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Marc Cassel"s return to the kitchen has been well-received, judging by the crowds inside (and cars clogging Henderson). But the former wild man of Dallas fine dining has changed his ways, focusing on down-home cooking. His version of chicken-fried steak is crisp and spicy-and often draws applause. He serves roasted chicken picnic basket-style. And there are a few surprises, such as grilled spring onions. If the food doesn"t get you, the scene definitely will.
On the ingredient lists that now pass for menus, it can be hard to discern exactly how a dish is assembled: Squid, rutabagas and chocolate sauce sounds so daring when the nouns are lined up neatly as cornstalks, but the wow factor fizzles when... More »
In a famous biblical parable, a son takes his family inheritance and wastes it on riotous living in some distant land, returning home with empty pockets and a deep sense of regret—which seems like an appropriate summary of chef Marc Cassel's... More »
First the chefs at AVA, one of whom worked at the Green Room, brought back that long-lost restaurant's mussels recipe. Then the man himself announced his return. Years ago Marc Cassel guided the little Deep Ellum bar/restaurant to greatness. His style? Collision cuisine--the happy smashing of contrasting flavors and techniques into something that worked, and magically so. In July, Dallas' prodigal chef returned, opening Park on Henderson Avenue to almost instant success. The Dallas... More »
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