Uptown: Il Mulino (old Casa Dominguez) Demolished, bank on the way?

[gc]

Does anyone know what is going on at the old casa dominguez location near the Crescent Hotel? It site seems to be going through some renovations and I know Casa Dominguez is gone.

[ibryant]

Just found this on the Dallas Observer website...

"Like Tristan Simon with his symbiotic Henderson Avenue empire, restaurant concept baron Phil Romano and his Nick & Sam's sidekick Joe Palladino seem bitten by the hub-and-spoke bug. Just after opening the semiprivate nightclub Medici two weeks ago, the pair is sewing up a joint venture with Fernando and Gino Masci, founders of Il Mulino, the highly successful home-style Italian restaurant focusing on the cuisine of the Abruzzi region that opened in New York's Greenwich Village in 1981. They'll plug it in the former Casa Dominguez space on Cedar Springs Road next February, within walking distance of Medici. The 6,000-square-foot, 180-seat restaurant serving gargantuan portions will be a feeder for Medici, pumping up the private guest list with the evening's dining guests, just as Nick & Sam's currently does. "Tristan and his group have got that area down there [Henderson Avenue], and I'm trying to monopolize the Uptown area with Philip," Palladino says. Yet this is not just an Uptown empire. Palladino says that as part of the joint venture with the Masci brothers, he and Romano will be partners in Il Mulino restaurants planned for other U.S. cities, beginning with Las Vegas."

[gc]

ahh very nice. thank you. I had heard about this new restaurant venture...just did not know the location.

[dallastophoenix]

that sounds really cool... i love the fact that so many restaurant concepts start here and then go into diff't US cities... it happens all the time when i'm in other cities w/ friends. my friends recommend a "great new restaurant" that i have to try, and i simply say that i ate there a year ago... in dallas. :)

[psukhu]

I just got the Oct 31st DBJ.

On the front page:

NYC hot spot hits Dallas

Romano, Palladino join Masci brothers to open II Mulino


--------------------------------

This article isn't on the DBJ website yet, but here's a summary:

The #1 Italian restaurant in NYC for the last 19 years is opening a location in the old Casa Domingez space on Cedar Springs.

Other people have tried to get them to open a second location, but no one could convince them. Enter Phil Romano... Should be open by February.

-------------------------------

Look for the full article to be posted on their site soon. They still have last week's edition up.

[bloodandpopcorn]

Excellent news! We've got some great Italian places, but one more world-class Italian restuarant only makes me happier.

[psukhu]

NYC hot spot hits Dallas

Romano, Palladino join Masci brothers to open Il Mulino

Christine Perez
Senior Writer


Brothers Fernando and Gino Masci have been approached "thousands of times" about replicating their popular Greenwich Village eatery Il Mulino in other markets.

But they've never been interested -- until now.

The Masci brothers have formed a partnership with restaurateur Phil Romano and his sidekick Joseph Palladino to open Il Mulino Dallas in February. It will be housed in the former Casa Dominguez space on Cedar Springs Road, across from Romano's new semiprivate nightclub, Medici, and about a block away from his Uptown steakhouse, Nick & Sam's.

The venue will seat 180 to 200 people -- nearly twice the number the Mascis are able to accommodate in New York, where Il Mulino has been ranked the city's No. 1 Italian restaurant for 19 of the last 22 years by Zagat's survey.

Gino Masci said he and his brother "wanted to keep Il Mulino in the family."

"We wouldn't do this with anyone but Phil and Joe," he said. "They are Italians, and Italians like to stick with our own. We came to Dallas and saw their first- class operations, and we feel completely confident they will treat our name right. We chose Texas as the location because after New Yorkers, Texans are by far our No. 1 customers."

Il Mulino (The Water Mill) is a landmark in New York, where it attracts movers and shakers and celebrities, including new Dallas Cowboys coach Bill Parcells. It is known for its exceptional food, gargantuan proportions and pricey menu -- and for being one of the most difficult restaurants to get into in the city. Reservations typically must be made two or three months in advance. The Masci brothers say they unplug their phone early in the day, after all seats have been spoken for, so they "don't have to take abuse."

Interest is just as strong in Dallas, where word of Il Mulino is spreading among Nick & Sam's customers, Palladino said.

"We're scheduled to open up in February, and I'm already pushing people into March," he said. "It's exciting getting all of these reservations when we're still in construction. It's the first time a restaurant of this magnitude is coming to Dallas rather than opening a second location in Las Vegas or Los Angeles."

Abruzzi area cuisine
Il Mulino's menu focuses on cuisine from the Abruzzi region of Italy, where the Mascis were born. The brothers have always worked in the restaurant industry. As teenagers, they moved to Rome, then meandered throughout Europe before crossing the Atlantic in the mid 1960's to settle in North America; Fernando landed in New York, Gino made his home in Canada. Gino joined his brother in New York in the mid 1970s, and after five years of working for others, the brothers opened Il Mulino in a nondescript building at 86 W. Third Ave. in 1981.

"We were amazed at other people who were making it in the restaurant business and knew we could do it better," Gino Masci said. "We're successful because we value our customers more than money. We don't cut costs on food or try to save a penny here or there. We always take care of the fine details when it comes to the quality of the food and the service."

Masci said Il Mulino's Dallas menu would be identical to New York's, including its homemade ravioli with black truffles and champagne sauce, its legendary lobster, which diners often call in to reserve, and an expansive list of daily specials. Entrees will range from $30 to $45.

The decor of the white tablecloth restaurant will be a vast improvement over the dated interiors in New York. Romano said he's shooting for "Old World elegance," with vaulted ceilings, marble bathrooms and rich draperies. Ornate chandeliers and all other artifacts will be imported from Italy, he said.

The Masci brothers will personally prepare the food, rotating between New York and Dallas. They're also bringing in their protégé, executive chef Michael Abruzese. In the expanded Dallas space, diners should expect to see more tableside presentations, with restaurant captains finishing off preparation of a majority of the menu items, Gino Masci said.

"We'll have more room to show off," he said.

Matthew Mabel, president of the Dallas-based hospitality consulting firm Surrender Inc., said Il Mulino should play well in North Texas.

"It's known to be one of the best restaurants in New York. So what does that make it in Dallas? Very high on the list," he said. "If they execute the New York concept well, and if they can adapt to Dallas diners, who may not be as willing to wait for tables, they are sure to have a great following. Obviously it helps to have Phil Romano behind it, with all he brings to the table."

Romano is the mastermind behind six national restaurant concepts: Fuddrucker's, Romano's Macaroni Grill, Cozymel's, eatZi's Market & Bakery, Rudy's Country Store and BBQ, and Spageddies. Fuddrucker's has grown to 150 locations worldwide; Romano's Macaroni Grill to 190. Combined, Romano's concepts generate more than $1 billion in sales each year.

Il Mulino Dallas will be open for dinner only, six nights a week, and likely will do some private parties during the day. Romano said the Dallas version could even improve upon the original.

"We have a much bigger space and we'll have state-of-the-art equipment," he said. "It could be better than New York, and what Fernando and Gino have been able to create there is unbelievable. They came here with nothing in their pockets. They're truly living the American dream."

Contact DBJ writer Christine Perez at cperez@bizjournals.com or (214) 706-7120.



© 2003 American City Business Journals Inc.

[gc]

Well, Il Mulino is now open and I hear the reservation only establishment is already fully booked for several months. Has anyone eaten there yet?

[psukhu]

I have a reservation for April...

[Columbus Civil]

The site looks great. They painted the building a beautiful shade of green and wrapped the trees with lights.

Give us a full review next month, psukhu :)

[barrycb]

I have a reservation for March 13. I'll give you the skinny then.

[noelamador]

I know a small restaurant isn't significant architecture, but would anyone mind taking a digi pic and posting it on the forum? THANX!

[barrycb]

Restaurant Report

It's unlike anything Dallas had until now. Cuisine from the Abruzzi region of Italy; lots of veal and shellfish. The service is top notch. Fantastic!

...but bring your wallet.

[bloodandpopcorn]

If this is too personal, feel free to ignore it, but just about how $$$ are we talking at this restaurant? Is it really out there?

[gc]

barry,
do they have your typical italian dishes there as well?

[barrycb]

Blood,

the average tab will be $75 to $100 per person for an appetizer, entree and dessert...exclusive of your drink choice (wine, coctails et. cetera).

gc,

I didn't see any traditional spagetti or lasagna on the menu...it's northern italian, so their utilization of tomatoes is much different than what we associate with Italian...more sundried than sauce. They had ravioli that was stuffed with wild mushrooms or crab meat.


It's not something I can do often, but "I'll be bach".

[psukhu]

http://www.guidelive.com/profile/102939/

[Agnus Dei]

That came out the other day when the site was down, but thought it was worth mentioning.

Il Mulino to close July 1

New concept to open in its place, co-owner says

07:49 PM CDT on Tuesday, May 30, 2006

From Staff Reports

Dallas' iteration of Il Mulino New York will close by July 1, local co-owner Joe Palladino said Monday.

Not because of “the bottom line," he said. "We’re doing OK."

But OK isn’t good enough for the prime Cedar Springs location.

Mr. Palladino said that Dallas diners resisted the high “price points” dictated in the licensing agreement with the parent company in New York.

A new concept, as yet undetermined, will open there around Labor Day, he said.


http://www.dallasnews.com/sharedcontent/dws/dn/latestnews/stories/053106glrestaurants.3a681b16.html

[Boredkid]

What??? I will be very sad to see this place go... If you have not been yet, you must go. Go before its too late. Other wise its worth the flight to ny to eat there.

[Jack Flack]

A little birdie told me that Wachovia is planning to put a bank at this location, complete with drive-thru lanes. They are currently pursuing a zoning change for that parcel.

[elmstreetdallas]

You've got to be kidding me. Another drive-thru bank? Does no one in Uptown know how to bank online?

[Tnekster]

You've got to be kidding me. Another drive-thru bank? Does no one in Uptown know how to bank online?

guess not, can't figure this one out. ever since online banking I never go into a bank. can't figure out why they need so many branches now. and there is another bank right across the street.

[Kelley USA]

Not to mention Wachovia just opened a branch a few miles away down on Preston. Bring back Casa Dominguez!!!

[elmstreetdallas]

I second that. Bring back Casa Dominguez!! Two words: "Chef's Special."

[St-T]

I've heard they are going to try a new concept in the current building... but, after they sell Medici.

[Lionel Hutz]

^^^^

"They" being Phil Romano and his people?

[Lionel Hutz]

^^^^

"They" being Phil Romano and his people?

[St-T]

^Sorry, yes.

[Stevo50]

I had heard the same thing. Please, please, please....no more drive-thrus

[30kmillionaire]

Some activity here today, as well as a sign stating 'proposed re-zoning.' Anyone?

[Kelley USA]

I thought this was where Strong's Everyday Tavern was going to go- but that appears to be opening next to Goss in the old Standard / Martini Ranch spot. It's a great location though! I say bring back Casa D!

[BigD5349]

The Casa Dominguez / Il Mulino building is history. Drove by it a few minutes ago, it's just a pile of rubble now.

[Kelley USA]

Are you kidding? Wow!!! I'm guessing it has to be a bank.

[4th Generation]

I'm guessing it has to be a bank.

Nice! This will complement the Wells Fargo down the street perfectly. ;)

[gc]

There is also a Citibank next door...

[Lakewooder]

Maybe this will obviate a bank location at Hard Rock/McKinney Baptist..

Well, I can dream can't I ...

So long to Casa Dominguez - something that was an institution, not a manufactured haute-spot.

[frankchitown]

Wow, Casa Dominguez was my first Dallas dining experience. A friend took me there before I moved to Dallas (that was also the night I had my first margarita). I went through my mourning when CD shut its doors a few years ago, but an old wound was opened this morning when I saw it was gone.

I'm going to die if this becomes a parking lot. Is there a chance of that happening?

[jsoto3]

Too bad. This property could have made for a nice little triangular residential project. Looks like this may be the fate of all of the similarly sized triangle lots in Uptown. Will Dallas ever get its own "flat iron" building on one of the many triangular sites throughout Uptown/Downtown?

Google Map (http://maps.google.com/maps?f=q&hl=en&q=2408+CEDAR+SPRINGS+RD+dallas&sll=37.0625,-95.677068&sspn=26.951033,62.841797&ie=UTF8&ll=32.797223,-96.805006&spn=0.001468,0.002494&t=h&z=19&om=1)

[30kmillionaire]

Site is cleared. Construction trailer is up. Can someone confirm Wachovia is coming?

[elmstreetdallas]

People should be ashamed of themselves for banking at these places in 2007. There's no longer ANY need for a physical bank building. Much less one every 500 feet. Supporting these locations contributes to the disgusting littering of our urban landscape.

Sheesh, move into the 21st century.

[psukhu]

People should be ashamed of themselves for banking at these places in 2007. There's no longer ANY need for a physical bank building. Much less one every 500 feet. Supporting these locations contributes to the disgusting littering of our urban landscape.

Sheesh, move into the 21st century.

No longer any need?

How do retail businesses deposit their cash from sales? (and get change for their registers)

[Columbus Civil]

I do some internet consulting as a side job, and they pay me with checks, so I need a bank for that.

I don't think anyone has invented a virtual safe deposit box, either.

[mjblazin]

Why is having clothing and furniture stores good and banks bad? They are all simply retail outlets. Frankly, the idea of operating a bank without branches is so 1990's. The real 21st century idea is to position your bank retail outlets like stores with the same location and floor space methodologies. You see a lot of new bank outlets for the same reason that you see a lot of Starbucks and Gaps.

[elmstreetdallas]

You don't need a drive-through bank every 500 feet. You just don't. There is literally a bank on EVERY corner in Uptown now.

If people would do MOST ( I realize you can't do 100% of your banking online 100% of the time) of their banking online, I bet the number of these physical locations would dramatically drop.

And you can't get a Venti no fat no whip dulce de leche online. :)

[downtownguy25]

[QUOTE=mjblazin]Why is having clothing and furniture stores good and banks bad? QUOTE]

Banks hurts life of the street. They hour are limited, They are not open on the weekend. They dont encourage people to stick around and hang out in the area like clothing or cafes.

[mjblazin]

Then I assume to growing trend of Starbucks drive-throughs won't make you too happy.

These businesses don't stay in business telling their customers that they can only buy their products one way. We did have a group of consultants that advised that path, but they now share one characteristic: unemployed. The term now is ubiquitous distribution: be everywhere, selling everything in every channel.

Again, I don't see the difference between a bar/restaurant/clothing shop/tanning salon/fitness center on every corner and a bank. Retail is retail.

If you polled the Uptown homeowners, I'd guess that they'd eagerly trade 1 Babalu for 4 banks or more.

[downtownguy25]

I dont go and meet my friends at my bank, or go and hang out with them after work. Thats what a bar/restaurant for. Nor is a bank open after 5 or on weekends. I do how ever go to the bank once every few weeks or so to get quarters.

[Kelley USA]

Some banks are actually starting to be open 7 days per week. But there is a big difference between a bank and a restaurant. I'm not sure I have ever seen a bank with a patio with people sitting outside doing banking stuff. Hey, come on down to Wachovia- meet your friends- get a free dixie cup of coffee- stick around and do some banking together! Sweet!

[1999McKinneyAve]

Have any of you been to NYC in the past ten years? There is a Chase/Wachovia/Citibank branch on almost every four corners of an intersection. Banks are there for the convenience of commercial customers just as much as they are for retail customers. There really aren't that many bank branches located in Uptown, especially when you considered the residential density and the number of small businesses in the area.

[Kelley USA]

I've said it before- I wish some of these banks would open more locations in DT... They could transform some of that crap on Main!