The signature restaurant at The Westin Galleria Dallas today announced an updated menu curated by the newly appointed executive chef, David Smith. Smith, who oversees all culinary aspects of The Westin Galleria Dallas, has extensive gastronomic experience in hotels and restaurants both overseas and in the U.S.
Born and raised in Ireland, Smith began his culinary experience as an apprentice under high-profile chef and restaurateur, Jonny Oppermann. He continued to develop his talents in the kitchen by working in a variety of positions such as chef de partie, fishmonger, sauté, garde manger and pastry chef. Continue reading →
As spring in Texas refuses to make a choice between the chill of winter and the warmth of summer, now is the perfect time to gather with friends to discover new wines and enjoy an excellent meal. Last night I was fortunate to do both at the private dining room, Prive, located next to The Second Floor Bistro inside the Westin Galleria Dallas. Chefs Scott Gottlich and Daniel Tarasevich brought in Barr Smith of Barlow Vineyard for a memorable dinner and wine experience comprised of four courses and four featured Barlow wines.
If you haven’t seen the Prive space yet, it’s beautifully appointed. From the chic hanging lighting fixtures, which I’d love to have one or two of, to the elegant high back white leather chairs, this private dining room was the ideal location for the evening. As guests arrived, they were greeted with a glass of Spanish cava and an affable hello from Gina Gottlich, sommelier to both Bijoux and The Second Floor Bistro. Eager food and wine lovers chatted around the sleek bar area and absorbed the ambiance of smiling faces and aromas beginning to waft in from the kitchen; an enticing menu awaited diners at their seats. Continue reading →
Chef Joel Harloff has resigned from the Second Floor at the Westin Galleria leaving a position available. Owner Scott Gottlich sends word, “Chef Joel A. Harloff will be leaving The Second Floor Bistro – Bar this month, and I wish him well with his future endeavors. I am excited about the opportunity to announce a new executive chef soon.”