Smoky Rose, a chef-driven smokehouse in a relaxed yet chic farmhouse interior, is set to open for lunch and dinner on December 22 (interior dining only with patio/garden opening in the coming weeks). Located at 8602 Garland Road across from The Dallas Arboretum in East Dallas, this new neighborhood-dining destination aims to provide a comfortable experience, large patio, open smokehouse and beautifully landscaped garden area.
The rustically refined menu is paired with thoughtfully selected wines and local beers. Although this restaurant is inspired by its custom smokehouse, Executive Chef David Gauthier’s menu will also feature dishes that appeal to a broad audience. Lighter dishes play an integral role and take inspiration from the garden. The menu will feature items such as Pickled Beet and Goat Cheese Salad, Kale and Roasted Butternut Squash Salad, Baby Spinach and Apple Salad, Pan Seared Airline Chicken Breast with cauliflower puree, asparagus, house pickles; Grilled Niman Ranch Pork Chop with roasted root vegetables, banana sweet mash, apple and onion veloute; Pan Seared Scottish Salmon with leek risotto, sautéed greens and maple glaze. Lunch will offer most of the same starters, salads and sides from the dinner menu but will also feature sandwiches from the smokehouse. Smoked meats by the ½ pound have their own dedicated place on the menu.
Born in Worcester, Massachusetts, Chef Gauthier graduated Le Cordon Bleu College of Culinary Arts (Portland, Oregon) in 2002. He worked in several restaurants in Chattanooga, Tennessee before working as Executive Sous Chef in Sewanee at the University of the South. From there he became Executive Chef of Kitchen at Union Square before becoming Executive Chef at Bitter Alibi. Gauthier moved to Dallas for the Smoky Rose Executive Chef position this past summer.
A Dallas native and Southern Methodist University graduate, David Cash co-founded Digital Risk in 2005, delivering capital risk management solutions through proprietary analytical metrics and innovative technology applications. From its nascent beginnings in Orlando, Cash and his partners quickly grew the company, creating 2,500 jobs across seven domestic and two international markets by the time it was acquired in 2013. At that time, he returned home to Dallas to focus on personal projects and philanthropic engagement.
Jeffrey Schramm has been involved with restaurant operations since his first job as a pizza cook at the age of 15. Upon graduating Le Cordon Bleu Academy, he worked in several high-end restaurants throughout Chicago.
He seized an opportunity with Chipotle and enrolled in Kendall College to pursue a degree in Business Management. While earning his degree, Schramm quickly rose through the ranks of field operations with Chipotle and ended up leading annual sales of more than $30 million from 16 restaurants in two states. Most recently, Schramm was Director of Operations for YUM brands (Super Chix, Bahn Shop) before partnering with Cash on Smoky Rose.