Central 214's extensive menu celebrates the diverse flavors and substantial tradition of American regional cooking. The menu evolves with the seasons to feature the freshest seafood, poultry and local produce. Executive Chef Tom Fleming sources his ingredients from regional purveyors across the country to heighten the authenticity of the menu. Diners experience the soul of American cooking with rustic flavors, approachable dishes and the intimacy of sharing familiar American food together with family and friends.

Chef Tom Fleming has achieved national recognition and awards for his culinary accomplishments at some of the world's best restaurants. A proven leader in the kitchen, Fleming has graced the pages of Bon Appétit, Southern Living, Gourmet, Esquire and USA Today, and has earned the James Beard Foundation's award for “Best New Restaurant.” From graduating second in his class from his studies of classical French cooking at Kendall College, to France, Chicago and Dallas, Fleming has been involved in successful restaurants around the world and is known for bringing menus to a new level of culinary excellence.

As executive chef of Central 214, Fleming's hearty regional American menu evolves with the seasons to feature the freshest seafood, wild game, local produce and a selection of steaks, and chicken, pork, and game items that are enhanced by slow cooking on an exhibition rotisserie. Fleming regularly flies in fresh ingredients from across the country to heighten the authenticity of the menu.

Prior to joining Central 214, Fleming served as executive chef at Old Hickory Steakhouse at the Gaylord Texan Resort & Convention Center. Under his leadership the restaurant garnered several coveted awards including: “Top 10 Best New Restaurants in 2004” - The Dallas Morning News; “Best Dessert, 2004” – Dallas Observer; “What's Hot: Dallas” - Nations Restaurant News; and several favorable reviews from D Magazine. He also added his creative influence to Lobster Ranch, Lombardi Mare and Pappas Brothers' Steaks. Fleming's position and contribution to other Dallas kitchens include serving as chef de cuisine at Mediterraneo and executive chef of the famed Riviera.

Before moving to Dallas in 1997, Fleming lived in Chicago and worked under the tutelage of his mentor Chef/Proprietor Jean Joho at Everest. After five years at Everest, Fleming opened Brasserie Jo for Joho, which later won the James Beard Foundation Award for “Best New Restaurant.” Directly upon graduation from Kendall College, Fleming moved to France where he cultivated his career throughout the country.

Breakfast:	7:00 to 10:30 a.m. Monday through Friday
Lunch:	11:30 a.m. to 3:00 p.m. Monday through Friday
Dinner:	5:00 to 10:00 p.m. Sunday through Wednesday 5:00 to 10:30 p.m. Thursday through Saturday
Weekend Brunch:	8:00 a.m. to 3:00 p.m. Saturday and Sunday
Bar:	Noon to Midnight Sunday through Thursday Noon to 1:30 a.m. Friday through Saturday