During my reporting earlier this year on the craft cocktail boom in North Texas, Eddie "Lucky" Campbell mentioned that he, along with protege Michael Martensen, would be opening a slick new bar in downtown Dallas before the year was out.
It's taken a while (and Martensen has parted ways with the project, making room for restauranteur Ed Bailey), but said new bar, dubbed the Chesterfield, appears to be very close to opening, if today's email blast is any indication.
A press release confirms that Campbell and Bailey (who previously teamed up to rejuvenate the Bailey's Prime Plus cocktail offerings) will open the Chesterfield "in late 2011" at 1404 Main St. in downtown Dallas (so ... some time in the next five weeks?).
Although Campbell has worked at several establishments (most notably the Mansion on Turtle Creek), the Chesterfield marks his first co-ownership foray into the bar/restaurant scene. The new, Raymond Jurado-designed space, which takes its name from the famous cigarette brand, will focus on the early 1900s for its cocktail inspiration. The menu, split into 11 "chapters" and, according to the press release, "modeled after the first American cocktail manuals," will be arranged by the style of cocktail: sours, smashes, fizzes, juleps and the like. The presser also says customers will be able to order more modern drinks, as well as seasonal and house specialties.
All of the cocktails will be served over the Chesterfield's "technically engineered" bar, which will be split into stations with, according to the release, "freezers, refrigerated drawers, access to illuminated ice blocks, bottled house-made mixers, and a chilled produce bar-top display." With Campbell handling the drinks, executive chef Michael Ehlert will dole out an "American menu ... anchored in classical technique," with a focus on small plates featuring such delicacies as coffee-poblano-braised short ribs, flatbreads, sandwiches and more. The Chesterfield will be open seven days a week and the release says brunch will start early next year. Hit up the bar's web site for more info; I, for one, cannot wait to get in there and taste what Campbell is up to.