About Us

About Lounge 31

A WORLD AWAY, RIGHT AROUND THE CORNER.

Tucked above Bistro 31 in Highland Park Village, 31 is a one of a kind destination for drinks and light dining offering a perfect blend of casual sophistication, cozy corners, and European flair. The bright outdoor patio and terrace villa feature unique lighting and a Spanish-style Carrera marble bar, while the indoor champagne lounge provides a sensual yet eclectic vibe. 31 offers the perfect setting for any occasion, whether it be enjoying a warm afternoon, a late evening out, or a special event.

ALBERTO’S STORY.

Tucked above Bistro 31 is Alberto’s newest venture, Lounge 31. A luxurious and intimate cocktail lounge, 31, boasts a European flair and a level of service that will keep everyone coming back. The champagne bar, terrace villa, and outdoor patio don’t hurt either.

However, this isn’t Alberto’s first walk around the block. He opened his first restaurant in 1977, Lombardi’s, in Dallas, and for the past 35 years he hasn’t missed a beat. He’s opened countless restaurants, each with their unique flair and flavor that demand you to come back. It’s this aptitude for creating unparalleled restaurants that has earned Alberto the prestigious titles, “Legendary Restaurateur” and “Restaurateur of the Decade.” It’s the perfect place for any occasion so make your next special moment here with us.

 

 

 

 

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Our Chef

David Garwacki

Born in Holyoke, Massachusetts, David Garwacki developed his skill and passion for gastronomy at an early age when his Polish grandmother taught him to cook. After taking cooking lessons and home economics in high school, David continued his culinary education attending college and completing a three-year apprentice program through the Texas Chef Association and the American Culinary Federation.

David has been the head of luxury culinary operations in prominent restaurants in Texas, Connecticut, Hawaii and California. As the Executive Chef of Bistro 31, he will oversee all aspects of the restaurant including menu development, seasonal menu changes and training of front and back of house staff