I was over at Charlie Palmer at the Joule a couple times last week. The first night I met some friends and enjoyed some Macallan at the bar. Chef Scott Romano dropped by - "What you got?!," I asked...
^ First a little something from the Bar Bites menu, Jalapeño Stuffed Quail Legs - Smoked Bacon, Ale Glaze. ^ But the bomb was the Andouille Pâté by Charcuterie Chef Richard Blankenship - brilliant and decadent.
The next night I met some other friends and we enjoyed perfect weather on the patio. The Joule sits in the middle of a particular block of downtown Dallas that actually has some foot traffic in the evening - almost seems like a city, even!
Pimm's sounded a great choice to compliment the temperate air and the handsome Adam Tihany room glowing through the restaurant's wall-to-wall glass front.