The Kitchen in Commons Club features celebrated Chef Matt McCallister’s seasonally-driven cuisine with breakfast, lunch and dinner menus using Texas ingredients prepared with classic and modern French technique. Collaborating on the menus, and leading the hotel’s culinary team is Virgin Hotels Dallas Executive Chef Nick Walker.
The menus are refined yet, approachable. Guests are encouraged to order several plates from shareables that include Texas Farm Radishes with seaweed butter and bottarga and a Wood Grilled Maitake Mushroom topped with toasted garlic, fine herbs and aerated hollandaise. There’s also Roasted Diver Scallops dressed with Texas citrus, brown butter and hazelnut crumble.
The menu is dominated with dishes cooked via live fire, seasonal vegetables and house-made pasta. Wood-fired dishes include a Roasted Yardbird chicken served with stewed onion and herb salad and Texas Wagyu Steak Frites featuring a Bar N Ranch ribeye, Kennebec frites and arugula aioli. A Parisian Gnocchi with sweet potato butter, baby fennel and parmesan is one of three pasta dishes on the menu. There’s also a Daily ByCatch and Mussels “En Pappillote.”
The Bar features curated live music and entertainment and offers a cocktail program rooted in the classics. The cocktail lineup features a mix of celebrated classic cocktails like the Clover Club with Aviation gin, dry vermouth, lemon, raspberry and egg white along with signature cocktails that include the Galactic with Astral Tequila, Ancho Reyes, pineapple and lime.
The Shag Room, a mirror walled ‘70s-inspired lounge located in the middle of the restaurant, is ideal for a group cocktail experience. A large wrap-around patio overlooking the Design District offers several cozy areas for guests to dine and drink.