New chef too

Shinsei alumni Steve and Brandy Spence buy the Corner Bar and prep for anoverhaul

The Corner Bar/Facebook
The Corner Bar/Facebook

Steve Spence and Brandy Davis Spence, a restaurant-industry couple who previously worked together at Shinsei, bought the Corner Bar on December 7 and will begin some serious upgrades, including opening a restaurant within the space.

They'll be joined by chef Jason Czaja, a fellow Shinsei alum, who will help ramp up the quality of food on the bar menu and eventually work on the restaurant menu.

Having enjoyed a successful working relationship together at Shinsei, the Spences, who both graduated from the Culinary Institute of America in New York, always planned to open a place together down the road. When the Corner Bar went on the market, they dove in.

"We bought Corner Bar for its history and potential," says Steve Spence. "We don't want to change the aesthetic."

"Growing up in Dallas, I knew it as Chelsea's Corner, when I was getting old enough to go out and have a beer," Steve recalls. "I always loved the location. That area is great, and the McKinney Avenue address is fantastic."

Outfitted with pool, Golden Tee, Silver Strike Bowling and big-screen TVs, Corner Bar has been hosting karaoke and slinging beers to SMU kids and neighborhood regulars for decades.

"It was built in 1930, and it has great character, good bones," Steve says. "It's why it's been able to stay open as a bar since 1974, when Chelsea's Corner opened."

The character of the bar was part of the appeal.

"We bought it for its history and potential," he says. "We don't want to change the aesthetic. We want to keep the feel of Corner Bar, but it needs modernizing and polishing. It's been running on its own volition, but it needs to go to a different level."

Their first plan: open for lunch.

"We'll begin lunch in January, and we're going to revamp the menu," he says. "It'll have traditional bar staples like chicken wings and French fries, but we'll hand-cut the French fries, it'll be everything from scratch with fresh produce, sourced locally as much as possible. We'll have 17 to 20 items on the lunch and bar menu, with small plates, appetizers and some charcuterie."

There'll also be a strong focus on classic American sandwiches.

"There's been a big push for good sandwiches," Steve says. "You're starting to see some places popping up that do a good job at getting people away from going to Potbelly.

The Spences will be joined by chef Jason Czaja, a fellow Shinsei alum, who will help ramp up the quality of food on the bar menu and eventually work on the restaurant menu.

"Jason grew up in Chicago, went to school in Iowa and worked in Kansas City. He grew up on items that aren’t common staples here, so he'll introduce some of those to mix up the menu."

Czaja joining the Spences was a matter of fortuitous timing, Steve says.

"He made a two-year commitment at Shinsei and was coming up to the end of that time," he says. "It just so happened that when I was leaving, his time was coming up. We all had a terrific working relationship, and we respect his love and passion for food."

Once lunch is underway, they'll initiate action on a separate eatery.

"The plans are tentative, but we have a good idea of what we want to do, to introduce a separate menu and separate entity in the building, with a full-service, sit-down restaurant," he says. "We're thinking raw bar items, a wine list. We've got a blueprint in place of what we can do with the space we have available. The building is big. It has a lot of space that doesn’t get utilized."

Ideally, they'll incorporate facets of the building's history.

"That's something we would definitely like to do, to go down that path of re-habbing a place that has a great history," he says. "The farthest back we've been able to go is the 1940s.

"It was a restaurant back in the '40s. We've heard whispers that when it originally opened, it was a family grocery. And also that it was a speakeasy at the same it was a grocery. We’re trying to find out more information, looking for some of the names of families that were involved, and incorporating all of that into the place."

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Restaurant News Roundup Time

Exclusive Prime rib and fancy lunches lead this Dallas restaurant news

Mirador

Time for another roundup of restaurant news around Dallas, and there's plenty to chew on: From new lunch and dinner menus to holiday-flavored beers. Even bigger news— the McRib is back, for those who have been anxiously awaiting its return.

Here's what's happening in Dallas restaurant news:

Insomnia Cookies, known for serving warm cookies all day and night, has opened its first store in Grand Prairie, at 2810 S. SH-161, with in-store, pickup, and delivery. From the Classic Chocolate Chunk cookie to favorites like Snickerdoodle and Confetti Deluxe, Cookies & Ice Cream flavors, brookies, brownies, and blondies, a full slate of vegan options, and a rotating limited-edition menu, the brand’s offerings satisfy every sweet tooth. This is their 26th store in Texas and 308th location nationwide.

HoneyBaked Ham has a new Prime Rib item exclusive to Dallas. The Prime Rib averages $26 per pound, with sizes ranging from 3-8 pounds. It serves 6-16 people, depending on the size. There are limited quantities available at each store. It's available at all 10 Dallas locations.

Greenville Avenue Pizza Company is introducing the zesty chicken bacon ranch pizza, the latest from their seasonal pizza lineup. The pizza features a creamy ranch base, grilled chicken, bacon, tender artichokes, fresh spinach, garlic, mozzarella, Parmesan cheese, and topped with a sprinkle of lemon pepper seasoning. The pizza is available for $8.50 a slice, $21-$23 for a 12-inch pizza, and $26 for a 16-inch pizza. It’s available through February 2 at both Greenville Avenue and Peavy Road locations.

Mirador has launched a weekday three-course prix-fixe lunch menu for $30. It starts with a choice of two deviled eggs with caviar and chives, whipped ricotta toast, cup of tomato soup, or salad; second course includes choice of dishes like chicken paillard with Swiss chard, preserved orange sofrito, and aged parmesan; and a farro bowl with cauliflower green goddess, cherries, Marcona almonds. For the third course, there’s a to-go cookie. Available Tuesday through Friday from 11 am - 3 pm.

Broken Yolk Cafe in McKinney has two limited-time items: carrot cake waffle, a cinnamon spice cake batter waffle with shredded carrots and raisins, finished with candied pecans, powdered sugar and cream cheese icing starting at $9; and snickerdoodle latte, combining espresso, cinnamon bun and cookie butter syrup, vanilla cream, milk, and cinnamon sugar, available hot or iced for $6. Available through January 6.

Truluck’s has three new holiday items featuring cake and cocktails. For dessert, there’s chocolate peppermint cake made with layers of chocolate cake, frosted with peppermint cream cheese icing, topped with crushed candy and Godiva chocolate sauce; $14 per slice, $10 per petite slice, and $70 whole cake. Cocktails are $17.50 and feature Holiday Nog, a spiced cocktail with Bourbon and Bourbon cream; and Nutcracker Rum Punch, a rum ball balanced with honey and fruit. Available at Dallas, Plano, and Southlake locations until the end of December.

Fleming’s Prime Steakhouse & Wine Bar in Plano has launched new holiday items, including a Japanese A5 Wagyu experience served rare with a sizzling hot stone tableside accompanied by miso glaze, grated horseradish and black lava salt. There’s a new $140 Season of Opulence filet and lobster four-course menu; and holiday weekend lunch starting at $28, featuring choice of steak frites, cabernet filet, or barbecue salmon fillet. Also, there's a new $94 caviar service featuring Hackleback caviar served with blinis, capers, chives, sour cream, egg, and shallots. Available through January 6.

Jinya Ramen Bar has brought back The Red Garnet and curry rice croquettes for a limited time. The Red Garnet is a red vegetable broth featuring pork chashu, spinach, green onion, kikurage, white onion and topped with chili garlic sauce, served with thick noodles for $18. The croquettes are lightly fried, seasoned rice balls stuffed with white cheddar cheese that start at $8. Available until February 28 at all Dallas locations.

Fish City Grill and Half Shells are both offering three chalkboard specials throughout the month. Dishes feature $15 FishWich, with beer-battered haddock fish; $17 chimichurri shrimp tacos; and$24 horseradish Arctic char, served with a Creole mustard cream, buttermilk mashed potatoes and sugar snap peas. The specials are available at all 12 DFW locations and run through December 31.

Grimaldi’s Pizzeria is bringing back its Fire & Spice seasonal menu. New winter dishes include the pepperoni diavolo pizza; the bridge board, an assortment of Italian meats and cheeses, with walnuts, dried cranberries, and oven-roasted Brussels sprouts drizzled with hot honey, served with sliced bread; and white chocolate cheesecake. Cocktails feature the desert pear margarita and Vino’rita, a classic margarita topped with a festive pour of Mille Gradi Sangiovese. Prices range from $7 for the white chocolate cheesecake to $32 for an 18-inch pepperoni diavolo. Available through March 3.

Carrabba's Italian Grill has launched two new full-sized cakes: cannoli cream cake, a vanilla cake with layers of cannoli filling, pistachios, and chocolate sauce with a chocolate chip crust for $64; and strawberry cheesecake, a New York-style cheesecake topped with strawberry puree for $51. Place orders 48 hours prior to pick up or delivery. Available through January 13.

Moxies, the Canadian pub in Uptown, is rolling out limited-time festive cocktails. There are three new drinks, including the Old Fashion Christmas Cocktail with High West Bourbon, cranberry simple syrup, and orange bitters; Peppermint Mocha Martini with a combination of Cafe Borghetti, Ketel One vodka, and peppermint syrup; and Winter Aperol Spritz, with Aperol, Ruffino Prosecco, and Moxies' cranberry syrup. Cocktails are available through January 1.

Dairy Queen has brought back their chicken and dumplings, featuring chicken, gravy, and fluffy dumplings. It comes in three sizes: 12-ounce, 16-ounce, and 32-ounce, available for dine-in, drive thru, and takeout. Chicken and dumplings are available at locations across Dallas-Fort Worth through the end of February.

Rita’s Frozen Custard has two limited-time frozen treats: Peppermint Cold Brew Frozen Coffee with vanilla Italian Ice, frozen custard, cold brew coffee, and a hint of peppermint, topped with whipped cream and crushed peppermint topping; and Peppermint Milkshake with a blend of Vanilla Frozen Custard and crushed peppermint, topped with whipped cream and crushed peppermint topping.

McDonald's brought back its famous McRib on December 3. To celebrate the return, they even launched half-gallon jugs of McRib sauce for those who can't get enough, which is already sold out. The McRib is available through the McDonald's app, in-restaurant and through the drive-thru.

Red Lobster has launched a new menu featuring seven new dishes including Lobster Pappardelle Pasta, Lemon Basil Mahi, bacon Wrapped Scallops, lobster bisque, Parmesan-Crusted Chicken, and Roasted Asparagus, plus the return of fan favorites Popcorn Shrimp and Hush Puppies.

Cinnaholic has launched two holiday rolls flavors and menu items. Holiday rolls feature Nutcracker Sweet, topped with crème brulee frosting, a trio of Bavarian candied almonds, walnuts, and pecans, and dusted with powdered sugar for $6;and Oh Fudge, topped with chocolate frosting, fudgy cookie dough, chocolate bark, homemade chocolate sauce, and holiday sprinkles for $7. Other items include $5 CinnaBites, $4 hot cocoa, and $33 wreath cake, with cinnamon rolls shaped into a wreath. Available through January 6.

Shiner, the Texas-based beer, has a festive brew called Shiner Holiday Cheer with flavor from Texas peaches and pecans for $11 for a six-bottle pack and $19 for a 12-bottle pack. Plus, the 12-pack Home for the Holidays collection goes for $15 and features two new flavors: FM 966, a sweet and spicy ale; and s’more, a dark ale brewed with chocolate & marshmallow with hints of graham cracker and vanilla. Both are available through the end of December.

Yelp featured two Dallas restaurants on this year's 25 Best New Restaurants of 2024 list. Wicked Butcher, the downtown steakhouse, and Casa Pollastro, the Brazilian restaurant in Far North Dallas, both made the cut at no. 6 and 20 respectively. They were two of only four Texas restaurants on the list.