|
|
 
|
Newsletter sign-up: 
Get Breaking News on your cell|
September 2009
Recent Posts
Adolphus has new executive chef: Marcus Strietzel Gourmet's Ruth Reichl's in town The Naughty Kitchen: Let's dish Recent Comments
Categories
GuideLive.com
Entertainment Blogs |
« Pay your final respects to Doughmonkey |
Main| New reviews: The Landmark Restaurant and Casa Blanca »
Months ago, when I heard that someone wanted to open a restaurant with an 8,000-square-foot dining room in Plano, I thought they must be smoking salvia. I think it's unprecedented - maybe not - but to make something that humongous succeed in today's sloshy economy, you'd have to have a concept that it would suck in customers like ants in a Dust Buster. Then I saw the name Michael Cox on the press release that just slipped into my e-mail. Prepare to be Dust Busted - or at least for the possibility - when Coast Global Seafood opens Nov. 7 in the new part of the Shops at Legacy. Here's why: The point at Coast Global Seafood is "jet fresh," chef-driven seafood, under the watch of chef Brian Annapolen, a hot property from Pittsburgh's Original Fish Market. The restaurant's insides will be tricked out by Paul Draper, who has a long history with restaurant design in Dallas, places like Central214 at the Palomar Hotel and Seventeen Seventeen at the Dallas Museum of Art. The restaurant group RG2 says Coastal Global Seafood will be "an elegantly casual destination restaurant awash in colors of vivid blues and linen whites... overlooking the spectacular Bellagio-inspired fountain which serves as the centerpiece of the entertainment district's newest expansion north of Legacy Drive." All that could all be just so much yada yada - except Cox's involvement suggests otherwise. I got know him when he was president of Slow Food Dallas and manager of two Central Markets. He's a consummate professional and avid foodie who genuinely loves hospitality. His resume is entwined with Stephan Pyles', and today he also oversees operations at Nicola's Ristorante Italiano down the street from the new restaurant. Way way way back in February, when The Dallas Morning News Wine Competition judging was about to get under way, Cox and I had a conversation about what he would do after leaving CM and he hinted at this project with a twinkle in his eye. These restaurant guys, it gets in their blood. He said that as much as he had enjoyed Central Market, he was itching to get back on the restaurant floor, where he would have the chance to create great one-on-one experiences and watch them unfold. 'Looks like it's showtime at Coastal Global. E-mail entry: |
|||||||||||||||||||||||||||||||||||||||||||||||
E-mail
News tips
Thank you Kim for your kindness. We are very excited to bring COAST to life.
Bowchicawowow - you two get a room.