This Independence Day, the Fairmont Dallas invites you to elevate your weekend plans with an afternoon of sun, sounds, and sophistication. On Friday, July 4, from 1 PM to 5 PM, head to the hotel’s rooftop terrace for a poolside celebration that blends downtown views with upscale vibes.
Continue readingFiled under Steven Doyle
As Easter approaches, Fairmont Dallas’ Pyramid Restaurant and Bar invites guests to an exquisite a la carte brunch on Sunday, March 31 from 11 am to 2 pm. Guests will enjoy the spirit of the season with live music and Easter-themed décor featuring blooming florals, charming bunnies, and Easter eggs.
Continue readingFiled under Steven Doyle
by Andrew Chalk
After what seems like an interminable silence, the Fairmont Dallas invited the media to come and see all the new things that they have. On the inorganic side, a $10m renovation has seen the rooms upgraded and the Pyramid Bar given a makeover. On the organic side, Leigh Mills has arrived from Sous Chef at Big Cedar Lodge in Ridgedale, Missouri (a property which has been recognized with accolades from numerous publications including Travel + Leisure and Condé Nast Traveler).as Chef de Cuisine and Eric Burrell, from the Ritz-Carlton organization, as pastry chef. Both have a good chance to make a big impression on the city with The Fairmont – Dallas as their platform. After all, that is what André Natera did. Continue reading
Filed under Andrew Chalk
by Steven Doyle
I received a text recently from Chef Andre Natera, my favorite Zen chef, stating that he is taking leave from the Fairmont Dallas to “spend time with family and focus on some other things”. Natera is one super talented chef who had a goal to create a network of chefs throughout the community for the common good and to develop young talent.
The utopian chef idea was that there would be this exchange of ideas, and chefs, to make Dallas a stronger restaurant city. There were a few late night chef “summits” where they collectively cooked for each other and chatted about new ideas, and they proved extremely interesting. Continue reading
Filed under chefs, Steven Doyle
