The new restaurant “would give us a better opportunity to show off South Texas-style barbecue and the true vision of what it can be,” Nuñez said.
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The Texas Beef & Cattle founder said plans call for the restaurant to serve breakfast, lunch and dinner, and he estimated it will create 30 to 45 new jobs.
If all goes well, “We’d like to have something ready to go by mid-November,” Nuñez said.
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The downtown Dayton restaurant is envisioned as a second location for Texas Beef & Cattle, although Nuñez said the long-term viability of his 1,800-square-foot restaurant at 1101 W. Third St. is uncertain, because of the upcoming reconstruction of the West Third Street bridge over the Great Miami River.
His downtown restaurant, Nuñez said, would offer an expanded menu, including grilled steaks and seafood, as well as vegetarian offerings. And he said he will consider applying for a beer-only license for the space. His West Third Street restaurant has a beer-only license.
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