By Mike Hiller
I told you last month that the chef Matthew Antonovich was back in town and planned to open a new restaurant, TIE, in the Spring. Lease negotiations took longer than Antonovich anticipated–as they always do–but he wrote last night with an update, which he posted as a comment to my December post. Here’s what he says:
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.
In an email exchange this morning, Antonovich says he’s “in final negotiations” on the restaurant’s location, for which he and the building’s owner have signed a Letter of Intent. Once the lease is signed, Antonovich writes, “I will be open in less than 150 days.”
I’ve seen the menu and its expected pricing. Looks very promising.
Mat-
Are you any closer to knowing when the opening would be? I’d love to have a party there.
Let me know when you can, I’m in the planning mode now.
Thanks!!! And so looking forward to checking it out!
Matt did you hear that chef sadhu is out from samar. I think you should talk to him, He is a great chef.
I have a consulting Indian restaurateur, he has worked for me in the past and has been serving Dallas elite dining guest’s for years. So he knows Dallas and cooked Indian food at Sipango late nights when I closed the kitchen. He will support my Indian menu and round out the menu. I love the food at Samar, amazing. Thanks Rick, stay tuned.
Chef Matt thanks for the info. So how about Indian food ??? What are you planning on it? BTW did you try the food at Samar by Stephan Pyles there Indian food is too good also there Middle eastern.
Thanks Rick, Thai people in my house love Bob’s Chop House, their comments are lets do a Thai Version, great steaks, Thai side dishes. Its called My Family Table. When a Thai opens a restaurant in America they don’t have to just do Thai Food, generations of Americans have cooked foods from Italy, get it Italian American, so the culture in America is changing, Asian’s love steak and steak houses. When they come to America why not give them a great steak and a Lobster Pad Thai, it doesn’t sound difficult to understand that. Especially when my partner makes Pad Thai from her home town in Bangkock. Rick stay tuned I would love to put you on the guest list. And thank you for your comments. God bless you also.
I still dont get this??? what is Thai Steak House?? I have spent 10 years in Thai Land and I never heard or seen Thai people eating steaks. God bless you Chef and good luck.
Mike, Update on my new restaurant concept. TIE Restaurant & TIE Social Club. I am final lease negotiations with a great landlord and developer of Dallas’s most excting neighborhood. We have been working to finalize a great 10 year lease with two 5 year options. Our 12,000 square foot restaurant will be funded with over 1.2 million dollars and additional improvements include private dining for 60 reservations in the first of its kind a “Prime” Thai Steak House, the menu will reflect proprietor, Chanipun Suyamo Corcorn’s national Thai dishes and cooking style that she brings with her from her native land, she also has imported chefs from Thailand and a professional service staff of beautiflul and talented staff that has been acclimated to working in American restaurants to inclue the Mercury restaurant, Nandina, and other local hot spots. We will keep you informed when we finalyze our lease and start construction plans. Our private Prime Steak House will serve traditional American cuts of Beef paired with Traditional Thai side dishes such as Lobster Pad Thai, Sweet Basil Thai Fried Rice. Not complicated but a melting pot of cooking. Other interesting Thai and Indian Curry Dishes will round out the menu. Pastry Chef Jacob Olvera from California and Layne Braly from Denver will consult on the menu. We will also have a Master sommelier wine consultant paring Prime steak and Asian Food to compliment our wine cellar. The Prime Steak House will be reservations only and support the 14 downtown area hotels for a place to do business. The casual restaurant will support lunch business and the upscale neighborhood at dinner with live entertainment with its “Street Food” menu with small plates ranging under $15. We feel our concept will support the recent economic trends and grow with the economy when corporate dining trends kick back. We are doing a series of private dinners in Highland Park residences for 50 guest’s nighty to showcase our “Thai Prime Steak House” which has been well recieved. Starting with Thai style Spring Rolls and moving on to entrees like “Thai Lemongrass Glazed Veal Chops” and finishing with sticky rice and mango creme brulee. MIke I can’t wait to cook for you and showcase our fabulous staff of talented cooks from Vietnam, Thailand, India, California and Europe. The food we have been cooking for our menu showcases authetic dishes with an American spin to create a unique dining experience. For those who want to look back ten years, I am not interested in thier comments, I am interested in bringing Dallas a fresh kitchen with cooks that are committed to serving local customers and visiting conventions something to be proud of. After 30 years of cooking I still am inspired that people want to eat great food that is of the modern times and relevant to todays food trends. Those living in the past shoud stay there.
Food Lover to answer your question the chef with be Matthew Antonovich, a Certified American Culinary Federation Executive Chef. There will alslo be a Chef in the Asian Kitchen managed by Thai import Chanipun Suyamo Corcoran. There is a positon avaliable for a certifed Sushi Chef and Indian Chef to man the Tandoor ovens. The kitchen will host 40 cooks and a formal and casual dining room with 60 service staff. A full service Bar in the Thai Prime Steak House, a Stage Bar with live band, Sushi Bar, Thai Noodle Bar, and Chinese Woks with diner style seating, a private social club with entertainment and DJ, and a live stage for top entertainment nightly. The Anatole and 14 other area hotels will be key to bringing in week day business that will support the live entertainment and three “Threatre Iron Chef Display Kitchens”, the Tie Dipping Grille menu will be an all Prime Steak menu with Stockyards and Allen Bros prime meats served in the “Tie Steak Room” an all prime first of its kind Thai Steak House that will be reservations only and have live entertainment upon request. Please stay tuned on chefamerica on twitter
Look forward to experiencing Chef Matthew Antonovich’s newest culinary creations. Wish Tie Restaurant and Social Club much success!!
Matt: I am so excited to come to Dallas to taste your newest creations. As you know, you have never created a dish that didn’t make my mouth water. I am looking forward to checking it out when you open.
Best of luck!!
Well who will be the chef???? is this like SAMAR ?
twitter Matthew Antonovich at chefamerica on twitter to find out more details about TIE Restaurant & Social Club.
Can’t wait. I love a place were you can have an outstanding dinner and dance the night away. Sipango was my favorite, were you had 21 to 65 year olds getting along, golf shirts to tuxedo’s it didn’t matter. Let me know when and where, I’m there.