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Wednesday, April 11, 2012 , Updated 7:59 a.m., October 1, 2012
UPDATED: Steakhouse replacing Nana at Hilton Anatole in Dallas is now open
Anthony Van Camp will be the chef, and Mark LaRocca will be the GM.
Sēr at the Hilton Anatole
DALLAS — The new steakhouse at the Hilton Anatole in Dallas that's going to replace Nana has a name with a horizontal line over one of the letters and it also requires a pronunciation note: Sēr, pronounced "sear." Seems like they could've just called it "Sear"?
According to the press release, Sēr will offer "prime cuts of the finest beef, the freshest of seafood, and unique appetizers and side dishes that will clearly differentiate it as a new style of Dallas steakhouse."
Nana will close June 9. Sēr will open on October 1.
General manager Harold Rapoza is quoted as saying that they intend to create a unique steakhouse different from all others in Dallas. Seems like they could've just made it something other than a steakhouse?
There'll be a chef's table and an exhibition kitchen, and a "wood grilling technique" for the steaks. Not just wood grilling, but a wood-grilling technique. The release says that "the distinctive side dishes, appetizers, and desserts will include many one-of-a-kind offerings in all of Dallas." Boy that raises expectations. Instead of lobster mac & cheese, maybe ... shrimp mac & cheese? Crab mac & cheese? It's anybody's guess.
Chef is Anthony Van Camp, who worked under chef Anthony Bombaci for six years as executive sous chef.
The design is described as "open, airy," "casual and sophisticated," "masculine, yet hip and urban," with "warm cognac and whiskey leathers" and -- what's this -- locally sourced end-grain mesquite walls and community tables." Farm-to-table walls!
UPDATE: Mark LaRocca, who has worked at Nana, Stephan Pyles, Pappas Bros Steakhouse, and the now-closed York Street, will be general manager.
"SĒR is not a typical steakhouse," LaRocca said. "Anthony Van Camp is a very talented, innovative chef, and I’m very excited for Dallas to experience his creativity and passion.”
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well nice.....what a stick....I would like something more boheminana with orgnization.....and Europe
BillyZ65, anonymous:
Wow.....a snotty restaurant critic.....how unique.
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Teresa Gubbins, staff:
BillyZ65, i think being snotty is part of the job description. i guess i could've just posted the press release as they sent it over but it was too flowery and enthusiastic. i had to give it a little kick.
truthfully, i'm sad that the Anatole was not able to sustain a more interesting restaurant concept and feel bad that we are going to have yet another steakhouse. the Anatole certainly gave it their all. Chef Anthony Bombaci did a lot of interesting things up there including a chef's vegetarian menu and a chef's vegan menu. but being a hotel restaurant is a difficult proposition, and being a restaurant in Dallas is even harder
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James Scott, verified:
It is a little funny that their press release extols the uniqueness of their steakhouse by describing their concept and atmosphere - which sounds exactly like all the other 943 steakhouses in Dallas.
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EdWood, anonymous:
I liked the review Teresa.
I wish more folks would "call it as they see it" instead of dressing it up all nice-n-perty for the masses to consume.
Let's remember - you can put perfume make-up on a pig but at the end of the night....it's still a pig
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Teresa Gubbins, staff:
EdWood, i like all your comments, too
Nancy Nichols at SideDish thinks the name is dumb too: http://sidedish.dmagazine.com/2012/04...
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Nancy Nichols, verified:
I also think you are snotty.
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Jason Rice, verified:
Perhaps they mean "seer" as in prognosticator.
In which case, you arrive at the door, a darkly moody young woman with a distant and mystic gaze greets you with a knowing look and you reply, "Why, yes, I was just thinking 'what an unremarkable yet pretentious spelling of a word you have picked for a name.'"
To which she replies, "Yes, table for one. Right this way."
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lisaltx, anonymous:
I would rather read this than a press release. Does Dallas really, really need another steakhouse? I would drive to Nana because there was nothing between me and them like that. I probably won't drive to Ser because I'd have to pass 1/2 dozen other high end steakhouses before I got there. Chances are I'd just plan to go to one of them from the beginning.
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LaDivina, anonymous:
Will they at least keep the bar open? That has to be one of the best bars in Dallas.
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David Gonzalez, verified:
We're all reading restaurant news and commenting on it; I think that makes us at least as snotty as TG. That said, she's right. Every steakhouse in Dallas has largely the same menu: different cuts of steak, an unimaginative fish or two, mac with-something-added, etc. We desperately need someone to shake things up a bit...unless Dallas just wants a bunch of me-too steakhouses?
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James Scott, verified:
Lām
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RedWolfeXR, anonymous:
Just an FYI, there is a SEAR restaurant in the Marriot Marquis in Atlanta -- probably why they named it what they did.
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natalieholl, anonymous:
Wow. That was almost entertaining. Smarmy review of a place that for all intents and purposes was a lot of fun, had of course a phenomenal view,had good food, fun not your typical stuffy Dallas servers, great bar atmosphere and offered quite a few dishes that were well done and enjoyable---even for a "steak house" they were better than traditional. Last I remember eating out didn't have to be an extravagant mind blowing affair and a Cirque de Soleil jump through hoops version of food consumption Hope by now you've had an opportunity to actually try the food instead of just slaughter and judge their words.
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