MUCH ANTICIPATED, MADRINA, TO OFFICIALLY OPEN EARLY SEPTEMBER
Newest Concept from Misery Loves Co. Restaurant Group Features Mexican Ingredients with a French Backbone
Julio Peraza Named Executive Chef of New Concept
DALLAS (August 25, 2015) — Misery Loves Company, the group behind the acclaimed Proof + Pantry in the Dallas Arts District, are heating up the Dallas culinary scene yet again with their newest concept – Madrina, which will officially open at The Shops of Highland Park the first week of September. Since announcing plans for their second concept earlier this spring, Madrina has quickly become one of the most anticipated restaurants of the year.
Since opening Proof + Pantry last year, Misery Loves Co. has been helping lead the charge in changing the landscape of Dallas’ culinary scene and are continuing to raise the proverbial bar with Madrina, which will marry classic French techniques with authentic Mexican cuisine. Helping to further raise that bar, the group has named Julio Peraza (who is just back from hosting a sold-out dinner at the iconic James Beard House) executive chef of Madrina.
“We are thrilled to have Julio on our team,” said Sal Jafar II, partner and co-founder of Misery Loves Co. “His background in traditional French techniques and passions for bold, authentic Mexican cuisine are a perfect match for our inspiration behind the concept of Madrina. Additionally, the passion and creativity evident in each one of Julio’s dishes are exactly what we hoped to showcase through the menu.”
Working with ingredients sourced from the best purveyors in France and Mexico, Peraza’s menu will feature dishes such as Hay smoked Foie Gras made with jaggery, plantains, pepita and coconut; Lobster Bisque en Croûte with traditional French-style bisque, Mexican-inspired vegetables and black jalapeno ash; Enfrijoladas with homemade cilantro tortillas, duck confit, crispy duck skin and crema; and Plantain Empanadas featuring steamed plantain casing filled with braised oxtail, capers and chives.
In addition, the same award-winning bar team voted “Best Cocktails” by Dallas Observer, D Magazine, and Dallas Morning News three years in a row and spearheaded by James Beard award nominee, Michael Martensen, will be behind the bar at Madrina serving cocktails inspired by French and Mexican classics (cocktail menu attached). The wine selection will be comprised largely of French varietals with special attention to Bordeaux, Burgundy and Loire Valley regions. The cocktail menu will feature mindful and focused drinks including a heavy and hand-picked selection of agave-distilled spirits such as mezcal, tequila from Mexico and Armagnacs, Eau de vies and aperitifs from France.
Madrina will provide an elevated dining experience with great emphasis on superior service and attention to detail in every dish and cocktail. Guests each night will have a chance to enjoy the Chef Counter seating option in which they’ll discover how Chef Peraza prepares each course and can interact with him directly. A secluded wine cellar room will also be available for small, private parties of eight. The cantina-style bar area will be an intimate, lively and more casual space with music and drinks flowing.
Design experts, Breckinridge Taylor, assisted the team on the design of the restaurant, which draws inspiration from Mexico City and Paris. The overall atmosphere of the space also takes inspiration from the name, Madrina, meaning “godmother” in Spanish, so the space is designed to be a comfortable, home away from home for patrons to enjoy food and drinks with close friends where “everyone feels like family.” A simple combination of bold design elements will transport guests to old Mexico.
ABOUT MISERY LOVES CO:
Misery Loves Company, LLC (“Misery Loves Co.”) is a concept development, management and operations company focusing on the hospitality industry. They are composed of a group of like-minded individuals that pride themselves on quality over quantity. MLC’s mission is to offer excellent food & beverages, while immersing themselves in the community and becoming an industry leader. Their goal is to set out and create a working platform to educate and grow talented individuals in the bar, restaurant and hospitality industries. MLC is operated by Sal Jafar, Michael Martensen and Jeremy Hargrove. This group of industry leaders have become close friends and realized they had great a synergy of ideas and concepts. MLC is the vessel to bring those synergies to life.