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Jul 29, 2008



Although the closing of Kitchen 1924 is being mourned on various food sites in Dallas, I say "adios." They hadn't been a long time presence in the neighborhood to warrant much lamenting over their closure.

As reported on the D magazine blog, one of the owners Michael, was already on to his next gig (so to speak) - a chain of pizzas.

What happened to the previous generation retailers who were totally committed and labored for years to keep their business open, even during difficult times?

Nowadays, resturants are very disposable and the owners/chefs just move along to their next concept. Their devotion and level of committment is shallow (imo), they rather follow the trends and money.

I wish everybody (at K124) good luck, but am certain another mediocer restaurant concept will fill it's void.

teresa gubbins

michael isn't an owner, he was the general manager

the original story is on pegasus news at http://www.pegasusnews.com/news/2008/jul/28/kitchen-1924-center-lakewood-closed/, and it's not a rumor. thanks norm!


OK....sorry for the misstep in identifying Michael as an owner. So, who is the owner?

My point remains the same. We shouldn't be infatuated with restaruants that are here today and gone tomorrow.

Save your infatuation and respect for the kinda of places that are owned and operated by owners like Dom Demarco of Di Fara pizza in brooklyn who has been hand slinging pie dough for decades and has earned a reputation for being the absolute best on god's green planet. Through tough times and good he showed up everyday to open the doors of a very humble pizza joint on Avenue J. His goal isn't to franchise his "concept", charge ridicoulsas prices, or follow some food trend. He just wants to give his customers the absolute best !

Norman Alston

Hold on there a minute. I lament the closing of the Kitchen because the menu was both innovative and interesting. Doesn't matter how long they've been doing it. Down home with some funk...it reflected the neighborhood perfectly. And it WAS locally owned and operated, despite the ambitions of the GM. It's the kind of place we need here and will likely be very difficult to replace.


NA. I respect you guy. But just consider the words you used to describe K214 - "because the menue was innovative and interesting."

When I think of my favorite resturants, the ones I would lament their depature, innovative and intersting are not the qualities that come to mind.

I am thinking about the kind of place on 18th street in NYC that is on it's 3rd generation of owners (Paul & Jimmy's). This very modest family restaurant has been in the same family for decades. A family memeber (father, son or daughter) is always there, from opening to closing. The family even maintains an apartment over the restaurant so somebody can be on premises to inspect when deliveres (produce, bread, fish & meat) are made in the early morning. The closing of that kind of a place is somthing to lament over.


Total bummer.

And Robert, not quite sure what you are talking about... whether the place has been open for 2 years or 20, it still sucks having a great neighborhood place close.

p.s. it is Kitchen 1924 (or K1924 for short if you must), not K214 or K124.


It may have been interesting and innovative. It was mediocer. It wasn't great.

And it's demise isn't a bummer for the residents of the hood. It's no big loss in the food experience world.

Another innovative and interesting concept restaurant will probably take its place and those that thought its closing was a Total Bummer will not even remember the name or the food it served.


"And it's demise isn't a bummer for the residents of the hood."

Really? Because I am a resident of the hood and it actually IS a total bummer for me.

It was not the best dining in Dallas, but it was a great option for good food in the 'hood.

I am going to have to disagree with you. I will remember the name and the food, as well as some of the great nights I had there.

Hopefully you are right in one aspect... that an innovative and interesting restaurant will take it's place. I am still waiting for the next incarnation of what used to be Savory in the 'hood.


1924 was really great, it just didn't work out for them. It's too bad.

Alberto, now is your chance for a Lakewood concept with low tenant improvement costs!!

Norman Alston

I do value innovative and interesting menus, regardless of how long they have been in place. I also value quality local ingredients, thoughtful preparation, good service, and especially that entrepreneurial spirit that moves someone to open and maintain that most risky of business ventures, a single restaurant. I especially value someone doing all of those things here in my neighborhood.

I think Kitchen 1924 fulfilled most of the above and I felt it was a great asset to the neighborhood. I wish it had lasted 18 years. I hope whatever eventually occupies that space does the same things, only better and longer. Given the nature of the business, however, and the current economic climate, I fear that the odds are against that.

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