A new bar from a deeply experienced hospitality team is adding a unique nightlife experience to Uptown Dallas. Called Clover Club, it's a multi-level concept now open at 2404 Cedar Springs Rd., in the space that has housed such bygone entities as Nikkei, Medici, Lift, and Teddy’s Room.
Clover Club comes from award-winning bartender Eddie "Lucky" Campbell and his business partner Brad Woy, who also own The Standard Pour. Their goal was to bring Big Band sound and a unique supper club experience to town.
"We felt like something was missing from the Dallas nightlife scene and we knew that it was time to fill the void," Campbell says in a release. "Uptown is packed with venues tailored to the younger crowd, but we wanted to bring back a cool concept featuring a Big Band vibe that would appeal to more of an older demographic, like us. Dallas hasn’t had a concept like this since Beau Nash closed."
Clover Club's "main" floor is on the second floor. There's a New American restaurant, bar, dance floor, and live-music stage. The vibe is 1960s supper club.
One floor up, there's a rooftop patio with views of the skyline and a more casual atmosphere.
For the menu, they recruited chef Anthony Van Camp, formerly of Al Biernat’s and SĒR, who has created a modern American twist to old classics.
"In addition to bringing a Big Band experience to Dallas, we are also providing a high-quality food menu that guests might not typically get with dinner and a show," says Woy in a statement. "Chef Anthony Van Camp has done a remarkable job at crafting a menu that is out of this world good. So, The Clover Club not only captures the essence of ‘50s and ‘60s music, but also the quality food that guests had come to expect at a premier supper club destination."
The focus is on high-quality prime steak and includes options such as grilled Texas quail, lobster potstickers, braised wagyu short rib, and day boat sea scallops.
On Sundays, they do a New Orleans-style big-band brunch.
The bar's cocktail program is, not surprisingly, crafted by Campbell. His inspiration is the Clover Club Cocktail, a pre-prohibition drink made with gin, lemon juice, raspberry syrup, and egg whites. His menu is gin- and whiskey-focused, but no spirit is overlooked.
The club is hosting live music five days of the week. Singer and bandleader Hunter Sullivan is in charge of the lineup, which includes a variety of genres such as Motown and Big Band.
The club is open Wednesday-Saturday from 6 pm-2 am, and Sunday from 11 am-6 pm. Reservations for tables to view the show require the purchase of an entrée. Dinner and seating take place from 7-11 pm. Live music is from 8 pm-midnight.
The menu was created by chef Anthony Van Camp.
