With its extensive craft cocktail menus and upscale food menus to go along, the gastropub trend shows no signs of slowing down. Especially not in Dallas. As diners increasingly seek out more casual fine dining experiences, gastropubs are happily stepping into the shoes once filled by stuffy and exclusive restaurants.
|A man with a large task in front of him: making Dallas love Uptown. |
In Uptown Dallas, the vibe has always been more bourgie than elsewhere in the city, something that has earned the neighborhood a less-than-positive reputation with people who don't live inside the upscale bubble situated in between Downtown and Central Expressway. But at So & So's, Chef Nick Amoriello is working hard to change both the food and the culture of a neighborhood that restaurants seem to be fleeing in favor of hipper enclaves like Bishop Arts.
Amoriello, a Culinary Institute of America grad who has worked at Nobu, Driftwood, and Central 214, joined So & So's after an unexpected exit from Chef Ian Tate. Since joining the restaurant, he has brought upscale dishes to a menu that was in serious need of a little refinement, and a kitchen in desperate need of leadership. I sat down to talk with Amoriello about how the transition went, whether or not the stereotypes that we all have about Uptown are true, and whether or not the traditionally stodgy neighborhood is prepared for cuisine that is a little more experimental. More »