Venue News

Sambuca debuts sultry new sibling at Irving's Toyota Music Factory

Sambuca debuts sultry new sibling at Irving's Toyota Music Factory

Toyota Music Factory sign
Toyota Music Factory has more stuff c Photo courtesy of Toyota Music Factory

There's more new restaurant activity happening at Toyota Music Factory, including two new siblings to Sambuca, the restaurant-jazz bar, plus a savior from Fort Worth who will take over a portion of the Big Beat space.

According to a release, all three venues will open by the end of 2018.

Violet Room is an upscale restaurant-bar with a cool name from Kim Forsythe, owner of Sambuca. It will share Sambuca's duality, combining an "immersive" dining experience and seasonal menus with creative plating and execution, with an entertainment aspect.

Located at 316 W. Las Colinas Blvd. #100, it will have a large stage as the focal point, offering a brilliant display of sight, sound, texture, and experience with a wide range of entertainment events.

The performance venue has been dubbed the Rayleigh Underground.

Kitchen 101, a fast-casual concept that offers grilled, made-to-order meals for dining in or to grab and go, is another Kim Forsythe concept.

Sambuca currently has locations in Plano, Houston, and Nashville. The longtime location in Uptown Dallas closed in February 2018 after a dispute with the landlord over issues with the building.

Reservoir is a Fort Worth restaurant from Emil Bragdon, president and CEO of Funky Lime Hospitality Concepts, which owns not only the original Reservoir in Fort Worth but also a bar nearby called Whiskey Garden.

Plans call for Reservoir to open in late 2018, in part of the space previously leased by Billy Bob Barnett, who closed his Big Beat Dallas venue at Toyota Music Factory abruptly at the end of May.

Bragdon, who is a graduate of Irving's MacArthur High School, calls Toyota Music Factory "a perfect fit" for Reservoir.

"Our food and beverage program at our location in Fort Worth's hot West 7th District has been a testing ground for us the past six years," he says. "Our chef has been outstanding, and our product has evolved — I couldn't be prouder. Now to be able to launch our second location less than a mile away from where I grew up and went to junior high and high school is a little surreal."