It has been a while since we visited this column, but so many have asked for it back that we feel it is time for a reprise. Please enjoy a few dishes we have sampled this week, and feel free to turn us on to your favorite dish by dropping me a line at firstname.lastname@example.org. Would love to hear from our readers and their favorite spots in Dallas and around the country. Continue reading
Tag Archives: Anthony Van Camp
Last night I attended a little fete at one of my favorite steakhouses in Dallas, SĒR Steak + Spirits. If you read craveDFW very often you have seen our discussions on the type of beef (Wagyu) and the chef (the impressive young Anthony Van Camp). Sēr is tops our beef charts for a few reasons; the unpretentious wine list, the fantastic bar, and a breath-taking view of the city. Oh, then there is the food.
I suppose we should always keep our eye on the prize, and last night we blazed through a few incredible dishes, including some plump and briny Wellfleet’s and a beautiful charcuterie and cheese board. We also shared with our table an incredible plate of foie torchon. The torchon had a delightful cognac character that made the evening so very special and festive. Continue reading
Thanksgiving is upon us once again and all the gobblers are running for cover. To get you in the mood for a little fun and relaxation we asked a few chefs around Dallas a few questions so we get our dinner cooked just right. We will run their answers both today and tomorrow, so check back often to see how your favorite chef weighs in on the holiday.
Anthony Van Camp is the Executive Chef at the new and very sexy steakhouse SER Steak+Spirits which is located atop the Hilton Anatole in Dallas. There the chef wunderkind performs in his very open kitchen gallery sending out amazing steaks and seafood items, along with some very special surprises. Did we mention he has a talented chef-wife? Nicole Van Camp runs her not-so-secret underground chef business that never ceases to amaze as she brings a large bounty from local ranchers and growers.
If you still have not made holiday dinner plans, you can drop by his restaurant SER as they are not requiring reservations. Plus it’s the best view ion Dallas. Let’s look in on Van Camp’s advice for us this holiday. Continue reading
Last evening we checked out Scottish Rite’s annual fundraiser, Treasure Street, and was it ever a perfect night for a great event for an even better cause. The night was filled full of incredible food, cocktails and live music presented by chef chair Dean Fearing. It seems that Fearing knows how to throw a pretty mean party.
Texas Scottish Rite Hospital for Children is a world leader in the treatment of pediatric orthopedic conditions, and this event raises millions of dollars to fund the hospital. Continue reading
Last evening I was an invited guest of the Hilton Anatole to sample a few of the dishes that might be making the Sēr Steak+Spirits menu when the restaurant opens for business this October. On hand was Anatole’s executive chef Thomas Welther and Sēr executive chef Anthony Van Camp who served dinner to a group of local writers and Hilton brass.
Due to construction on the 27th floor where Sēr is located the staff created a makeshift kitchen and dining room in the hotel’s rotunda, including a searing 800 degree grill just outside in view of the guests. Welther noted that he started working for the Anatole 2 years before Van Camp was born thus he was able to stay inside and engage the guests while the young executive chef labored in the heat and prepared dinner on the grill. Continue reading
In preparation for this weekend’s closing of Nana located in the Hilton Anatole, guests were invited for a mixer hosted by the hotel and restaurant staff to reminisce and celebrate the many years of service. Present were a handful of Nana’s past executive chefs who peppered conversation with interesting and historic anecdotes.
Thomas Welther, the hotel’s executive chef, was excited for the future of the space and explained that retooling to the Sēr concept was actually a positive move for the hotel restaurant. At first glance the thought of the beautiful and venerable Nana morphing into a steakhouse seems undignified. But as the chef explained, the staff and tools wouldn’t change all that much. Many of the techniques currently used will carry over to Sēr. In other words, it will not just be about the beef. Continue reading