by Steven Doyle
Chef DAT is back in the saddle again after his consulting job opening up the mason bar, and he has been selling his underground dinners at record pace. We sent in a secret crew to dine last week and to snap up some photos of the Sunday night dinner DAT hosted and found that his styling is in rare form these days.
We spoke to DAT today on the phone and he mentioned that he has a few more Dallas dinners before taking his show on the road to New Orleans where he will be cooking in the kitchen of a beautiful NOLA manse.
There are just a few seats remaining in his Thursday evening gig, and a few more still at his Saturday night dinner. Contact the DAT to reserve your spot at one of these BYOB dinners. He mentioned that a a dinner with a New orleans menu and another with a Hawaiian bent. To make a reservation check out the DAT’s website. Run fast.
Check out a few of the dishes from the last dinner. Salivate with us.
Potato & Leek Vichayssoise w Horseradish Marinated Oyster
Tom Spicer’s Greens w/ Plum Thai Vin, Strawberries, Pistachios, Gorgonzola, and Creole Heirloom Tomatoes
Braised Rabbit over Sweet Potato Hash w Rabbit Natural Jus & Micro Greens
Seared Hawaiian Tuna w/ Leek Fried Rice, Candied Orange Zest, and Absinthe Butter
Lamb and Black Trumpet Ragout over Garlic Fettucine and Sauteed Local Spinach
