Chef John Tesar To Open Spoon Bar & Kitchen In Dallas

John Tesar, a five-star, James Beard nominated chef, is set to open Spoon Bar & Kitchen in Dallas' upscale outdoor shopping spot, Preston Center, this fall. The space formerly occupied by Tramontana will be transformed into a chic, modern American bistro with a forward-thinking, seafood-centric menu.

"I grew up on the East coast and worked under Chef Rick Moonen for years," says Tesar. "I want Spoon to be something special. I'm going back to my roots to create a fine dining establishment with a focus on sustainable seafood and locally sourced ingredients. The menu will be approachable enough to become a neighborhood staple, but inventive enough to hopefully turn some heads on a larger scale."

The menu will focus on sustainable seafood using the highest quality ingredients. Tesar is committed to purchasing and serving responsibly sourced seafood, and he intends to use Texas organic produce, meats and other local ingredients whenever possible. Patrons can choose from the a la carte menu or opt for a chef's tasting menu that will change nightly. Expect raw to lightly cooked fish creations, with other items such as meats, pastas and daily seasonal specials.

Spoon Bar & Kitchen will offer several unique dining experiences. Expect a built-in raw bar offering interesting shellfish; a private wine room with a chef's table touting a customizable menu; and an interactive counter overlooking the open kitchen where diners can sample experimental cuisine.

The interior, designed by Breckenridge Taylor, will exude the feeling of a rustic French bistro with modern accents. The 60-seat dining room will feature textured plaster walls, antique mirrors, rounded banquettes and a sleek marble bar.

Spoon Bar & Kitchen, located at 8220-B Westchester Drive, will be open for dinner Tuesday through Sunday from 5 p.m. to midnight. Information on lunch, brunch, cooking classes, wine dinners and happy hour to follow. For more information, please visit www.spoonbarandkitchen.com.

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About John Tesar
Known for his stylish, modern American cuisine prepared with classic European techniques, Chef John Tesar's innovative culinary perspective and charismatic personality have garnered much acclaim throughout his 20+ years in the restaurant industry. Since receiving classical French training at La Varenne Ecole de Cuisine in Paris, Tesar started his culinary career at Club Pierre in Westhampton, followed by stints at 13 Barrow Street, 44 & Hell's Kitchen, Vine and the Supper Club in New York where he cooked with Anthony Bourdain (tales of which are documented in Bourdain's books, Kitchen Confidential and Medium Raw). After New York, Tesar headed to Las Vegas to work with Chef Rick Moonen at RM Seafood. In 2007, Tesar moved to Dallas to take the helm at The Rosewood Mansion on Turtle Creek, one of the city's most esteemed restaurants. While there, his forward-thinking cooking earned two five-star reviews and a nomination for the James Beard Foundation's "Best Chef Southwest" Award. As a highly sought-after consultant, Tesar is the genius behind the menus at The Cedars Social and The Commissary, as well as DRG Concepts' Dallas Chop House, Dallas Fish Market, Wild Salsa and Chop House Burger. In 2011, Tesar competed on the inaugural season of the Food Network's Extreme Chef, beating out competing chefs for the title.