Up On Knox
Le Bilboquet gives you a taste of Europe in Dallas.
The hotly-anticipated and not-yet-named restaurant from Stephan Courseau (Le Bilboquet, Up On Knox) and Chef Junior Borges has officially found a home right next to Courseau’s other ventures. The new restaurant is taking shape at 4514 Travis Street, the former Villa-O space next door to Le Bilboquet. The eatery is slated to open in early 2019, hopefully by March.
The unnamed concept will focus on farm-to-table food sourced from local farms and ranches with a meat-centric menu.
Chef Borges plans to draw inspiration from his hometown of Rio to create cuisine that is “interesting, fun, refined and innovative, while at the same time approachable — with some Brazilian nuances.” However, the duo insists that the restaurant will be neither a steakhouse or Brazilian restaurant.
It will, instead, be a mashup of different cultures and cuisines.
“You know Le Bilboquet is French, but you don’t really see French restaurants like it in Paris. Up On Knox has lots of elements of a brasserie, almost like a Balthazar (New York City), but it’s not that French either. The new one is the same thing, just trying to mix the different cultures,” Courseau says in a statement. “For me, the new restaurant must have that identity that is the European culture that is really part of what America has become.
“The new space will share that identity, but it will be very different from Le Bilboquet and Up On Knox while still sharing a link.”
The new restaurant will have one important element that the others do not: an adjacent “farm shop” where customers can purchase seasonal produce, quality meat, and grab-and-go foods. The shop is inspired by Borges’ upbringing in Brazil.
“I grew up with these bodegas, or ‘botecos’ as we call them in Brazil, everywhere,” the chef says. “It will be a place where people can come in and buy some beautiful radishes, some seasonal greens and farm eggs, something we think will be really great and new for the neighborhood.”
The shop will feature an in-house rotisserie for free-range organic chickens and sides, as well as lunch options like paninis and salads to take-out. The bodega-meets-butcher shop will be situated next to the new restaurant, with an entrance facing the courtyard that connects Le Bilboquet and the new eatery.
Borges and Courseau have called upon some of the nation’s hottest architects and interior designers to create a one-of-a-kind space for their project; Brooklyn-based Rustam-Marc Mehta and Tal Schori of GRT Architects, who just completed the raved-about new Don Angie in New York’s West Village.
“We are really trying to create a restaurant that has not been seen in Dallas yet,” Courseau says. “We are gutting the place, you won’t recognize anything from inside to out.”