Martensen, Williams, Chef John Tesar Create Magic at The Cedars Social, Dallas
At the corner of Belleview and South Lamar, something special is going on: The Cedars Social.
^ Michael Martensen and crew prepare impeccably crafted “Golden Era” and “Tribute” cocktails.
^ Tuna Crudo w/ Green Apple, Jalapeño, Avocado; ^ Grilled Braised Short Rib Sliders – Collard Greens, Horseradish Mayonnaise on Brioche Rolls.
^ Chicken & Yeast Waffles with Maple-Black Pepper Reduction; ^ Lollipop Lamb Chops – Bleu Cheese Butter, Roquefort, Red Wine/Lamb Stock.
^ Nola Style Grilled Fisher Island Oysters with Garlic Butter, Parmigiano-Reggiano, Pecorino; ^ Diver Scallops with Salsa Verde on Creamy Polenta.
^ Sweet and Sour Sausage & Peppers with Grilled Tuscan Garlic Bread and Rustic Tomato Sauce.
^ Grilled Braised Octopus with Avocado, Garlic Aioli, Garlic Puree and a Warm Salad of Chorizo and Celery Hearts. (F’ing amazing.)
^ Butter Poached Deadliest Catch King Crab with Garlic Foam and Parsley Puree; ^ Sous Vide Hanger Steak with Creamy Mashed Potatoes and Bordelaise Sauce.
^ Hand-Rolled Penne with Spicy Bolognese.
^ Fresh Fruit Crisp; ^ a clean reduction.
^ Crispy Braised Pork Belly with Collard Greens and Pork Jus.
^ Tesar has been in the kitchen nightly for the past two months. He will hand off daily duties to his accomplished staff as he opens his new One Arts Plaza wine, burger, and chef’s table venture – The Commissary – in early April.
^ Back at the bar; ^ Don’t mind the Veuve – it’s a cool shot! Consulting sommelier D’Lynn Proctor offers splits of Krug – to much rejoicing.
^ Classic Mac & Cheese; ^ Hamachi Ribs (inspired by Teiichi Sakurai of Tei-An) with Jalapeño Oil and Fin Herbs.
^ Pig’s Ear Milanese with Duck Egg; ^ and an amazing Tripe Parmesan.
^ Sliced Pork Belly; and the pièce de résistance: Tempura Sweetbreads with Thai Chile Mayonnaise.
^ This says it all – Owner Brian Williams (L) hosts our motley crew at the Cedars Social patio fire-pit, 1:45am. Magic.