With the news that 20 Feet has shuttered in East Dallas (for now) we thought it might be helpful to make a batch of Marc Cassel’s Green Room Mussels at home in memoriam of the extremely popular restaurant. These are the same mussels he offered first at the marvelous restaurant in Deep Ellum, the Green Room. In Dallas you can find fresh mussels at TJ’s Seafood Market or Central Market. It’s a kick making these mussels, and will enhance your cheffy skills to boot. Let us know how they come out, these are sure to be a class favorite.
Chef Marc Cassel created this dish decades ago when he was executive chef at the Green Room in Deep Ellum. Those mussels could still be found on the menu several incarnations of the restaurant later, including his own restaurant 20 Feet.
Often imitated, the originator of the Green Mussels can be found at his own restaurant, 20 Feet Seafood Joint. Marc Cassel created this dish decades ago when he was executive chef at the Green Room in Deep Ellum. Those mussels may still be found on the menu several incarnations of the restaurant later. While walking the steps to the rooftop bar you will even spot chef Cassel’s original chef coat. He left that sort of impression on the digs. Continue reading →
All good things are worth the wait, and for seafood lovers in East Dallas this never rang truer than for 20 Feet Seafood Joint owned and operated by Marc Cassel and his lovely chef-partner Susan Fries, to whom he is engaged. The tiny restaurant located next to two East Dallas sweethearts, Good 2 Go Taco and Goodfriend Beer Garden and Burger House has already made quite the splash with local residents and foodmongers. There is a good reason why, the food is delicious and very affordable. Continue reading →
Last night I caught up with chef Marc Cassel after noticing some heavy activity happening at his soon-to-open Peavey Road seafood restaurant, 20 Feet Seafood Joint. I spotted Cassel readying the space from my perch at Goodfriend and shot him a text asking for a few minutes when he was finished with his business. An hour later the chef grabbed me for a quick tour.
The restaurant will hold about 50 seats and should open in about a week. The time changed every time I asked him, so I stopped asking and settled with the answer I wanted to hear. Continue reading →