DrinkedIn Live this month will feature guests Elizabeth Blau and chef Kim Canteenwalla of Blau + Associates, who this week re-opened the iconic Reunion Tower restaurant in Dallas as the fine-dining Crown Block.
The free conversation, scheduled for 4 p.m. EDT Thursday, April 20, on LinkedIn, will span topics from the new fine-dining Dallas restaurant, named for the top part of an oil rig, to the Women’s Hospitality Initiative, which Blau is championing. Sign up, listen in and ask questions here.
The steak and seafood Crown Block, developed with Hunt Realty Investments, offers a 360-degree view of Dallas’ skyline from its tower perch.
“Alongside our operating partner, Hunt Realty, we are proud to open our doors and welcome guests to an unmatched culinary experience that transcends a typical steakhouse,” Blau said in a statement. “It’s an honor to be part of the Reunion Tower story and have the privilege of serving a menu that brings forth the best of Texas hospitality with breathtaking views.”
The restaurant offers a range of steak and seafood offerings.
“Since the initial stages of imagining this concept, it was imperative for us to be part of the local culinary culture,” Canteenwalla said. “From working closely with small, local farms, ranchers and purveyors, Crown Block will offer the highest quality farm-raised meats and wild-caught seafood, capturing the true spirit of the Texas frontier and Gulf Coast.”
A controversial decision was made to make the once-rotating restaurant, known previously as Antares and Wolfgang Puck’s Five Sixty, stationary to accommodate the bar and its views of the skyline.
The restaurant features a substantial wine list and cocktail program.
In addition to the restaurant, Crown Block offers an event space, called The Crown Room, located one floor below the restaurant. The Crown Room can accommodate 250-plus guests for a cocktail reception or 200 for a formal seated experience.
Blau, founder and CEO of restaurant development company, serves as a judge on CNBC’s “Restaurant Startup” and operates several restaurants in Las Vegas and Vancouver restaurant with her husband, Canteenwalla, including Buddy V’s Ristorante and Honey Salt. Blau and Canteenwalla co-authored “Honey Salt: A Culinary Scrapbook.”
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