In an era long gone, when I was in high school, my friends and I made midnight treks to the Highland Park Village Theatre many a weekend to see the Rocky Horror Picture Show. In fact, for a time, this theatre held the record for consecutive showings of the film. Things have changed a bit…
Enough with the melancholy – this Marquee Grill deal is pretty sweet. We'll look at more of the cool restaurant digs in future – tonight we imbibe.
We dropped by late on Friday night, during their soft opening, to find mixologist – and Speakeasy author – Jason Kosmas (Marquee Executive Beverage Director) at the top of the stairs leading to Marquee's sexy second floor bar and balcony.
The guys mixed us up some goods. ^ Here is the Distinguished Gentleman From Kentucky: Makers 46, Benedictine, Peychaud's & Peach Bitters, and Seasonal Fruits.
^ The Oxacha Sour: Illegal Mezcal, Lime Juice, Egg Whites, Angostura Bitters, grated Cinnamon & Nutmeg.
^ The view from the Marquee balcony – literally atop the theatre marquee. Highland Park Village plans a three-story European fountain out front – and a clock tower to boot.
We dug the place, already a game changer for nightlife in the tony 'hood – next time, we dine!
^ First a little something from the Bar Bites menu, Jalapeño Stuffed Quail Legs – Smoked Bacon, Ale Glaze. ^ But the bomb was the Andouille Pâté by Charcuterie Chef Richard Blankenship – brilliant and decadent.
The next night I met some other friends and we enjoyed perfect weather on the patio. The Joule sits in the middle of a particular block of downtown Dallas that actually has some foot traffic in the evening – almost seems like a city, even!
Pimm's sounded a great choice to compliment the temperate air and the handsome Adam Tihany room glowing through the restaurant's wall-to-wall glass front.
Well, I'm getting better. After a disastrous planning snafu a couple years ago, I've now taken to growing my own mint – just for such an occasion as the 136th Run for the Roses at the Kentucky Derby. Thanks to a Michael Martensen leave-behind, I have some of the terrific Bulleit Bourbon Frontier Whiskey.
The classic Mint Julep consists of Kentucky Bourbon, Mint, Sugar and Ice. This year we did two versions: one with lightly pressed mint leaves and simple syrup, the other with mint muddled with brown sugar. I think I dug the latter. A nice way to celebrate Calvin Borel's third in four. Now, once again, I must plan ahead and get some dang Julep Cups!
More shenanigans at my favorite hang:
^ A little snack: Ankimo in Creme Pancetta, Black Truffles.
It uses an iPhone app to read a symbol that brings up info and media about a product – nifty. Let's have more Mac and head upstairs!
'Teach' and I hop in the private elevator in the Tei-An bar and take the party upstairs to the newly opened Rooftop Patio and Bar.
Come spring – this is gonna be pretty choice.
Soon we were chatting up the play's star: here is 'Teach' with Oscar winner Estelle Parsons. Just another night at Tei-An.
Oh, and here are some random snaps of some stuff I've been eating here:
… worth a thousand words.
There is progress! I have set foot on the very complicated (in progress) and intricate floating flooring that will soon support an oasis in the already buzzing Arts District at One Arts Plaza (18 month overnight success…).
Soon, kids… soon. Meanwhile, Jay Liddell over there at The Macallan is wasting no time in taking advantage of the fall, misty, Scottish-like weather – hence ANOTHER scotch tasting – this time at Tei-An. No surprise that my buddy Bob and I were there with bells on. (Single Malt fans should seek out Jay via the inter-tubes and hit one of these tastings… well worth the effort). This night, along with drams of Mac 12, 18, and Fine Oaks – including 21 – we had a bit of fun with the whole Ice Ball thing. Again, as I recounted here, this spherical ice deal has it's roots in Japanese bar culture – and my pal Yosuke Fukuda first introduced me to its genius at the former Moosh. This night, Jay and Yosuke went head-to-head:
Yosuke used to claim he spent 20 mins on each sphere… well, even Jay will admit that Yosuke damn near beat the "machine's" 60 seconds… and the handmade ice sphere was damn near perfect. So there.
^ The spoils (heh…) and the rest of the 12 bottle – on hard chipped ice (another lost art).
* Delicious nosh by 'Teach'… and of course some whimsy…:
^ … That's right – Macallan 12-steamed-clams. So right.
The Macallan Single Highland Malt Scotch Whisky and Kent Rathbun's Abacus are all in cahoots these days – spurring a tasteful pursuit. (Look for a Macallan Dinner at Abacus in the near future.) Last night we moved along Central and on up to Chef Kent's new penthouse apartment in the sky – to partake in some of the shenanigans.
The spacious patio (and a break in the weather) provided a beautiful setting to enjoy a ridiculous slate of The Macallan's offerings.
The Macallan brand ambassador Jay Liddell conceived a brilliant arc to the Whisky tasting, starting with the excellent entry level pours. I, of course, went with the Fine Oak offering – not my first rodeo. Meanwhile: in the kitchen…
Some of the guys from Abacus and Jasper's started us off with some nosh. Then: BAM!
^ No screwing around. Right to the Mac 25; and some Kobe Sliders. Damn, this is a pretty good event…
Oh, crap! The 1841 Replica Macallan, a less Sherried, delicious offering. ^ Rathbun checks on the kitchen.
^ We enjoy some soy glazed Salmon and look around the new digs…
^ A little Lamb Shanks on Risotto… and…
The Macallan Fine Oak 30 – sheer Heaven. My orgasmic response draws a chuckle from the peanut gallery. Next was the featured event: The Perfect Serve. This is The Macallan 18 served over the cleverly produced ice sphere that I discuss here – check it out. Rathbun has locked down The Macallan's ice ball producing device exclusively for Abacus through the first of the year – so head over to the bar if you want to experience it for yourself. Of course, the Mac 18 brilliantly begins our denouement.
^ Duck Confit pan-fried Ravioli.
Might as well sample some Fine Oak 21 and 17 for good measure… hey, a pan of unattended Kobe Sliders… perfect!
As a Macallan aficionado, this event sent me over the moon. My personal (non-insanely-priced) favorite has been the Fine Oak 17 for some time – drinking the sublime Fine Oak 30 was torture. Sweet, sweet, $900 torture. I'll be back to Zen and some Chivas tomorrow – this will be quite the adjustment.
And "Cheers" to Jay for hitting us with the remarkable stuff early, while we could still remember, taste and enjoy it – then continuing the evening with other, excellent selections – outstanding.