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Cool River Cafe in Las Colinas appoints new exec chef, launches new steakhouse menu just in time for PGA Byron Nelson this week


<img class=”alignnone size-large wp-image-19085″ src=”http://escapehatchdallas.com/wp-content/uploads/cool-river004-900×614.jpg” alt=”” width=”660″ height=”450″/> If you’re headed to the Byron Nelson golf tournament this week, you probably already know about Cool River Cafe. You’ve probably heard that during the Byron, Cool River’s enormous bar always attracts a cool crowd of partygoers, golf addicts and a big cadre of pro golfers, who sneak in for a stiff cocktail or two after their round on the Four Seasons TPC golf course down the street.

The place hasn’t lost its luster after nearly two decades. The drinks are still poured two-fingers deep, the pool tables still draw betting action and the dining room still sparkles with beautiful people noshing on Black Angus steaks, tuna tartare towers, Texas blue crab cakes  and big, ivory blocks of fresh halibut amplified by a capable kitchen and its new exec chef, Fernando Rodriguez. 

Operating partner Pat Obenshain and dining room manager James Chisholm invited the Hatch crew in last week to show off Rodriguez’s new stuff and Cool River’s cigar lounge, wine cellar and welcoming bar. They didn’t have to try hard. (Here’s the new menu.) 

Most nights, the parking lot is so full, you’d guess half of Las Colinas is here. This week, as the Byron Nelson gets into full swing, don’t be surprised to find half of Dallas is here, too.

 

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