Tag Archives: Spoon Bar and Kitchen

Close Encounters of The Gastronomic Kind

wine poste2by Andrew Chalk

For reasons we don’t fully understand, Dallas is packed with interesting wine and food events in the next three weeks. Things could be worse. We could all be on the ‘Pyongyang Diet’. Here is a summary of some of the most interesting press releases that came across my (virtual) desk:   Continue reading

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Filed under Andrew Chalk, Wine

Tesar Gives You A Knuckle Sandwich For Lunch

IMG_2915by Steven Doyle

I know we recently chatted up the lunch service at Spoon Bar and Kitchen, but after a visit this afternoon just before the rains drifted in and out of the area I relished with a few friends at the beautiful little restaurant in Preston Center.

There were a few items I needed to taste, and one I wolf a full portion. The last time I was in was for a media tasting and one of my table mates ordered the ramen, so I went in a different direction. As we discussed at our table today, there can be no wrong orders since everything is perfectly delicious. But I wanted a whole bowl of that ramen. Continue reading

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Filed under John Tesar, Lunch Bunch

This Week on craveRADIO: May 5

05_2013_05_Crave_Radio_Tesar-8928by Steven Doyle     photos by Robert Bostick

This week on craveRADIO we hosted Top Chef and owner of Spoon Bar and Kitchen  in Dallas, John Tesar. Tesar always makes for a good guest as he is never short on conversation. This proved for a lively first hour before he had to run off to his cheffing gig at the restaurant.

Tesar talked about his early days in New York, which of course included plenty of Bourdain spills, along with how he made the journey to Texas.   Continue reading

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Filed under Chef Interview, craveRADIO, Steven Doyle

Make Your Reservations For Spoon And Oak Cliff Cellars Wine Dinner

spoon1by Jennifer Thomas

On Wednesday, March 13, Chef John Tesar will host a special dinner at Spoon Bar & Kitchen featuring wines from Oak Cliff Cellars paired with seafood from waters around the globe.

Menu highlights include cuttlefish crudo with jalapeño, hearts of palm and pink peppercorns paired with Lake County Sauvignon Blanc; squid ink spaghetti with little neck clams, pork belly, preserved lemon, garlic and arugula paired with Twisted Root Vineyard Chardonnay; and swordfish “steak” with wild mushroom crust and red wine squid ink sauce paired with Mourvedre.  Continue reading

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Filed under Jennifer Thomas, Wine

Tesar: Clean And Balanced

AZDSC00943by Melissa Robert    photos by Joey Stewart

Even on a Tuesday night, Spoon Bar and Kitchen is packed with patrons enjoying one of the most anticipated restaurants to open in Dallas last year. The sustainable seafood eatery in Preston Center has the perfect location to compliment the intimate dining experience you’ll feel once you are seated. The lights are dim, the pale aqua tones of the interior are calming and the bar is surprisingly large for the space. Ipads are distributed to assist diners in navigating the wine list but the staff is great at providing suggestions to anyone that is on the fence.

The dining room seats about 60 and I’m quite sure I had the best seat in the house, the bar top facing the kitchen. The Spoon kitchen operates seamlessly. John Tesar, Executive Chef, is nothing short of a conductor leading his orchestra to a symphony of plated perfection. The menu reminds me of being in a candy store as a child; there are enticing items I’ve never had before and I want to try everything.          Continue reading

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Filed under chefs, Crave, Joey Stewart, Melissa Robert, Seafood

First Look: John Tesar’s Spoon Bar and Kitchen

by Steven Doyle

Spoon Bar and Kitchen will more than likely be open for business this weekend, but that could change depending on the mood of chef-owner, John Tesar. For the sake of brevity, I am sure most in the city are familiar with Tesar, but if not you may catch him tonight as the 10th season of Top Chef premiers. Although the chef can’t, and won’t give up any juicy details of his exploits on the program, you may rest assured he charges out with his guns blazing.

Last night I was an invited guest of Tesar at the soft opening for Spoon, Tesar’s love child of a restaurant that he has been working on for the past year. Guests were not offered selections from the regular menu, but rather from his tasting menu, which will change often to keep up with seasons and availability of ingredients.  The tasting menu will be offered each day on the menu. Continue reading

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Filed under Caviar, chefs, Restaurant Opening, Steven Doyle