Clark Food & Wine Co. is celebrating its one-year anniversary by hosting an event that not only fills plates but also feed spirits. A special anniversary event will be held Thursday, Oct. 15, as a fundraiser for Genesis Women’s Shelter & Support, where $8 of every dinner will go to the non-profit to assist in their efforts to help women and their families.
At Clark Food & Wine Co.’s anniversary party on Oct. 15, from 6 to 10 p.m., guests will enjoy a three-course dinner including signature appetizers, delicious entrees and a special dessert for $40 per person. Guests will sample from appetizers including Brisket Meatballs, Crisp Artichoke Hearts, Smoked Shrimp Dip and Fontina Cheese Bark, before selecting from Arctic Char, Texas Chicken, Duck Confit with Housemade Sausage or Peppered Brisket for their main course. Each dinner includes a sweet finish — a piece of Mom’s Heavenly Hash, which is a delectable angel food cake with whipped cream, chocolate and pecans. To make reservations call 214-515-5500. Continue reading
by Steven Doyle photos by Robert Bostick
We spoke this week with the owner of Clark Food & Wine, the very Texas restaurant located on Greenville Avenue that features smoked meats, interesting charcuterie, and flatbreads and so much more. Monday, February 2nd the chef-owner Randall Warder opens his second restaurant, C’Viche which will actually be located next door to Clark, and share the same patio separated only by a few potted plants. C’Viche will feature, of course, ceviche, tacos, and a few appetizers that are interesting like elotes en vaso and smoked brisket stuffed jalapenos. The new fast casual restaurant also hosts a fantastic bar with a good assortment of tequilas. Continue reading
by Steven Doyle
Having worked in the restaurant industry for 30 years Randall Warder and his wife Courtney recently opened their own business on lowest Greenville Avenue recently to much praise and success. Clark Food & Wine features a tight menu with smoked meats, interesting items made in his brick oven. Come January of 2015 the couple will open their second restaurant, conveniently located next door, called Ceviche.
We asked chef Warder to hare some of his past holiday experiences with us. Continue reading
by Steven Doyle
Brunches in Dallas are almost ritualistic, with copious amount of eggs served unceremoniously atop English muffins and drowned in a bright yellow hollandaise. Do not forget the requisite pitcher of mimosas that set off even the dullest Sunday Funday. But Clark Food and Wine has taken a different look at how a brunch should be served. You remember Clark, which opened its doors just months ago on the lucky side of Lowest Greenville Avenue and is owned by chef Randall Warder, the former exec sous at the Mansion during the Fearing era. This is a pretty serious restaurant that is easy on the pocketbook, but serves up huge flavors with many items touched by the house pizza oven or smoker. Continue reading
by Steven Doyle
What happens when you combine a five star chef with one of the funky new spaces on lower Greenville? The child would definitely be called Clark Food and Wine Company, and the chef giving birth would certainly be Randall Warder. Chef Warder has an auspicious resume, working with the Dean Fearing regime at the Rosewood Mansion on Turtle Creek as executive sous chef for nine years, and more recently as chief concept officer at Romano’s Macaroni Grill.
The cuisine at Clark is more tapas-style, but hearty and more giving than any shared menu in the city. In addition to the shared plates, you will find a great selection of flatbreads, artisan sandwiches and smoked meats. This is definitely how we are enjoying our meals these days. It is a far more interesting date to enjoy a smattering of foods, chef-driven cocktails and a well appointed wine and beer menu with friends and family. Continue reading