Dallas foodies looking for a dining experience that defies the status quo while still bringing the heat, get ready for your new obsession. Punk Noir, an imaginative and edgy new culinary experience will be opening in the Design District later this year, reports Dallas Observer.
The restaurant is the passion project of John McKeel and his sons, Cole and Clay McKeel and will be opening at 139 Turtle Creek Boulevard, Suite 130. Punk Noir will be using its 9,500 square feet of space to create a truly unique and distinctive night out. The venue will hold two to three seatings of 26 seats per night.
The McKeels intend to create an immersive experience for visitors, one that utilizes the full breadth of the space. A press release provided to What Now Dallas describes what’s in store as: “Guests will move through multiple spaces, from a dramatic communal dining room with projection-mapped visuals and graffiti art led by the ‘Mistress of Ceremonies’, to an open kitchen where Chef Cooper presents select courses, to an intimate neon-lit dining room, before concluding the evening in the Noir Lounge.”
Punk Noir will certainly be the hottest ticket in town for passionate foodies. The kitchen will be overseen by James Beard Award winning chef RJ Cooper, who is crafting a “20-course tasting menu, where every bite is designed to surprise, provoke, and delight.” Dishes will be prepared with ingredients sourced globally to ensure the highest quality is attained.
A precise opening date is not yet available, however Punk Noir is on deck to begin charming guests this spring, a development certain to ignite excitement among DFW diners and even those simply seeking a truly unique adventure. Co-owner Cole McKeel offers this summation, sure to bring local enthusiasm to a fevered pitch: “Punk Noir is a rebellion against the ordinary. What initially inspired us to open this concept were our personal experiences traveling across the USA, Europe, and Japan. We’ve eaten at many Michelin-starred restaurants, even some ranked among the Top 50 in the world. So many of them had amazing food, but the experience often felt flat—stiff, quiet, and even intimidating. We wanted to create something different: food that is just as refined and world-class, but an experience that is unforgettable, irreverent, and full of energy.”
