I don’t know about you but I am loving this fantastic weather.  The rest of the week is looking better so that means you should come out and hang on our patio.  Raise your hand if you’re ready for patio season!  Let’s get to the task at hand, our fantastic weekly specials.

This week’s feature soup is Cristina’s Vichyssoise Soup (yes, this is a vegan soup) with cornbread croutons. Add Chicken for just $1. Pair our soup with Deep Ellum Dallas Blonde.

Our chefs are doing a great job of putting together some amazing entrees.  Did  you try last week’s entrée, the Stark Raving Stone “HEN” ge?  I heard that it was fantastic!  This week’s entrée is no different.  We have Billy’s Rack of Wild Boar with a Twice Baked Potato, White Asparagus, and Vanilla Bean Demi-Glace.  Now that is a meal!  Pair this with Real Ale’s Lost Gold IPA.

We’re doing something different.  How about  trying Rolo’s Lavender-Jalapeño Green Drink?   It’s healthy and gives you a nice little kick.

Our specials start this Friday at 5:00 p.m.  Don’t forget we’re on instagram, follow us: sundownatgranada.  Meet me at Sundown!

Hope you are surviving the crazy weather.  I don’t know why we complain because just have to wait 5 minutes for it to change.  But there is no waiting here to find out about this week’s specials. We’ve got something fun!

This week’s featured soup is a Jess’s Vegan Roasted Red Pepper Soup with Cornbread Croutons.  Sounds like this soup can warm you.  Add Chicken  for $1.  Pair out soup with Diseno Malbec. 

Are you ready for this one?  This week’s featured entree is the Stark Raving Stone “HEN” ge.  It looks exactly like the Real Structure!!  It’s Free Range  Hen Scaloppini, Roasted Potatoes, Ginger Carrot Puree, Sauce Fines Herb and Lavash.  Lavash is a thin flatbread. Pair this  meal with Pine Ridge Chenin Blanc/ Viognier.

Don’t forget about dessert. There is always room for it. Enjoy our Billy’s Krispy Kreme Bread Puddin’  with Expresso gLAZEe.  Wash this delicious dessert down with  Temptress Imperial Milk Stout.

Our specials start this Friday at 5:00 p.m.  Don’t forget we’re on instagram, follow us: sundownatgranada.  Meet me at Sundown!

Hope you are ready for our specials. And I quote the greatness of John Lovitz from the classic “Wedding Singer”, Oh Yes It’s Ladies Night!  Chef Cristina and Chef Jess have created a great menu for you.  Our specials begin on Friday at 5pm. What a great way to kick off the first of the month!

Our featured soup is Cristina’s Vegan Vegetable – Cous Cous soup.  Feel free to add Chicken for just $1. Pair it with Community Pale Ale.

Our featured entree is Jess’s Yellow Fin Tuna.  It comes with Turmeric Cous Cous, Seared Zucchini Squash, Feta, Orange, Olives and Tarragon Veloute. What is Veloute, you ask?  I found it out it’s one of the sauces of French cuisine that were designated the five “mother sauces”.  Basically it’s delicious!  Pair this with Revolver Blood and Honey.

Let’s hear it for for some dessert.  Check out Cristina’s Vegan Avocado and Coconut Soft Sorbet.  Pair it with Pine Ridger Chenin Blanc/Viognier.

Hope you can make it out here for our specials. Don’t forget we’re on instagram, follow us: sundownatgranada.  Meet me at Sundown!

Our featured soup is Cristina’s Vegan Cream of Asparagus Soup.  You can add chicken to this delicious soup. Doesn’t that sound comforting?

This week we have two featured entrees.  First on the list a twist on a Sloppy Joe. We have Billy’s Kobe SloppY Joe made with Kobe Beef, Pickled Red Onion , Cheddar and Sweet Potato Fries.  This isn’t the Joe you remember from the school cafeteria.  We’re bringing you fancy Kobe beef.

Our next featured entree is  Chef P’s White bean & Kale Sauté Bowl.  It’s made with  Sautéed Kale, Sundried Tomatoes, Cous Cous, White Beans and it’s served with side salad.  This is a perfect vegetarian option.

Enjoy our specials. Don’t forget we’re on instagram. Follow us: sundownatgranada.

General Manager description:

• A deep love for all people.
• High Energy and a smile that does not waver.
• The belief that you are a leader so you can do so at all times.
• An exhibition of sweetness and kindness that all want to emulate.
• The revelation that your calling is to be a servant and a leader at the same time.
• You must have a love for managing FOH at a restaurant that later turns into a late night live music venue.
• You would be closing late night on each shift.
• We have live bands 7 days a week from 11pm – 2am which happens after our 4pm – 10pm dinner rush.
• Also a 2 hour meeting generally on Fridays with the management staff.
• Must work with current AGM and chef and report directly to the owner.
• Must have five years experience managing a restaurant.
• Must have worked as a bartender for many years as when we are experiencing volume the managers will step in and help behind the bar or cover part of a bar shift.
• Must work two doubles per week, opening and closing restaurant.
• Must settle payment with the bands if closing.
• Must have some technical knowledge of sound and video as we show movies on a 175″ screen on the rooftop.
• Must do inventory, run daily reports on P/L, labor, COGS along with AGM and owner.
• “Must help AGM with overseeing operations, recruits, interviews, and hires team members, conducts performance appraisals, takes discipline action, motivates and train all employees.”
• Must know about a wide variety of Beer, Liquor, Wine. We have 200+ products.
• Must know about farm to table concept and craft cocktails. We use fresh ingredients.
• Must be able to work with out drinking. We do not give a second chance.
• Must ensure OSHA, local health and safety codes, and company safety and security policy are met.
• Must control profit & loss by following cash control/security procedures, maintaining inventory, manage labor, reviewing financial reports.
• Has authority to hire and fire or participate in those decisions.
• Must manage private events and the success of sales growth.
• Must build relationships with the community.
• Must build food and beverage pairings consisting of local products.
• Must have an exceptional eye for detail and enjoy working directly and daily with the owner to create ways to improve every aspect of the business.
• Must have strong problem-solving skills
• Please send resume, list your five favorite bands and if you would like…send a picture of you and or your bicycle.

Waitress description:

• Shift usually starts at 6pm. Sometimes at 5pm.
• Approximate one day a week you will have an opening shift that starts at 4pm. This can be during the week or if you have a day job can be on the weekend.
• Shift ends between 9pm and 11pm on Sunday through Thursday.
• Shift on Fridays and Saturdays can run a bit longer as kitchen is open until 11pm instead of 10pm.
• If you like to cocktail after dinner on busy nights you make more money and we like you more.
• Must have at least one year experience at a restaurant that has quality ingredients and a knowledge of craft cocktails and Liquor/Beer/Wine.
• Must know about fresh food. Please look at our menu on line.
• Please read our yelp reviews to get a feel for the food.
• This is a position for someone that is smart and fast.
• Need availability on weekends.
• Staff does not drink on the job.
• We are seeking people that are endlessly happy and up beat and have recognized one of their gifts is to serve others. It is our calling.
• Please send resume and if you would like to list your five favorite bands and send a photo of you and/or your bicycle that would be great.

What:       The XX Listening Party

Date:        February 14, 2013

Time:        9:15 p.m.

Location:  Sundown at Granada, 3520 Greenville Avenue, Dallas 75206

The XX show on Thursday, February 14 is completely SOLD OUT.  But don’t worry; you can still listen to the concert. Join us on the Sundown rooftop and listen to The XX perform live at their SOLD OUT show.  Sirius XMU will be broadcasting the show live from the Granada Theater and Sundown will pipe in the music on the rooftop and also throughout the entire restaurant. No matter where you’re at in the restaurant, you will enjoy The XX show.

Spend a romantic Valentine’s night under the stars with The XX.  After the broadcast, stick around for The XX Official After Party with DJ Trademarx.  The night doesn’t end with The XX, continue the fun at Sundown.  Enjoy more great music, expect to hear Dance, Disco, Electro and Indie-Pop from DJ Trademarx; dancing and drinks!  Meet me at Sundown!

Start off with Hot Champagne & Brie Bisque.  Bisque is a creamy soup, of French origin. Oh la la!  Pair this with a Revolver Blood & Honey.

Our next treat is something you will love.  Our feature entree is Billy’s Shrimp Scampi with homemade grits and roasted asparagus.  MMM, I’m in love with that entree.  Pair this meal with Peticolas Royal Scandal.

Nothing says Valentine’s Day like chocolate.  And our featured dessert will make that happen.  End your meal with Cristina’s Chocolate Molten Cake Heart with powdered sugar and mint.  Pair this with Real Ale Coffee Porter.

Whether you are a couple or singleton, you should make time to check out our featured dishes.   They start on Wednesday and will run the rest of the week.  Happy Valentine’s Day and we hope that you don’t get a card with this.

Chef Cristina Zambrano

I started learning about food at an early age. I love cooking since I could reach a chopping board. I started working at a small restaurant, while attending high school. I got to spread my wings and use my creative side and learned what all happens in a kitchen. I worked there all through out high school. Shortly after graduating, I attended the Art Institute of Dallas.

I fell in love with the art of cooking. There I learned from many chefs: Chef Steven Pilat, Chef Jim Knifong, Chef Nina Hunter, Chef Tim Knifong, and Chef Brenden Mesh. I learned all the essentials; knife cuts, butchering and costing tons of recipes. I graduated the Art Institute of Dallas in 2009. While attending the art institute I worked at Central 214 that is located inside the Hotel Palomar.

There I worked under Chef Billy Cooper, Chef Eric Peters And Chef Blythe Beck, also known as “The  Naughty Chef”.  Here is where I “earned my stripes” as Chef Patrick calls it.  I worked there for almost 3 years. There I practiced everything I learned over the years. I even got to see behind the scenes and also prepping things for demonstrations for Chef Beck. I worked my way up at Central 214, from tossing salads to running line, working banquets and also private events.

Now I set up shop with sundown at Granada with Chef Patrick stark, as one of his sous chefs.

Favorite movie: Suckerpunch
Favorite food: Anything Italian
Favorite song: pursuit of happiness by kid cudi
Anything I’d like to share with the class: I love food, music and working out. I also found out that I love vegan or. Gluten free foods. I’ve learned to make chowder or desserts without cream! Which amazes me every day!
Kitchen tip: For all you young chefs and culinarians. Keep striving for more and set your personal goals.

This Tuesday our Chefs are cooking up some amazing Cajun features.  First up is Chef P’s Jambalaya with Sausage, Free Range Chicken and Shrimp.  We’re serving it with a side salad.  If you’re in the mood for a burger, then no worries. We’ve got you covered with Billy’s Fat Tuesday Burger with Cajun Shrimp and Pepper Jack Cheese.   And Fat Tuesday would not be complete without a po’ boy.  Try our Rolo’s Po’ Boy Wraps with Sautéed Cajun Shrimp, Baja Slaw and Avocado.

Bring your stretchy pants and try all 3 features. After all it is Fat Tuesday.  Meet me at Sundown!