The Saint in the Dallas Design District is hosting a WhistlePig and Wagyu dinner on Wednesday, April 29, running from 5 to 9 p.m. Reservations are required and seats are limited.
The four-course menu was put together by Executive Chef Sergio Esquivel, who has been running the kitchen since the restaurant relocated from Deep Ellum to 1000 N. Riverfront Blvd. earlier this year. Each course is built around wagyu and paired with a specific WhistlePig expression, finishing with the Boss Hog XII “Feather & Flame” Straight Rye, which is not easy to come by.
The meal opens with a seared wagyu bistecca tonnato — F1 Texas Wagyu strip from Outpost 76, dressed with tuna, anchovy, capers, herbs, and lemon — alongside a WhistlePig 6-year PiggyBack Rye Old Fashioned. The pasta course is tagliatelle finished in wagyu tallow with WhistlePig Rye, butter, and fresh herbs, paired with the 12-year Wine Cask Rye. The main is an 8-ounce smoked wagyu ribeye from Rosewood Premier with a WhistlePig bourbon glaze, served with wild mushroom and rye risotto and charred broccolini, paired with the Boss Hog XII. Dessert is a dark chocolate and rye budino with a WhistlePig Snout to Tail 10-year Bourbon Carajillo.
Dinner is $195 per person. Reservations can be made by calling (214) 258-6152.
