Jellico’s (formerly named Seasons 114), a modern American restaurant focused on shared plates and seasonality, led by well-regarded Executive Chef Jenna Kinard (most recently Executive Chef of Hotel Drover in Fort Worth) will open its doors to the public on Wednesday, November 17. The restaurant is located on the first floor of the Westin Southlake Hotel at 1200 E. State Hwy 114 in Southlake, Texas and will offer breakfast, lunch, dinner and weekend brunch.
The name Jellico’s comes from the initial settlement, Jellico, which existed in present-day Southlake from the late 1800’s through the early 1900’s. This name ties in with the restaurant’s location as well as the classic American dishes with deep roots in the South but with a modern flair.
Chef Kinard has drawn from her deep love for people, along with her culinary exploration across the Lone Star State to create a thoughtfully designed menu focused on taking traditional dishes and reinventing them. The menu features meticulously plated dishes with a Southern influence and locally sourced ingredients.
Kinard says “We hope our guests feel a sense of comfort and familiarity when they dine with us from the recipes we have thoughtfully created over the past year to the warm and welcoming design of the restaurant to our Southern hospitality. Jellico’s is more than just a dining experience, it’s a place to make new memories with friends and family.”
Taking inspiration from her late grandmother who instilled in her a strong passion for serving others, Kinard sees Jellico’s as a place to create a sense of community while enjoying dishes and drinks made from the highest quality local ingredients.
On the lunch and dinner menu, guests can expect to see shareables such as Chili Garlic Chicken Wings – blistered shishito peppers, ginger and lemongrass infused chili oil, lime; Tuna Crudo – cherry shoyu, avocado cucumber salad, ginger-lemongrass vinaigrette, toasted sesame; Roasted Beets – honey whipped ricotta, pear, fig balsamic, pistachio; and Cheese & Charcuterie – grilled bread, cured meats, local cheese, seasonal fruits, vegetable pickles, jams, mustard.
Entrée highlights on the dinner menu include items such as Josephine’s Burger (named after Kinard’s grandmother) – chuck, brisket and pork belly, sharp cheddar, bacon onion jam, black garlic aioli, marinated tomato, bibb lettuce; Butternut Squash Ravioli – toasted walnut brown butter, enoki mushroom confit, fried sage, local honey, sea salt; Roasted Chicken – pumpkin risotto, asiago, truffle, pomegranate; Seared Halibut – braised brussels and golden potato, caramelized shallot, garlic white wine sauce, sea salt; and Shrimp & Grits – gouda, cream corn, lardon, smoked ham hock jus.
Dishes on the lunch menu features lighter fare including the Chef’s Veggie Burger – farro, dates, sweet potato, piquillo peppers, sharp cheddar; Fried Chicken Sandwich – chili mayo, sesame lime slaw, dill pickle, brioche bun; Grilled Shrimp Tacos – garlic, sesame lime slaw, avocado cream, feta cheese, cilantro; Toasted Grain Bowl – farro, kale, grilled mushrooms, curry winter squash, chili crema, farm egg (can add chicken, shrimp or steak for upcharge); Sesame Tuna Poke Bowl – jasmine rice, edamame, pickled carrot, avocado, ginger lemongrass vinaigrette.
Desserts highlighted on the menu include Coconut Panna Cotta - almond tuile, passionfruit, kiwi, mango; S’mores Pop Tart - ganache pop tart, hazelnut crumble, toasted marshmallow and horchata ice cream; and Fall Berry Cobbler - sugar cornbread cookie, local honey, sweet corn ice cream and popcorn shoot.
Standouts on the weekend brunch menu include Blueberry Cobbler Pancakes – local honey, cinnamon cream, toasted walnut, candied apple; Texas Benny – buttermilk cornbread biscuit, honey butter, fried chicken, farm eggs, sriracha hollandaise, breakfast potatoes; and Chicken & Donuts – fried chicken, glazed cake donut, jalapeno-orange preserves, fried sage.
Adjacent to Jellico’s, the Westin Southlake features The Curve, a lounge-style bar highlighting seasonally appropriate and classic cocktails along with an impressive wine list and local beer served in a modern, inviting, and relaxed atmosphere. Cocktails at The Curve are made with fresh, local ingredients just as found on the Jellico’s menu and throughout the hotel.
Cocktail menu highlights include the Billionaire Sour – Texas Silver Star Whiskey, lemon juice, golden syrup, absinthe bitters; Texas Fashioned – Oak & Eden Four Grain & Spire, cane sugar, orange bitters; Mint Condition – Belvedere Vodka, St. Germain, elderflower tonic, cucumber, mint; Prickly Pear Rita – Espolon Blanco, prickly pear puree, triple sec, lime juice; and Coco Loco Rita – coconut tequila, blue curacao, pineapple juice, lime juice, coconut rim.
The wine menu features both wines by the glass and bottle with wines from the Western region of the United States including California, Oregon and Washington as well as unique wines from New Zealand, France and Italy.
Jellico’s drink program takes center stage highlighting some of the finest breweries in Texas, made-from-scratch cocktails prepared by seasoned mixologists, along with their commitment and focus on fresh, local ingredients.
The Jellico’s space boasts 2,100 square feet of interior dining with seating for 90 and an expansive 1,500 square-foot patio with seating for 36. The Curve Lounge offers a 1,000 square-foot space with seating for 25. The restaurant’s design is modern yet warm and inviting with earth tone, warm colors throughout the space.
Southlake resident and creator of the Westin Southlake, Paul Barnham of SRH Hospitality Holdings, says, “This project has been years in the making. We are incredibly proud of the team assembled and the end-product we are about to unveil.” Westin Southlake offers 261 rooms and suites, 34,000 square feet of indoor and outdoor events and meetings space, resort style pool, club level fitness facility, 3 bars and a chef-driven restaurant.
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