This Way In >>

scott romano chef at Nick & Sams

Chef Scott Romano, formerly of Charlie Palmer, joining Nick & Sam’s Empire


Scott Romano at Charlie Palmer

Big news today: Scott Romano is back, and he’s getting the band back together. Sort of.

Romano, the former executive chef of Charlie Palmer at the Joule until leaving last year to become a private chef for a Dallas family, has decided to put plans for his own restaurant on hold and oversee part of the Nick & Sam’s empire.

“Scott is joining us,”  Nick and Sam’s top chef Samir Dhurandhar told me, “and I couldn’t be happier.”

Romano will lead the culinary team for Nick & Sam’s Steakhouse plus an expanding empire of Nick & Sam’s Grills. (A new N&S Grill is under development in Addison.)

Romano walks into a ready-made fit: Richard Blankenship , the chef of the just-opened Nick & Sam’s Grill – Park Cities, worked for Romano at Charlie Palmer, as did NSG recent-hire Taylor Kearney, who jumped ship at the Greek to join Nick & Sam’s Steakhouse.

An early visit of Nick & Sams’ Grill – Park Cities wowed me. And though I haven’t been to the original steakhouse in a while, it left the Dallas News’ Leslie Brenner less enthusiastic, so Romano has a little work to do.

Dhurandhar says he will continue to oversee all the company’s restaurants, including the steakhouses, grills, and Coal Vines, which is also in expansion mode.

I think Romano is one of the city’s most talented chefs. From charcuterie to dry aged beef to handmade pastas, Romano is the real deal. So glad to have him back.

Recently Published

graham-dodds-hibiscus-w-john-grochau-2015-image-copyright-Michael-Hiller-8
»

Exclusive: Saint Rocco’s, new casual Italian joint from former Eatzi’s chef Jay Valley, to open September 8 in Trinity Groves

Saint Rocco’s, the new casual Italian concept under ...

Chef Andre Natera, photo by Danny Fulgencio - dannyfulgencio.com
»

Chef Andre Natera’s new blog gives cooking, fighting tips: What it’s like to be on the losing end of a punch, plus how to cook salmon

Andre Natera used to be the top chef at the Dallas Fairmont ...

randy gehman
»

Randy Gehman, longtime pastry chef of Four Seasons Las Colinas, to step down

Randy Gehman, the longtime executive pastry chef at the Four ...

Luke Mathot
»

Mansion on Turtle Creek veteran hotelier Luke Mathot joins Fairmont Resorts & Hotels

Luke Mathot, a skilled F&B veteran of the Mansion on Turtle ...

cm honey
»

Dallas Central Market selling local honey from their rooftop apiary

Central Market is now selling honey made hyperlocally — the ...

dallas-fish-market-copyright-michael-hiller-3
»

Chef Richard Triptow’s $49 summer prix fixe menu shimmers at Dallas Fish Market

...

IMG_5259.JPG
»

Sander Wolf’s annual Dallas Chocolate Festival pegged for September 12, tickets on sale now

In just the past few years, there has been a revolution in the way ...

IMG_5258.JPG
»

Mansion on Turtle Creek guest chef dinner tonight, tomorrow features Michelin-starred Paris chef

The Rosewood Mansion on Turtle Creek and their sister hotel in ...

maggie harrison copyright Michael Hiller
»

Bottle Rockets: Oregon winemaker Maggie Harrison’s Antica Terra pinots sing with elegance, spice — and they’re available in retail shops, Kent & Co., Stephan Pyles, FT33

Anybody who’s either made wine or watched the movie Sideways ...