an Uptown neighborhood "Cheers-like" atmosphere.

"We want to present a place where people will want to gather in an energetic, upbeat setting with excellent service and fun food," said Joe Palladino.

Chef Dhurandhar has created an international appeal to the bistro's "traditional American comfort food" menu. A sampling of innovative entrees includes Chicken-Fried Ribs, "Grown-up" Grilled Cheese, Greek Salad served in a Mason jar, Italian Wedding soup, Kobe Beef sliders, Asian Chicken Salad, prime steaks and seafood. All entrees will be $20 or less.

"The Nick & Sam's Grill menu will combine the flavors of Nick & Sam's Steakhouse with comfort food featuring several unique twists on Nick & Sam's favorites," Dhurandhar said. "I have taken dishes that our guests recognize and added a fun twist to them," he continued.

The renovation to the 3,000-square-foot space brings an ambiance of warm, sensual comfort. The main dining room with black and blood-orange accents has dramatic floor-to-ceiling curtains, a vibrant European mural replicated from Nick & Sam's Steakhouse hand-painted on the main wall with Phil Romano's art showcasing the bricked bar.

A tropical garden patio continues the comfortable ambiance with the building's original brick walls sandblasted to originality and black leather booths. A wood burning fireplace and 50-inch big screen entertain. A second patio for al fresco dining fronts the restaurant.

For diners who prefer reservations, the restaurant's second floor balcony will provide intimate dining with white tablecloths, finer china and daily chef's specials in addition to the restaurant's regular menu. The balcony can also be reserved for private parties of fifty guests.

Complimentary appetizers will be served daily starting at 4 p.m. Palladino has created the wine program similar to Coal Vines whereby diners can order premium bottles of wines for discount prices with different vineyards featured daily. A creative margarita menu is also offered.

Nick & Sam's Grill will provide jobs for over fifty people. All waiters and waitresses have completed a three-month training program at Nick & Sam's Steakhouse.

Nick & Sam's Grill will be open for dinner seven days a week and will serve lunch everyday except Saturday. Hours of operation are Monday through Wednesday from 11 a.m. - 10 p.m. with the kitchen serving dinner until midnight Thursday - Saturday. The restaurant will serve a special Sunday brunch starting at 10:30 a.m. Reservations for balcony seating only by calling 214-303-1880. www.nick-sams.com

Joe Palladino, Phil Romano, and Samir Dhurandhar joined forces 10 years ago with the inception of Nick & Sam's Steakhouse. According to Palladino, "Phil and I believe that co-concepting successful dining experiences for our customers is like producing Broadway plays. Our plays are dining concepts that as entertainers, we are fortunate enough to do well only as good as our last meal served."

Posted by T.G.

Related stories

• Checking out Nick & Sam’s Grill in Dallas: What’s the big deal? (June 22, 2009)
• Nick & Sam’s restaurant in Dallas throws glitzy over-the-top 10th-anniversary party (April 25, 2009)
• Veteran Dallas restaurateur Larry Lavine will expand Mandola’s Market out of Austin (March 9, 2009)
• Pegasus News week in view: Techno edition (Feb. 5, 2009)

See more stories in:

• Hospitality Industry > Restaurants and Bars
• Food and Drink > Dining / Restaurants

Comments

commenter Anonymous

I really liked strongs. It makes me sad that Strong’s struggled so badly and had to close (& martini ranch & standard & stolik (sp?) before that). Then you throw up some black paint and a new sign and tadaaaa it’s packed again. I know it’s the typical capricious cyclical nature of dallasites….but it’s kind of pathetic.

8 months, 2 weeks ago ( Link to this comment | Suggest removal )