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    Foodie News

    Sharon Hage wrangles top Dallas chefs to create Texas-driven menus for Blue Mesashowcase

    Jonathan Rienstra
    Jan 11, 2013 | 1:11 pm
    • Blue Mesa Grill is rolling out a set of monthly grazing menus from the minds ofsome of Dallas’ best chefs.
      Gotime.com
    • The idea for the Texas Best Showcase sprung from Blue Mesa’s desire tocollaborate with chef Sharon Hage, who is spearheading the whole run.
      Photo by Spencer Jay
    • Chef Jeffery Hobbs' menu, highlighting Texas artisanal cheeses and olive oils,runs through February 10.
      Photo by Kevin Marple/Chefs for Farmers
    • The Grape's Brian Luscher will create a special menu at Blue Mesa in October.
      Photo by Cecily Johnson

    Blue Mesa Grill is rolling out a new set of monthly grazing menus from the minds of some of Dallas’ most renowned chefs, including Matt Balke and Jeff Harris of Bolsa and Bolsa Mercado and Brian C. Luscher of The Grape.

    Blue Mesa CEO Jim Baron says that five Dallas chefs are developing month-long menus with an emphasis on fresh Texas ingredients, to supplement the normal Blue Mesa fare. First up is Jeffery Hobbs, executive chef of Consilient’s upcoming American F+B, who is focusing on Texas artisan cheeses and olive oils, for a menu running now through February 10.

    The idea for the Texas Best Showcase series sprung from Baron and Blue Mesa’s desire to collaborate with chef Sharon Hage, who is spearheading the whole run.

    The idea for the Texas Best Showcase series sprung from Blue Mesa’s desire to collaborate with chef Sharon Hage, who is spearheading the whole run.

    “We’ve known Sharon for many years,” Baron says, “but we could just never get together. Her approach always resonated with what we do. It’s simple but good, and it’s similar to Blue Mesa’s approach.”

    Hage was given the freedom to pick the chefs and work with them to develop their menus, but they have been mindful of creating dishes that complement Blue Mesa’s existing dishes.

    “We want things that belong within their menu,” Hage says. “There are parameters for portion size. These are smaller items, so diners can order their favorites and then get these as side dishes to share or for appetizers.”

    Hobbs created dishes such as “Mesadillas” with Mexican truffle (that’s huitlacoche for you foodies out there), roasted red pepper and Veldhuizen Texas Gold cheddar — which he says is a riff on grilled cheese and tomato soup. Another dish is a twist on shrimp and grits, with Homestead Gristmill blue corn grits, crispy crawfish and chicken, and Eagle Mountain Gouda with jalapeño tomato gravy.

    For dessert, Hobbs dreamed up a sopaipilla filled with cinnamon apple and Brazos Valley Van Sormon (a firm cheese coated with cinnamon), topped with Brie from the same producer and agave nectar.

    Baron says these five Texas Best Showcases will supplement Blue Mesa’s regular festivals, like the citrus event in February and March and the Hill Country herb fest in November and December.

    “These showcases give us the ability for research and development work in a cost-effective way,” Baron says. “Some of these dishes might even get on the permanent menu if they’re really popular.”

    First chef Jeffery Hobbs created dishes such as “Mesadillas” with Mexican truffle, roasted red pepper and Veldhuizen Texas Gold cheddar — a riff on grilled cheese and tomato soup.

    Because the dishes highlight Texas ingredients, they are dictated by what’s in season. Bolsa’s Balke and Harris, no strangers to the whole local thing, are still working on their menu and have yet to decide on a theme for April, Hage says. Joanne Bondy of Old Hickory at the Gaylord Texan is creating the menu for May.

    Hage is pretty sure that when Luscher comes on in October, he will highlight his Post Oak Red Hots. Hage will cover June, and she is still weighing her options.

    “I’m on the fence,” she says. “It’s a good time for Texas blueberries and peaches, but we’ll see. I’ve got a lot of options, and I haven’t decided if it’s coming from the land or the Gulf. I’ll let the other chefs have first dibs.”

    She says that the whole process has been smooth so far.

    “I reached out to people I thought would want to be involved and let them choose which month,” she says. “They were all really amenable, and it’s part of the fun.”

    Baron is optimistic that the showcases will be a boon for everyone involved.

    “It’s just a cool thing,” he says. “There’s this freshness to it, and it gets the chefs publicity for their own places. Hopefully this will become a recurring thing at Mesa.”

    Hage says that it’s still very early in the process, but that making it a permanent part of Mesa’s festivals would be a good thing.

    “We just launched last night,” she says, “but if the response is great, hopefully it’ll become permanent. That’s always the idea.”

    unspecified
    news/restaurants-bars

    Steak & Ale News

    Local opening of Dallas chain Steak and Ale gets derailed

    Teresa Gubbins
    May 16, 2025 | 5:27 pm
    Steak and Ale
    Steak and Ale
    Steak and Ale

    The long-in-the-works return of Steak and Ale in Dallas is being shelved for now: The casual steakhouse chain which in its heyday had nearly 300 locations is no longer opening a location it planned for in Grand Prairie.

    According to a May 11 post from company owner Paul Mangiamele, the restaurant is definitely now a no-go.

    "After years of very hard and exhausting work for making the Grand Prairie side by side S&A and Bennigan’s happen, the rug has been yanked out from under us," Mangiamele said in his post.

    Often referred to as a pioneer in casual dining, Steak and Ale debuted in 1966, offering an affordable steakhouse experience with rustic Tudor design that included wooden beams and stained glass. In addition to steak and a signature salad bar, the menu featured then-fancy items such as steak Oscar, baby back ribs, and Hawaiian chicken with pineapple teriyaki sauce.

    The chain remained a buzzy destination throughout the '70s and '80s, but by 2008, the parent company filed for Chapter 7 bankruptcy and the remaining locations closed.

    In 2023, businessman Paul Mangiamele, chairman and CEO of Legendary Restaurant Brands (which includes Monte Cristo sandwich purveyor Bennigan’s and Bennigan’s On The Fly, which he has also revived), launched a long-held plan to revive the Steak and Ale concept that included opening a new Steak and Ale in Burnsville, Minnesota, as well as partnering with a franchisee to open a location in Grand Prairie, side-by-side with a Bennigan's.

    The Minnesota location opened in August 2024, but Grand Prairie will not be so lucky, and according to Mangiamele, it's due to the shenanigans of the franchisee.

    "For years, we were being told by the developer and owner of the land how he was going to be our franchise partner," Mangiamele says. "He shared with me numerous times how he grew up with the brands and wanted to do his part in honoring Norman Brinker and would be a proud franchise owner. Well, after he finally (3 years later) received his money for selling some of his land, instead of being our franchise partner, he changed his tune, and wanted to instead, sell his land to us!!"

    According to Mangiamele, not only did the franchisee try to sell back the land, he tried to make a profit.

    "Our special deal was a ‘discounted’ price per foot on the land we’d need," Mangiamele says. "After a few due diligence calls, the discounted ’deal’ price was 20% higher than the comparable prices in the same area!! Simply unbelievable!"

    Mangiamele says they are still talking to other interested parties in the greater DFW area and should have more news soon.

    closings
    news/restaurants-bars

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