Michael Bratcher has taken the reins as the General Manager of SĒR Steak + Spirits at the Hilton Anatole.
Bratcher has extensive experience in nearly every area of the restaurant industry, from new concept development and training to marketing and management. His stellar reputation and experience in high volume four and five-star restaurants are a testament to his strong work ethic, creativity, integrity and natural gift as a dynamic, results-driven leader.
Bratcher’s began his fine dining career as a server at Star Canyon in 1995. The former U.S. Army officer quickly made his way up the ranks, landing a management position at the high-volume Asian restaurant Fishbowl at Aqua Knox. Soon after his promotion, Bratcher was hired by parent company Carlson Worldwide to open new restaurants throughout the country. Continue reading →
For reasons we don’t fully understand, Dallas is packed with interesting wine and food events in the next three weeks. Things could be worse. We could all be on the ‘Pyongyang Diet’. Here is a summary of some of the most interesting press releases that came across my (virtual) desk: Continue reading →
It has been a while since we visited this column, but so many have asked for it back that we feel it is time for a reprise. Please enjoy a few dishes we have sampled this week, and feel free to turn us on to your favorite dish by dropping me a line at email@example.com. Would love to hear from our readers and their favorite spots in Dallas and around the country. Continue reading →
Last night I attended a little fete at one of my favorite steakhouses in Dallas, SĒR Steak + Spirits. If you read craveDFW very often you have seen our discussions on the type of beef (Wagyu) and the chef (the impressive young Anthony Van Camp). Sēr is tops our beef charts for a few reasons; the unpretentious wine list, the fantastic bar, and a breath-taking view of the city. Oh, then there is the food.
I suppose we should always keep our eye on the prize, and last night we blazed through a few incredible dishes, including some plump and briny Wellfleet’s and a beautiful charcuterie and cheese board. We also shared with our table an incredible plate of foie torchon. The torchon had a delightful cognac character that made the evening so very special and festive. Continue reading →