Downtown Dallas restaurant was a-buzz when it opened, and it has also received national attention for its charitable mission of giving at-risk youths a culinary career. But things have died down. They also cycle in (and out) interesting chefs. Currently in the kitchen: Patton Robertson, formerly of Five Sixty; and John Mercer, previously at V-Eats, the vegan restaurant at Trinity Groves. New dishes include an entree that revolves entirely around a king oyster mushroom, served with kale and spaghetti squash.

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