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Spoon Bar & Kitchen

8220 Westchester Drive Suite B, Dallas, TX, USA, 75225

Venue Details

BrandIndependent Restaurants
Built2012
Restaurant price range-
Total meeting space-
Seating capacity-
Standing capacity-
Venue typeRestaurant

Restaurant Overview

Executive chefJohn Tesar
Cuisines
  • Seafood

Hours of Operation

  • Tuesday - Wednesday11:00am-10:00pm
  • Thursday11:30am-10:00pm
  • Friday11:00am-11:00pm
  • Saturday5:00pm-11:00pm
  • Sunday5:00pm-10:00pm

Amenities

Facilities
  • Space (private)

Meeting rooms

Space (private)
Available
Meeting rooms
1
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Location

Getting Here

Distance from airport 3.9 mi
Parking in the area
Paid parking
Valet parking
Street parking

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Spoon Bar & Kitchen Frequently Asked Questions

Explore frequently asked questions from the Spoon Bar & Kitchen regarding Health and Safety, Sustainability, and Diversity and Inclusion

Sustainable Practices

Please provide comments or a link to any publicly communicated Spoon Bar & Kitchen's sustainability or social impact goals/strategy.
No response.
Does Spoon Bar & Kitchen have a strategy that focuses on the elimination and diversion of waste (i.e. plastics, papers, cardboard, etc.)? If yes, please elaborate on your strategy of elimination and diversion of waste.
No response.

Diversity and Inclusion

For US hotels only, is Spoon Bar & Kitchen and/or parent company certified as a 51% diverse owned business enterprise (BE)? If yes, please indicate which one of the following you are certified as:
No response.
If applicable, could you please provide a link to Spoon Bar & Kitchen's public report on their commitments and initiatives related to diversity, equity, and inclusion?
No response.

Health and Safety

Were practices at Spoon Bar & Kitchen developed based on health service recommendations from public governmental entities or private organizations? If Yes, please list which organizations were used to develop these practices.
No response.
Does Spoon Bar & Kitchen clean and sanitize public areas and publicly accessible facilities (i.e. meeting rooms, restaurants, elevator banks, etc.)? If yes, describe any new measures that are taken.
No response.
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