How FB Society Is Developing Some of DFW’s Most Successful Restaurants | Eater Dallas
"Created as the group's second concept for suburban diners, this restaurant emphasizes warm woods and a masculine, craft-driven bar program — Gibbons notes they “let a craft cocktail guy design the bar,” eliminating soda guns in favor of fresh ingredients, excellent ice, and proper glassware, a move he says “out in Plano, people’s heads were blown off.” It was also ahead of its time on sustainability: solar panels, repurposed furniture, gutters that route water into landscaped areas (with plants used as cocktail ingredients), reusing wine bottles as water bottles, branding wine boxes as coasters, welding old silverware into a fork sculpture, and even early installations of electric-car chargers. The concept was designed for long-term suburban viability and informed many operational and design practices across the group's other restaurants." - Courtney E. Smith
