Could Dallas Be Your Next Food Destination?

Forbes Lifestyle Dining Could Dallas Be Your Next Food Destination? Benjamin Liong Setiawan Contributor Opinions expressed by Forbes Contributors are their own. I cover style, travel, food, drink, and all of life’s indulgences. Following Oct 3, 2023, 04:42pm EDT | Press play to listen to this article! Got it! Share to Facebook Share to Twitter Share to Linkedin Mister Charles, an opulent restaurant and bar with soaring 38 ft ceilings.

Courtesy of Mister Charles More and more these days people’s travels tend to be heavily influenced by the dining scene of a given city. Dallas has been on the radar and popping up on gastronomic lists of places worth a visit for quite some time. To get more insight on this growing culinary destination I chatted with Chas Martin, the co-founder of Duro Hospitality , a Dallas based company that develops, operates, designs, and consults on numerous hospitality projects including the recently opened Mister Charles amongst other restaurants, bars, and lodging.

The work of Duro has been making waves and grabbing the attention of gourmands not only in Dallas, but across the country as well. Mister Charles by Duro Hospitality Courtesy of Mister Charles / Evan Sung Benjamin Liong Setiawan: What recent developments have positioned Dallas as an emerging F&B destination? Chas Martin: The emergence of Dallas as a rising star in the F&B realm isn’t pinned down to a single moment; rather, it’s the result of a steady evolution. Dallas has been on a growth trajectory for years, with each step contributing to its current status.

The city’s sustained expansion, fueled by corporate investments and individual migrations, has set the stage. The past year, marked by the challenges of the pandemic, paradoxically catalyzed the local F&B scene. After initial setbacks, Dallas witnessed a spirited rebound, highlighting the resilience of the community.

This bounce-back reaffirmed the city’s position as a culinary hub. As much as we acknowledge this progress, it’s crucial to tread carefully, acknowledging the struggles the pandemic inflicted. Nonetheless, North Texas experienced a renaissance in F&B, underlining the city’s robustness.

With no mountains or oceans, Dallas thrives on its vibrant business scene, making dining and socializing core activities. The city embodies dynamic energy, where work and enjoyment intertwine, making it a place where you can achieve and indulge, from your career to your cuisine. Crab Cake Vadouvan, Avocado, Jalapeno Courtesy of Mister Charles / Evan Sung BLS: What are some reasons Dallas should be on everyone’s list to visit? CM: Dallas holds its own as a must-visit for several reasons.

Firstly, its vibrant mix of southern hospitality and urban energy creates a unique atmosphere. Secondly, the diverse culinary scene. Big players are coming to Dallas from major markets, but then there are also a lot of kick ass locals that are doing really great things.

Thirdly, the thriving arts and culture scene offers galleries, theaters, and music venues. Fourthly, sports enthusiasts will find their fix with the Cowboys, Mavericks, Stars, and Rangers. Lastly, the people.

We have an amazing, amazing group of people that live in Dallas that either grew up here or that have relocated here from all over. Dallas is a melting pot. Everyone here is warm and welcoming, making you feel like you’ve been part of this city forever.

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I embarked on an academic journey in music at SMU, but my passion led me toward the culinary world. After culinary school, I started as an intern at Nick and Sam’s Steakhouse, tackling tasks like peeling potatoes and deveining prawns by the hundreds. Over five years, I climbed the ladder, eventually overseeing the entire front-of-house operations.

Seeking change during the 2008-2009 recession, I ventured into selling wine for a startup. Though challenging, it taught me about resilience and salesmanship. Later, I consulted for Tim Headington’s hospitality ventures during the recession, a turning point that lead me to cross paths Benji Homsey of Hotel ZaZa .

I spent two years directing the F&B operations at ZaZa, but my curiosity led me to explore other sectors. I dabbled in startup sales, navigating telecommunications and solar energy. The roller-coaster ride of successes and setbacks taught me invaluable lessons, solidifying my foundation.

These experiences primed me for creating a venture from scratch. After three intense years in the startup world, I exited with a wealth of insights. These trials honed my ability to construct business plans, comprehend finances, secure funding, and eventually establish my own venture within the realm I aspired to.

And thus, the journey continued with the launch of The Charles. The cocktail program at Mister Charles Courtesy of Mister Charles / Evan Sung BLS: What was the genesis of Duro Hospitality? CM: Prior to Duro, I had been in hospitality not all my adult life, but a majority of it. At the time, I was at a gig that I didn’t hate, but didn’t adore either.

I was living in Miami, loving the city life, and amidst my spreadsheets, my screens had a tab open for all the hotspots I was itching to explore. It hit me that hospitality was coursing through my veins. One day, while strolling the streets of Florence with my former boss Benji Homsey, we both felt Dallas needed something unique, something that resonated with us.

That’s how the foundation was laid. Benji and I realized we were meant to build something exceptional that Dallas would be fired up about. We wanted to change the game, without being bogged down by dollars and cents.

We wanted to make sure that we were providing the best possible work and growth opportunities for our people, because we couldn’t have a great hospitality company without great people. We aimed to do things no one else was even daring to dream of, and we were ready to go all-in. Mister Charles Courtesy of Mister Charles / Evan Sung BLS: Who else is on your team? CM: So, Duro Hospitality is the brainchild of myself, Benji Homsey, Corbin and Ross Sees.

We then brought in our original Executive Chef of The Charles, J Chastain, as a partner. Our ethos revolves around holistic hospitality experiences that encompass more than just food and drink — it’s about design, atmosphere, and the overall experience. We stand as one of the most captivating luxury hospitality entities in the northern part of the state.

For Dallas, we’re pushing boundaries and embracing the natural flow of things that resonate with us. Every concept we craft is distinct, unlike others in Dallas. Our approach isn’t about being second, but better.

While we do draw inspiration from other establishments, we construct our ideas authentically from scratch, viewing them through an artist’s lens. It might be tougher and costlier, but damn, it’s exciting and turns us on. And if it does that for us, we believe it’ll light a fire in others too.

Mister Charles Courtesy of Duro Hospitality BLS: In what ways are you and Duro contributing to the Dallas culinary scene? CM: Hospitality is a cornerstone of any city, drawing visitors for culinary experiences akin to attending a sporting event or show. When I visit New York City, dining and drinks top my list. We’re adding diversity to the city’s landscape, transforming it into a true metropolis.

Dallas stands as the fourth-largest metroplex, poised to surpass Chicago soon, and it rightly deserves a world-class culinary scene. Caviar and Egg Salad, Toasted Brioche Courtesy of Mister Charles / Evan Sung BLS: What is the Dallas F&B scene traditionally known for? CM: Dallas, as a relatively young city, gained much of its identity from its prodigious steakhouse market. It’s been a thriving hub for steak, burgers, barbecue, and Tex-Mex, shaping the culinary landscape for years.

While the city has diversified significantly due to growth and population influx, these elements remain integral to its culinary DNA. Steak service. Courtesy of Mister Charles / Evan Sung BLS: Do you think Duro Hospitality is changing the F&B scene in Dallas? CM: We’re a small company in a city of eight and a half million people, so “changing” might be a strong word.

Rather, we’re injecting fresh, uncharted elements that broaden the gastronomic horizon. We’re not just offering food; we’re curating experiences that others aren’t. Mister Charles , our most understandable concept yet, still has so many left turns when it comes to the menu, the service style, and so on.

It’s still unlike any other restaurant in town. Then there is El Carlos Elegante which is by far one of the wildest concepts Dallas has seen in a long time. While Dallas is traditionally known for Tex-Mex, at El Carlos we are serving proper Mexican cuisine with some edge to it.

We’re striving to be game-changers, pushing boundaries and captivating Dallas in ways that are both authentically inspired and that were fired up about. Cocktail at Mister Charles. Courtesy of Mister Charles / Evan Sung BLS: What makes Duro Hospitality unique from other hospitality groups in Dallas and nationwide? CM: In a sea of remarkable hospitality groups, we recognize our strengths.

We’re meticulously focused on all aspects of our business. We’re not just chasing profit or revenue; we’re dedicated to creating unparalleled experiences. From design to education, we’re investing deeply.

That is why we have designers as partners. It is also why we have a Director of Training, Development and Culture, which companies five times our size don’t have. Our people are at the heart of it all.

We have the best people in the game, and we must continue to do whatever we can do to make them better, help them achieve their goals, and continue to find great talent. Spicy Lumache Arrabbiata, Broccolini, Tomato Conserva Courtesy of Mister Charles / Evan Sung BLS: What is the common thread that runs through all of Duro Hospitality’s restaurants and bars? CM: Our signature thread is undoubtedly our people. The number one thing I hear from guests, three to one, is “you have the best people.

” The heart of our hospitality is our unwavering focus on creating a hospitable environment. We scout the right individuals, equip them with the tools they need, and empower them to flourish. It’s about letting our team shine, respecting their expertise, and giving them the freedom to deliver exceptional service.

Chilled sparkling and still wines. Courtesy of Mister Charles / Evan Sung BLS: What industries or sectors are driving the city’s growth? CM: Despite misconceptions, oil and gas aren’t the sole drivers. Dallas is becoming a magnet for industries like finance and technology, which are at the forefront of it’s growth.

With names like Goldman Sachs and Fortress Capital putting down roots, Dallas is poised to be a hub for economic excellence. The city’s economy has outpaced competitors like New York, LA, and Chicago, and it’s emerged resilient from economic downturns. Dallas is soaring as the fastest-growing city in the nation.

Its growth story is just beginning. Whole Dover Sole Courtesy of Mister Charles / Evan Sung BLS: Where do you see the F&B scene in Dallas 5 years from now? CM: Oh man, I think it’s getting more exciting every day. National players such as Major Food Group, Starr Group, H.

Wood Group, and so on are eyeing Dallas for expansion, while local pioneers are pushing the boundaries. Dallas is poised for a golden era of dining, as renowned establishments set their sights on the city. Innovative concepts and big-scale restaurants will define the landscape.

Coconut Cream Cake, Lemon Sorbet Courtesy of Mister Charles / Evan Sung BLS: Tell us about your most recent project, Mister Charles. Why should it be on travelers’ itineraries? CM: Mister Charles is an endeavor fueled by passion, conceived as a resounding response to the norms. We in some regards are the underdog hospitality company compared to these big national groups that are already in Dallas or coming to Dallas.

Naturally, we feel like we have a lot to prove. Our attention to design, service, and menu has been meticulous. The irreverent play on classic dishes, the eclectic design elements, and the overall experience make Mister Charles extraordinary.

It should be on travelers’ itineraries because we truly set out to provide value for everyone. Whether you’re looking for a lavish indulgence or a casual yet flavorful bar experience, Mister Charles has it all and you won’t find anything like it in Dallas. A5 Striploin, Brioche, Wasabi Courtesy of Mister Charles / Evan Sung BLS: What are the signature Mister Charles dishes and cocktails that guests should not miss? CM: When it comes to cocktails, the “Crime of Passion,” a tequila and Aperol based concoction, is a must-try.

The “Highland Park Penicillin” offers a unique twist on a classic cocktail, honoring the legacy of a former Highland Park Soda Fountain. From the menu, the A5 Wagyu canapé, the carpaccio, and the carbonara pasta are standout choices. The lamb Wellington and Dover Sole are also exceptional signature dishes.

Lamb Loin Wellington Courtesy of Mister Charles / Evan Sung BLS: How often do you eat at Duro Hospitality restaurants? CM: I find myself entrenched in our restaurants, especially during openings. Opening weeks entail two meals a day, seven days a week, as we fine-tune every aspect. On the flip side of that, sometimes I almost wish they weren’t my restaurants because I do love them so much.

I wish I could sneak in incognito, sit at the bar, and have an Aperol spritz and a bowl of pasta. Chas Martin co-founder of Duro Hospitality. Courtesy of Mister Charles / Evan Sung To view all of Duro’s current hospitality concepts visit durohospitality.

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