The Commissary

Chef John Tesar’s Premiere Dinner at The Table – Dallas

Check this out:

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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).

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^ 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.

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^ bread from Empire Bakery; and the amuse-bouche – octopus salad.

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^ oyster consommé with american sturgeon caviar; and faux cuttle fish pasta with iberico pork and lemon fondue – raves.

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^ 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.

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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.

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^ a mid course: fried duck egg in brown butter with white oregon truffles; and pork belly with uni, lardo, shiso and white oregon truffles.

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^ 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.

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^ artisanal cheeses!

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^ 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.

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Corey bagging candy to go.

Nice. The Table begins.

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.

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^ Opening Night: they hit the ground running!


Commence drooling.

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^ 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.

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^ 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.


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^ The Magic Burger: aged cheddar, apple wood smoked bacon, lettuce, tomato, red onion and pickles on a toasted English muffin.

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^ 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.


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^ Tempura Onion Rings; ^ Jalapeño Fries – Disco Style (big hit with our table).

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Another ^ Dallas; and ^ Big Tex.

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^ 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.

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^ 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.


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^ Classic Caesar with Parmesan crouton; ^ Paula Lambert mozzarella, vine ripe tomato, basil pesto, and Spicer arugula.

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^ Guac; and ^ Parmesan Popcorn.

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^ Corn meal fried Oysters; ^ JT’s Mac & Cheese.

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^ Tartare Tostada; ^ White Lasagna with fried eggplant and Paula’s ricotta cheese. 

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^ Mortadella Spuma with grilled Tuscan bread crostini; and a Salumi Plate.

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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.)

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^ some of Sommelier Scott Barber’s selections.

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^ The kitchen is open Late Night; and a look at “The Table,” Tesar’s Chef’s Room – coming in May.


This place rocks… One Arts Plaza‘s brilliant Tei-An has a cool new neighbor.

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Chef John Tesar’s The Commissary “Industry” Preview – Dallas


Life returns to the once dormant corner of One Arts Plaza as The Commissary is born.


The space is open and bright in daylight.

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^ Barman extraordinaire Michael Martensen has created Wine Cocktails, Sangrias and Punch Bowls. Here he whips up a new concoction featuring some of these excellent selections.

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^ Martensen and consulting sommelier Scott Barber enjoy a sip; "Industry" types enjoy their Monday off (Lucia's David Uygur with Michael Flynn and Bruno Davaillon of The Mansion.)

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^ Friends and Family.


^ JT offers a bite of Kobe Hot Dog.

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^ Sliders and Dogs were enjoyed by all.

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^ Free Tap Wine and Beer flowed all evening as guests enjoyed the weather and beautiful patio settings.


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^ Martensen's outstanding White Tea Sangria – get some!

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…and finally some after hours shenanigans…

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"It's a celebration, bitchez!"

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^ Patrons express themselves. Welcome to The Commissary.