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    Deep Ellum News

    Deep Ellum bar and Dallas favorite Black Swan Saloon closes

    Teresa Gubbins
    Nov 19, 2020 | 12:30 pm
    Gabe Sanchez at the Black Swan Saloon
    Gabe Sanchez and the Black Swan crew in 2013.
    Black Swan Saloon/Facebook

    One of Dallas' most popular bars is closing: Black Swan Saloon, a Deep Ellum institution and a leading light on the local cocktail scene, is closing.

    Owner-bartender Gabe Sanchez announced the closure on Instagram. He didn't offer a reason or explanation, but as a bar only, without food, Black Swan has been closed since the lockdown was instituted in March.

    "After 10 years there is not an easy way to say good bye," he said. "I’ve drug my feet trying to figure out the best way to convey how deeply grateful I am to have you all become part of my life."

    "We've shared a lot together. High fives, hugs, laughs, cries, first dates, engagements, weddings, accomplishments, graduations, births of children, celebrating dear friends. Life. For all of these things and more I say thank you."

    "But it’s time for goodbye. We had a great run," he says.

    Black Swan opened in 2010 and was beloved both for its stellar cocktails and friendly, attentive service.

    Sanchez was also early on the craft cocktail scene, helping to make craft cocktails a thing in Dallas.

    He and the bar won dozens of awards and accolades and were repeat nominees for Best Bar and Best Bartender in CultureMap's annual Tastemaker Awards, which he always seemed to win, no matter what the competition.

    He and the bar have an intensely loyal following such that, when CultureMap did one of its first best bars lists in 2013 and omitted Black Swan, there was such an uproar that columnist Jonathan Rienstra penned an apology that offered some insight into why Sanchez was so well loved.

    Although Sanchez is closing, his post alludes to the fact that a new team will be taking over the space.

    "I'm going to hand it off to great neighborhood guys who I know will do an amazing job of sharing as well," he says.

    closings
    news/restaurants-bars

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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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