Brute, a Bold New Restaurant From Dallas Chef Aubrey Murphy, Will Open in Lower Greenville This Fall

News of another restaurant opening snuck up on me, and I’m pretty excited about this one. Brute is a contemporary American concept that will debut in the former Swizzle tiki bar space in Lower Greenville this fall. It comes from Dallas chef Aubrey Murphy, who was most recently the Executive Chef at top local steakhouse SĒR Steak + Spirits atop the Hilton Anatole.

Before joining the SĒR team in 2023, Murphy trained under renowned local chefs Dean Fearing and John Tesar, in addition to working at the Waldorf Astoria resort in Hawaii for a few years. He’s teamed up with James La Mar, a sommelier who has experience working at high-profile restaurants in California like Manresa, Chez TJ, and José Andrés concepts. La Mar will be in charge of the service and beverage program at Brute.

In anticipation of Brute opening so soon, we caught up with Chef Murphy to learn more about the new restaurant, which has a very mysterious online presence. I’m into it.

Here’s my Q&A with Aubrey Murphy:

What inspired you to open your own restaurant?

It felt like an inevitability. The last few years taught me the valuable lesson that I would rather be the head of the chicken than the tail of a bull.

Can you tell me about Brute and how the idea came about?

I just wanted to do something genuine: showcase my love for the craft and source from local farms. After my experience and travels, I feel like Dallas needs more spots like we have in mind.

What’s behind the name?

It’s us being cheeky. It references Brut wine (a distinction for dry sparkling wine) as well as Brutalism, where superfluous things are taken away and the structures are celebrated.

What will the cuisine be? Any specific menu items?

It will draw on my travels, fine dining background, and my few years living in Hawaii. I strive to have the best chicken dish in the state. We are taking great care, and I’ve been R&D-ing it. Bison Rossini, Longhill Wagyu beef, and fish flown in from Hawaii, to name a few [others].

How did you land on the Lower Greenville space?

Greenville is one of the most exciting food neighborhoods where you see chefs doing cool, interesting things like Quarter Acre and Mot Hai Ba. The energy of what we plan to do will gel with what’s established in the neighborhood.

What will the design be like? Are you working with any design firms?

We are working with DG7 Design. Our setup will feel contemporary, refined, and welcoming.

What will the bar program be like? Any focus on certain liquors or wines?

Our wine and spirits program will feature a very thoughtful collection and a wonderful range of cocktails. My partner, James La Mar, plans on sourcing a couple of wines from Texas, and cool stuff you may not see in most other restaurants.

Is there anything else you want diners to know about Brute before it opens?

Our sound system will be done through a vinyl record player, and we are curating a super cool playlist to play throughout the evening!

Brute is expected to open at 1802 Greenville Avenue, Suite 110, in November.