Deep Ellum may have lost a wine bar for now, but it'll get some fried chicken in return. The space next door to the Green Room at 2713 Elm St. — which was once slated to become Cepage before its manager decamped to Bishop Arts — will now become Brick & Bones, a casual bar with a vintage decor that specializes in the above-mentioned fried chicken.
B&B comes from Cliff Edgar, a New Englander and food and beverage pro whose local experience includes stints at Cedars Social and Table & Tavern in Las Colinas (which closed at the end of 2014).
"I've been wanting to do something that's approachable for everybody," he says. "So I'm doing fried chicken, my favorite food to eat. I want to do one thing really good, a place where you can have a couple cocktails, some fried chicken, and go to a show."
He says it will be "beverage focused," but his highest priority is to do something for all people where everyone feel comfortable. "The point of the hospitality industry is to make people happy," he says.
The name Brick & Bones refers to the decor and the menu.
"There's a lot of exposed brick, and then the bones is chicken bones," he says. "The atmosphere will have a 'throwback' vibe. Not over-the-top, not everything has to match, but it has to go together. I'm mostly going to just have fun with this and not take it too seriously."
The menu's foundations will be seasonal fresh cocktails and fried chicken. "And sides that will be seasonal," he says. "I'm dialing in the menu right now."
He won't have much to do in terms of renovation because the Cepage team did so much before him. His timetable for opening is mid-August. "If it happens sooner, then I'm happy, but I don't want to rush this," he says.
He became inspired to do something after he left Cedars in 2014.
"I backpacked for five weeks and did some soul-searching," he says. "I'd been a part of a few unsuccessful restaurants, and that bothered me. It wasn't my doing. But they were good learning situations which prepared me for this. I decided to roll the dice. It was time."