The other day Stacey and I went to lunch at the Pyramid Restaurant and Bar in the Fairmont Hotel. Well, the restaurant is actually going through renovations right now, so we ate in the kitchen. While this seemed unusual at first (not to mention a little hot and very bright), we quickly warmed up to the idea when the food started coming. Chef JW Foster has created a menu that is almost exclusively local to Texas. He grows many of his herbs on the roof of the hotel in a 2,000-square-foot garden. We had several courses, and I took pictures of them all. Jump for it, plus picks of Foster and his garden.
The Pyramid will be open for business again on September 21.
Lunch in the kitchen. That’s Stacey and Bill Armstrong, PR extraordinaire.
Crab cakes with sweet corn, pear slaw, tomato-apricot relish and remoulade
Pork belly with poached quail egg, braised apples , and riesling-cider reduction
Charred shrimp with saffron-pernod broth, chorizo sausage, tomato flan, and garlic aioli and brioche
Scallops with pancetta, chanterelle mushrooms, cauliflower puree, brown-butter emulsion
Dry-aged tenderloin, double smoked bacon, lemon-chive spaetzle, Cabernet-veal glace
West Texas antelope chop, butternut and mascarpone tortellini, mushroom fricassee
JW Foster and his rooftop garden at the Fairmont
