Margaret’s at the Marriott in Dallas Arts District


Margaret’s, the three-meal ranch-to-table restaurant at JW Marriott Dallas Arts District, unveils a new seasonal menu featuring autumnal flavors and ingredients. The restaurant is named for beloved Dallas philanthropist Margaret McDermott and is located on the 11th floor of the hotel which opened in July of 2023. The menu was designed by Executive Chef Jonah Friedmann and includes both new creations and several of the quickly-beloved dishes that debuted with the restaurant’s premiere menu earlier this year. 

Beginning November 13, guests may begin their meals with squash ‘dumplings’, a delightful composition of mascarpone and squash gnudi, truffled onion cream, crispy speck, sage oil and brown butter powder, or a chai spiced pear burrata with pear compote, shiso oil, spiced honey and crispy kale. 

Among the new entrees are more locally sourced proteins from preferred vendors in the North Texas region. Highlights include the TX quail cassoulet, a house Toulouse stuffed quail served with braised Iberico pork shanks, pinto beans and leeks and TX tea miso-marinated Chilean sea bass served with local turnips, jarrahdale pumpkin puree, grilled wild mushrooms, and Iberico ham dashi. Venison from the family-managed Broken Arrow Ranch in Ingram, Texas is served with smoked sunchoke puree, sweet potato pave, hazelnut crumb and smooth port jus. 

Truffled Beignets

Delicata squash makes a delicious accompaniment to any entree as a side dish, slow-roasted and finished with crispy chili, ricotta, spiced honey and sage. 

Executive Chef Jonah Friedmann finds comforting elegance in autumnal ingredients and flavor profiles. 

“Produce and proteins that are traditionally available during the fall and winter months present an opportunity to create dishes that bring nostalgia, comfort and satisfaction and are often associated with the holiday season,” Friedmann said. “We wanted to bring eclectic, modern interpretations of dishes we know and love during this time of the year.”

In addition to ingredients sourced from local farms and ranches, Margaret’s utilizes its unique FarmShelf hydroponic garden and outdoor JW Garden beds to grow herbs and produce used in various dishes and cocktails as garnishes, infusions, and flavor enhancers. Various bites in the new menu include mustard greens, shiso, sage, and sweet potato leaves grown on-site at the hotel. 

As the restaurant serves breakfast, lunch and dinner, new additions have been made to both the breakfast, brunch, and lunch menus including apple cider pancakes topped with candied pecans, apple cider compote, and preserved lemon for brunch and jarrahdale pumpkin soup served in a hollowed pumpkin and topped with spiced walnut, cranberry reduction and crispy duck for lunch. 

“Guests will see several sustainable practices with this menu including serving soup inside of pumpkins, roasting pumpkin seeds for garnish on multiple dishes, and using every part of the venison and fish we serve for stocks, dish presentations, and other delicious components,” Friedmann added. 

Guests can end their meal on a sweet note with maple bourbon pecan mousse, served with salted caramel gelato, or a warming apple cobbler, served with vanilla gelato.

Margaret’s is nestled amidst the Dallas skyline, ideally located in the heart of the United States’ largest contiguous arts district. Floor-to-ceiling windows along the perimeter of the space offer ideal views of the surrounding neighborhood though views around sunset are particularly stunning. The restaurant includes a soft seating lounge, 20-seat bar, and private dining space ideal for hosting meaningful moments with family or colleagues during the holiday season.

“With special menu offerings for Thanksgiving and other impending holidays, we look forward to welcoming Dallasites into Margaret’s for fall and winter meals with family and friends,” General Manager Mike Culver said. “Chef Friedmann has continued to impress with creative and delicious interpretations of seasonal flavors and ingredients.”

Reservations for Margaret’s may be made on OpenTable.

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