With an anticipated grand opening planned for Sept. 26, the husband-and-wife team of David and Sandra Avila are hard at work transforming the space at 3324 West 7th St. into their concept featuring contemporary French cuisine. David will serve as general manager, and Sandra, who trained at Ducasse Institute, as well as spending six months in Paris working at the famous 58 Tour Eiffel, located on the first level of the Parisian landmark, will serve as chef de cuisine.
The location of Le Cep will add to the area's already well-established restaurants. David Avila says, "I think this is becoming the fine dining strip in Fort Worth, and we are excited to be a part of it." The intimate, white-tablecloth environment will be elegant, modern and minimal.
"Fort Worth's demand for fine dining is increasing, and we want to introduce the European style of fine dining, allowing the chef to decide what is on the set menu, which will change every month," says David Avila. "That leaves it up to the chef to be selective and discriminating, so we can present the best the kitchen can deliver on any given night."
Le Cep actually refers to the vine stock in a French vineyard, and you can expect that the restaurant will be wine-oriented. -Courtney Dabney
