Obviously, I was looking forward to the opening of Chef John Tesar's Spoon Bar & Kitchen in Preston Center for some time.
Everyone knows John and I are buddies - (I have no financial interest in the restaurant, however I have consulted on certain design elements).
Regardless, it is my opinion that Spoon is excellent and is another important chapter in the renaissance of the Dallas dining scene.
As the critics chime in (Dallas Observer, Modern Luxury, Dallas Morning News) the consensus has been extremely positive - I concur ...and I get around. This place is good.
But critics are not always able to experience a restaurant with the depth afforded a devoted, food obsessed patron.
Spoon already has a crowd of devoted regulars and still sees its share of curious customers looking for a glimpse of the deftly crafted character Tesar has created and Top Chef promoted - "The Most Hated Chef in Dallas."
^L: Oyster and Truffle Stew
^L: Lobster Pot Pie
^ Remarkable Smoked Sturgeon Head Cheese.
Sommelier Sabrina Snodderley's wine program features interesting and nicely priced selections that match wonderfully with the food. John and Sabrina continue to add depth to the White Burgundy program - music to my ears.
Tesar's passion and pedigree are reflected in the constantly evolving menu of exceptional seafood dishes as well as other "Not Fish" selections (not pictured, lol.)
The recent addition of David Collier as pastry chef completes the meal in an artful manner - creative, whimsical and delicious:
To be sure, Tesar has his fair share of haters, and now - many more devotees. He is without question an outstanding seafood chef.
Spoon is easily one of the most important and exceptional new Dallas restaurants to open in some time. The city's diners, critics, and even bloggers need to support and encourage more of this passionate risk-taking and attention to detail - not less. ...and the place also has a cool logo.