A cool new Los Angeles-bred restaurant coming to West Village has taken a uniquely Dallas angle in its moniker. Public School 214 marks its imprimatur as a Dallas restaurant by including the city's most common area code as part of its name.
Public School 214 is part of the Grill Concepts family, which owns the Daily Grill and Grill on the Alley chains. It's a full-service restaurant and bar that delivers 'an education in the art of food and beer." Restaurateur Bob Spivak of Grill Concepts Inc. is looking to bring his passion for quality gastropub fare and craft beer to Dallas.
"Dallas is a great culinary city and perfect for what Public School has to offer," says Spivak in a release.
PS214 will open at Forest City's new luxury residential development, 3700M in Dallas' West Village. The 5,000-square-foot PS214 was designed by Mike Weinstock, Grill Concepts' VP of architecture and design, alongside Kelly Architects.
The décor evokes nostalgic memories of a classroom through the use of semi-precious materials (like tile, wood and steel) juxtaposed with refined chrome furniture and light fixtures. Seating is a mixture of communal tables, booths and traditional indoor plus outdoor dining tables. Several art installations utilize nostalgic school equipment; scholastic influences can be found throughout the restaurant.
Executive chef Phil Kastel developed the menu, which features Public School classics such as bacon cheddar tots with Sriracha ketchup; lamb burger with tomato-cranberry jam, arugula and Brie; and shrimp and cheddar grits.
The beer selection includes a draft list of 24 craft brews, more than half rotating seasonal and regional brews. Wine will be "on tap" because it's served from wine kegs. Happy hour will be nicknamed Recess, with a snacks menu running from $4 to $7 with such items as speck and eggs, Parmesan truffle fries, and macaroni and cheese.
Beverage director Rob Robertson promises the selection will be ever-changing. "While we can't predict what will be on tap when we open in Dallas, we know that it will be seasonal offerings from regional partners as well as local favorites," he says.
The restaurant is slated to open in winter 2014.