Dish On Chef Garreth Dickey At Dish

Chef Garreth Dickeyby Steven Doyle

A recent visit to Dish on Cedar Springs reminded me that Garreth Dickey is an amazing chef. I probably didn’t need that affirmation, nor does he, but it is always good to know when things are right in the world.

Chef Dickey developed his palate at an early age as he traveled the globe with his father sampling cuisines from exotic locales including Thailand, Africa and South America. The chef entered the culinary world as everyone in the industry should, as a dishwasher at the age of 16.  

Garreth began his professional career as a sous chef for acclaimed chef Bruce Auden at Restaurant Biga in San Antonio. He was lured to Dallas when Stephan Pyles opened Star Canyon, where he served as sous chef. Dickey joined the team at The Green Room as sous chef before taking on the executive chef position at Jerobaum.  He was then tapped to reinvigorate breakfast at Hotel ZaZa’s Dragonfly.  Dickey also spent time in the kitchens of The Porch and Hibicus as executive chef.

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As Executive Chef at DISH, Garreth is responsible for creating weekly specials on the seasonal American menu.  He is dedicated to sourcing local seasonal ingredients whenever possible to support the local farming community. It is this surprising menu changes that keeps Dish fresh and alive. The restaurant is always buzzing with locals from the neighborhood, and dedicated guests who travel across several counties to see what Dickey was inspired about that particular evening.  

On this wonderful night our table enjoyed a bounty that included some very righteous shishito peppers. These are extremely popular in Dallas now, and are best when cooked al dente with a pinch of sea salt. Garreth employs agreen herb aioli and red salt for s superior kicked up flavor.

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There are some other fun starters, which is usually how I know I am about to enjoy a great meal. Definitely taste the Imperial Crab Dip that is served with a house made lavosh. You will definitely enjoy the Chicken Liver Toasts which are made with fried sage, sweet pickled onions and crisped prosciutto.

On the menu this week is a Spatchcock Game Hen made with an Italian bread sauce, Thumbelina carrots and pepper jelly. Spatchcock is a method where a chef removes the back bone and sternum of a bird before grilling. The hen lays flat and cooks evenly, plus it is a fantastic presentation.

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Every night you can enjoy the chef’s prix fixe menu which includes three courses of whatever the chef cares to cook for you. This special is only $35 per person and can be wine paired for an additional $20.

I would probably not think to order a steak at Dish, but my tablemate did and it was incredible. The sear was smoky and crisped to perfection, which held in the juices extremely well. Also the chop was probably the very best I have ever tasted and high on the recommend list.

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Who can enjoy a perfect dinner without sampling a few cocktails? The new cocktail menu is up and running using local fresh ingredients, as it should.

 Dish also sports what I hear is the best drag brunch on the last Sunday of every month. I have not personally been, but many friends have and claim it is well worth attending. You will no doubt find me there later this month.   

Dish | 4123 Cedar Springs Rd | 214.522.3474

2 Comments

Filed under chefs, restaurant news, Steven Doyle

2 responses to “Dish On Chef Garreth Dickey At Dish

  1. Jenni P

    He is an amazing chef.. very forward in his take on dishes!

  2. Problematyka zbliżona każdemu, rekomenduję publikację

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