Former Abacus executive, notable Dallas chefs to open Great Scott restaurant in Grapevine

great scott restaurant copyright michael hiller 1166 great scott restaurant copyright michael hiller 1155

A new restaurant brings salumi, charcuterie and wood-fired grill to Grapevine later this month when Dallas restaurant veterans Matthew and Danielle Scott open Great Scott. The husband-and-wife team converted a former Carrara’s for their first solo restaurant, hiring notable Dallas chef Norman Grimm and Tom Yuenling to helm the kitchen.

“Everything (on the menu) is based on whole animal butchery using heritage breed animals like Red Wattle pigs, pasture raised chickens, rabbits, ducks. The seafood will be predominantly by-catch species from the Gulf of Mexico, all of it cooked in a brick oven” or wood-fired grill, Grimm told the Hatch. Grimm formerly helmed Kitchen LTO and Texas Spice and worked as a chef at Stock & Barrel, all in Dallas Prior to that, Grimm was a chef at Redd in Napa, California.

Yuenling’s background includes Stock and Barrel plus The French Laundry, Tra Vigna and Bouchon in Napa, plus five years as a pastry chef in France.

The team is already stocking their meat aging room with artisan products and growing produce in a small on-site garden.  Matthew Scott, formerly the wine director at Abacus, is building a cellar of boutique wines from small wineries across the globe.

Look for Great Scott to open to the public at the end of the month. Look for even more details appear in my monthly restaurant column in the July issue of 360 West Magazine.

1701 CrossRoads Dr., Grapevine; 817-717-7701.