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.
Each day Central 214 Chef Graham Dodds makes adjustments to his menu based on what farmer knocks on his back door and what fresh in-season item they might be peddling that day. Dodds also makes changes at least four times a year offering new and unique dishes that he has been working on for that season.
The summer has been hot and Dodds has been thinking lighter and flying in fresh seafood from his contacts in San Francisco. The fresh seafood also includes a share of West Coast oyster which can be seen as rare in Texas for the only reason that most species of oysters found on the West Coast are deemed illegal in the state of Texas. Continue reading →
Sean Kenneavy will be taking the helm in early June as the new general manager of Central 214, the acclaimed Kimpton restaurant adjacent to Hotel Palomar Dallas. Bringing extensive management experience with positions locally as well as in New York City, Kenneavy will oversee service and operations for the restaurant as well as for hotel banquets.
Currently serving as GM at Bolsa, Kenneavy will soon join former colleague Chef Graham Dodds, who came on board as Central 214 executive chef early this year, transforming the menus to his celebrated rustic and rich farm-to-table fare. In addition to front-of-the-house duties, among Kenneavy’s first orders of business will be developing an extensive new wine list to perfectly complement Dodds’ cuisine. Continue reading →