I think I may be the last person in Dallas to dine at NOSH Euro Bistro. There was a wine dinner at Nosh in Dallas, and I was fortunate to have a media invite. That meant that I got to sit at the counter at the front of the kitchen. I had a cockpit seat into the pandemonium and work that is a meal of this size. Here is some of the action as the team served the diners (every seat sold, and a waiting list, BTW!):
Believe me, you’ll want to jump for some serious food photography by Desiree Espada.Plating the Seared Diver Scallops (Brussels sprout leaves, buttermilk potatoes, pancetta and kumquat preserves):
The result on my plate…
The scene: Customers drinking wine and making merry.
Action Stations: Soon-to-be execuchef Ryan Carbery plating the duck confit (roasted root vegetables, caramelized pear and puff pastry)
The duck confit…
Next was Expresso Braised Short Ribs (pommes “Robuchon”, braised dino kale & baby shitakes)
The Dark Chocolate Tart (EVOO, flake salt & candied pistachios)
A good time was had by all. And, just for the record, Andrew Bell leaves around mid-year to EC the new Nosh in Austin. Ryan Carbery takes over as EC at Nosh Dallas. Is this a chain? Frame this quote: “Five NOSHs Only,” Avner Samuel.