The Debut Of Scene Brings A Touch Of Bright Lights, Big City To Downtown Dallas

With its stunning design, haute cuisine and impeccable style, SCENE introduces an exciting new culinary destination to the city's evolving landscape

SCENE Restaurant and Lounge, located at 300 North Akard Street on the bottom floor of the �ber chic, historic Mosaic Building, has raised the bar for fine dining in Downtown Dallas. With established culinary talent Executive Chef Blaine Staniford at the helm of the state-of-the-art kitchen and an artfully urban, modern design, SCENE has all the ingredients to give Downtown Dallas a permanent place on the nation's culinary map.


The brainchild of Aperture Concepts, the celebrated restaurant design and concepts firm led by Staniford and renowned restaurateur Michael Bratcher, the same team responsible for the award-winning Fuse Tex-Asian Restaurant and Lounge in the historic Dallas Power & Light Building, SCENE is the thriving group's crown jewel. "We've waited a long time to create a venue that showcases the breadth of Chef Staniford's talents and SCENE is the opportunity to do just that. This has been a dream project of ours and we're thrilled to bring this caliber of establishment to Dallas," says Bratcher.


The cool, modern interior is both expansive and theatrical with soaring twenty-foot ceilings and massive windows reminiscent of the early 1960's era in which the Mosaic Building, formerly Fidelity Union Life Towers, was constructed. To add a modern touch to this retro space, SCENE features a unique "stage kitchen" in which dishes are created in front of cameras that project the action high on a large dining room wall. From the comfort of their tables, patrons can watch Chef Staniford hard at work in the kitchen, turning out his signature fare. Crisp linens, cool white marble and brightly colored modern art are noticeable accents while a Warhol-esque triptych of Julia Child keeps watch over the sweeping space. On one end of the space lies an enormous, rectangular marble bar and lounge area perfect for guests to relax and enjoy Chef Staniford's impressive list of homemade "chef-inspired cocktails." A nearby VIP wine room equipped for high-tech presentations and intimate parties is visible through an outsized round window and offers seating for up to twelve guests. An expansive patio adjacent to the sleek tracks of the DART light rail completes the metropolitan feel, giving patrons a true taste of a night out in the big city.


Chef Staniford, one of the youngest graduates of the Culinary Institute of America in Hyde Park, NY and named one of Dallas' top "Rising Star Chefs" by the Dallas Morning News, has been a well-known entity in the Dallas restaurant industry for several years, but began his career
working for some of the country's top toques in New York and California. At SCENE, he has created a seasonal American menu with Mediterranean touches. Evening starters include Vitello Tonato with Ahi Tuna and Veal Sweetbreads in a Caper Berry Emulsion ($12); Hudson Valley Foie Gras Terrine for Two with Membrillo and Brioche ($23); Housemade Pork and Fennel Sausage with White Bean Pur�e, Napa Cabbage and Candied Salsify ($10) or one of the chef's signature soups such as Yukon Gold Potato with Paddlefish Roe, Cr�me Fra�che and Chives ($8) or Smoked Parsnip and Pear with Crispy Chicken Skin and Marjoram Oil ($9), whimsically served in hollowed-out eggshells. Main dishes are separated into "meat" and "fish" categories and include Dayboat Turbot Wrapped in Potato with Cauliflower, Paddlefish Roe and Champagne ($27); Saffron and Vanilla Scottish Salmon with Chorizo Puree, Artichokes, Littleneck Clams and Cilantro ($24); Wisconsin Pheasant with Smoked Moulard Duck, Brussels Sprouts and Confit Potatoes ($28); Yogurt Poached