DISH Cedar Springs Closing & Relocating


New Casual Restaurant ‘Cedar Grove’ To Open in its Place – May 2016

DALLAS (February 26, 2016)…..Tim McEneny, of NL Group (Front Room Tavern, DISH Preston Hollow and Dakotas), is relocating DISH Cedar Springs and opening in its place, Cedar Grove – a casual restaurant with a uniquely nature-inspired design and creative American cuisine with an opening date of May 2016. Executive Chef Pete Harrison (currently Executive Chef at DISH Cedar Springs) will be running the kitchen. Read more »

3 Dallas hot spots where gin is in


At Dish Preston Hollow, you can sample 15 gins or choose an enticing gin cocktail from the impressive reserve drinks list. Consider the Green Goddess, an emerald number in which Hendrick’s communes with cilantro and cucumber, or a Ruby Gimlet starring No. 3 London Dry Gin, ruby Port, lime and more. Want to splurge? Ask for the $65 House Seventy-Five—a deluxe service for two in which flutes of Nolet’s Silver Dry Gin mingled with citrus peel, yuzu juice and elderflower get elegant fizz from a half-bottle of Veuve Clicquot Demi-Sec. (Lovely how taste and texture change as you top off
the cocktail with Champagne.)


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The Hottest Restaurants in Dallas Right Now


#4 DISH Preston Hollow

The well-heeled Preston Hollow crowds are flocking to this new extension of the Cedar Springs original thanks to approachable, well-executed dishes by former Bolsa chef Andrew Bell — think jalapeno mac and cheese, tuna crudo with watermelon, and grilled cauliflower steak for the veggie enthusiasts. Don’t sleep on the cocktails, such as the honeyed gin and tonic or thyme-infused margarita.


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Oh So Tasty: DISH Preston Hollow


By Cynthia Smoot of

DISH on Cedar Springs is a restaurant best known around town for its bawdy Drag Brunch service (held the last Sunday of every month) so when Tim McEneny, of NL Group (DISH Cedar Springs, Front Room Tavern, Dakota’s) announced that a new location for DISH would be opening at the northwest corner of Hillcrest and Northwest Highway, I was curious how they would fare in the much more conservative neighborhood of Preston Hollow.

DISH was kind enough to invite me over this past week for a dinner service to get a first-hand look (and taste) at the concept. Walk in the door and the first impression is pretty great. The space is beautiful and sleek with a great use of different textures from wood, granite, glass to polished steel and ceramic tiles. Totaling 5000 square feet, the interior dining room seats 110 guests. The patio seats 34 including the outdoor bar. I particularly loved the long bar that ran along the back wall of the main dining room. The dark wood and leathers combined with the smokey blue upholstery of the chairs gives the place a manly feel that made my husband want to hunker down in our booth and stay for awhile.

I found it highly amusing that our waiter was named Brandon Smoot – I mean, how many people have you met with the name Smoot!? To diversify this location from its predecessor, Chef Andrew Bell has added several unique dishes to the Preston Hollow location while executing the signature dishes of the original menu from Cedar Springs. According to CultureMap, “that means Bell will pick up signature dishes from Cedar Springs — such as BBQ-braised short ribs, grilled cauliflower steak and lamb lollipops — and add his own. Among the items new to Preston Hollow are oil-poached tuna salad and a veggie burger with fried green tomatoes and pickled zucchini.” Out of several dishes that we tried, I thought the standout was the jumbo scallops with poached egg, sweet corn, bacon and pearl couscous (pictured above). Pastry chef Alison Morse (Front Room Tavern) created the dessert menu for chef Bell. Although Morse is on-premise is at Front Room Tavern, she acts as head pastry chef for both DISH Preston Hollow and Front Room Tavern. I was bitterly disappointed to be told that her toffee butter cake was not available the night I was in, but it gives me a reason to go back. Next time I want to be seated on the patio parked in front of their amazing fire pit…

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New Preston Hollow restaurant dishes out details about chef and menu



DISH Preston Hollow, which opens February 24 at the corner of Hillcrest and Northwest Highway, has appointed an executive chef: Andrew Bell, who has worked in kitchens ranging from The Mercury, Aurora and Bolsa in Dallas to Uchi in Austin.

In a release, Bell says he and Garreth Dickey, executive chef at the original location on Cedar Springs, share similar food philosophies of using fresh, simple ingredients “to make great-tasting, straightforward rustic yet refined dishes.” That means Bell will pick up signature dishes from Cedar Springs — such as BBQ-braised short ribs, grilled cauliflower steak and lamb lollipops — and add his own. Among the items new to Preston Hollow are oil-poached tuna salad and a veggie burger with fried green tomatoes and pickled zucchini.

For desserts, Bell turned to Alison Morse of Front Room Tavern. She’ll remain onsite at Front Room but will act as head pastry chef at both locales. (Dish parent NL Group, owned by Tim McEneny, operates both restaurants.) Morse’s lineup includes toffee butter cake, ice cream soda with coffee ice cream, woodfire apple crisp, chocolate peanut butter trifle and banana pudding.

Because this is Dallas, brunch is required. And Dish Preston Hollow will do that on Saturdays and Sundays, from 11 am-4 pm, right from the start. The brunch menu will mirror the one at Cedar Springs: skillets, breakfast tacos, short rib Benedict and Southern fried chicken sandwich, to name a few. The restaurant will be open from 11 am-10 pm, Sunday-Thursday, and 11 am-11 pm, Friday-Saturday.

The first Dish opened in 2009, in the ilume building on Cedar Springs. McEneny’s vision is to roll out the concept in other neighborhoods across the country; having a dedicated executive chef at each one will help give it a distinct identity.

Read full article here. 

DISH Preston Hollow to Open for Lunch and Dinner


By Catherine Downes, Feb 18, 2015

DISH Preston Hollow opens at the northwest corner of Hillcrest and Northwest Highway next Tuesday, February 24. Chef Andrew Bell (previously of Nosh Euro Bistro, Bolsa Mercado, and Bolsa) is taking the reins as executive chef. Bell will plate up dishes like deviled eggs with applewood smoked bacon, and pickled red onions; charred okra with rosemary butter; jumbo diver sea scallops with sweet corn, bacon, pearl couscous, topped with a poached egg; and a stacked rueben sandwich on toasted marble rye.

Pastry chef Alison Morse — who was previously at Wolfgang Puck’s 560 at Reunion Tower, and is currently pastry chef at Front Room Tavern — has concocted a menu of sweets ranging from chocolate devil’s food cake with peanut butter mousse, to woodfire apple crisp with oatmeal streusel and caramel ice cream.

There’s also an extensive list of new cocktails, and liquor flights. That’s right. Varieties of vodka, rum, tequila, whiskey, and even Grand Marnier can be ordered in three, one-ounce taster glasses.

DISH Preston Hollow is located at 8611 Hillcrest Avenue and is open for Dinner Sunday through Thursday from 4 p.m. to 10 p.m. and Friday and Saturday from 4 p.m. to 11 p.m. Brunch is available Saturday and Sunday from 11 a.m. to 4 p.m., and lunch runs Monday through Friday from 11 a.m. until 4 p.m.

View full article here. 

Dish Preston Hollow Lands February 24 With Former Bolsa Chef Andrew Bell


by , Feb 18, 2015

Previous Bolsa chef Andrew Bell has found a new home: the Preston Hollow expansion of Oak Lawn’s DISH, slated to open February 24.

According to a press release, diners can expect “very different design” at the new outpost, located at the corner of Northwest Highway and Hillcrest. That makes sense, considering the two locations will no doubt be enjoying very different clientele — Preston Hollow will surely draw in more families (even offering a kids’ menu) versus the more nightlife-oriented crowd on Cedar Springs. The release says owner Tim McEneny intends to open more Dish locations, “each with their own personality/design based on neighborhood demo[graphic]s.”

The Preston Hollow menu will be slightly different from its older sibling, too; while the two locations share several dishes in common like deviled eggs, scallops with sweet corn and bacon pearled couscous, flatbreads, and a bourbon-marinated pork chop, there are also some new items like tempura okra and green beans with wasabi-yuzu aioli and a chicken and mushroom meatball grinder.

Dish Preston Hollow will be open for lunch and dinner daily as well as weekend brunch.

Read full article here.

First Class Dallas Restaurant Video


We could say a lot, but this video by First Class Dallas says it all for us. We’re thrilled to be featured among such illustrious company.

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