The Front Room restaurant at Hotel Lumen near SMU has a new name: It's now called Front Room Tavern. They added "tavern," see?
In a release, chef Michael Ehlert explains what the addition of the word "tavern" truly represents. "This is an elegant tavern concept that really showcases simple, familiar dishes but with a heart and soul as well as a story behind each and every rendition of the dish," he says.
"With this menu, I wanted to make my guests happy while also having fun creating them. Even though you have seen the names of these dishes before, I want our guests to possibly come out of their comfort zone a bit and be ready for a taste and presentation that these familiar classics might not have provided them before. We are grateful and excited to deliver it in a new setting that also suits the food."
Starters include chicken liver mousse with fig mostarda and wheat crackers, as well as salmon ceviche "michelada" with house-made chips. Very into the crackers and chips. Entrées include sea scallops with grits and ham gravy.
Ehlert has been in Dallas since 2011, when he opened The Chesterfield with barman Eddie Campbell. He's also cheffed at Campo and Hibiscus, before coming to the Front Room to work with Tim Bevins in 2013. After Bevins' departure in June 2014, Ehlert took over as executive chef.
NL Group, owned by hospitality veteran Tim McEneny, is the operating partner of Front Room Tavern. Headington Companies has owned Hotel Lumen since its inception and completed a major expansion and renovation in 2012.
In addition to its downtown Dallas projects such as The Joule, Headington has also co-developed Ilume, Ilume Park and Dish Restaurant. More recently Headington knocked down an old building in downtown Dallas.