by Steven Doyle
It is always a welcome sight to see your chef strapping and in charge, as we did last Friday at Dakota’s wine dinner. Although Dakota’s shies away from the street level madness, Executive Chef Pete Harrison is epic in his kitchen. Nightly Harrison is driving out bodacious haunches of beef and seafood to the smiling and eager tony downtown crowd in the oasis residing just below the surface of Akard in downtown Dallas.
The evening was beautifully paired with some very special wines that are readily available to the public at most any outlet, making this extremely interesting as Chef Harrison set the pace with offerings a bit removed from is usual bone-in rib eyes, lobster tails and seared foie gras. This day Harrison strayed a bit on the wild side with elk and game birds. Continue reading
