Tag Archives: Hotel Palomar

Soft Shell Crabs, Red Wattle Pig and Long Beans Await You At Central 214

DSC08723by Steven Doyle

Last week our beloved wine guru, Andrew Chalk, checked out the new summer menu at Central 214. The rest of the staff was so taken by the menu and the glowing review Andrew had for the restaurant and Chef Graham Dodds that we went in for a looksee ourselves. We were not prepared for what the chef had in store. Some of these are specials, and others can be found on the current menu. What is amazing is the fact that Dodds always keeps it fresh. Let’s just call this Central 214 Week at CraveDFW and move forward with the feast we enjoyed.  Continue reading

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Central 214 Summer Menu

IMG_1665Daily Special: Squash Carpaccio with a Chanterelle Conserva and Squash Blossom Fritters

by Andrew Chalk

Central 214, the aspirational New American farm-to-table restaurant at the Hotel Palomar, has just introduced execuchef Graham Dodds’ summer menu. The changes are far-reaching, introducing salads that glorify the vegetables and fruit of summer, beef ribs that put those expensive (if you count queuing time) central Texas barbecue places to shame, and juicy brined Berkshire pork chop that has rich flavors that shows off the restaurant’s careful sourcing policy.

I have said in the past that the local sourcing policy as Central 214 stopped at the edge of the plate. I described the wine list as a hit parade of the bottom 40 from California and of national corporate dominance. Scratch that. The list has undergone a total cellardectomy and now features at least six Texas wines (more details below) and a 360⁰ vision about origin. Add to that a comprehensive cocktail list by mixologist Amber West and Central 214 continues its march to the forefront of Dallas restaurants.          Continue reading

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Enter The New Fall Menu At Central 214

by Steven Doyle

The Fall menu at Central 214 is classically Chef Graham Dodds. We have written plenty about Chef Dodds in the past, as he was one of the pioneers of cooking what we raise locally. It does take a bit of expertise to summon local produce in months where little can be found in North Texas, and with great expense, but the relationships Dodds has forged help with his efforts to bring incredible bounty in a time when many are foraging trucks sent from California.

That bounty comes from such purveyors as Eden Creek Farms, Caprino Royale, Tom Spicer, Tassione Farms, Windy Meadows, The Texas Honeybee Guild and Eden’s Organics. These are names of our local heroes plowing through to ensure you have the healthiest meats and produce available in North Texas.   Continue reading

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Filed under chefs, restaurant news, Steven Doyle