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.
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!
"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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