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    RIP Al

    Beloved Dallas restaurateur Al Biernat dies at 69 after ALS battle

    Teresa Gubbins
    Nov 14, 2024 | 12:33 am
    Al Biernat

    Dallas restaurateur Al Biernat, RIP

    FB

    Beloved Dallas restaurateur Al Biernat, founder of the acclaimed local steakhouse Al Biernat's, passed away on November 13, following a battle with amyotrophic lateral sclerosis, also called ALS or Lou Gehrig’s disease; he was 69.

    Biernat was one of Dallas' all-time great hospitality figures, dating back to his days at The Palm steakhouse, for whom he worked in Los Angeles, Houston, and Dallas.

    Biernat founded his namesake restaurant in 1998 on Oak Lawn Avenue, where his standard of excellence and doting charm made it a destination for special occasions, Park Cities swells, and celebrities in town.

    His sense of hospitality had little competition in Dallas. He was a charming and personable host who genuinely liked people, and it didn't matter whether you were Conan O'Brien, David Crosby, or one of the other high-profile diners that visited his restaurants — or else just a regular schlub: He had a knack for making everyone feel special and remembered.

    Biernat was born on August 20, 1955 and grew up in Michigan, then lived in Colorado, New York, Los Angeles, and Houston, before moving to Dallas to work at The Palm in the West End, where his dynamic presence gave the restaurant an incomparable vitality; it closed in 2017.

    He opened Al Biernat's at 4217 Oak Lawn Ave. in 1998, followed by a second location in North Dallas at 5251 Spring Valley Rd. in 2017.

    He began to experience ALS symptoms in May 2023, was diagnosed in December, and revealed his condition in February 2024. The revelation was met with an outpouring of sympathy and well wishes from the hospitality industry — a sign of the high regard in which he was held.

    The average life expectancy for people with ALS is two to five years after diagnosis. Symptoms can begin in the muscles that control speech and swallowing, or in the hands, arms, legs, or feet. He began to have difficulty communicating in September, and spent his last days in a hospice.

    On September 18, he broached the topic of dying, before ending on a note of gratitude to friends and family.

    "Having Bulbar ALS I am realistic about my future," he said. "Friends and family have asked me if I’m afraid of dying, and this is what I say to them. Because of the salvation of Jesus, I will be rejoicing in my spirit to see him in all of his glory. Since we are all flesh, soul, and spirit, only my flesh is being left behind. But don’t get me wrong, I have a blessed life in this world, with a loving wife, and a beautiful family and many wonderful and caring friends. I am grateful!"

    Both Al Biernat's locations will continue to remain open under the management of Biernat's nephew Brad Fuller, as they have for nearly the past two years.

    Biernat is survived by Fuller, as well as his wife Jeannie and three daughters: Angelica Saylor, Kaitlin Biernat Connell, and Jess Biernat, plus five grandsons and two granddaughters. A service will take place on Monday, December 2, 2024, at 10:30 am at First Baptist Church, 1707 San Jacinto St., Dallas. The service will be open to the public; valet service will be provided. Guests can contact frontdesk@albiernats.com with questions or concerns. The Biernat’s family is gathering messages, stories, and photos from friends and customers. Email FriendofAl@albiernats.com or write to 4217 Oak Lawn Ave., Dallas, TX, 75219, c/o Al Biernat’s Personal.

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    Italian Restaurant News

    Italian restaurant The Saint makes debut in Dallas Design District

    Teresa Gubbins
    Dec 29, 2025 | 5:06 pm
    The Saint
    Samantha Marie Photography
    The Saint

    A swanky restaurant is relocating from one hip Dallas neighborhood to another: The Saint, the Italian steakhouse from Hooper Hospitality Concepts which originally opened near Deep Ellum in 2023, is moving to a new address in the Dallas Design District.

    The restaurant will open at 1000 N. Riverfront Blvd., and it's happening soon: According to a release, it'll open on Saturday, January 3.

    It's going into same building that will be home to Night Rooster, The Saint's sibling Asian concept which will open sometime in 2026.

    Hooper Hospitality Concepts CEO Andy Hooper says in a statement that "the Design District offers the ideal setting for the experience we’ve created. It gives us greater visibility, a setting that matches the sophistication of our menu, and a chance to welcome even more guests into the world of The Saint."

    Decor
    The 1,800-square-foot dining room seats 85. Highlights include a golden-tiled stairway leading to the restaurant’s second-story landing, crowned by an 18th-century gilt chandelier, counterbalanced by a graffitied antique oil portrait hand-tagged by Design District artist Kelly O’Neal.

    It's a whole opposites theme, creating a space where both “saints and sinners” feel at home. The wallpaper features a vivid interpretation of saints-and-sinners iconography, blending flora, fauna, snakes, doves, and talismanic motifs into a damask pattern.

    Scalloped upholstered booths soften the room with elegant curves under the pink glow of an antique 1920s Parisian glass-domed chandelier. Nearly every seat captures a view of the downtown Dallas skyline.

    New chef
    The kitchen is now led by executive chef Sergio Esquivel, a Dallas-born chef whose culinary roots trace back to early days cooking beside his grandmothers. He attended The Culinary Institute of America and has worked at Del Frisco’s Double Eagle Steakhouse, Georgie by Curtis Stone, Harper’s, Nuri Steakhouse, and as personal chef for the Jones family at AT&T Stadium.

    His style blends steakhouse tradition with Italian technique, Peruvian brightness, American comfort, and Korean depth, with a commitment to crafting everything in-house.

    His menu will include dry-aged cuts from Texas ranchers, Wagyu selections, housemade pastas, seafood, and vegetarian and vegan dishes.

    Standout menu items include

    • Texas Wagyu Tartare with truffle carpaccio and balsamic cured egg yolk
    • Shellfish Platter with Maine lobster, king crab, oysters, and prawns with cocktail sauce
    • Wild Mushroom & Black Truffle Tagliatelle
    • 32-oz Bistecca Alla Fiorentina

    The bar program will continue to offer inventive cocktails and a notable wine selection, now enhanced by a lineup of new signature drinks such as the In Good Faith with Ford’s Gin, Ramazotti Apertivo, hibiscus syrup, lemon and sparkling wine; plus new smoked whiskey decanter drinks, offering a mesquite-smoked Manhattan and Old Fashioned in regular and top shelf selections.

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