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When friends come to town, it usually means good food! My friend from NYC was here Labor Day weekend so we got a group together to go check out Remedy for dinner. I've been dying to go. I've done there brunch which is pretty good, but mainly I really really wanted one of their epic sundaes. hehe.
I'm really loving all the new places in Lower Greenville! There are so many spots I still wanna try. Just parking is quite lacking... We went on Friday night at 6:30PM. The place was already pretty packed. It's a small restaurant though, so make sure you get reservations! Some of our friends were there early so we were directed to the table as soon as we got there.
Remedy
2010 Greenville Ave.
Dallas, TX 75206
(469) 294-4012
www.remedydallas.com
Price: $$-$$$$
Our waiter greeted us quickly. He was super friendly. I think his name was Christopher. Shout out to the great service! He brought us waters and ome people ordered drinks.
Old Tom Pink Lemonaid (gin, grapefruit, juice, lemon juice, sugar, soda) $10~ A pretty drink. My friend said it was pretty good. And the paper straws are super cute, but not really that functional cuz they get kinda soggy after a while.
RX Painkiller (white and dark rums, tropic thunder soda, orange juice, coconut flakes) $10~ Also looked fun. I'm not a fan of shredded coconut, but it was pretty much just decoration. The drink itself was quite tasty. My friend really liked it.
Man.. it was so hard deciding what to order. All of us wanted to try everything... After a longggg time scrutinizing over the menu, we were set.
We started with an appetizer. Jalapeno-Chive Hushpuppies (NC hot sauce butter) $9~
It had a slight kick to it. I wished it was spicier. Not the best hushpuppies I've had. I thought the outside was over-fried. It felt a little greasy to me. The flavor was ok though.
A couple of my friends brought their baby girl so they got this for her. Grilled Cheese (Cottonwood River cheddar, charred TX tomato on griddled sourdough) $11~ Choice of Hand-Cut Fries. It looked really good. I got to have a fry which was yummy.
He got the Brown Sugar-Cider Glazed Dry Aged Duroc Pork Chop (jalapeno sweet potato hash, mustard greens with roasted peanuts in hot sauce vinaigrette, crispy onion rings) $26~ A super thick, bone-in pork chop. It was cooked really well... juicy and tender. Everyone who tried it, loved it.
She got the Open Faced Beet Cured Salmon (house-cured Scottish salmon, smashed avocado, marinated cucumber, TX tomato, pickled red onion, arugula, on griddled ciabatta) $15~ with Mixed Greens.
Another friend ordered the same but with Cream of Tomato Soup.
Such a vibrant dish. The beet color on the salmon was amazing. I normally don't like smoked salmon, but this is nothing like it. It doesn't have that smoked flavor. The fish was very fresh, and it was quite light with the cucumber/tomato/arugula combo. The avocado added a richness to it.
I recommended this to a friend. I had it during brunch. House Filet O'Fish (panko breaded TX redfish filet, American cheese, shredded lettuce, tartar sauce on a griddled challah bun) $15~ Choice of Cream of Tomato Soup. He loved it. The fish was tender and flaky. A solid choice.
Summer Goat Cheese Dumplings (white corn broth, caramelized cipollinis, anise-pickled lemley's peaches, brown butter baby zucchini, crispy squash blossom, cilantro) $18~ This was the only dish I didn't try. The portion size seemed fairly small plus I don't like goat cheese. So it would be wasted on me. My friend enjoyed it though.
I got the Cheeseburger (Kansas City Kobe Beef, American cheese, house dill pickles, sweet onion, shredded lettuce, TX tomato, creamy mustard on a griddled challah bun) $13~ Choice of Mixed Greens.
It was between this or the BLT, and the waiter highly recommended this. I'm glad I took his advice. A solid burger. Simple, no exotic ingredients like some gourmet burgers these days, but just good. The meat was super juicy. I especially love their challah bun... soooo soft and buttery but still holds everything together. I would definitely go back and have this again. I didn't feel greasy or heavy after eating this. And I thought I'd have leftovers, but I ate the whole thing. :P So much for saving room for dessert... ha!
We also got some sides to share for the table.
I chose the South of TX Style Creamed Corn (grilled summer corn with red and green chiles, scallions, cream, hot sauce, cotija cheese) $7~
Their sides are quite sizable btw... We didn't expect the portion size to be so "healthy". hehe. Loved this. So much flavor. A slight kick from the hot sauce. And not super creamy like it's doused in heavy cream. Yum!
Cheddar Bacon Grits (hickory smoked bacon, aged cheddar topped with marinated baby tomatoes, green onions) $7~
I already knew their grits was good from my brunch experience. Also a big portion. It's soooo good. Texture and flavors are all spot on. A big hit with the entire table. A waitress tried to take it away with one bite still left and we all basically jumped on her. hahaha. No waste!!
We were all pretty stuffed, but I was here for the dessert so I had to get some. At first we all said we were gonna share, but with this group, we love food too much and almost everyone got their own. :P
A friend and I shared The Brian Corn Luscher. Specialty Sundae. (summer corn ice cream, port-soaked blackberries, goat's milk cajeta, cornmeal shortbread cookies, whipped cream) $9~
I don't like goat's milk, so we asked for the cajeta, which is kinda like a caramel sauce, on the side. The sundae was massive!!!! The summer corn ice cream sounded so interesting. But it was very light. For the first half, I could barely taste the corn because the blackberry sauce and shortbread overwhelmed it. The blackberry sauce was awesome though, so I didn't mind. And the shortbread was good too, added a much needed crunch. After we ate through most of the toppings, then I was able to finally taste the corn ice cream. It's really good. We had help eating this too, but we were beaten. We could not finish... since everyone else got dessert too.
Coconut Cream Pie (sweet coconut cream, toasted meringue, candied coconut flakes, traditional flaky crust) $8~ Very pretty and tasty too.
Lemon Blueberry Pie (lemon curd swirled with fresh blueberry jam, topped with whipped cream, grape-nuts in brown sugar-oatmeal crust) $8 Plus A la Mode +$2~ Kinda pricey for a slice of pie and ice cream but they're both really good. This pie was yum-o! The lemon wasn't too tart and the pie wasn't too sweet. I especially loved the grape-nuts/oatmeal crust. Never had that before. So awesome.
Nancy's Butterscotch Pie (butterscotch cream, toasted pine nuts, caramel, rosemary-infused traditional flaky crust) $8 Plus A la Mode +$2~ This was a super rich and thick pie. A little too sweet for my friend who ordered it so I took it home for my fiance (who loooooves butterscotch). The pine nuts on top elevated the whole thing, in my opinion. It was a great combo.
It was a great dinner. Great company, delicious food, attentive service. I will surely be back soon. I need to have that cheeseburger again! We also got some complimentary mints with our checks.
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~~ CHOMP CHOMP ~~
Last Monday, I attended one of the dinners from FT33's Guest Chef Series. I wanted to go last year when I first heard of these dinners but never made it out. I was sure to try it this year!
They have it every 3rd Monday of each month. 8 course menu for $105 per person. Optional wine pairing +$55~ I reserved for 7 people on Monday, 6/15. The hostess informed me that the doors open at 6PM where there will be passed appetizers and cocktails. And we'll be seated for dinner around 6:45PM.
FT33
1617 Hi Line Dr.
Dallas, TX 75207
(214) 741-2629
http://ft33dallas.com
Half of the group arrived at 6PM. We hung out at the bar where they were making their featured cocktails.
Guest Bartender: Matt Orth
Cocktails:
Balvenie 12yr. Doublewood Penicillin. I opted for this one and asked to it to be a little sweeter. It had honey and lemon in it. It was sooooo good. And I NEVER drink whiskey because I've never liked it in anything. They definitely converted me! I usually don't drink on a weeknight either but I got a 2nd one before dinner started. :P It's all included, why not?
Balvenie 14 yr. Caribbean Cask Old Fashioned. Most of the guys ordered this. It's more of a manly drink. hehe. One friend that knows his stuff about liquor said it was really really good. The bar ran out before we were seated for dinner though.
Waiters/waitresses also came around with white wine and a rose.
Passed Apps:
All the appetizers were nicely plated and were passed around by the waiters. Everything was tasty. We were off to a great start!
Don't remember what this is, but tasted like shrimp chips! This was pretty good, and it just kept getting better.
Baby Corn Elotes. So cute! I love elotes.
Tomato Madeleines. My favorite of the night. They were cute, buttery, and full of flavor. And the serving platter was beautifully done with tomato vines since it was a tomato flavored madeleine. :)
Chocolate Liver Mousse Macaron. This was very interesting. The macaron is chocolate and sweet. The liver mousse filling was savory and rich. It had so much contrast but everything went together so well. The outside was crunchy, the inside was smooth. Sweet and savory. A very unique but wonderful combination.
Finally, we were all being seated at our tables. They had a pretty structured system for the dinner. Before the meal, the waitress collected all of our credit cards to enter in, then quickly returned to all of us. This way, they can get the check to us at the end of the meal without having to deal with collecting everyone's payments then. It really made a difference. We were not left waiting when we wanted to leave.
I went to the restroom before dinner started and walked by the open kitchen. I saw dozens of plates laid out and all the chefs plating the first course. I love that we can see through the kitchen. I love watching them plate. It always seems like an art form.
They welcomed everyone to the dinner and did a brief intro on the guest chefs and we are off!! Guest Chefs: Kim Floresca and Daniel Ryan from [ONE] in Chapel Hill, NC. I didn't know anything about these chefs but I'm sure that if Chef Matt McCallister invited them, then they are good at what they do.
So the way the menu was structured is that Chef Matt McCallister prepped and served dishes alternating with the dishes from Chef Kim and Chef Ryan. It wasn't what I expected. I had thought that the 3 chefs would all work together and make dishes together. All my friends kind of had the same expectation too, so we were all kinda surprised. The dishes from Chef Matt will be labeled (M), the Chefs from [ONE] will be (K/D).
(M) Summer Squash lightly cooked, Vegetable Tea, Nori.
First course. As we were being served, everyone at the table was talking. All of a sudden I see this tattooed arm reach over me, pouring the vegetable tea. Then I looked up, and was like "Hey! This is the Chef!" Chef Matt was personally serving our table. Cool! :) It was a nice beginning to the meal. The plate was pretty and clean... in both style and flavor. Everything was light, but not bland. A good start.
(K/D) King Crab, Carolina Gold Plantation Rice, Soured Corn, White BBQ.
This was the guest chef's first dish. OMG. So freaking amazing. It was so simple yet so complex. It's a cold dish. The large chunk of king crab under the rice was cooked perfectly. The rice with the sauce was also perfection. I wanted a giant bowl of this and I'd be happy with the dinner. The olive looking things were actually not olives and it added a nice acidity to everything. Everyone was blown away by this. This turned out to be my favorite dish of the night.
(M) Field Peas, Dried Goat Cheese.
You know me... I hate goat cheese. But since it was dried, I could eat around it and the flavor wasn't too strong. The peas were an assortment of flavors and textures. Some seemed to have been fried/crisped, which the others were softer. I loved the difference in texture, especially the crispy ones... they had a smokiness to them.
(K/D) Black Garlic and Squid Ink Cavatelli, Krill, Aleppo, Crumb made of Pig Ears and Skin.
This was the dish I was most excited about when we got the menu since I love squid ink anything and cavatelli isn't something I get often. It wasn't what I expected... it was SO much more interesting! First of all, the cavatelli was jet black and kinda shaped like fat meal worms. haha. A little gross, but also kinda cool. It was perfectly al dente and the flavor of the cavatelli alone was wonderful. The toppings with the crumbs and krill provided a crunchy texture. Normally I don't like krill, but in this case it paired wonderfully. A friend of mine said the same thing about the krill. So much flavor and texture... again. The guest chefs are certainly outshining Chef Matt. (Which I was shocked!)
Two of my friends decided to order Whiskey Sour $6~ halfway through the meal. It was pretty. But not nearly as good as my Penicillin cocktail earlier. hehe. They liked it though. And it was only $6!!
(M) Pork Jowl, Braised Cabbages and New Crop Potatoes, Chicory, Chantrelle.
I was also excited for this dish since pork jowls are usually really yummy. Which it was on this dish. It was like really thin shavings of pork. Super tender. The dish was good but I felt like it was missing something. The flavors were pretty one dimensional. I think a sprinkling of chili flakes would've really brightened it up?? I was a little disappointed.
(K/D) Lily Buds, Beef Cap, Vegan XO, Cucumber, Charred Eggplant.
Another shining star. We didn't know what to expect with the vegan XO. The only time I've had XO sauce is in Chinese cuisine. The waiters explained to us that it is similar to the Chinese XO sauce, but instead of being made with meats/seafood, it was all vegan. The sauce on it's own was ok. But when paired with the beef. Magic happens!! Ahhhhhh! And the beef... oh the beef. Some of the most tender beef I've had that's not labeled "wagyu" or "kobe". Perfectly cooked. We all wished we had more than just the 2 pieces on our plates. For every bite of the beef, you had to smear it with sauce. It was delicious! This was a lot of people's favorite dish. And a very close second for me...IF I had to choose.
(M) Crocodile Tears, Seed Crisp, Basil Fermented Strawberry and Tomato.
We were trying to guess what Crocodile Tears are the entire meal. We didn't want to google it because we all wanted to be surprised. hehe. But before this course, I went to the restroom. On the way back, some of the other tables already got it and it looked like a cheese plate. So Crocodile Tears turns out to be a goat cheese from Capriole farms in Indiana. Sigh... more goat cheese. This one was way more potent than the one in the beginning. I could smell it as soon as they put the plate in front of me. Ugh. It was almost unbearable. But I still tried it. Couldn't do it... after 2 bites.. I really tried! But I ate everything else. Another friend of mine doesn't like goat cheese either and she had the same reactions I did. This is by far my least favorite dish of the night. I felt bad for leaving pretty much the entire chunk of goat cheese on my plate. Good thing my friend took half.
(K/D) Carolina Peaches, Local Beeswax, Olive Oil Madeline, Angelica.
The final dish of the night was a dessert by the guest chefs. The green licorice-like things on the plate was called Angelica. I had to look this one up... According to BBC: "Angelica may be familiar as the acid-green crystallized or candied strips used as a decoration on cakes and desserts, but angelica itself is a herb. It is known as ‘herb of the angels’ (hence the name) because it was believed to have medicinal properties. It’s a member of the parsley family, a tall plant with a long firm stem and bright green leaves. Candied angelica is made by boiling the stems in sugar syrup." It had a very unique flavor. Nothing I've ever had before, and I couldn't decide if I liked it or not. But other than the angelica I liked everything else. Those thin wafer things were by far my favorite. So buttery, thin, crispy, it held the dish together. the peach sorbet was a bit too sweet for some. I thought it paired with everything well. The beeswax cream was very interesting too. So many flavors in here that I don't have often!
It was a fun and interesting meal. I got to try a lot of new things I've never even heard of. But we all realized half way through the meal that we were liking all the dishes from the guest chefs. Their dishes were the clear winners of the night...every single one of them were fantastic. I was actually quite surprised. We all though that Chef Matt needed to step up his game... or wondering if he let the guest chefs have the spotlight?? I mean, we all agreed that his dishes were really good, but in comparison with the guest chefs, it wasn't as good. I really wonder what the thought process was for all the dishes from all the chefs to plan this meal. The other thing is that even though all the dishes were amazing, we felt that it didn't really have a cohesiveness for the entire meal. Wasn't that big of a deal though.
I definitely recommend getting in one of these dinners if you like to try new things. His next one is July 20th. I think that's the last one... I haven't seen any news of any other future dates. Also, if you like wine, I'd suggest the wine pairing. One of my friends regretted not doing it. And the table next to us said the wine pairing made their meal because it was so well done.
We had a lot of fun! The checks were brought out to us, included tax and gratuity already so the check out process was very fast. The service throughout the night was great too. Some of the waiters didn't know all the details about the different dishes but they were very eager to ask the kitchen and inform us.
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~~ CHOMP CHOMP ~~
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