Description
Marquee Grill & Bar's dining room is blinged up with nods to '50s Italian deco: beveled mirrors, bubble-glass chandeliers and lots of black and white and lattice design. Chef Tre Wilcox, recently of Loft 610, and former contestant on Bravo's Top Chef, runs the place, and when asked about his approach to the menu, Wilcox replies "there are some dishes you put out there for the foodies, things that really show off your technique and get the wow, and some dishes you just shoot straight down the fairway. You need to serve something for the Bubbas too, and we want to please everyone." Starters are a mix of the sublime and the tried-and-true. Duck three ways shows off the kitchen's virtuosity with a combination of perfectly cooked foie gras, sliced seared duck breast and a little crepe filled with succulent duck confit, plated with a huckleberry maple syrup. Perhaps the ultimate Bubba dish is the Marquee's signature shrimp and grits. True to Dallas and the South, and yet entirely sophisticated and flavorful, the grits are spiked with chipotle chiles and Jack cheese and topped with grilled jumbo shrimp. Other menu offerings include BBQ bobwhite quail,a 12oz smoked bone-in pork chop and a 20oz Beeman Ranch boneless ribeye
with foie gras butter.
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