Table of Contents
The sudden closure of acclaimed, beloved Oak Garden cafe Homewood has forged a pall over the Dallas dining scene (and above our future release of a new 50 Finest Dining establishments listing). I’ve gotten more unfortunate emails and messages from faithful Homewood diners than for any other restaurant closure due to the fact the top of coronavirus.
It’s no thriller why buyers are upset: Homewood was an unbiased-minded, resourceful restaurant that did not adhere to the Dallas food clichés. It did not provide a burger. It wasn’t a steakhouse. It didn’t have a jock-bro vibe. It reminded you that “chef-driven” intended a thing prior to the phrase became internet marketing jargon.
When people mourn the decline of Homewood, they are actually mourning the likelihood of anything larger: that Dallas is slip-sliding its way back again to the chain-dominated, corporate, secure, uninteresting foodstuff scene we had a couple decades back. As news shops publish word of a new steakhouse or “vibe dining” location seemingly just about every 7 days, the artistic underdogs—Homewood, Khao Noodle Store, Modest Rogers, Salaryman—are pressured to near for the reason that of finances or other outlying aspects.
Is it time for existential worry about the foreseeable future of boundary-pushing, risk-using, extremely-seasonal food stuff in Dallas? I really do not assume so. (See: Petra and the Beast, Meridian, Revolver Gastro Cantina, Rye, Cry Wolf, Quarter Acre, El Carlos Elegante, Ayahuasca Cantina, Mot Hai Ba.)
Operating a tremendous-seasonal cafe is always tougher than operating a “safe” a person. There are a good deal of useful good reasons that a restaurant like Homewood is more challenging to operate than a restaurant like Nick & Sam’s.
Past 12 months, Tanner Agar, just one of the owners of Rye, stated this to me in an stylish way. (He did so for a new column series we’ll be launching in a few months.) I’ll try to paraphrase his clarification here.
Say you run a restaurant. For the minute, let us simplify the spending plan by taking out hire, utilities, repairs, credit history card charges, and so on. Faux that your only expenses are ingredients and labor: the food items and the folks who make it. It is not real looking, of system, but it can even now be instructional.
What Agar showed me is that even if your complete charge stays the identical, you can modify the character of your restaurant by switching the ratio of meals price tag to labor cost. You could buy high quality elements like caviar and Wagyu beef, then retain the services of cheap, inexperienced personnel to put together them. Or, for a similar price, you could use super-knowledgeable cooks and have them do remarkable, time-consuming factors with straightforward elements like tomatoes.
Individually, I would instead assistance an amazing chef who spends hours jazzing up tomatoes than a generic kitchen area that puts foie gras on tenderloin. That’s why I beloved Homewood, the place chef Matt McCallister’s group did ridiculous, elaborate points with extremely-neighborhood create. Quite a few of the people lamenting Homewood’s closure concur with me.
But that business design has at least 6 actual negatives compared to the set-a-truffle-on-it strategy. First: the freshest make improvements continually, which indicates your menu will improve regularly. Customers can’t get “the usual.” Creating new recipes normally takes time and money, and you will continuously coach cooks on some thing new, alternatively than perfecting a steak-and-sauce assembly line.
Second, and especially when you’re working with seasonal variations, consistency is important. If your menu normally alterations, you’ll truly feel strain to retain diners’ trust. Which is very really hard. Heck, even executing the similar menu above and about is difficult. Why make it more challenging?
Third, developing a cafe on great labor is risky due to the fact people quit employment. They get provided raises, get bored, glance for much better added benefits, or shift out of town. They also undergo accidents, have little ones, and go away the field. A regular supply of luxurious components is a lot easier to protected than a continual source of great cooks.
Fourth, doing far more elaborate cooking with much more fundamental substances is tougher function. At the most extreme finish, you chance starting to be like Noma, which can not afford to pay for the labor it involves.
Now let’s take into consideration a restaurant’s romantic relationship with its audience. Customers generally know the price of popular foods. If I spend $30 for the carrot dish on Quarter Acre’s menu appropriate now, I will glance for astonishing strategy and flavor, mainly because I know the price tag of carrots. But if I spend for caviar assistance, I’m a lot less mindful of no matter whether it is a “deal,” mainly because I never buy caviar.
Ultimately, some dishes are less complicated to sell than other folks, for servers or even among good friends. If I convey to you I had an remarkable, juicy, greasy cheeseburger, you will question the place. But if I start telling you about a restaurant that prepares leeks four diverse strategies for just one dish, your eyes may well glaze above the way mine do when men and women prepare their fantasy soccer groups.
We just came up with 6 good reasons why a basic, by no means-transforming luxurious restaurant is a far more trusted enterprise proposition than just one like Homewood or Khao Noodle Shop. And we did not the moment fault the financial weather or the audience. We did not blame the “fickle 500” or the bling-obsessed. We did not rope “Dallas culture” into it.
The really period-pushed, chef-led, creative-minded restaurant is always a tightrope wander. It’s a tightrope stroll in any city at any time. We should really constantly be fearful about their futures.
All the much more motive to help them in Dallas at the present day. Attempt some veggie “textures” at Petra, indulge in sauerkraut cake at Rye, grab a funky pasta at Cry Wolf, and buy quail enchiladas at Revolver. The restaurant small business is difficult. The most effective dining establishments usually have it tougher.
Brian Reinhart turned D Magazine’s eating critic in 2022 following 6 a long time of writing about places to eat for the Dallas Observer and the Dallas Early morning Information.