Hully & Mo Are Tapping That...Keg - NBC 5 Dallas-Fort Worth

Hully & Mo Are Tapping That...Keg

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    NEWSLETTERS

    Hully & Mo Are Tapping That...Keg
    Hully and Mo
    Hully and Mo Owners: Mike Modano, Eddie Cervantes, and Brett Hull.

    Stars and food fans have something to celebrate as Mike Modano and Brett Hull's new restaurant and tap room, Hully & Mo, opens in Uptown Dallas. The official press release below includes menu items...drool...

    PRESS RELEASE:
    Hully & Mo Restaurant & Tap Room is now serving lunch and dinner seven days per week. The restaurant is the brainchild of legendary restaurateur Eddie Cervantes, Hockey Stars Mike Modano and Brett Hull, Tim Headington and Cliff Gonzales.

    Located in the heart of Uptown @2800 Routh Street, Hully & Mo Restaurant Executive Chef Ozzy Samano serves neighborhood-friendly, American comfort food.

    The Menu:
    A sampling of the menu's appetizers includes Oven Roasted Mussels with spicy sausage, tomatoes and white wine sauce; Barbecued Bacon Wrapped Jumbo Shrimp served with jalapeno slaw; and Oyster Shooters in a vodka Bloody Mary sauce.  Prices range from $6.95 - $12.95.

    A variety of sliders includes diner's choice of Smoked Pulled Chicken slider, Veal & Shiitake Mushroom Meatloaf slider, Acapulco-style Tuna Salad slider or Mini-Burger with Garlic Aioli slider.  Sliders are $9.95 per order, and a combination slider plate includes one of each for $10.95.

    In addition to the slider selection, a variety of 1/3 pound burgers features an array of cheese selections for $8.95 and accoutrements such as bacon, avocado and sauteed mushrooms for an additional $1.50.

    Select entrees include Beer Battered Fish & Chips served with jalapeno slaw, Lightly Breaded Crispy Pork Cutlet served with garlic mashed potatoes, green beans, capers and lemon butter sauce; and Slow-cooked Baby Back Ribs served with homemade barbecue sauce, slaw and fries. Entrees range from $11.95 to $14.95 with a full rack of ribs at $20.95.

    Jumbo Shrimp Scampi is sauteed in a garlic white wine sauce and served with angel hair pasta.  A Parmesan Crusted Chicken Breast is served with fettuccine marinara.

    Grilled steak choices include diner's choice of 8-oz, 10 oz. or 12 oz. Filet, 12 oz. New York Strip or a 12 oz. Ribeye steak.  A state-of-the-art steakhouse broiler will be installed soon, and all steaks are served with garlic mashed potatoes for $28.95 - $34.95.

    For those with lighter fare resolutions, Pacific Salmon is served with grilled vegetables and lemon dill butter; a Grilled Chicken Lettuce wrap includes a black bean and roasted corn salsa with chipotle mayo; Tuna Melt is tuna salad, avocado-cucumber relish and provolone cheese served on multigrain bread; Bowtie Pasta Primavera combines fresh vegetables in a basil pesto sauce; and a Rosemary Grilled Chicken Breast comes with vegetables and roasted tomato. Sandwich selections range from $6.95 - $8.95.

    The menu has many salads for customers to choose from including Jumbo Lump Crab Salad with avocado, tomatoes and cucumber with mixed greens; a Cobb Salad with ham, romaine lettuce, tomatoes, cheddar cheese, chopped eggs and fresh roasted corn slices; BLT Wedge Salad with apple wood smoked bacon, red onion, tomatoes and blue cheese dressing; Fresh Green Bean Salad with tomatoes, red onion, roasted corn, black beans and avocado served on a bed mixed greens; and a Baby Spinach Salad with warm bacon roasted shallot vinaigrette, strawberries and blue cheese chunks.

    A Southwest Salad is a house favorite with tomatoes, cheddar cheese, chili beans, corn chips, red onion, avocado and Catalina dressing.  Grilled chicken, jumbo shrimp or grilled salmon can be added to any salad for an additional charge. Entree salads range from $6.95 - $9.95.

    The house soup is Chicken Tortilla Soup with chicken and jack cheese, and a soup of the day is homemade in-house daily for $5.95.

    "Handmade dough" pizzas are served with diner's choice of three toppings including Jimmy's Italian sausage and other topping favorites for $13.95.

    Samano's baking experience is inspired in the dessert choices: Hully & Mo Signature Chocolate S'Mores four-layered chocolate cake; Banana Creme Brulee; Warm Bourbon Bread Pudding; Oreo-Crusted Chocolate Ganache with Grand Marnier raspberry sauce and Fresh "In-Season" Berries & Cocoa Whipped Cream. Desserts are $6.95.

    The Atmosphere:
    The sports-inspired restaurant reflects a neighborhood feel with Texas Hill Country limestone, custom-designed black and Godiva brown leather booths, dark woods, open theater kitchen and tap room lounge with a courtyard view of fountains.

    The dramatic entrance is backlit modern glass with entrance doors custom-designed with hockey sticks as pulls. Once inside, Texas Hill Country limestone is the focal point of the front bar with televisions inset in limestone. An open kitchen theater allows customers to watch lunch and dinner preparation.

    Designed by Tyler Duncan of the Duncan Design Group, the restaurant houses a front patio, a private dining room, a VIP leather booth to seat large groups and a curtained table offering privacy for national celebrities and special occasion diners.  Televisions including drop-down big screens are strategically positioned throughout the restaurant, patio and tap room.

    Modano & Hull's awards are on display in a glass case with priceless football, baseball, hockey, basketball and other sports memorabilia decorating the walls.

    Tap Room Lounge
    The tap room lounge offers a neighborhood "place to hang out" with imported beers, specialty cocktails and a premium wine list served from the lounge bar designed with dark stone and warm woods. The restaurant's lunch and dinner menus are served in the lounge.

    About Executive Chef Ozzy Samano
    With a degree in Culinary Arts from El Centro Community College, Samano's culinary career is accented with steakhouse and baking experience.  Prior to joining Hully & Mo Restaurant, he was executive chef at Bob's Steak & Chophouse/Plano for six years. Previous to Bob's, he was lead butcher/grill manager at Nick & Sam's Steakhouse for two years, and chef at Kirby's Steakhouse in Dallas for five years.  Collectively, he spent five years as head baker at Dallas Affair's Cake Company (3 years) and the Dream Cafe (2 years.)

    Restaurant Specifics:
    Lunch and dinner is served from 11 a.m. - 11 p.m. Sunday - Thursday
    Lunch and dinner is served from 11 a.m. - 1 a.m. Friday and Saturday
    Happy Hour is served 4 p.m. - 7 p.m. daily

    The restaurant and lounge can accommodate corporate, special occasion and sports team events. Reservations are accepted for groups of eight or more.  The phone number is 214-954-0203. www.hullyandmo.com.