Irv­ing OKS $44M pay­ment in Toy­ota Mu­sic Fac­tory dis­pute

5 restau­rants to move into en­ter­tain­ment dis­trict in early 2019

The Dallas Morning News - - State/North Texas - By RAY LESZCYNSKI Staff Writer rlesz­cyn­[email protected]­las­news.com Twit­ter: @Raylesz­cyn­ski

The city of Irv­ing and its de­vel­oper part­ner at the Toy­ota Mu­sic Fac­tory smoothed over a $44 mil­lion dif­fer­ence of opin­ion this week and moved on by an­nounc­ing five new restau­rants for the $180 mil­lion Las Colinas en­ter­tain­ment dis­trict.

With cer­ti­fi­ca­tion that the de­vel­oper, ARK Group, had fin­ished con­crete and fram­ing work on a fi­nal store­front, pay­ment was re­leased this week, as au­tho­rized by the City Coun­cil on Oct. 18.

“Con­di­tions spec­i­fied by the Irv­ing City Coun­cil have been met, and the $44 mil­lion was re­leased to the lender Thurs­day,” Meri­beth Sloan, the city’s com­mu­ni­ca­tions man­ager, said in an email. “New restau­rants con­tinue to open, and the city is pleased to move on to the next phase of this ex­cit­ing and vi­brant en­ter­tain­ment venue.”

ARK Group split the cost of Toy­ota Mu­sic Fac­tory with the city. Irv­ing paid the first part of its share with bonds and col­lected the fi­nal $44 mil­lion with a tax-in­cre­ment fi­nanc­ing dis­trict cre­ated for the de­vel­op­ment.

ARK Group of­fi­cials said in Septem­ber that the money was due, con­tend­ing that the fi­nal store­front wasn’t part of the orig­i­nal deal. The city said the project was in­com­plete and re­fused to pay. It took three coun­cil votes to pro­vide the path for pay­ment. A Dec. 31 con­trac­tual dead­line added to the ten­sion.

Toy­ota Mu­sic Fac­tory opened in late 2017 and has brought the likes of Kirk Franklin, Reba Mcen­tire and ZZ Top to Las Colinas.

On Fri­day, ARK Group named five restau­rants to be added to Toy­ota Mu­sic Fac­tory in early 2019.

Rayleigh Un­der­ground and Vi­o­let Room will be an up­scale restau­rant and bar with sea­sonal menus and a large stage as a fo­cal point.

Kitchen 101 will be a fast­ca­sual eatery, of­fer­ing freshly grilled, made-to-or­der meals for week­night grab-and-go. It will serve cof­fee in the morn­ings and din­ner after Mu­sic Fac­tory events.

Reser­voir will be mod­ern and pa­tio-driven. It’ll fea­ture a bar, South­ern fa­vorites and brick-oven-fired piz­zas.

At Burg­erim, mini burg­ers will be served in var­i­ous gourmet of­fer­ings, like Wagyu beef. Din­ers will choose from among three buns, six sauces and nine top­pings to cre­ate their own fla­vor pro­files.

And at the Green Ga­tor, Ca­jun and Amer­i­can clas­sics will be served in a fam­ily-friendly, ca­sual at­mos­phere with sports and live mu­sic.

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