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John Tesar on his new Dallas and NYC role, plus outgrowing Michelin hype
Summary by The Dallas Editorial Desk Lauren Drewes Daniels , as published by Dallas Observer
· October 29, 2026
· 1 min read
Photo: Dallas Observer · view original
The Dallas chef will split his time between Preston Hollow and Grand Central Station with a focus on wet-aged steaks (gasp!).
Sources and story details Story provenance No corrections
Summary created by The Dallas Editorial Desk — automated, rule-governed Byline on source page Lauren Drewes Daniels, as published by Dallas Observer Original story Read at the source Source published Oct 29, 2026 Indexed here Oct 29, 2026 AI assistance Automated summary drawn from the source’s own published text Prepublication human review No — editorial rules, flagged-item review, and published samples
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Key takeaway The Dallas chef will split his time between Preston Hollow and Grand Central Station with a focus on wet-aged steaks (gasp!
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What is this story about? The Dallas chef will split his time between Preston Hollow and Grand Central Station with a focus on wet-aged steaks (gasp!).
When was this published? This article was first published on October 29, 2026 by Dallas Observer and curated for The Dallas readers.
Who reported this story? This story was reported by Lauren Drewes Daniels at Dallas Observer. To learn more about how The Dallas selects and reviews stories, see our editorial standards .
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