Chef News

Award-winning Richardson restaurant Chelle's Seafood Kitchen to close

Oysters from Chelle's

Chelle's

An acclaimed restaurant in Richardson is closing: Chelle's Seafood Kitchen, from award-winning chef-owner Michelle Vi Pepping, will close this weekend, with its last day on Sunday, May 29.

Pepping, who was a nominee for Best Chef in Dallas at CultureMap's 2022 annual Tastemaker Awards, said that the closure was due to all of the challenges faced in the aftermath of the pandemic.

"With the desire to focus on my other business ventures and in conjunction with all of the challenges presented by COVID, inflation, and staffing issues that have plagued virtually all small businesses, I've been recently approached with an opportunity that I simply cannot pass on," Pepping said. "As such, Chelle's will serve its last meals (for the time being) this weekend."

Pepping said she had been approached by a buyer who wanted to come in, and selling proved to be "the best business decision."

Chelle's specialized in seafood, and even before she announced the closure, the restaurant was often forced to issue warnings that items may be unavailable or prices impacted due to industrywide supply chain shortages.

"The inflation is outrageous and shortage in supplies and staffing has been a huge issue for us," she said.

A native of New Jersey and a graduate of the University of Texas at Dallas with a degree in business, Pepping worked for years in the corporate world before opening Tasty Tails, a New Orleans seafood joint in 2013. Craving a fresh start, she rebranded it to Chelle's Seafood Kitchen, focused on East Coast-style seafood with an Asian twist.

The rebranding earned raves for dishes such as crab, oysters, burgers, tacos, plus specialties such as shrimp & grits, seafood vodka pasta, and lobster ravioli.

She opened Chelle's to showcase her two passions — good food and charitable work. A percentage of all sales went towards local nonprofits that diners could suggest, while the menu was an ever-evolving rotation of seafood fare from all over the world.

She also co-founded Okaeri Cafe, an acclaimed Japanese restaurant on Greenville Avenue in Richardson, which remains open.

Pepping expressed her gratitude, stating, "I want to personally thank all of our customers for your support and patronage and, of course, my staff for your loyalty and dedication," she said. "While the future for Chelle's remains unclear, what is certain is that is not a goodbye. There are plans in the works for the next iteration of Chelle's, and I invite you all to stay tuned."

She urged customers to support and buy local. "When you support small businesses, you're supporting families in your own community and their dreams," she said.

Hours over the weekend are as follows:

Thursday May 26: closing at 9 pm, bar will remain open late for Mavs Watch Party
Friday May 27 & Saturday May 28: 11:30 am-10 pm
Sunday May 29: 11:30 am-9 pm

"We remained true to our motto of 'Eat good, do good,' and have given back to Heart House, Big Brothers Big Sisters, Vogel Alcove, Salvation Army just to name a few," she said. "Seeing this dream come to life and serving our community has been an absolute honor."

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Opening News

Mexican seafood restaurant with flash to debut at The Colony

Jako

Ceviche at Jako

A flashy yet authentic Mexican restaurant is coming to The Colony: Called Jākö Cocina Y Agave, it's from a partnership between two veteran hospitality groups and will open at The Grotto at The Grandscape at 5754 Grandscape Blvd. #110, directly below Thirsty Lion Gastropub & Grill (which was previously two-level).

According to a release, it'll open on October 31.

Jākö Cocina Y Agave is from 3ntourage Hospitality, which the release says has collaborated with brands such as Virgin Hotels, Harwood International, and Montage Hotels & Resorts. Wonderland Hospitality is the team behind venues such as Snowbird Cocktail Lounge & Kitchen and Tipsy Alchemist Austin. General managere Enrique Jurado has worked at New York restaurants such as Lupa Osteria Romana, Bar Verde, and Giorgio’s of Gramercy.

Food
The food and drink will consist of authentic Mexican flavors paired with avant-garde mixology. Executive Chef José Caballero is a native of Venezuela who discovered his passion for gastronomy in Ecuador and continued his culinary training in Spain, working at Michelin-starred restaurants and establishing himself as a versatile and innovative chef.

The menu combines familiar dishes such as birria and enchiladas with a modern take on Mexican gastronomy. Such as:

Campechana de Mariscos — Mexican seafood cocktail, served in a frozen molcajete using liquid nitrogen, with ceviche surrounded by a cold mist that envelops the plate
Langoustines cooked tableside with an innovative salt crust technique

Cocktails will feature a striking visual presentation, with an emphasis on tequila and mezcal, including a menu of margaritas in many varieties headlined by the Elegancía Mexicana, which merges a traditional margarita with the sophistication of a martini.

Setting
Look for an atmosphere that transitions from dinner to an energetic late-night lounge featuring live music, combining dining and entertainment. They'll be open 4-10 pm on weekdays but until 1 am on weekends. The 6,800-square-foot space will accentuate Aztec culture but with a modern aesthetic. The space includes an additional 1,700-square-foot patio that overlooks The Grotto.

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