Nothing rings change of seasons than Graham Dodds and his ever revolving menu. His menus are my personal equinox as seasons change, and I know I will always be tasting something amazingly fresh and new. Fortunately Dodds isn’t the only one in town doing this, but his menus grab with such flair and hospitality. What he has been doing at Central 214 is superbly special.
This is what was upsetting about the news that Dodds is leaving the Hotel Palomar restaurant and making a switch just a few miles down the road for Consilient’s shining star, Hibiscus, where he will work in tandem as co-chef alongside Jason Ferraro. Dodds will be cooking with the same attitude that he was born with. Perhaps this is only upsetting because I am not one for change, unless we are talking seasonal menus. Continue reading →
I got a call this morning from Graham Dodds who wanted to share that he is leaving Central 214 to work for Tristan Simon at Hibiscus. Consider the post temporary as the two discuss a restaurant for Dodds to operate. Dodds has shared some ideas and menus with Simon, but for now he is considered co-chef of Hibiscus with Jason Ferraro.
Plenty going on for the Consilient Group. We will keep you updated.
Last week our beloved wine guru, Andrew Chalk, checked out the new summer menu at Central 214. The rest of the staff was so taken by the menu and the glowing review Andrew had for the restaurant and Chef Graham Dodds that we went in for a looksee ourselves. We were not prepared for what the chef had in store. Some of these are specials, and others can be found on the current menu. What is amazing is the fact that Dodds always keeps it fresh. Let’s just call this Central 214 Week at CraveDFW and move forward with the feast we enjoyed. Continue reading →
One of our most favorite cocktailiers in Dallas can be found behind the stick at Central 214 in the Palomar Hotel. Amber West draws much of her inspiration from what is growing around her. Be it in a few solitary pots she has hidden across the hotel campus, or those found in her secret garden at home. What is fresh, what is now, is what the young bartender finds most exciting.
Daily Special: Squash Carpaccio with a Chanterelle Conserva and Squash Blossom Fritters
by Andrew Chalk
Central 214, the aspirational New American farm-to-table restaurant at the Hotel Palomar, has just introduced execuchef Graham Dodds’ summer menu. The changes are far-reaching, introducing salads that glorify the vegetables and fruit of summer, beef ribs that put those expensive (if you count queuing time) central Texas barbecue places to shame, and juicy brined Berkshire pork chop that has rich flavors that shows off the restaurant’s careful sourcing policy.
I have said in the past that the local sourcing policy as Central 214 stopped at the edge of the plate. I described the wine list as a hit parade of the bottom 40 from California and of national corporate dominance. Scratch that. The list has undergone a total cellardectomy and now features at least six Texas wines (more details below) and a 360⁰ vision about origin. Add to that a comprehensive cocktail list by mixologist Amber West and Central 214 continues its march to the forefront of Dallas restaurants. Continue reading →
If you did not tune into craveRADIO this past weekend, you missed a lot. We just finished our fifth show and the guests are lining up to join the fun. Last Sunday we featured chef Graham Dodds from Central 214 in Dallas, along with his bar manager, Amber West.
Chef Dodds can be a bit shy at times, probably stemming from his conservative British and Scottish roots. But that was soon remedied as Amber West invited us all to taste her cocktails that she had been cask conditioning. The Equestrian is a playful take on the Mint Julep, something she conjured up in anticipation of the Kentucky Derby. You can sample this cocktail for a cause at Central 214 through the end of the week. Continue reading →