Chef Kenny Mills leaves Sullivan’s for new steakhouse in downtown Dallas

by Teresa Gubbins

DALLAS — Dallas Chop House, the new steakhouse going into the Comerica Bank Tower at 1717 Main Street in downtown Dallas is scheduled to open in December, and Kenny Mills has joined as executive chef.

Mills previously worked for restaurateur Mike Hoque at Go Fish, before it moved to Alpha Road and became Go Fish Ocean Club; Hoque also owns Dallas Fish Market, on Main Street.

"I told Kenny if I ever did a steakhouse, he would be my executive chef," says Hoque, who says he'll be announcing a new general manager for Dallas Chop House this week.

Mills was executive chef at Sullivan's Steakhouse in North Dallas; he left in early October and was replaced by Peter Saletta, who previously was at Fleming's Prime Steakhouse and Wine Bar in Lincolnshire, outside Chicago.

Mills says that he's already started writing a menu for the Chop House, and that he and Dallas Fish Market chef Randy Morgan will soon begin testing recipes.

"Everyone has creamed spinach; we want to do something a little different," Mills says.

The restaurant will do its own dry-aging of meat up to 45 days, and they're installing a wood grill. Since the restaurant is located in the bottom of a bank building, they'll be open for lunch as well as dinner, and will establish a big after-work happy hour.