Tanner Agar

The Last Word: Smokey John’s Brent Reaves on How Restaurants Pick Their Locations

by | Jun 1, 2023
A location can make or break a restaurant. So how do spots get picked for some of DFW's favorite eateries? Five Dallas-area restaurateurs talked with D Magazine about pinpointing their places, including Brent and Juan Reaves; Sawsan Abublan, co-owner of Shawarma Press; Tanner Agar, co-owner of Rye and Apothecary; Jon Alexis, the force behind TJ’s Seafood, Malibu Poke, Escondido, and Ramble Room; and Khanh Nguyen, who brought us ZaLat Pizza and DaLat.
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