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:


^ 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.


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