On occasion we chat about the underground dinner scene in Dallas which has maintained steady strength regardless of the new restaurants that have been opening in Dallas. People enjoy that secretive aspect to the dinners, and all the joy of camaraderie associated with these special evenings. The premise is simple. Be lucky enough to know about the event, and sometimes we give the hosts of the events a special shout out on craveDFW. The dinners are almost always BYOB which gives the diners control over their pairings. The chef often reveals the menu in advance and also suggests wines. This can be extremely interesting.
This past weekend we attended one of Chef DAT’s dinners, and were extremely excited due to the special menu plans he laid out for us. DAT is the undisputed king of the underground and has many of these special events at various spots around the city. He has been known to take his kitchen show on the road to enviable locations such as Napa Valley, New Orleans and even Hawaii. This particular dinner included some fun ingredients such as White Alba Tuffles, Amber Osetra Caviar, lobster and rainbow trout procured from TJ’s Seafood Market. Continue reading →
You know Chef DAT, he is the wild and woolly underground maniac that roams the country with his culinary sideshow. This weekend DAT is hosting yet another edition of his underground dinners at a secret hide-a-way in Dallas, cooking up the season’s very best. Think White Alba Truffles, Amber Ostera Caviar, lobster and beautiful, fresh rainbow trout. This will be a dinner of excesses and you are invited.
Join Chef DAT this Friday Saturday (Friday sold out) for his White Alba Truffle dinner which begins at 7:30pm with a complimentary cocktail. The BYOB dinner costs $75 per person and you can make your reservations swiftly by emailing the chef at firstname.lastname@example.org. We have the menu below: Continue reading →
You know Chef DAT. He is the chef that travels, cooks and is otherwise an all around bon vivante. He is also responsible for all those underground dinners you hear so much about. DAT is the undisputed king of the underground movement in the country and has been featured in national magazine and newspapers. We like to feature some of the more interesting dinners DAT hosts in his new secret digs somewhere in East Dallas, and he just alerted us to one that we would love to attend.
This Friday is going to be a very special night to remember. Chef Jon Stevens, originally from San Francisco, has worked in and run some of the best kitchens in Dallas – most recently Nosh. He will be opening the new restaurant, Mesero Miguel, with Mico Rodriguez very soon, with rumors of much more. Continue reading →
Marcelo Kreindel, owner of Trentino Gelato, thinks about chocolate in a different way than most. Trentino is the Houston based gelato concern that is shaking the foundations of our beliefs in not only gelato but chocolate as well. Kreindal has collaborated with a bean-to-bar chocolate company called Tejas Chocolate which is located in Spring, Texas to bring the more exotic chocolate using single sourced beans from Venezuela, Brazil, Ecuador, Bolivia, the Dominican Republic, Madagascar and Mexico. Continue reading →
Chef DAT is back in his secret lair cooking up a storming good evening for his guests. This Saturday the DAT will be rolling out the red carpet to help celebrate Oscar night. The evening will be filled with paparazzi, short films and clips, and an incredible menu that is movie-centric.
Check out the menu below and make your reservations quickly for this BYOB dinner. DAT evenings always fill up quickly. RSVP to email@example.com. This dinner will be held Saturday Feb 23, 2013 at 7:30. Continue reading →
This Tuesday, October 9, 2012 Chef DAT will visit one of our favorite Dallas bartenders, JW Tate at Tate’s Bar on McKinney. Here the two young minds will meld in a cocktail and culinary feast for a special gathering. Consider this a party, an underground dinner, and a cocktail throwdown all wrapped into one private evening for you and a few select friends. Continue reading →