Here’s something big to Nosh.
Avner Samuel says he’ll open the second location of his surprise Park Cities hit Nosh Euro Bistro (like we told you here) “sometime next week.”
Even bigger: He’s brought chef Norman Grimm back to the Dallas scene to help run Nosh.
Grimm’s a SoCal native with serious talent. He’s cheffed at Rubicon, Jardieniere, at a Michelin-starred resto in France, at the old Willow Bend Mercury Grill, and three years at York Street with local F2T goddess Sharon Hage.
“I left Texas in 2007 to open a sustainable seafood concept in Portland, Oregon, and then was recruited to California by Chef Richard Reddington to be his sous chef and kitchen manager at Redd Restaurant in Yountville, California,” Grimm told me. He followed that stint with an exec sous job at St. Helena wine country darling Tra Vigne.
I’m classically trained and have a SERIOUS love for foie gras and the pig!!! I like the color green, enjoy outdoor sports, and I’m an avid 4×4 enthusiast” Grimm wrote me. “I worked in the aerospace industry as a chemical machinist on crafts such as the stealth fighter and bomber, space shuttle and the international space station. I collect fine art and have been called ‘The Ultimate Consumer.’ This is me, minus all the gritty underbelly. I’m a chef to the core and love my career.
Oh, back to the new Nosh. It’s about 25% bigger than the original, with an open kitchen and a partition-free dining room.
According to the architect, “there’ll be an 18-foot community table (with 24 seats) between the expo line and the bar, which will allow customers to feel like part of the main energy of the restaurant activities.”
Now, the cheffy crew includes Jon Stevens, Andrew Bell and Grimm.
Why three? Because there’s another Nosh in the works, probably for Austin.