The Commissary: Chef John Tesar’s Burgers and More – Dallas
The Commissary in One Arts Plaza opened on the 20th, so I ran by and took some snaps of the goods.
^ My pal John Tesar makin’ it happen in The Commissary kitchen.
^ Opening Night: they hit the ground running!
^ The Farmer: fried duck egg and speck on brioche bun with eschire butter and white Vermont cheddar. This is so stupid good – resistance is futile.
^ The Dallas: roasted poblanos and pepper jack cheese and BBQ sauce on a sesame seed bun; ^ The Rib braised short rib, collard greens horseradish mayo on brioche bun.
^ The Magic Burger: aged cheddar, apple wood smoked bacon, lettuce, tomato, red onion and pickles on a toasted English muffin.
^ The Tail End: braised pigs tail, ground pork, ground beef, and topped with roasted pork belly, green tomato chutney and jalapeño mayonnaise on a brioche bun; and the ^ The BIG TEX: ancho chili rubbed, salsa cruda, avocado relish and pickled jalapeños with chipotle mayo on a sesame seed bun.
^ Tempura Onion Rings; ^ Jalapeño Fries – Disco Style (big hit with our table).
Another ^ Dallas; and ^ Big Tex.
^ West Coast: lettuce, tomato, avocado, jack cheese and bacon with Special Sauce on a sesame seed bun; and another ^ The Farmer – just because it’s so awesome.
^ Yes, please.
^ KOBE Beef Hot Dog with chili, cheese, onions and sauerkraut; and the ^ Commissary Grilled Cheese: chiabta bread, mezzo seco, cave aged gruyere and fromage blanc fines herbs.
^ Classic Caesar with Parmesan crouton; ^ Paula Lambert mozzarella, vine ripe tomato, basil pesto, and Spicer arugula.
^ Guac; and ^ Parmesan Popcorn.
^ Corn meal fried Oysters; ^ JT’s Mac & Cheese.
^ Tartare Tostada; ^ White Lasagna with fried eggplant and Paula’s ricotta cheese.
^ Mortadella Spuma with grilled Tuscan bread crostini; and a Salumi Plate.
Pastry Chef Corey Thomson’s ^ Lemon Tart with Toasted Meringue & Lemon Ice Cream; and ^ Pistachio & Strawberry Financier with Strawberry Ice Cream. (also a Chocolate & Hazelnut tart with Caramelized Bananas & Chocolate Sorbet in the BG.)
^ some of Sommelier Scott Barber’s selections.
^ The kitchen is open Late Night; and a look at “The Table,” Tesar’s Chef’s Room – coming in May.