Southern food is having a moment in Dallas – look at the opening of Filament and the near-ubiquitous presence of dishes like pimiento cheese and Nashville hot chicken on local restaurant menus. In December, Top Chef alum Tre Wilcox announced that he would be throwing his hat into the ring and open Julia Pearl Southern Cuisine in Plano.
The project raised eyebrows when it mentioned that Wilcox would be serving as "culinary director," not executive chef, for the concept. Now, the final piece has been added to the puzzle as Jermaine Brown joins Julia Pearl to lead the kitchen.
According to a press release, Chef Jermaine Brown first got his start in Houston, where he worked as lead line cook and banquet chef at Brennan’s. From there, he moved to Dallas, and worked alongside Kent Rathbun at Abacus and The Marquee Grill. ""Julia Pearl Southern Cuisine is an exciting new concept, and I’m looking forward to bringing my passion for Southern food—both modern and traditional—to the kitchen," Brown said in the release. "Tre Wilcox has been a mentor of mine, so to be working together once again is a welcome opportunity."
Wilcox and Brown will work together to develop a menu that focuses on "fresh, locally-sourced meats, fish, and produce." Look forward to "traditional favorites" like smoked brisket and roasted Louisiana redfish along with updated dishes like pomegranate and red pepper glazed pork belly.
An official opening date for Julia Pearl Southern Cuisine has not yet been announced, but a spokesperson says that the plan is to open by the end of January.