Sharon Torres, Elia Gabbanelli and Maritza Gonzales at ‘Latin.'
Ernest Hunter at ‘JDRF.’
Rendering to the bar at The Kennedy, set to open later this summer
The Kennedy will bow later this summer in the former Emmaline space on West Dallas near the intersection of Waugh Drive. Partnering with Prime Meat Markets, the kitchen will serve up premium cuts as part of its menu of shareable plates. Expect also “a range of hand-crafted cocktails, an impressive international wine and Champagne list, creative mocktails, and more,” adds the rep.
The name purposely invokes JFK, to call to mind a crisp, classic American energy — hip Americana in the form of meaty snacks and posh environs. Chef Adriana Maldonado’s offerings will also include wagyu beef tartare, foie gras, a wagyu smash burger and caviar service.
For ambiance, The Kennedy will make fine use of its expansive 7,000-square-foot indoor-outdoor setup. There’s a large central marble bar, a sexy dual-sided fireplace and a design scheme that aims for warm, cozy, upscale and ’60s-savvy. There will be a live soundtrack, as music — singers, pianists and late-night lounge DJs — is also on the menu.
“I’m excited to bring a restaurant and lounge with beautiful and classic interiors, attentive service and delicious, bitesize food to River Oaks that bucks the current trend-driven restaurant and bar designs,” said Andres Castro of Ninety3 Hospitality Group, the firm behind the new restaurant. “Paired with a world-class beverage program and diverse live music, The Kennedy will be a day-to-late night destination that feels like an energetic extension of your home.”
For her part, Chef Maldonado likened The Kennedy experience to that of a luxury boutique hotel restaurant and bar. “The Kennedy will merge the sophistication and elegance of River Oaks with the energy and artistry of Montrose,” she said.
Andres Castro
A sketch of The Kennedy's exterior
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Chicken and waffles at Buffalo Grille
For 40 years, Buffalo Grille has been a neighborhood go-to for breakfast; its patrons are loyal, celebrating milestones and casual Sunday brunch with delicious pancakes, biscuits and gravy, and huevos rancheros. “We want Buffalo Grille to continue as it was; as it is — classic neighborhood spots, each with its own unique history and habits," said Nick in a statement. "Those are the things we want to preserve as we go forward."
Adair Concepts plans to upgrade menu items with provisions such as organic eggs and fresh-squeezed orange juice, but there are no plans for an overhaul. “There is a cherished legacy here and that’s not changing," adds Katie.
However, the West U location — Buffalo Grille's original, which the Adair siblings frequented as kiddos — will soon also be home to an Adair Concepts bakery, which will provide buns and pastries for both Grilles, and also for other Adair restaurants.
As Adair Concepts expands — a third outpost of Adair Kitchen will open in San Antonio later this year — the siblings' dedication to preserving neighborhood charm and family-friendly environs will surely continue to pay off. “It’s more than a dining staple,” says Katie of Buffalo Grille. “It has an important place in the rituals of the neighborhood.”
Grilled chicken club sandwich
Nick Adair and Katie Barnhart
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