clock menu more-arrow no yes

Filed under:

Coming This Fall to The Joule: Grasslands by Consilient

Restaurant group Consilient continues their culinary takeover of chic downtown hotel The Joule: CBD Provisions has been a smashing success since it debuted last October, and they plan to follow it up with Grasslands, a more produce-driven beacon of "modern Texas cuisine" which they hope to open this fall.

This is the "more formal" restaurant that was hinted at months ago, and is taking over the space vacated by Charlie Palmer. After Escape Hatch's Mike Hiller spilled the beans on Grasslands this morning, Dallas Morning News critic Leslie Brenner quickly followed up with details and an interview with Consilient's Tristan Simon.

Grasslands is taking the farm-to-table and local sourcing movements very, very seriously: As Simon explains to Brenner, "Grasslands is going to have a wholesale commitment to grass-fed beef and heritage meats. We won't use a commodity meat of any kind." They're also partnering with local farms to have crops grown exclusively for the restaurant, to produce a menu that's "more produce-driven and lighter, cleaner and more healthful." Interestingly, the restaurant's entire staff will be required to complete an apprenticeship at local farm Comeback Creek.

Continuing with the co-executive chef trend Consilient started at Hibiscus, Grasslands will have 2 chefs: Greg Bussey, formerly of Victor Tangos, and Matt Ford, who has worked under fellow Consilient chefs Tim Bevins and Jeff Harris. For more details on Grasslands including the planned design, read more over at Eats Blog.

· Produce-Driven Grasslands Will Be Consilient's 'Magnum Opus' [Eats Blog]
· Grasslands Will Open in Former Charlie Palmer Space This Fall [Escape Hatch]
· More Consilient coverage [-EDFW-]

[Photo: The Joule/Facebook]

CBD Provisions

1530 Main Street, , TX 75201 (214) 261-4500 Visit Website

Grasslands

1530 Main Street, Dallas, TX 75201

Sign up for the newsletter Sign up for the Eater Dallas newsletter

The freshest news from the local food world