by James Davidson
Steven couldn’t make the Veuve with a View at Ser Steak+Spirit dinner, so the burden of eating amazing steak and sipping fine champagne fell on my shoulders. You have to be a team player here at CraveDFW. Below is how my dutiful evening went.
Mahogany aromas greeted me when I stepped off the elevator on the 27th floor of the Hilton Anatole. The area I was seated had an intimate feel like the rest of the restaurant. Stephanie a superb waitresses served me a glass of the Moët & Chandon Imperial Brut as I appreciated the Dallas skyline. Lights from commuters on 35 reflected of the atrium of the hotel as I enjoy my appley champagne. It’s going to be a good night. Continue reading
by Steven Doyle
You remember Kate Weiser who will soon be opening up shop in Trinity Groves. She is the extremely talented chocolatier who’s eponymous shop will spring into action after the first of the year when more restaurants open up on the north side of the Trinity Groves strip, facing the event venue 3015.
However Kate will be busy this holiday season knocking down some chocolate at various pop up locations. Kate designed a special pop up that will be a virtual movable feast. You can find her, and her special brand of chocolates, for sale at the Hilton Anatole this weekend. Continue reading
I want to be a pig but the apples are good around here
by Andrew Chalk
Pictures say it best. The Epicurean World Master Chef’s Society (they must have wide membership cards) held their modestly titled 18th Annual International Food & Wine Festival last week at the Ice House in Plano. The name of the location has a touch of irony as the combination of the 90+ outside temperatures and the massive crowd combined to overwhelm the puny two AA cell powered air conditioning, resulting in an event that was ‘hot’ in the literal sense. Continue reading
by Andrew Chalk
Check out Sēr any Friday night and stand witness to execuchef Anthony Van Camp crafting himself a reputation as something of an enfant terrible. Having established Sēr as a serious contender among steakhouses in this carnivorous town, he has turned the six-course tasting menu ($90, or $135 with wine pairings) into a seafood lover’s dream. I was an invited guest at a recent media event. Check out the dishes we had in the pictures below. Continue reading
by Marcia Catherwood
Michael Bratcher has taken the reins as the General Manager of SĒR Steak + Spirits at the Hilton Anatole.
Bratcher has extensive experience in nearly every area of the restaurant industry, from new concept development and training to marketing and management. His stellar reputation and experience in high volume four and five-star restaurants are a testament to his strong work ethic, creativity, integrity and natural gift as a dynamic, results-driven leader.
Bratcher’s began his fine dining career as a server at Star Canyon in 1995. The former U.S. Army officer quickly made his way up the ranks, landing a management position at the high-volume Asian restaurant Fishbowl at Aqua Knox. Soon after his promotion, Bratcher was hired by parent company Carlson Worldwide to open new restaurants throughout the country. Continue reading
by Andrew Chalk
When the Hilton Anatole announced that a steak house would go into the space once occupied by Nana they promised an establishment that would be an iconoclast in a town where steakhouse dining is an obsession. In its first year, Sēr has drawn rave reviews for Executive Chef Anthony Van Camp’s (that’s AVC to the cognoscenti) audacious and creative interpretation of the steak house genre and Russell Burkett’s polished wine and spirits service. Continue reading