T-Rex

Category: Restaurants

The Difficulties: It’s so big that it’s difficult to control everything. I can hold all the other four restaurants in my grasp. Handling T-Rex is like holding sand in my palm: it slips away as hard as I try to keep it. We had an uncertain start in November with the smokers installed incorrectly, but in the last three months we’ve finally mastered most of our technical problems. Some dining tables were too small, the bar video and audio needed work, we stopped with the late late night—that belongs to Fonda. My daughter still complains, “Why isn’t there a TV in the ladies’ room if there’s one in the men’s?” “Ask your father…”
The Delights: The space is so beautiful thanks to Kava (architect) and Kathy (interior designer). I can sneak in in the early hours of the day and just sit upstairs to take in the smells, the light and the airiness of the space. We started a fine weekend brunch and even encourage dog owners to sit on the downstairs terrace—tied up of course (just the dog). My favorite dish is the brisket, the “Flintstone-sized” beef short ribs and the cauliflower side dish…and of course the weekend beignets. One of my favorite smells is of smoked BBQ! The beef jerky and corn bread are yummy. Chefs Anthony, Miles and crew never stop to breathe. To me, T-Rex is the color of rust-red earth, bones, yellow bamboo, smoke and baked beans.