Accolades

  • Best New Restaurant in America
    Bon Appétit
  • Best Chefs in Dallas-Fort Worth
    Dallas Morning News
  • Best New Restaurant
    D Magazine

My Restaurants

Where I Eat

Behind the Scenes

"It's been a special few days. Our favorite wine guy is at camp. Camp Schramsberg, that is. Here are a few pictures from Richard's Napa adventure. He's learned about blending, pruning, and riddling, as well as food and wine pairings. We can't wait for him to bring back these experiences to the restaurant! 📸: Richard King with Bob and Jack Tognetti at Tognetti Family Winery in Carneros, where the group learned to prune the vines. A blending session of stainless steel v. barrel, with 7-month old base wines. Wine and food pairing seminar 1 Wine and food pairing seminar 2, featuring sparkling wine and protein."
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"File this one under "dishes that make you go 'duuuuude' 🤤" Hurry on in for dinner and get our Seared Day Boat Scallops. Served with celery root purée, applewood smoke bacon lardons (!!💕!!), wilted Demases Farm kale, Shines Farm pepper, parsley and spinach olive relish. No judgment from us if you lick the plate."
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"Our grilled chicken and market vegetable salad always features the very best of our local farms. Come in for lunch and get your greens!"
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"They have arrived! Crispy Scott Farm Okra served with Jalapeño Buttermilk Dressing. Perfect for a summer day."
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From My Menu