American F & B, slated to open in early 2013 in the primo West 7th corner spot opposite Movie Tavern, will combine the best of two of Tristan Simon's worlds: the classic Americana you find at the Porch in Dallas and the California cool of Westside Tavern in L.A.
Simon seems convinced it will be a hit, much like Fort Worth's iteration of Fireside Pies.
At 6,000 square feet and seating 200, American F & B will be the same size as the Porch -- the largest of Simon's Dallas eateries. He hired the same designer that put his touch on the Fort Worth Fireside Pies, Los Angeles-based modernist Tony Pleskow, so visually it should mean an interior full of modern, clean lines, using plenty of meticulously sourced steel, metal and natural, local woods.
"And all of it with a tremendous emphasis on craftsmanship," says Simon. "Everything, from the chairs and stools, to the tables, will be hand-built, and built to last, just like at Fireside in Fort Worth, where you can just feel the solidity of those handmade things."
American F & B will use the Porch's menu as a basic scaffolding, which means it will bake its own bread and hamburger buns, grind its own burgers and make its own sausages. Simon says the food approach will become a standard-bearer of locally sourced ingredients, while emphasizing seasonal foods. It will also have a strong organic bias by serving sustainably raised meat and seafood, free of antibiotics and hormones.
"You won't see a whole lot of gut-busters," says Simon, "meaning that the dishes will be substantial but also responsibly portioned. They won't feature an overexhuberant amount of salt or fat. It won't be insanely rich either. We want to not only have the first bite, but also the last bite, reward you."
If all goes according to plan, American F & B, along with its neighbor, Fireside Pies, will become half of Simon's signature duo of restaurants, and a concept that he will export to Houston, Atlanta and Washington, D.C.
"These two restaurants will become, frankly, the best in our company."