For Tim Byres, the Theodore – his modern American restaurant at NorthPark Center in Dallas –  is part of a story he wants to tell about American cooking. 

For Tim Byres, the Theodore – his modern American restaurant at NorthPark Center in Dallas –  is part of a story he wants to tell about American cooking. 

Rose Baca/Staff Photographer

Have you ever wondered, after one of our restaurants reviews is published, "So - what does the chef think of that review?" or "Which of the dishes discussed in the review is the chef proudest of?" Or "How does a chef invent a dish like that?"

This week, we are excited to introduce a new video feature that will give you an insider's look into the minds of Dallas' chefs and restaurateurs: Off the Menu

Following many of our full-length starred restaurant reviews, we will give the chef or owner of the restaurant a chance to discuss the review in a video interview. Sometimes, the chef may want to respond directly to the critique; other times he or she will want to talk about the creative process, give the dining public insight about a dish, or discuss a direction in which he or she plans to take the restaurant.

Off the Menu is the chef's choice, the chef's turn to talk.

Wacky, woolly and sometimes wonderful, the Theodore makes waves at NorthPark (3 stars)

A few days ago, I interviewed Tim Byres, chef-owner of the Theodore. I reviewed the restaurant, which opened in mid-November in NorthPark Center, last week. Byres wasn't interesting in critiquing the critique, he told me before the interview; instead we talked about how he reinvents himself from restaurant to restaurant, a few features he has added to the place since my last review visits and how the Theodore fits into a larger "story" he's telling about American cooking.

We'll be collecting all the videos at guidelive.com/off-the-menu, and as usual, you can find all my other stories at dallasnews.com/lesliebrenner.

The series is a work-in-progress, and we'd very much love to hear what you think of it.

Or maybe you have a question you would like to ask the chef after a review? We'd love to pose it for you, making Off the Menu an interactive experience for readers. 

Please drop me a line at lbrenner@dallasnews.com or send me a tweet @lesbren.

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