Modern Texas cuisine featuring Texas style shared plate dining with bold Texas flavors, simple presentations and a European sensibility that brings the social back to the dining scene.
We use smoke as an ingredient/seasoning agent to flavor our food and focus on tried and true cooking methods to bring you sharable appetizers, charcuterie, cheese, brick oven flatbreads and hearty side dishes to round out your meal.
In addition, we have an awesome selection of eclectic wines from around the world, including wines on tap, plus a slew of Texas craft beers and Texas spirits.
Happy Hour Monday through Friday from 4 - 7 pm featuring wine, cocktail, beer and food specials.
Serving Brunch on Saturday & Sunday from 11:00 am till 3:00 pm. Come, See Us Soon!
Our kitchen uses fire and smoke as the primary cooking methods, tried and true methods that have stood the test of time. We use high quality ingredients and simple practices to highlight the food and make each meal a tantalizing experience for all senses.
The same approach is taken with our wine and beverage program, having an eclectic mix of wines, hyper local beer and craft cocktails that complement our food.
Dining has always been a sacred event, the breaking of bread a sacrament that is a blessing and meant to be shared with those close and those seeking to become friends. We believe meal time is the perfect way to share experiences in our day and in our life with our friends and those destined to be our friends.
In April 2013 Randall Warder launched KBD Concepts, a hospitality development and consulting company, which manages Clark Food & Wine Co. and C’Viche restaurant concepts in Dallas, Texas. Leveraging over 30 years in the hospitality industry, the KBD Concepts brand brings a hands-on approach to business.
Warder entered the industry as a teenager in a local, family owned restaurant in Birmingham, Michigan. After graduating from the University of Texas and working as a corporate trainer, he took a position with Rosewood Hotels & Resorts at the Mansion on Turtle Creek in Dallas, rapidly ascending from line cook to Chef de Cuisine, overseeing all aspects of fine dining at the well-known hotel.
Warder left the Mansion for an opportunity in Washington, D.C., but was soon after approached by Rosewood Hotels to become the Executive Chef/Food & Beverage Director for the five-star resort Las Ventanas Al Paraiso in Los Cabos, Mexico.
He found himself in Las Vegas, Nevada, where he further developed his relationships within the food & beverage industry, which led him to join Elizabeth Blau & Associates. As Vice President, he was involved in all aspects of the company’s consultation operations.
Most recently he served as Chief Concept Officer for Dallas-based Romano’s Macaroni Grill, and brand consultant to sister brand concept On The Border, both owned by private equity form Golden Gate Capital.
Warder’s unrelenting attention to full-customer service, enthusiastic approach to challenges and career developing restaurant concepts has shown him the most important ingredients necessary to the success of any operation are its people and the quality of products offered to guests.