by Steven Doyle
It is always a welcome sight to see your chef strapping and in charge, as we did last Friday at Dakota’s wine dinner. Although Dakota’s shies away from the street level madness, Executive Chef Pete Harrison is epic in his kitchen. Nightly Harrison is driving out bodacious haunches of beef and seafood to the smiling and eager tony downtown crowd in the oasis residing just below the surface of Akard in downtown Dallas.
The evening was beautifully paired with some very special wines that are readily available to the public at most any outlet, making this extremely interesting as Chef Harrison set the pace with offerings a bit removed from is usual bone-in rib eyes, lobster tails and seared foie gras. This day Harrison strayed a bit on the wild side with elk and game birds.
As our group assembled the wait staff scurried across the room offering squab carpaccio with foie sausage, followed by an exceptional taste of razor clam ceviche and spoonful of poached East Coast oysters perched in a lemongrass champagne cream. This was the type of foreshadowing you want to experience just before diner is served.
This all serves as a reminder that we all need to trek more often to the subterranean restaurant located at 600 North Akard.
Check out the menu:
Seared Scallops with Frisee, periwinkle salad and yuzu gastrique paired with Flowers Chardonney, 2011
Partridge with Brie Flan, pignoli puree and tea infused demi, paired with Flowers Pinot Noir, 2011
Elk Two Ways – broiled with blackberry mole, and elk black truffle tartare paired with Faust Cabernet, 2010
Gianduja Chocolate Mousse paired with Dakota’s House-Made Coffee Liqueur