Reviewer reported, “Occasionally a tightly wrapped buttock would cruise “Disco dining” reached its peak at Elon, where one D Friday’s made Greenville Avenue party central. Theme restaurants like Ichabod’s, Daddy’s Money, and T.G.I. In 1986, they sold the chain to a British Which glorified chicken-fried steak and squash casserole and pioneered Gene Street and PhilĬobb opened the Black-eyed Pea and Dixie House restaurants, Grill kicked off Dallas’ chain-restaurant craze. III, opened Calluaud Traiteur, a small French cafe “tucked into aĬorner in the Quadrangle” that served French standards. Room chef Guy Calluaud, whose great-grandmother cheffed for Napoleon Shoppers ate the ladies’ lunch fare (popovers and fresh fruit with poppy seed dressing, both still on the menu) at Neiman’s Zodiac Room.Īnother lunch spot opened that would cast a long shadow. We ravedīreathlessly about “quenelles so light they take your breath away.”įood became part of the definition of hip.

That produced highly imaginative, mostly French-style food. Glamour of the tri-level, mirrored, neon-lit club, there was a s erious kitchen, run by French chef Jean LaFont, Oz opened in the nosebleed country on LBJ, it changed everything. Substance, like duck with fresh peaches, on the menu at the stylish Oz. Sous chef Guy Bernal (left) and executive chef Jean LaFont put chic Restaurants are some of our biggest tourist attractions. Old speakeasy doors at the original Kirby’s. Oporto’s, and the spot for no-nonsense beef was behind the Italian food meant Il Sorrento,Īnd pizza meant Campisi’s Egyptian. The city had French food aspirations, notably with the Lovers Lane Well-established: Tex-Mex, Barbecue, Chicken-fried, and Continental. In 1974, the genres of the Dallas dining scene were

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