DAT and Jon Stevens Host Underground Dinner This Friday And You Get A Discount

datby Steven Doyle

You know Chef DAT. He is the chef that travels, cooks and is otherwise an all around bon vivante. He is also responsible for  all those underground dinners you hear so much about. DAT is the undisputed king of the underground movement in the country and has been featured in national magazine and newspapers. We like to feature some of the more interesting dinners DAT hosts in his new secret digs somewhere in East Dallas, and he just alerted us to one that we would love to attend.

This Friday is going to be a very special night to remember. Chef Jon Stevens, originally from San Francisco, has worked in and run some of the best kitchens in Dallas – most recently Nosh. He will be opening the new restaurant, Mesero Miguel, with Mico Rodriguez very soon, with rumors of much more.  

nosh

I am very excited to have Jon in the kitchen with me as I get to learn from his many years of studying and honing the craft in which I love,” said DAT in a recent conversation.

This particular dinner will be paired, but guests may also bring their own beverages of choice. The cost of the dinner is $120 but craveDW readers get a special $20 off discount if you mention CRAVE your email reservation. Email DAT at  info@chefdat.com and include:

  • Number of guests in your group
  • Food allergies or dietary restrictions
  • Credit card number to hold your reservation (cash is preferred payment on night of dinner)
DIVER SCALLOP CRUDO
cucumber yuzu granita & japanese cucumber
Ty Ku Sake – Junmai Ginjo
 
TEXAS MELON SOUP
whipped Salvadorian cream & chili oil
Groth Sauvignon Blanc, Napa Valley 2012
 
TOMATO COLLECTION crispy green tomato, confit heirlooms & gazpacho
Etude Rose, Carneros 2012
 
HAND CUT CAPELLINI
San Diego urchin, trout roe, squid ink paint & chive
Willamette Valley Vineyard Pinot Noir “Whole Cluster”, Willamette Valley
 
BRAISED LOCAL WAGYU SHORT RIB
white corn pudding, forest mushrooms, onion & chicory
Brancaia Tre,  IGT Rosso Toscana 2009
 
WHITE CHOCOLATE “PANNA COTTA” TILE
confit bing cherries & vanilla granola
Sarraco Moscato d’Asti, Piemonte
 
7:45pm
Arrival Time: Conversation & Cocktails
(Presented by Treaty Oak Distillery)
8:15pm – 10:45pm
Dinner Service
 

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Filed under Steven Doyle, Underground Dinner

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