Spoon Bar & Kitchen explodes into Preston Center tonight. Chef John Tesar, known perhaps as much for his dramatic goings-on and reality TV appearances (including a current stint on Top Chef: Seattle) as he is for his food, aims to elevate the Dallas seafood scene one lobster liver at a time with his new restaurant, heavily influenced by NYC's Le Bernadin and RM Seafood in Las Vegas. As Tesar himself told Eater last week, he "want[s] to return to fine dining without it being cumbersome and intimidating to people", and so Spoon offers three dining zones: cushy ocean-blue banquettes, bar seating, and the chef's counter peering into the kitchen, where you can give yourself over to Tesar for a tasting menu.
Scope out the full menus here, with everything from geoduck crudo and razor clam tartare to oyster black truffle chowder and monkfish "osso buco", plus options of simply cooked fish with potato puree and vegetables. Lunch service is tentatively slated to begin in mid-December.