Just caught word from the underground chef himself, David Anthony Temple (DAT). Seems he is celebrating life itself with the largest menu I have seen to date. Twenty seven courses (magical number, same as the name of the restaurant he is designing).
If you wish to make reservations we have the low down. Arrive at 7:30 Saturday night (tomorrow) at Spiceman’s FM 1410 – 1410 N. Fitzhughue in Dallas. The cost is $125 per person not including gratuity (prepay here or pay cash at the door). As always, it is BYOB. Jump for the entire menu – and the list is long.Truffle: egg, parmesan, lemon basil blossom Carrot: raw, roast, puree Squid Ink: cauliflower, shiso, miso Mustard: tatsoi, red, green wave Arugula: feta, pine nut, thai vin Spinach: lemon, white wine, garlic Tomato: puree, sliced, caviar Pickle: cucumber, okra, jalapeno Uni: mousse, fleur de sel, white pepper Grain: wild rice, raisin, almond Hamachi: seaweed, ponzu, ginger Lobster: sherry, cream, mushroom Beans: great northern, hamhock, paprika oil Chanterelle: white, yellow, amaretto Porcini: pesto, balsamic, red sorrel Matsutake: pork belly, black pepper, basil oil Crab: au gratin, chive, tigers blood Scallop: saffron, risotto, chocolate Squash: blossom, 8-ball, patty pan Gumbo: turtle, crawfish, andouille Pork: tamale, corn puree, cilantro Filet: potato, shallot, demi glace Lamb: ragout, linguine, mint Apple: seared, raw, butter Black Garlic: ice cream, paint, sliced Kabocha: crisp, chocolate mint, nutella Anise: absinthe, tarragon, fennel pollen