I was so excited to see Nancy’s post yesterday because I actually worked for Danielle during the hectic opening of 727 in Seattle. She was the first chef to hire me before I went to culinary school, and this was back when I didn’t even know the correct way to hold a knife. And still, she took a chance on me. She brought me in as a prep cook and I worked my way up over the next two years before I left for school in New York. It’s a shame she’s not in Dallas anymore, or in a restaurant for that matter, because she’s incredibly talented. Dallas misses you, Danielle. Come back and visit soon. Oh, and maybe bring me some of your amazing duck confit.
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