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    This Week in Gluttony

    LYFE Kitchen grand opening tops best food and drink events in Dallas

    Diana Oates
    Jul 29, 2014 | 8:30 am

    Variety is the theme for This Week in Gluttony, with options ranging from a tequila dinner to a truffle celebration to a cooking class at the Dallas Farmers Market. You can also help welcome LYFE Kitchen to West Village and meet the celebrity chefs behind the menu.

    Enough talk. Dig in.

    Wednesday, July 30

    Grand Opening Celebration at LYFE Kitchen
    LYFE Kitchen celebrates its grand opening at West Village with special appearances by chefs Art Smith (formerly Oprah's personal chef), Tal Ronnen and Jeremy Bringardner. Menu favorites include Smith's famous chicken, grass-fed burgers and steaks, and vegan and vegetarian creations inspired by Ronnen. Enjoy complimentary bites and drinks. Festivities start at 7 pm. RSVP to rsvp@biginkpr.com.

    Keep the Growler Night at Craft and Growler
    Rabbit Hole Brewing presents its first 48 growlers ever, and four Rabbit Hole brews are on tap at this event. If you get there in time, you can take home a growler; just buy a 64-ounce fill of any Rabbit Hole brew, and the growler is yours. The tap list includes Wonderlust, Mike Modano 561 and Rapture Fusion Brown. The drinking starts at 6 pm.

    Thursday, July 31

    Herradura Tequila Dinner at Komali
    Executive chef Julio Peraza and Herradura tequila present this five-course tasting menu featuring chef-driven Mexico City cuisine and cocktail pairings by mixologist Leann Berry. Dishes include watermelon salad with cotija cheese and artisanal ham, sea bass al pastor, crispy sweetbread and pork belly tacos, marinated lamb chops, and blue corn profiteroles. Dinner starts at 7 pm and costs $80 per person. Email jennifer@komalirestaurant.com or call 214-252-0200 to reserve your spot.

    Rosé Wine Dinner With Todd Ruback at Abacus
    Abacus welcomes Todd Ruback of Vineyard Brands, who offers insight on each label of rosé. Kent Rathbun provides a four-course menu with dishes such as foie gras pastrami and Copper river salmon. Taste your way through the wine countries of Spain, France and California, with both still and sparkling selections. Cost is $120 a person; reservations can be made by calling 214-520-0151.

    Saturday, August 2

    An Introduction to R Bar & Grill at Dallas Farmers Market
    As part of its ongoing series, the Dallas Farmers Market welcomes Michael West of R Bar & Grill. West leads a cooking class during which he prepares dishes from his restaurant at the Hilton Arlington. The class runs from 11:30 am-1 pm and costs $25 if you pay before July 31; it goes up to $30 at the door. For more information, call 214-653-8088.

    Monday, August 4

    Black Truffle Dinner at FT33
    FT33 celebrates Australian truffle season by whipping up a five-course dinner featuring fresh black truffle-infused creations. Think scallops with black truffle and chive; local Wagyu with black truffle, potatoes and heirloom garlic; and foie gras and black truffle éclair with white chocolate. Cost is $115 per person (plus $55 for wine pairings). Dinner starts at 6 pm. Call 214-741-2629 for reservations.

    LYFE Kitchen celebrates its newest location in West Village with a party on July 30.

    LYFE Kitchen
      
    Photo by Marc Lee
    LYFE Kitchen celebrates its newest location in West Village with a party on July 30.
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    Steakhouse News

    High-profile Palladino's Steak & Seafood heads to Preston-Royal Dallas

    Teresa Gubbins
    Jun 18, 2025 | 10:54 am
    Filet Mignon
    Getty Images
    Filet Mignon will be on the menu.

    A high-profile new steakhouse is coming to North Dallas: Palladino’s Steak & Seafood, an eponymous concept from Dallas restaurateur Joseph Palladino, will open at 5959 Royal Ln., in the former Spec's space.

    Palladino is the larger-than-life ex-NYPD police officer-turned-restaurateur known for concepts such as Nick & Sam's Steakhouse and the Coal Vines pizza chain.

    Palladino first landed on the Dallas restaurant scene in 1998 to partner up with the equally larger-than-life restaurateur Phil Romano, and went on to have a hand in the creation of Nick & Sam’s, the glitzy steakhouse on Maple Avenue (now run by Sam Romano, son of co-founder Phil Romano), Nick & Sam's Grill, Dos Jefes, and more. He created Coal Vines as an homage to the casual neighborhood restaurants reminiscent of his upbringing in New York.

    Palladino's Steak & Seafood is a newly created concept, which will combine steakhouse, Italian dishes, and seafood, particularly sushi. The first location is already penciled in for New York, opening in the former Michael Jordan Steakhouse at Grand Central Terminal, which closed in 2018. It's being designed by the international design firm Rockwell Group and is slated to open in early summer.

    Joseph Palladino and Troy AikmanJoseph Palladino and one of his many celebrity pals, Troy Aikman.Instagram

    Palladino was approached by the landlords to open a restaurant in the center. Given Palladino's local following and celebrity draw, as well as the large local appetite for steakhouses, Dallas made sense as a second location, particularly at the highly desirable intersection of Preston and Royal.

    On the culinary side, Palladino is partnered with veteran chef Sam Hazen, a graduate of the Culinary Institute of America as well as an instructor there. His star-studded resume includes La Côte Basque, the Quilted Giraffe, Quatorze, Michelin three-star Le Gavroche, Terrace in the Sky, Cascabel, and Tavern on the Green. He was most recently at Tao, the glitzy Asian concept from Tao Hospitality, where he worked for a decade, giving him sushi expertise.

    Palladino is busy getting the New York location open first, with a target date of "soon," and the menu has yet to be revealed, although Hazen previewed a dish on Linked In, consisting of a slice of toast with a cut-out center of pate, with accompaniments that included cornichons and mustard — like a pate version of the classic "egg in a hole."

    "But it'll have high-quality steaks and seafood, along with some of my trademark specials and Italian dishes," Palladino says.

    The hospitality will match the cuisine and ambience. “I intend to bring a very special steakhouse to the city, one that the locals can embrace," Palladino says. "They’re going to receive a good experience — that’s important to me.”

    Palladino's"Pate in a hole" dish shared by Palladino's chef Sam Hazen.Sam Hazen

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