New Chef At The W’s Cook Hall Blazes A Trail Marked Delicious

DSC00504by Steven Doyle

Cook Hall had always alluded me with dining that didn’t quite hit the mark. Recently, however, the W Hotel restaurant announced the arrival of a new chef in Douglas Wagenhauser, a happy wanderbub who had landed in a handful of Dallas restaurants including The Landmark and St Ann’s. I had a chance to meet the new chef this week and sample some of his cuisine that will officially roll out this weekend. The new menu is inspired by Fall and is loaded with plenty of local ingredients and blessed by the hands of the new chef. After a very warm Summer season bereft of many of my favorite vegetables, this new menu is inspiring and makes way to a bounty of interesting dishes.    

DSC00482

DSC00476Roasted Butternut  Squash Toast with farmer’s Cheese and Sage

Wagenhauser makes artful use of okra, which is finally making a comeback after the Summer’s heat finally diminished, along with plenty of Maitake mushrooms, cauliflower and butternut squash. The chef is even handy at making his own ricotta. Cook Hall is finally living up to the expectations that the beautiful space deserves. For those missing the high holy days of Craft in the Jeff Harris regime, you will be smartly impressed with this new dining experience.

At a recent media function we were able to take in plenty of the new menu in advance to share with you. Cue the reservations.

DSC00491Butternut Squash Soup with Chestnuts and Barley

DSC00499Pappardele, blistered tomatoes, Fennel and a Caper-Mustard Sauce

DSC00501Corn Flake Fried Chicken, Brussels Sprouts

DSC00507Seared Scallops with Apple-Bacon Jam and Parsnip Puree

DSC00511Grilled Filet of Beef, Swiss Chard and Potato Confit

DSC00520Devil’s Food Chocolate Cake

 

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