Does anybody knows the Name of Lisa's Garza Restaurant in Dallas, TX.?

Question

Does anybody knows the Name of Lisa's Garza Restaurant in Dallas, TX.?

Answer 1

The name of the restaurant that Lisa Garza is co-owner of is "Suze".

Hope this helps!

Answer 2

Hey there, Kent-B-True ~

Here's the 411 on NFNS restaurant in:

DALLAS — Lisa Garza, co-owner of Dallas restaurant Suze, is the latest local to step into the frying pan of reality TV, as a contestant on The Next Food Network Star, which just completed Episode Four.

Though Garza has shown herself to be a capable contestant and a viable candidate to win, she's also been ruffled (revealed on her post-show blogging on D Magazine/Frontburner) by questions about her skills as a chef and her tendency to wear expensive designer clothes.

Calling Pegasus News to chivalrously defend his wife was chef-husband Gilbert Garza. Take it away, Gilbert:

I just want to dispel some of the misimpressions that are out there. First of all, I think it’s completely unfair that she’s being characterized as someone that doesn’t have cooking chops. I have first hand knowledge that she is very adept -- better than most of the cooks in restaurant kitchens. Despite the fact that she’s appearing in this show mostly in nice clothes, most of her clothes come from vintage shops and/or gifts from retailers as a result of jobs well done. We don't have the financial means to afford the type of look that everybody seems to have decided that Lisa can afford. It's not something within our means.

I think she'd welcome any comers in any type of relative challenge in the kitchen that might feel confident to step up and face a female. I'm supremely confident she would prevail. I can say that with all honesty and not the slightest bit of bias, other than I am her husband. I’ve seen her work.

One of the reasons she’s doing well on that show, despite the fact the she’s being characterized in certain ways, is that she DOES have the cooking shops. I can't attest to the parameters of the show -- whether they say, 'Make the best baloney sandwich' or whatever. But there's a certain insight and prowess required to being able to handle putting together things in a short amount of time, as they are asked to do on those shows.

From a critical perspective, it’s clear that some of the other characters on the show are one-dimensional. You see a thematic response to a lot of the same things they do. She is far more knowledgeable and skilled than most of the competitors in there. I know there are some [contestants] that actually do work in kitchens on a daily basis. What their positions are, it's hard to say. Lisa orchestrates and runs a specific type of catering where she deals with intense demands. One of the reasons she’s performing so well on these cooking challenges, you get orders for 15 people who order, say, a sushi style lunch, she puts together food that comes in at 10 p.m. and it's delivered at noon next day. She has to make upwards of 200 individual items that need to be packaged, labeled, bagged, and delivered to these people. That’s why she’s so good. She's got a tremendous flavor profile and fabulous palate.

Has she spent time outside catering and on the line? It’s not necessary. I work in the kitchen. I'm married to the woman, we share the restaurant together, but closeness is one thing. I know that Kent and Tracy Rathbun are in same business but I’d hardly imagine seeing them working fused at the hip.

I understand on a broad perspective the workings of the media. I understand the need to interpret or discuss relevant topics especially when you’re talking about a major metro area like Dallas and have someone from Dallas and it’s news. It needs to be discussed. I just wanted to take the opportunity to put my voice out there. I felt compelled to step up and dispel a few of the unknowns about Lisa. It’s a very difficult proposition to understand the dynamic of an individual if you’ve never spent a significant amount of time with them. I know more about her than practically anybody, especially when it comes to her skill level, her prowess in kitchen, her flavor profile, and her ability to do things on a quick basis. If there’s an authority, I’m him. On top of that, she is my wife, she is associated with the restaurant, so it's obviously my obligation.