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Culpepper Steak House |
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Dallas :: Uptown :: Downtown & Beyond :: none |
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Bob Clements could not get enough of Culpepper Steak House, so when the restaurant went up for sale, he jumped on the chance to add new meaning to being a "regular."
Today Clements has turned the joint (to the tune of a cool million dollars) into a Western-style restaurant that draws locals with a mix of steaks, seafood and live entertainment.
By adding to the Lake Ray Hubbard structure and finally decorating it in a style he calls the "John Connally Texas look," Clements is not slowing down. He added Britton McIntyre to the mix as executive chef at Culpepper Steak House—with specific instructions to maintain the high level of food quality at the newly improved facility.
This would be Chef McIntyre, formerly of the Hyatt Regency Dallas, the Anatole, the Monte Carlo in the Grand Kempinski Hotel, Sipango, and Popolos. That's about when folks finally looked up and said, "Boy Howdy".
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