by Steven Doyle
We have been following chef Jeff Harris, the former chef de cuisine of craft |Dallas for some time and Crave just learned about his new venture RedFork that will be located on Fitzhugh. He will be joined by Culinary Institute of America trained chef Matt Balke who was the former sous chef at York Street under Sharon Hage and serve New American cuisine which follows suit to what Harris was serving at his old digs at the W Hotel.
The menu will feature a full dinner and brunch menu, but will also serve shared plates and late night eats. A few dishes Harris will be serving includes a grilled hanger steak, veal sweetbreads, baked oysters and warm burrata. The chef is also excited about his wood-burning oven and plans to create chef-spun pizzas which seems to be the hot trend today. There is also plans for a great cocktail program. We are eager to see his simple yet elegant style back in play once again.
“We want RedFork to be a restaurant and bar that people come to all the time, not just a destination spot,” said Harris who is an Institute of Culinary Education in New York grad.
With their incredible backgrounds the cooking-duo will surely impress and we look forward to RedFork. Stay tuned.