Chef-Driven Smokehouse Smoky Rose to Open in Dallas this Winter
Smoky Rose, a chef-driven smokehouse in a relaxed garden setting will open this winter at 8602 Garland Road in Dallas (across from The Dallas Arboretum).
The new neighborhood-dining destination aims to provide a comfortable experience with a relaxed interior, large patio, open smokehouse and beautifully landscaped garden area serving lunch and dinner. The rustically refined menu is paired with thoughtfully selected wines and local beers. Co-owner, David Cash explains, “this has been a long, exciting road preparing for the unveiling of Smoky Rose, and I am proud of our team for working hard to craft an experience— from menu to design to service and more - that we think will be a great addition to the well-established East Dallas neighborhood.”
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 Beet Salad, Kale Salad, Apple Salad, Airline Chicken Breast with cauliflower puree, asparagus, house pickles; Smoked Pork Loin with roasted root vegetables, banana sweet mash, apple and onion veloute; Sweet and Smoky 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 half pound or pound have their own dedicated place on the menus as well.
Cash, a Dallas native, along with partner Jeffrey Schramm interviewed many chefs before deciding to hire from out-of-state. Chef David “Spoon” Gauthier comes to Dallas from Tennessee.
Born in Worcester, Massachusetts, 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. He moved to Dallas for the Smoky Rose Executive Chef position this past summer.
A Dallas native and Southern Methodist University graduate, 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 7 domestic and 2 international markets by the time it was acquired in 2013 for $200 million. At that time, Cash returned home to Dallas to focus on personal projects and philanthropic engagement.
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.
In 2013, Schramm left Chipotle and accepted a role as Director of Operations with YUM brands in their emerging restaurants department. In that role, he was responsible for the development, launch and field support of Super Chix and Bahn Shop restaurants.