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Feb 23, 2010 01:44 PM

48 Nights

Just saw this story about 48 Nights in Oak Cliff. The idea is unique!
Does anyone know if this concept will be ongoing at other locations around the metroplex or is this just a 1 shot deal?

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  1. as far as I know, it's just the one location... but a 48 shot deal.

    2 Replies
    1. re: gavlist

      As of right now it is a charitable gig that restaurateurs Chris Jeffers, Chris Zielke and Tim Byres set up to close in six months. The effort will be hosted by more than two dozen area chefs and is scheduled to close in six months. The menu is prix fixe and I believe it is seventy-five per person, for a total donation of a thousand per night they are open (Monday and Tuesday).

      This benefits the Red Cross and the food bank.

      Nice deal. Anyone been yet? I heard Marc Cassell kicked butt.

      1. re: DallasDude

        I was there. Pretty good meal, all in all, with only a couple of shortcomings. I'd say that it was probably worth the $75 once you consider the food (both the fact that it's a special menu and the quality of execution), the atmosphere and the fact that it is a charitable contribution.

    2. Saw this on the news last night. The idea originated in Europe. The building is slated to be torn down - so I'm assuming the premises were "donated" for the gig to raise money for the non-profit organizations. My take-away was that if the concept is <financially> successful, there will likely be others spring up about the metro.... assuming they can keep quality chefs interested and willing.

      3 Replies
      1. re: CocoaNut

        gavlist can you tell me more about your meal? I understand in addition there is a corkage?

        Mondays are a tough night, but hope to make it next week. Is it like we hear, mystery chef until you arrive?

        1. re: DallasDude

          I posted way more than you want to know about my meal over on dallasfood :) along with pictures taken by a dining companion. I didn't actually bring anything to drink, so I don't know about the corkage fee... I would have guessed not, but I have no data. The menu was released a week in advance, but the chef was supposed to be a secret until we walked into the dining room and saw him standing there.

          If mondays are tough, they do the same menus on tuesdays as well.

          1. re: gavlist

            There was no corkage. I enjoyed the entree quite a bit (beef cheek/stroganoff risotto... One complaint was none of the dishes were very hot (or even warm in one instance) likely because there is no hot plate and everyone is served at the same time.

            Also, if you do go, be sure to tip your servers people!

      2. We went last night. Great experience. The food was terrific and there was plenty of it. Marc Cassel (Park / Gren Room) was the Chef. We had (i) Scallops with grits and candied bacon, (ii) lamb loin over arugula with aged balsamic, (iii) beef cheeks with wild mushrooms and noodles, and (iv) chocolate cake with orange/cream ice cream and pistachios. I am paraphrasing because the actual dishes were more nicely described! There is no corkage fee. The menu for each week will be posted in advance so that you can pair your wines, but the chef for the week is not introduced until the first reception (30 minutes before seating, there is a little mixer with complimentary wine and snacks - a nice fruit, cheese, and honey plate last night). Seating is family style with shabby chic furniture and plates donated for use by the some of the beneficiary charities (Salvation Army for one). The room is an old taqueria that is being repurposed until it is town down. Fun, festive atmosphere.

        1 Reply
        1. re: dfwtexex

          That sounds amazing! This should go in the COOL THINGS IN DALLAS topic!

        2. I'm really eager to try this... The website is helpful and I like how they post the menu two weeks at a time. That will help in making the decision when to go, I think... Glad to hear that for the most part things have been good. It's such a neat concept. I'll be sure to give a report when/if we go.... If it's as successful as they are hoping it to be, then I imagine we'll be seeing these sprout up all over the place in the coming months/years. How fun!

          1. Now I'm trying to figure out why some nights for March are already sold out when the menu hasn't been posted. Somebody's gotta know something!!!

            3 Replies
            1. re: battman1_2000

              i thought it was a great event for a great cause. i only had one complaint which was completely understandable, but also (i think) easily fixable. THe food was delicious, but several plates were cold. that's because they have a guerrilla set up and not a normal kitchen. im not a chef, but they need some heat lamps, chafind dishes, an electric cambro/warming drawer...something to keep the food a little hotter.

              1. re: JonFromTJs

                Did anyone go this week? If so, who were the chefs?

                1. re: mere07

                  Monday was Sharon Hage (York Street) and tuesday was Graham Dodds (Bolsa). That scorpion/grasshopper dinner sounded pretty exciting and I'd love to hear about it too.