Chef John Tesar Dinner @ The Cedars Social Cocktail Den – Supper Bowl #2, Dallas

Cedars Social owner Brian Williams got a kick out of my post featuring Tim Byres’ (of the freshly 4 starred restaurant Smoke) Supper Bowl dinner, but begs me remind everyone that this place is a cocktail joint with modern comfort food. There has been allot of attention surrounding the pre-opening Supper Bowl dinners… which I will now add to here! But first:

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^ Just look at that… Michael Martensen‘s lust-worthy back bar. A major cocktail story to come – but in the meanwhile, I’ll have a Compass Box Oak Cross whisky, one rock, please:

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^ The view from the bar.

And now – more food! Some of Tesar’s passed hors d’oeuvres:

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^ Sommeliers Scott Barber and D’Lynn Proctor chat wine; ^ The menu and pairings.

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^ A Tesar classic: Butter poached King Crab with Parsley Puree and Garlic Foam.

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^ Chef Tesar and his ridonculous prawns!

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^ The Roasted Gulf Prawns with Finocchiona, Avocado and Lemon Garlic Aioli.

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^ Penne Bolognese with aged Pecorino Cheese; ^ and a new classic: Whole Roasted Sweetbreads with Creamer Potatoes, Oyster Mushrooms, Truffle Vinaigrette, and Spicer’s Greens.

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Pastry Chef Corey Thompson’s Hazelnut, Milk Chocolate and Banana Torte.

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JT greeting the room of diners who had braved the ice storm to make this another warm and wonderful evening at The Cedars Social.