Uptown News

Sophisticated supper club with '60s vibe swings into Uptown Dallas

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.

Photo by Louis Rajsich

The menu was created by chef Anthony Van Camp.

uptown

Boots & Booze

New Deep Ellum venue vows to win hearts with food, fun, and wedding chapel

Photo by Kathy Tran

The Window at Boots & Booze will serve Deep Ellum early morning through late night.

A new all-day hangout will soon bring comfort food and cocktails, a dog-friendly courtyard, live music stage, and even a whimsical wedding chapel to Dallas' Deep Ellum. Boots & Booze, a new concept from Dallas-based Wush Hospitality Group, will debut its first phase on Friday, October 23 at 3014 Main St., across the street from Terry Black's Barbecue.

The first phase includes The Window, a walk-up kitchen; The Courtyard, an outdoor bar and gathering space; and its signature Shotgun Wedding Chapel.

“This is meant to be a place where you can grab breakfast or coffee before work, bring your dog for the afternoon, meet friends for a drink, catch live entertainment or celebrate something completely unexpected,” Sherry Hazrati, co-founder of Wush Hospitality Group, says in a release. “You don’t need a special occasion to come here. We want people to feel welcome the minute they walk in.”

The Window will serve coffee and breakfast starting at 6:30 am on weekdays, with brunch beginning at 11 am on weekends. The menu, developed by Hazrati and the group's culinary team, changes throughout the day.

Breakfast options include the Crispy Potato and Egg Sandwich and Quick Shift Meals. Lunch brings the Golden Honey Chicken Breast Sandwich, Double Onion Chopped Beef Sandwich, Main Street Philly, and Garlic Bread Grilled Cheese. Dinner offerings include Hearty Chicken, Crispy Potatoes, and After Hours Potatoes.

Weekend brunch features Hot Honey Chicken French Toast and shareable brunch boards, along with lighter and gluten-free options.

The beverage menu includes coffee drinks, sodas, cocktails, wine, and beer, including a gluten-free option. One signature drink is the Cold Fashioned, a frozen take on the Old Fashioned made with Still Austin Whiskey.

Guests can grab to-go meals or settle into The Courtyard, which has a bar, stage, and flexible seating for everything from game-day gatherings to live entertainment and community events.

The Shotgun Wedding Chapel is a "playful” element, says the press release, which is not to say it isn’t a functional wedding venue for couples eager to tie the knot. The team expects ceremonies and other pageantry year-round inside Shotgun.

Sherry Hazrati Boots & Booze Sherry Hazrati and her Wush Hospitality Group are behind Deep Ellum's new Boots & Booze venue.Photo by Kathy Tran

Hazrati says the goal is to make guests feel welcome and give them a reason to return.

“We want people to leave remembering how we made them feel and come back because they feel like they belong," she says.

The group plans to expand the concept with Boots & Booze Scratch Kitchen, a full-service restaurant led by executive chef José Luis Rodriguez Perez, former owner of Dallas restaurant Mixtitos Kitchen. Details and an opening date have not been announced.

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