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    Chef train

    Turnover in the kitchen: Front Room at Hotel Lumen appoints second chef daysafter opening

    Teresa Gubbins
    Oct 8, 2012 | 5:14 am
    • Front Room at Hotel Lumen just opened last month.
      Photo by Shannon Faulk
    • Chefs Graham Dodds and Nick Amoriello, (sort of) together again.

    The The Front Room: A Park Cities Diner at Hotel Lumen has appointed a new chef in a kitchen that already has experienced high turnover in less than a month.

    The new chef is Nick Amoriello, who's been at the restaurant "for about two weeks," said one staffer. "I would expect you'll start to see his influence on the menu pretty soon. He's been working on it."

    Like Front Room, Amoriello has seen his share of turnover as well, with stints at Central 214, NYLO Plano, Meddlesome Moth, Nobu and Potager in Arlington in just a couple of years. His appointment at Front Room comes as a surprise, because he was being identified as recently as July as the chef who would oversee Lark, the new restaurant on Klyde Warren Park from Meddlesome Moth owner Shannon Wynne.

    Hotel Lumen, which occupies a visible location nearly across from SMU, is a property of the Headington Companies, but it's managed by Kimpton Hotels, whose expertise lies in managing hotels.

    Kimpton would not respond to a request for confirmation, which comes as no surprise, because Kimpton is notoriously tight-lipped. But Amiorello's appointment was discussed freely by staffers at the restaurant.

    Lumen just got a redesign that included a makeover of its restaurant, formerly called Social, into a diner concept designed by Tim McEneny of NL Group and chef Doug Brown. The Front Room opened September 3 with executive chef Scott Townend in place.

    By mid-September, Graham Dodds — chef at Hotel Palomar, sibling of Hotel Lumen — had been installed to temporarily oversee the kitchen. Amoriello and Dodds worked together at Central 214.

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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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