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A foodie’s delight

Highland Springs opens two new dining venues

Created date

June 27th, 2017
Sous Chef Jose Cifuentes is the culinary talent for Highland Springs’ two new dining venues, Reunion Grill and Pecan Stop Café.

Sous Chef Jose Cifuentes is the culinary talent for Highland Springs’ two new dining venues, Reunion Grill and Pecan Stop Café.

People who live at Highland Springs have two new dining options on the menu.

Reunion Grill and Pecan Stop Café are located in the Pecan Grove residence building at the North Dallas Erickson Living community, which opened in December 2016.

Reunion Grill is a full-service restaurant serving dinner nightly. Pecan Stop Café provides a convenient spot for lunch, offering soups, salads, sandwiches, and flatbreads.

A private dining room, located just off Reunion Grill, allows clubs and groups to meet, by reservation, in a smaller, more intimate setting.

Reunion Grill and Pecan Stop Café join Highland Springs’ three other dining venues—Chisholm’s Restaurant, Fireside Grille, and the Marketplace and Bistro—in offering a variety of dining options right at the
community.

As part of their monthly service package, residents can choose from either the traditional meal plan, which offers meal credits equal to the number of days in each month, or the 20-meal plan, which includes 20 meals per month. Both plans can be used at any of the community’s on-site restaurants.

Standout entrées

Reunion Grill General Manager Phillip Taitel has more than 30 years of experience in the restaurant industry. He has worked at Ben and Jerry’s, Café Pacific, and Patrizio.

“We’re striving for delicious meals with exceptional service,” says Taitel. “Reunion Grill is similar to a country club or a cruise in that you have the same guests returning several times a week. Each meal has to stand out.”

Examples of recent menu items in Reunion Grill include grilled wasabi tuna, Asian tenderloin pepper steak, and blackened chicken Pontchartrain. The entrée selections change weekly.

A gourmet dining experience

Sous Chef Jose Cifuentes oversees the kitchen for Reunion Grill and Pecan Stop Café.

With more than 20 years of culinary experience, Cifuentes has worked at The Stoneleigh Hotel, the Hotel Crescent Court, Central Market, and the Gaylord Hotel.

“We want to offer creativity in our weekly entrées,” says Cifuentes. “I like to mix and match sauces to pair with seafood or meats. Each dish should not only taste delicious but be visually appealing as well. That’s why I like to combine different textures and colors on a plate.”

Matt Neville, executive director at Highland Springs, praises the work of Taitel and Cifuentes. 

“Phillip and Jose provide culinary excellence and exceptional customer service,” says Neville. “They’re a dynamic duo using their talents to benefit our residents.”

‘Fresh, innovative meals’

Dee Ann McFarlin and her husband Dave Brown moved to Highland Springs in February 2017 from Plano.

“We’ve enjoyed fresh, innovative meals in Reunion Grill,” says Dee Ann. “Chef Jose’s sauces are out of this world, particularly his Pontchartrain sauce.”

 

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