Check this out:
JT knew what he was doing when he conceived a new use for this space adjoining his buzzing The Commissary at One Arts Plaza. Another magical room emerges in Dallas.
^ Some friends gather for Chef John Tesar’s Premiere Dinner at The Table on May 2. As it was a Monday we were joined by the Uygur’s from Lucia, The Mansion‘s Bruno Davaillon and Michael Flynn, Tim Byres of Smoke, and One Arts Plaza neighbor Tei-An‘s Teiichi Sakurai (That’s a ghostly Scott Barber at right, doing somm duties this evening).
^ a nod to a Tesar favorite, Mugaritz. …obviously we “submit.”
The Table will feature canapés, 4 – 6 courses, cheese, pre-dessert, dessert, and candy cart. Tonight we were treated to 13 courses – I mean, how often do we get THIS group together for dinner…?
^ canapés: fava bean and pecorino salad; Spicer’s pumpkin blossom with Paula’s riccotta; molten foie gras ball; seared tuna; clam consommé.
^ bread from Empire Bakery; and the amuse-bouche – octopus salad.
^ oyster consommé with american sturgeon caviar; and faux cuttle fish pasta with iberico pork and lemon fondue – raves.
^ seared diver scallop and beef tongue with mint salsa verde; and little neck clam and honj meni mushroom risotto with fine herbs and clam emulsion.
The Table concept is a reimaginning of Tesar’s Chef’s Table at The Rosewood Mansion on Turtle Creek – for a different time. Elegant, approachable – casual and fun. And priced at a discount.
^ a mid course: fried duck egg in brown butter with white oregon truffles; and pork belly with uni, lardo, shiso and white oregon truffles.
^ butter poached lobster with melted leeks, port syrup and raw foie gras; and whole roasted sweet breads with Spicer’s micros, shaved truffles and truffle vinaigrette.
^ artisanal cheeses!
^ Pastry chef Corey Thomson’s pre-dessert: strawberry panna cotta with roasted strawberries and strawberry foam; and dessert: yuzu and lime tart with green tea ice cream.
Corey bagging candy to go.
Nice. The Table begins.