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4 Men on the Move

The Editors with Jessica Elliott and Valerie Jarvie | June 14, 2018 | Feature Features

The forty-two finest things hitting the Dallas food scene.
Chef Junior Borges teams up with Stephan Courseau to open a new steak concept in the Konx/Henderson hood.

With a background that includes opening chef de cuisine at Uchi, time at FT33 and executive chef at The Joule, Borges has now teamed up with Stephan Courseau of Le Bilboquet and Up On Knox to open a new meat-focused concept in the space previously occupied by Villa 0. Set to open next spring, if it creates anything like the wait times at Courseau's other ventures, you know where we'll be on Saturday nights.

A former managing director for Headington Companies, Katz started his culinary career 20 years ago under James Beard Award-winning chef Dean Fearing. Formative years with restaurateur Tristan Simon sharpened his skills, and this winter, he opens his first spot, a bistro at Fitzhugh and Travis called Beverley's, named for his mother.

When he closed beloved, award-winning FT33 this summer, it was a hard hit to the Dallas food community. But McCallister has something tasty up his tattooed sleeve. A new, yet-to-be-named spot rumored to be on Oak Lawn Avenue will house his new venture, set to open next year.

The man who singlehandedly developed Henderson Avenue into the nightlife zone it is today is back after a four-year resto hiatus, now with new steakhouse Billy Can Can. The Victory Park location is sure to bring in the crowds that the development has always wanted to lure.


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