![]() Up the chain to the tony, four-star Quilted Giraffe perched atop the Sony headquarters (with those famous caviar-filled “beggar’s purses”). How, from there, he worked his way into kitchens. “Not a lot of people know this,” he begins, how one of his first jobs was as a bathroom attendant at the legendary live-music venue Sounds of Brazil, a hub for Afro-Latin music. But it should, and he’s begun to tell it more. That is the story that doesn’t get circulated as often as the rest. He moved to the city just weeks after 9/11 at the age of 20 as an immigrant from Brazil. For him, it’s time.īefore Dallas, where he held executive chef positions at FT33 and Uchi and presided over Mirador and Americano for the Headington Companies, there was New York. But he wants to make food he believes in now. “My story is not better than any immigrant story,” he says. “I’ve been thinking a lot about what this restaurant is going to be,” Borges says, and what he wanted to accomplish since leaving the Joule to pursue what he calls “a restaurant of my own identity” in 2018.īorges just turned 40. ![]() I’m sharing what I’m excited about through intel plumbed from a handful of interviews as the expansive project tiptoed toward fruition.Ĭonsider this an explainer of what to expect when Meridian-eventually, any moment now-opens. Granted, I haven’t dined at Meridian, but the restaurant promises extraordinary bread and many other delicious things. Much like the sheer immensity of The Village Dallas, Meridian contains multitudes. Since then, they’ve hired people and are moving into gear. “It’s been exciting hiring the team and getting them together,” Borges told me in late December before the roll-out started. If anything, the fact that the project is so vast means it presents a gathering up of his entire career. But also the high-end restaurant Meridian, where Junior Borges will be executive chef, in addition to being vice president of culinary, broadly. There’s to be a lagoon-style pool and beach with swim-up bar, a tiki bar near the putting green, a food hall with eight stalls that range from tacos to wood-fired pizza. The 300-acre, 17-property campus, originally built in 1968, is now redesigned to be walkable and sprawling at once. Then the openings would start rolling after that. We knew there would be the grab-and-go market, MOGO. ![]() The Village Dallas is poised to open its crown gem, the centerpiece of one of the biggest and hardest-to-wrap-your-head-around openings this year. ![]()
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