The newest restaurant from Shannon Wynne has come to Sundance Square Plaza.
Signature items include the Monte Cristo sandwich special, "Moth balls," pot pie and mussels. The night menu will include dishes suitable for sharing, such as deviled eggs and chicken-skin chips.
The restaurant, a looming space with 6,400 square feet indoors and 1,300 square feet of patio, is split between two levels in the renovated 1889 Land Title Building and newly built Commerce Building. In a release, Wynne called the Land Title Building, "one of the very last of a building style that used to dominate downtown Fort Worth, representing the lavish and detailed Victorian architecture that Americans at the time emulated from Europe."
The restaurant's bird theme is evident in the art by Fort Worth artists Scott and Stuart Gentling. They created a 47-pound boxed collection of watercolors, called Of Birds and Texas, which features portraits of more than 50 species of birds found in the state.
"This may be one of the only places that all of the birds can be seen hanging in one place,” said Wynne. The Gentlings also painted the domed ceiling of Bass Performance Hall.
A new chef-driven concept has flown into the new Sundance Square Plaza. Here, the focus is delicious, delectable small plates.
The split-level restaurant with more than 6,400 square feet of indoor space and 2,300 square feet of patio space looking out upon the new Sundance Square Plaza will sure to make your experience special and unique.
Chef David McMillan, a California native, studied fine arts and sculpture at Boston University before a stay in Europe re-set him on a culinary course that has taken him to St. Augustine, Atlanta, Beverly Hills, Boston and Los Angeles as well as the wine country in France and California. Playing multiple roles, David has been chef, owner and caterer for top-rated restaurants, hotels, Hollywood celebrities and world dignitaries.