Sometimes a person gets to experience a meal that is so beautifully presented that you almost don’t want to dive in, but you know how tasty each morsel will be that you have indulge. This can be anything from the stunning raw shellfish platter at Oceanaire, a delightfully deconstructed cheese plate at Parigi, a celery and baby arugula salad at Stephan Pyles, Abraham’s Chimay mussles at Salum, or a pile of Snuffer’s cheese fries.
Dinner at Café on the Green is much like this.
Chef Katie Natale creates inspired dishes pairing flavors and combinations with originality, and spot on taste profiles. White plates are her artistic canvas, used as a vehicle to express her creativity. Watermelon salad is displayed as paper thin shaved rounds of watermelon fanned over her canvas, topped with fresh greens in a honey-lime vinaigrette. Seared duck breast stuffed with fresh Texas peaches in a cherry-red wine demi glace rests on roasted asparagus paint brushes, surrounded by a spread of foie gras mashed potatoes. Richly elegant in the presentation, and decadent savory-sweet satisfaction in every bite. Bright green cilantro sauce encircles simply roasted grouper with jalapeno slaw with delicate strips jalapeno, layering in spicy flavor without fiery heat.
Both pair well with AdelsheimPinot Noir from Oregon’s Willamette Valley mirroring earthy, cherry richness with the duck, and enhancing the herbaceous sauce and hearty seasonings with the fish.
Finishing with a simple selection of decorated shortbread and chocolate truffles accompanied by one of the exquisitely paired dessert wine flights, including a flight of Chateau Gilette Crème de Tete Sauternes, 1971, 1975, 1983; Vintage Madeira including 1954 Barbeito Reserva Velha Malvasia and Barbeito Reserva Velha Bualfrom 1912, is bliss. Or, if dessert is the time for a bubble, their sparkler flight includes a selection of European favorites leaning on the sweeter side.
With the highest attention to detail and attentive service, Café on the Green continues to be one of Dallas’ most noteworthy, and longest standing jewels. Master Sommelier James Tidwell has created an extensive, whimsical and reasonable wine list spanning the world to showcase unusual varietals and boutique producers. Paired with Chef Katie’s flavorful expressions, dinner will both delight and inspire.
