by Steven Doyle
Kitchen LTO is full underway with its second chef. You know the concept, it changes chefs and menu every four months, spotlighting bright up and coming chefs. The opening chef was Norman Grimm, hardly an undiscovered talent, but instead one with a long resume of rock solid restaurants under his belt. Grimm was just named as the new executive chef at the Hotel St. Germain in Uptown Dallas.
Grimm worked as executive chef of Acme F&B before his LTO stint, studied at the New England Culinary Institute in Montpelier, Vermont. Grimm also worked in some of the nations best kitchens including Rubicon, Jardiniere, REDD, Tra Vigne, The Dining Room at The Ritz Carlton (all in California) along with Mercury, NOSH euro bistro and York Street in Dallas, to name a few. Grimm says he enjoys the teaching aspect of being a chef. Continue reading
by Ernest A. Hemingway
It is cool on the first real fall evening of the year. Couples mingle on the patio unworried that they might stench of the sweat of July in Dallas. All thoughts of cholera are banished. Debonaire waiters in dark suits and ties perform their unscripted ritual of delivering food to an apprehensive hoard. Sometimes in the night we hear the buzzing of mosquitoes, also contemplating their evening repast. Will it be the scrawny bicep of an ageing dowager or the juicy fullness of a young twenty something?
Appetizer is served. A hundred shrimp die. Few will realize how appreciative their conquerors were of their succulence, their insouciant brininess. Their refusal to subdue in the face of chiles combined as a sauce might be noted in dispatches in a more honorable era. Continue reading
by Andrew Chalk
Dallas’ favorite romantic boutique hotel and restaurant is set to roll out some unusual and exciting dinners over the next few months. Fancy dining in the adopted home of Ernest Hemingway? How about recipes from Jacqueline Kennedy’s wedding and state dinners in ‘Camelot’? Or experience the life of curators who saved art from being the prize of military invaders in world war two. Each dinner at the Hotel St Germain is for one or two nights only and requires a special reservation. The intimate dining room is sure to sell out so call (214) 871-2516 before the places are gone.
Luckily, a bottle floated up on the beach near our Tahiti offices and inside was a press release with the full details. Continue reading
by Robyn Folmar
Chef Chad Martin unveiled his spring menu at the luxe Hotel St. Germain and it’s as elegant and tasteful as you would expect from this intimate restaurant. White-gloved waiters delivered a seven-course meal starting with an ahi tuna on Champagne granita amuse bouche and ending just as beautifully with a praline mousseline and hazelnut semifreddo. Continue reading