Oso Soon

Highly rated North Dallas neighborhood restaurant forced to close too soon

Highly rated North Dallas restaurant forced to close too soon

Mezze platter at Oso Food & Wine in Dallas
Last call for the mezze platter. Photo courtesy of Oso Food & Wine
Michael Cox
May 30 is the last night you can see Michael Cox at Oso Food & Wine. Photo via Facebook
Mezze platter at Oso Food & Wine in Dallas
Michael Cox

If you loved the mezze platter and the charming hospitality of Oso Food & Wine, you'll want to make your reservation stat: The Preston-Forest restaurant will close on Saturday, May 30, according to a note from owner Michael Cox.

"With great regret and sorrow, I have decided to close Oso," he said. "Tonight will be our final night of service."

Cox, a Dallas restaurant veteran who was previously partnered with chef Stephan Pyles in epic eateries such as Star Canyon and AquaKnox, opened Oso in October 2014, as the fulfillment of his dream of owning his own restaurant.

The restaurant seemed like the ultimate neighborhood spot that had it all: cozy atmosphere, friendly service and a menu overseen by chef Kelly Hightower that ranged from burgers to chicken liver fra diavlo on polenta with honey-glazed bacon.

And positive press was not the problem; Oso received plenty. It made the list of best new restaurants, and Hightower earned a spot on CultureMap's top 10 list of chefs, which described him as being "in his element with international flavors."

"Since opening last fall we have earned many loyal guests and exceptional reviews in the press and social media," Cox said. "Unfortunately we were not able to gain a large enough audience to support the business. We are so sorry and heart broken to close, but we simply can not afford to continue."

In his note, Cox thanked those "who supported and believed in us," including his wife, Gail; daughters Britt, Emmelie and Maisey; Hightower; his dedicated team; and guests, friends and limited partners. Cox said that his priority was to find employment for the staff, then focus on the the details of closing the business.

"Please know I am so grateful for the wonderful experience of opening Oso," he said.

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