Upscale food with a down-to-earth attitude

Taylor Kearney's passion for food began during his childhood with his grandparents in east Texas where he learned how to grow a garden, preserve foods, and raise livestock. Throughout high school he worked in barbeque restaurants where he developed a passion for smoked foods and southern cuisine. After graduating, Kearney attended the Art Institute of Dallas' culinary program and worked for Hilton Hotels in their fine dining restaurant.

A graduate of culinary school, Kearney moved to Las Vegas and practiced as a baking assistant and commis at Thomas Keller's restaurant, Bouchon. While in Las Vegas, he completed multiple stages at restaurants including Charlie Palmers' Auerole, where Kearney fell in love with Chef Palmers cuisine. From Las Vegas to New York, Kearney experienced high end forward-thinking French cuisine at Restaurant Daniel.

Kearney's excitement for French cuisine led him to Valence, France at the three-Michelin starred restaurant, Pic. Kearney eventually found his way back to Dallas and was named sous chef for Chef Scott Romano at Charlie Palmer at The Joule.

Over the next few years, Kearney was a part of the famed Boulevardier, a modern French bistro in Oak Cliff and iconic steakhouse, Nick & Sam's. His imprint at The Front Room Tavern has been to serve comfort food classics with impeccable style and modern twists.

The Front Room TavernHours & Menus

7:00 a.m. - 11:00 a.m.
Monday - Friday
11:00 a.m. - 3:00 p.m.
Saturday & Sunday
7:00 a.m. - 3:00 p.m.
Happy Hour:
3:00 p.m. - 6:00 p.m.
Late Night:
Friday & Saturday
11:00 p.m. - 1:00 a.m.
Sunday - Thursday
3:00 p.m. - 11:00 p.m.
Friday & Saturday
3:00 p.m. - 12:00 a.m.

Front Room Tavern's Website