Dallas' Original Neighborhood Wine Bistro

Inspired by the bistros and wine bars of New York City & Europe, two friends, who met in New York, moved back to Dallas in 1972 to open The Grape. Historically The Grape was the first restaurant in Dallas to offer a blackboard menu as well as one of the first to offer wines by the glass. Over the years The Grape has boasted a cast of employees that reads like a who’s who of Dallas. Noted restaurateur, Alberto Lombardi, an early waiter; award winning film director, Julian Schnabel, was a part-time chef; Frank Bailey, brother of Texas Senator Kay Bailey Hutchison, was the original chef in 1972; Diane Teitelbaum, wine writer for the Dallas Morning News and national wine critic, was the restaurant’s first waitress and manager.

The Grape has stayed true to its roots for over 35 years, offering quality food and wine at affordable prices and the tradition continues. In 2007, the Greenville Avenue institution was acquired by Chef/Owner Brian Luscher and his wife and General Manager Courtney. The Luschers purchased The Grape from the original owners and have given the restaurant a small 'face lift' for the 21st century, still keeping the history and charm in tact.

About Brian C. Luscher

As the son of a Midwestern butcher, I have always had a love for food. My Uncle and Grandfather also owned a small neighborhood restaurant and my father and I would help out every so often, even though he had to hold me up just to flip the burgers on the grill. I was always fascinated with the restaurant. My mom reminds me that when I was four years old I used to have a restaurant set up in my bedroom. That Christmas my aunt bought me a tea set. Throw in some pots and pans and I was “in business.”

Growing up, my father would be off on Wednesdays, which meant he would cook dinner instead of Mom. Of course, he would always need some “help.” Baked spaghetti was one of our specialties, we also made pigs in the blanket, and steaks on the grill. My Dad could make the most amazing things out of leftovers and I would be right by his side as the official taster. The first thing I made by myself was chili, a personal favorite. I took my first job when I was twelve at a supper club in Northern Wisconsin washing dishes and cleaning the kitchen on the weekends. My father recalls a special moment when I was fourteen. I was standing at the stove when I turned to him and I said “hey dad, I’m gonna be a chef!”

Several summers in high school I worked on a cattle and produce farm owned by the family and some close friends. We would grow, pick, and sell our products at local farmer’s markets. It was there that I began to appreciate how and where food came from. During and after high school, I worked at several jobs, not realizing the impact these early influences would have on my developing culinary style. When I was 21, I had the opportunity to be the Chef/Manager of a quaint 20-seat neighborhood restaurant. This was a major learning point in my career. I saw what it took to manage an entire restaurant. It was here that I realized my true passion.

A few years later, I moved to Columbus, Ohio to help open a restaurant for some friends. I was looking to take my career to the next level and that is when I met Cameron Mitchell. He not only became a mentor, but he also inspired me to attend the prestigious Culinary Institute of America (C.I.A.) in Hyde Park, New York. Dring my studies at the C.I.A., I was required to do a 5 months externship . I had the opportunity to study under one of onlysixty-two certified master chefs in the world. Hartmut Handke was the chef from whom I received a “European-Style” apprenticeship. I worked for him not just for the compulsory 800 hours, but for an entire year. It was from him that I learned what it meant to be called a “chef”.

Upon graduation from the C.I.A., in March of 1996, I was recruited by Anne Greer McCann to come to Dallas. It then I landed my first executive chef position, at Routh Street Brewery, near the quadrangle. I also met my wife, Courtney Casson, there. Here we are, eleven years later, married, with a beautiful 18 month old daughter, Landry Elizabeth.

Professionally, I have had the opportunity to work as the Executive Chef at several prestigious restaurants, at a luxury ‘relais & chateaux’ resort, and in an exclusive private club. I am doing what most people wish for; successfully following their dream. I am a professional chef, and a good one. Also I think Cameron and Chef Hartmut would be proud.

Born: 28 DEC. 1967, Chicago IL

Experience:
Executive Chef, The Tournament Players Club at Craig Ranch
Executive Chef, The Grape, Dallas TX
Executive Chef, Canoe Bay Resort. Relais & Chateaux Chetek WI
Executive Chef, Routh St. Brewery, Dallas, TX
Apprenticed with Hartmut Handke C.M.C., Handke’s Cuisine, Columbus, OH,

Interests:
Motorcycling, Photography

Education:
Culinary Institute of America, Hyde Park, New York, . Date of Graduation: 8 March, 1996
Dean’s List for 4 terms, awarded General Mills Scholarship twice, Ale and Lager Educational Society,

Honors:
2004 2nd Place Dallas Morning News Wine Rising Star Chefs Competition
2003 Winner A.I.W.F. Caesar Salad Competition
2002 Winner A.I.W.F. Restaurant Week Best Menu Contest
2001 Winner Texas beef Council “Best of Beef” Contest
2001 3rd place A.I.W.F. Restaurant Week Menu Contest
1994 Army Nat’l Guard 112th Medical Brigade Soldier of the Year

The Grape is located at 2808 Greenville Avenue in Dallas, Texas. For Reservations call 214.828.1981 or Click Here to make online.

Open nightly for dinner at 5:30pm and for Sunday Brunch