TJ’s Seafood Market, the well-loved neighborhood seafood spot is reopening their dining room at the Preston/Royal location at limited capacity on Friday and Saturday nights for seated wine dinners beginning this Friday, May 15. To ensure the utmost safety of TJ’s staff and guests, Jon Alexis, owner of TJ’s, had all staff tested for COVID-19 through his new company, Safework.
Alexis joined forces with Dr. Nick Karr and Zach Nathan of Sinai Urgent Care to create Safework a mobile COVID-19 testing site that has the ability to test employees at a wide variety of businesses in the DFW area. Alexis says, “We have a duty to prove that it is safe to come to our restaurants and the only way to do so is through being completely transparent with guests.” He continues, “It is the same reason we open a bottle of wine at the table and display our fish through a glass case. We are pulling back the curtain and reassuring the guest they are getting the best quality products and services.
In addition to testing TJ’s employees, Alexis is gradually reopening beginning with seated wine dinners on Friday and Saturday nights where guests purchase tickets online to attend. The first dinners this Friday, May 15 and Saturday, May 16 at 5:30 p.m. and 7:30 p.m. features three courses paired with Stag’s Leap wine. Tickets are $99 per person, gratuity included and a maximum of 4 tickets are allowed per purchase in order to keep tables at no more than 4 people.
Alexis explains his logic behind reopening with seated dinners only at the moment, “Having scheduled times for dinners helps solve many problems. Since the dinner is a coursed meal guests don’t have to touch a menu and they won’t have to heavily interact with the server as the menu is already set. This gives staff the ability to fully focus on the guest experience and minimize some of the other variables as well as giving diners ease of mind.”
Purchase tickets to the wine dinners here: https://www.tjsseafood.com/store/events/
Please see below for the full menu:
Stag’s Leap Dinner Menu
1st course
Maryland Jumbo Lump Crab Cake, Watermelon Pico & Jicama Salad
Stags Leap Sauvignon Blanc
2nd course
Pan Seared Wild Alaskan Halibut, Celery Root, Glazed Baby Carrots, Tarragon Veloute
Stags Leap Chardonnay
3rd course
Katherine Hepburn’s Homemade Brownie a la Mode
Stag’s Leap “Investor” Red Blend ‘16
