In just four short years, restaurateurs Phil Schanbaum and Brandon Hays have created eight new restaurants, received numerous accolades – including two Best New Restaurant awards – and forever altered the terrain of the Dallas dining scene. Their combined resumes now include more than a decade of working with celebrity chefs and restaurant developers to bring new concepts to life.

 

This & That Concepts has introduced such popular neighborhood staples as High Fives, Tiny Victories, The Whippersnapper, Alice and Session Pilates to the local community. They also introduced North Texans to Ferris Wheelers Backyard & BBQ, the over-the-top Design District hot spot that serves up the best BBQ in town in the shadow of a 50-foot running Ferris wheel. This & That’s impressive restaurant and bar roster previously included the bar concept So & So’s and celebrity chef-driven restaurant, Wayward Sons.

 

Before creating This & That, Hays and Schanbaum honed their hospitality chops by partnering with La Reve Consultants, where they developed such iconic concepts as Villa-O and and Trece. They were part of the team that revived the iconic Dallas restaurant concept, Sfuzzi and created the well-known bar, The Standard Pour. The Standard Pour was voted one of the 55 Best Bourbon Bars in America for five straight years.

 

Both partners lead design, construction, marketing, and entertainment for This & That and they plan to continue creating vibrant, fun concepts with expansion potential. Dibs, This & That’s next bar concept, will open later this year. Their vast expertise in tapping into the pulse of new restaurant development and driving consumer interest has earned them an enviable breadth of experience and a reputation as restaurateurs who gets results.