Tuesday, March 31, 2009

New restaurant Lazare takes over Ferre spot in Dallas’ West Village

By Pegasus News wire

DALLAS — Created by longtime restaurateur Russell Hayward, Lazare (pronounced La Czar) has been created to evoke the ambiance of a classic cocktail bar and brasserie reminiscent of Brasserie Lipp in Paris and Sardi’s in New York. Styled with dark woods, antique mirrors, and antique low lighting throughout, the small casual conversational banquettes encourage intimate group tete-a-tete. As you enter the restaurant, guests are greeted to an entrance hall fashioned in an old-style bar or parlor complete with hexagon miniature tiling and etched antique glass laid in the square and rectangle design typical of craftsman style architecture. Walls of rich paneling and antique glass separate dining areas. Shutters line the windows, giving guests a sense they have always been there and can keep lights out, or brighten up the room during brunch service which begins April 12.

"I wanted guests seated in the main dining room to feel as if they were in a small scale warm friendly restaurant," Hayward says. "When they are dining, they will barely be able to observe 16 – 20 other people for dinner or cocktail time."

A private area seats 36 for dinner or 60 if an event calls for a passed cocktail party. Tables in that area seat four and panache seats upholstered for comfortable visits line the walls. Custom-glazed finishes throughout the restaurant evoke timeworn plaster.

The large bar complete with zinc bar top is surrounded by antique mirrors and accommodates a big bar crowd. It also has small bistro tables for two where guests can enjoy private conversation or table hopping. The hexagon tiles that greeted guests in the entry foyer run the length of the bar to the back of the restaurant and faux punch tin ceiling adds to the charm. Away from the bar off to the side, a lounge with surround leather couch seating is complete with television for just hanging out where service of the more than thirty bottled imported beers and a dozen specialty draft beers continues. Imported beers from Continental Europe, Great Britain and Jamaica join North American favorites from the U.S., Mexico and Canada and start at $4. The wine selection is eclectic and will change often keeping the assortment well priced either by the glass at $7, $9 and $12 or by the bottle at $28, $36 and $48. Six signature drinks have been playfully created by the bars mixologist and reflect the sign of the times. Names like Uptown Cougar, Blackberry Caprahainia, Park Cities Princess, East Side Cartel, Mi-Line Side Car, Bi-Partisan, Metro Politan and the Southern Baptist will no doubt be a hit with guests and their out of town visitors or conventioneers looking to get a taste of the city.

The latest Sous Vide cooking techniques from Europe are being used in creating the timeless New American Cuisine by Chef David Gilbert. Known for his fresh farmer’s market approach, Chef Gilbert has put together a unique selection of local growers including Dominion Farms’ Organic Natural Free Range Chicken, Eden Farms’ Potatoes, Barking Car Farm and the Veldhuizen Family Farm of artisan cheese makers. A selection of starters to arouse guests appetite or for an after work snack include signature Seafood Lollipops, House Made Hummus with Feta and the Southern classic Fried Green Tomatoes among others. Fresh salads and flat breads with roasted vegetables, Sliced Lamb Sausage, Chopped Chicken & Arugula and Tomato Goat Cheese with pesto have quickly become a favorite with movie goers who often return for entrees. Growing in popularity due to its low fat content, their Bison Burger is made with smoked Dutch Gouda, horseradish pickles and toasted brioche bun. Lazare’s full selection of entrees offer something for everyone from Artichoke Ravioli to Lamb, Pork, Beef, Free-Range Chicken, a selection of seafood and for the majestic in your party, the Royale with Cheese Sandwich!

Whenever possible, Hayward will use not only locally organic grown food and produce but organic and fair trade coffees as well. Everything is made in house including Ketchup and Frites. The restaurant is attempting to incorporate sustainable practices whenever possible. In fact, Lazare has its own purification system and bottles water for guests. At $4 per bottle, $1 will be donated to one of Russell’s favorite non-profit organizations, Water is Basic, which works to providing drilling equipment and training to the Sudanese to drill fresh water for their communities.

Source: Lazare

Related stories

• Russell Hayward and Lazare restaurant in Dallas’ West Village break up for good (Aug. 14, 2009)
• Pegasus News week in view: Ready for your close-up edition (April 2, 2009)

See more stories in:

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

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