P.F. American

P.F. Chang's founder picks Dallas for his first American Grill in Texas

A new restaurant concept from the founder of P.F. Chang's is coming to Dallas: Called Paul Martin's American Grill, it'll open at the corner of Oak Lawn Avenue and Blackburn Street in 2015.

This is the first location for Paul Martin's American Grill in Texas. There are eight locations of this chain, seven of which are spread across California's suburbs; the eighth is in Scottsdale, Arizona. The concept focuses on "seasonal and delicious," reinforcing its roots at its first branch in Roseville, California, where it befriended area growers.

Paul Martin's was co-founded by Paul Fleming, who is the "P.F." in P.F. Chang's China Bistro, as well as the "Fleming" in Fleming's Prime Steakhouse & Wine Bar. He was also part of the braintrust that created Pei Wei Asian Diner.

As for Paul Martin's, Martin is Fleming's middle name.

The menu is "American classics" with a twist; think smoked salmon with grilled crostini. Starters include spinach dip,  calamari, oysters and grilled artichoke. There are two soups, mushroom and butternut squash, and two salads, kale Caesar and butter lettuce.

Steaks include a chimichurri steak, a rib-eye and a pork chop. Other entrées include short ribs, cedar-plank salmon,  "brick" chicken, prawns and linguini, and grilled polenta with seasonal vegetables. Specials might include grilled mahi mahi. There's a regular burger, a  vegetarian mushroom burger with arugula and a French dip sandwich.

Sides include mac and cheese with prosciutto, French fries, sweet potato fries, roasted cauliflower, and Brussels sprouts. Desserts include strawberry shortcake, and Paul Martin's is big on brunch.

"We believe that our made-from-scratch concept and traditional cooking methods will be appreciated," said president-partner Anthony Smith in a release.

Fleming's passion for wine played an integral part in the restaurant's wine list. It comprises more than 100 labels, 80 of which are available by the glass.

Paul Martin's menu includes specials such as mahi mahi with green beans.

Photo courtesy of Paul Martin's

Paul Martin's menu includes specials such as mahi mahi with green beans.

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Chef News

Beloved Dallas chef debuts farmers market restaurant Bucket & Rope

Bucket & Rope

Chef Victor Hugo is back.

A historical building near the Dallas Farmers Market has a stellar new tenant: Called Bucket & Rope, it's a new restaurant from acclaimed chef Victor Hugo, who previously owned the beloved Victor Hugo’s Dining and Bar in Oak Cliff, which closed in 2021.

Bucket & Rope is located at 600 S. Harwood St., in the space previously occupied by Green Door Public House, and is a partnership between Hugo and Mike Ruibal, owner of the famed Ruibal's Plants, who owns this space adjacent to his garden shop.

Dallas history buffs will remember that this structure, built over a century ago, was once home to Liberty Bank on Cesar Chavez Boulevard. It was relocated to the current location and rebuilt brick by brick to recreate the original structure. Green Door Public House was in the building for 10 years until it closed in August.

Ruibal was a regular at VH in Oak Cliff. He told Victor Hugo the first time they met that one day they would have a restaurant together.

“I decided to build a restaurant I would love, a neighborhood restaurant, and I wanted to do this with Victor," Ruibal says.

Bucket & Rope veggie plate Beautiful vegetable plate at Bucket & RopeInstagram

Hugo is an accredited chef who moved to Dallas from California and worked primarily for the Lombardi's group at Bistro 31 in Highland Park Village, before founding his own place in Oak Cliff.

After it closed, he launched a new VH location in Round Top at Oak Bones cabins, which he opens twice a year for the Spring and Fall antique shows in the area and for special events. He had a catering business as well — but was ready for more.

“Mike and I wanted to do something for the community, a place with great comfort food where neighbors can come two or three times a week, as an extension of their home," Hugo says.

The menu is New American, with steak, seafood, pasta, sandwiches and salads. Highlights include:

Rope In A Bucket: Crispy calamari strips, lemon caper aioli, Sriracha romesco
Steak Frites: 10oz New York Strip, green peppercorn sauce, skinny fries, spicy broccolini
Blackened Texas Redfish: Creamy parmesan risotto, green beans, mango habanero salsa
Duck & Rope Pasta: Duck confit, maitake mushroom, spinach tagliatelle, peppercorn cream, parmesan
Mike’s Burger: 8oz grilled Wagyu, bacon, cheddar, lettuce, tomato, bucket & rope sauce, grilled onions, pickles on brioche bun with skinny fries

Prices are reasonable, with salads and sandwiches at lunch for $12 to $18, and dinner entrees ranging from $18 for pasta to $28 for a Wagyu beef roast with cheddar grits.

An anecdote on the website explains that the name came from Ruibal's son, and that the team felt like it was a perfect fit for the building's history and aesthetic.

The restaurant represents a welcome return to Dallas' culinary scene for Hugo and his wife Brianna Ruelas, whose hospitality and great food at VH in Oak Cliff were much beloved.

“We are really excited to be part of this community, we have already met many customers who are happy to have us here," Hugo says.

downtown openings