Dec
New Dallas Restaurant from Chef Matt Antonovich
Matthew Antonovich is back in Dallas, and he’s launching a new concept called “Tie” that stands a good chance of scoring big.
Antonovich was the chef behind Sipango, a restaurant/bar/lounge that put Knox-Henderson on the Dallas culinary trail. Sipango’s ultra-exclusive lounge and celebrity-studded dining room was a huge hit when it opened in 1994, a Cal-Ital concept unlike anything Dallas had yet seen.
After leaving Sipango, Antonovich was the opening chef of III Forks, then left the area for other opportunities before returning to Dallas. Though he isn’t ready to disclose its location, Antonovich plans to open his new venture on March 3, the same date Sipango opened sixteen years ago.
Antonovich describes Tie Bar and Tie Restaurant as “melting pot cooking”—he says “fusion” is not the right word to describe modern cuisine anymore—a blend of cultures and cuisines that includes Thai, Vietnamese, Japanese, Chinese, Indian, and Middle Eastern.
Antonovich says the bar area will have a separate menu and an “Asian and Indian kitchen that will turn out foods with a check average under $15.” Tie Bar’s menu will reflect the street foods of Singapore, Japan and Hong Kong. The bar will stay open deep into the wee hours to serve a late night crowd.
“Our bar will give those who want to experiment with different cuisines a chance to mix cultures and cuisines on small plates,” he explains.
The main dining room’s menu will be a blend of California cuisine with Asian inflections: beef tenderloin topped with Dungeness crab and horseradish-wasabi butter, veal chop with lemongrass, curries, and “interesting side dishes from the Middle East, Asia and India.”
Antonovich says the recipes and cooking will be authentic. He’s hiring chefs from Japan and India, and he’s importing tandoor ovens and Chinese woks.
Could the planned Tie Bar and Restaurant be the first wave of a “melting pot” trend? Antonovich may be on to something.
According to a December 7 story in Nation’s Restaurant News, an industry trade publication, “the top five flavors consumers would like to see more often in restaurant meals” are garlic, hot/spicy, Italian-influenced, Mexican/Latin/Spanish-influenced, and Asian-influenced.
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11 Comments
I am happy to say I have found a 12,000 square foot restaurant and club space to house my new concept TIE Restaurant & TIE Social Club. We have found the perfect location that will support our new Mega-Restaurant & Social Club. We found a Dallas neighborhood that can support a 5 million dollar restaurant with local support that can be busy 7 nights a week. Hotels and Dallas Market, Dallas Convention Center and American Airlines Arena will support the weekday business and and week ends will be filled with local Dallas hipsters and socially successful crowds. We are honored to be able to open a 350 seat resataurant and club that will house the first Thai Steakhouse in America that will provide world class entertainment with the likes of Hunter Sullivan, Sandra K and Scott Buckland. Some nights Top will stop by to do his Michael Jackson and TPAC rap. We have sold out the 60 seat Prime Thia SteakHouse for the Super Bowl at 180,000 Dollars for the superbowl month. God Bless the recession I have found great deals on equipment, designers and food service experts hungry to put Dallas back on the map of best restaurants in America. Stay tuned to location specifics. Thank you Dallas.
I heard from Antonovich — he says he’s about to ink a lease in the next few days but doesn’t want to compromise his negotiations by revealing the site prematurely.
I’ll post details as soon as I hear something, though.
Any news of where TIe Bar/Restaurant may open??
I have invested in many restaurants including Antonovich’s, he did lose money on one investment, he lost 800K, and his so called investors combined lost less than 40K. They all made 80K each at his Sipango Restaurant coming out combined 60K each a head, so anyone challenging that Antonovich lost them money should step up with the facts. Get real and look at the economy. His net restaurant investor payback at Sipango paid all investors back in 36 months at 35% returns.
hmmm…not sure what thats all about….but Matty’s food is the best. The guy can cook for a billion people at once. How about the calamari @ Sipango.? Hope we get to keep him this time.
Probably all the people who write / blog on the restaurant business and its owners have never been in the restaurant business, or even owned a business! The restaurant business in Dallas is one of the highest risk businesses,and the most competitive.The investors and purveyors, landlords some of the the most savvy.Trust me they will all be knocking on his door to sell him food to cook,lease open restaurant space,and yes invest.” Good luck Chef Matthew,when the writers come to dinner, “they can eat their words”.
All the Chefs in Dallas combined, haven’t cooked for 6 U.S. Presidents. He is by far a World Class Chef, looking forward
to a wonderful meal at Tie.
I have recently had the honor of enjoying some of Matthew Antonovich’s creations and he is truly a modern chef. He perfectly integrated tastes from Asian PAC and India with my traditional favorites. Having traveled extensively in Asia and India, I am excited to have a chef here that can bring the wonderful cuisines I have enjoyed far from home to Dallas. He is on top of his game and we are lucky to have him back!! Can’t wait for the new restaurant.
Antonovich has created some of the best food that I have ever eaten. I can’t wait for his new restaurant. Dallas is happy to have one of our best chef’s back in town!!
Quite honestly, what has been up to since he mysteriously blew out of town last time – his website link to Culinary Concepts MACC is no good. How desperate do you have to be to solicit restaurant investors on Twitter for goodness sake? Considering he left a huge pile of debt with suppliers the last time he left town, just who does he think is going to want to do business with him?
Glad that “melting pot” means fusion, not fondue. I was frightened for a moment there. It actually sounds brilliant–and Dallas can never have too many great restaurants. We are so lucky that way!