20 May 2 - 8, 2024 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents ▼ STREET FOOD BUSTED FLAT DEEP ELLUM BARBECUE SELLER IS OUT OF THOUSANDS OF DOLLARS AND SPENT DAYS IN JAIL OVER A DRUNKEN MAN’S PRANK. BY TYLER HICKS M ontis James, a 63-year-old entrepre- neur known for selling barbeque in Deep Ellum, was pulling out of the parking lot of Charlie’s Star Lounge near mid- night on Saturday, March 23. He had just wrapped up a stint hawking his wares to friends and frequent patrons and was making a quick delivery. Unbeknownst to him, a drunk man had latched on to the back of his truck. “I didn’t feel anything,” James tells the Observer. “I didn’t know he was back there.” The man, who we’ll call Brian, fell off the truck as James pulled away, sustaining a head injury and landing in the hospital. James says his friends called him to share what happened, so he returned to the scene to give a statement. That’s when he was arrested on the charge of collision involving injury, entering a nightmare that, as of this writing, is still going on. James was arrested on the spot and spent a week in county jail. He lost his car and one of his pit smokers, both of which are im- pounded by Dallas police as part of their on- going investigation. Over a month since the incident, he still is not sure when or if he can retrieve his property. The street vendor, known for his sharp hat, dance moves and friendly attitude, now finds himself con- tending with red tape, bureaucracy and a mountain of bills he’s struggling to pay. He estimates he has lost as much as $20,000 in missed sales thus far. “I’m basically in limbo,” he says, “all for something that wasn’t my fault.” Brian agrees. “It was all my fault,” he told the Observer, adding that he showed up to the bar “on a good time” and was not overserved. “I didn’t press any charges; it was all the damn cops making a huge deal out of it.” Brian also says that he visited the district attorney’s office to fill out an affidavit of non-prosecution, a formal document in which an alleged victim states they do not wish to participate in criminal proceedings. The DA’s office declined to comment for this story, and the Dallas Police Department of- fered a contradictory perspective. According to them, “the driver of the truck left the location without rendering aid to the victim.” It didn’t help that James doesn’t have an active license or vehicle registration. The department didn’t offer a timeline for when James’ property could be returned to him, saying, “that will be dependent on the status of the investigation.” While the investigation itself could take weeks, a court case could conceivably take multiple years. “I don’t wish him any ill will,” James says of Brian. “I just want to get back to work.” James has been in the food vendor busi- ness since 2000. Prior to making Deep Ellum one of his frequent stops, he would set up shop in Lower Greenville, particularly during St. Patrick’s Day festivities. He also works in Galveston, South Padre Island and Denver, where his son manages a pair of dispensaries. He previously frequented hair salons and car dealerships, though he seems to have found a niche selling food outside bars. The people love him. He’s fun to be around, and he gets drunk people one thing they often need: food. “He’s a really great resource,” says Corey Howe, a co-owner of Charlie’s Star Lounge. “We like to focus on keeping people safe. If they need water or need a place to be safe, we’re never going to deny someone compas- sion. Montis fit in well with that.” Howe witnessed the incident, and to him, it’s clear James didn’t mean any harm. “His truck is incapable of speeding,” he says. “I’ve never heard him screech tires. I’m not even sure it’s running on all cylinders.” Dana Gorham met James in the Charlie’s parking lot about a year ago. She knew him as the friendly guy who would set up shop for a half hour most nights, sell food, and maybe venture inside to dance and take photos. After what she calls “the incident,” she and James connected through friends and have since grown close, especially as Gor- ham has helped James navigate the many questions surrounding the case against him. “He’s freaking out, basically,” Gorham says. “No one is helping him, and he doesn’t know what to do, so I’ve been the one to look online and help him piece things together.” For instance, she found out that James would have to request the police report him- self. He has now done that, but he was told he’d have to wait three weeks to receive it. She also conducted some research online and determined that the ongoing investiga- tion is the reason he has yet to receive his truck or his smoker. While the investigation itself could take weeks, a court case could conceivably take multiple years. James says he spent several weeks trying to reach the police department and get some answers (“I didn’t want to call too often,” he says, “because I didn’t want to bother them”). He finally reached someone, but he says he wasn’t told much. It likely complicates matters that James’ work was illegal: It’s against the law to sell food out of a car. That said, he notes that police offi- cers were often some of his biggest customers. “They never had a problem with me,” he says. In fact, he adds, “they protected me.” When James talks about his plight, he doesn’t seem overly frustrated. He has even retained his humor; he chuckles from time to time, thinking about the absurdity of it all. His weeklong incarceration might have been the most absurd time of all. When he was booked into county jail in the early morning hours after the incident, James gave up his clothes and his phone. He saw a judge the next day and learned that bail would cost him $7,500. Some fellow in- carcerated people (“jail lawyers,” as he calls them) informed James that he didn’t need to pay the full amount; 10%, or $750, would do. There was just one problem: His phone had all of his contacts in it, and he couldn’t recall friends’ or family mem- bers’ numbers from memory. Had his brother not shown up a week later at the jail, he might still be there. James laughs when he shares this story, then grows quiet. When he speaks again, he sounds tired. He’s been selling some cus- tom-designed hats, he says, and some bar- beque from his house. But he wants to be back on the street with his customers. “I already miss it,” he says. “That might be the worst part: missing the job, missing the people.” ▼ OPENING VOLARE TIFFANY DERRY’S NEW ITALIAN RESTAURANT, RADICI, SETS AN OPENING DATE. BY LAUREN DREWES DANIELS C hef Tiffany Derry is spreading her culinary wings with a new Italian restaurant. Radici Wood-Fired Grill will open in Farmers Branch (12990 Bee St.) adjacent to the much lauded Southern-fare restaurant, Roots, on May 1. “Radici represents a special part of my culinary roots because Italian was the first cuisine I learned to cook professionally,” Derry says. The restaurant is a culmination of her years traveling throughout Italy and studying the culture and food. Radici, which means roots in Italian, is a collaboration with her business partner Tom Foley, who is of Italian heritage. The menu will change seasonally (of course, like at Roots) and menu highlights include anything cooked on the wood-fired grill at the center of the open-concept kitchen, including a 14-ounce Fiorentina- style Rosewood ribeye with charred lemon. Other highlights include Derry’s unique take on lasagna, which she prepares in the style of Modena with a white Bolognese, sage, spinach pasta, Parmesan and black pepper. The Coniglio Alla Gricia is rigatoni with braised rabbit, guanciale, pecorino ro- mano, bitter greens and black pepper. Desserts include an affogato, pistachio olive oil cake and tiramisu. Classic cocktails include a Sidecar, Ne- groni, ice-cold martinis and a housemade li- moncello. The wine list is on brand (Italian) and they’ve designed a map to guide guests to a glass or bottle that pairs best with their dish. We’re ready for that journey. Foley says diners should expect “unpar- alleled hospitality in a relaxed setting,” which is expected given the above par vibe and service at sister-concept Roots. Limited reservations will go live to the T2D Concepts community (that means you signed up for emails and such), then open to everyone else on Tuesday, April 30. ▼ OPENING WONDERFUL HODGEPODGE CULPEPPER CATTLE CO. OF ROCKWALL OPENING NEW SPOT IN DEEP ELLUM. BY LAUREN DREWES DANIELS U NCO Hospitality is behind several Dallas hot spots, including HG Sply Co. and Leela’s Wine Bar. On May 1, it’s opening a new restaurant, Culpepper Cat- tle Co., in the historical Continental Gin Building. The restaurant is an East Texas-in- spired restaurant that originated in Rockwall. Culpepper is a food conglomeration; they’ll serve Tex-Mex along with steaks and home-cooked sides. Micheal “Dobber” Ste- phenson opened the original in Rockwall in 1982, and it was both a restaurant and a mu- sic venue. Supposedly both Waylon Jen- nings and Randy Travis were seen there. In 1992 Bob Clements bought the spot and brought in high-profile chefs along with steaks, fine wine, seafood and jazz music. In 2023, the restaurant closed, and that’s when UNCO swept in for Act 3. Now they’re expand- ing with a second restaurant in Deep Ellum. The menu ranges from enchiladas to a double-bone pork chop (24-hour brine) topped with chicken-fried lobster. The Steakhouse Burger is a 10-ounce house- ground patty with a rosemary garlic aioli, caramelized onions and Gruyere cheese. Cadillac Fajitas come with steak, chicken, shrimp and cheddar jalapeño sausage. Chicken Laredo has a creamy spinach dip, Jack cheese, mushrooms, poblano and pico de gallo. Homestyle sides include green beans, mac and cheese and baked potatoes. It’s a solid hodge-podge of many wonder- ful things. The bar program is robust with margari- tas, a Cowboy Cosmo and a “must-have sig- nature Rockwall Riviera,” which is a take on a Culpepper classic hurricane. The Continental Gin Building is a stun- ning space that bookends Deep Ellum on the east. Originally built in 1888, the space man- ufactured the most cotton in the world at one time. Now it’s full of bougie restaurants, bars and office space. The restaurant is 5,500 square feet with seating for 160 along with a 2,400-square- foot patio with space for another 60. Culpepper Cattle Co., 3309 Elm St., Sun- day - Thursday 11 a.m. - 10 p.m.; Friday and Saturday 11 a.m. - 11 p.m. Montis James Montis James’ truck is still impounded. 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