Monday, June 27, 2022 Jun 27, 2022
78° F Dallas, TX

Dragonfly’s Marc Cassel

Dragonfly chef Marc Cassel never cries over spilled soup.
By D Magazine |

Photo by Elizabeth Lavin

Marc Cassel, Dragonfly

The guy who helped put Green Room on the map is also known for his collision cuisine, late-night Whataburger runs, and his signature attire (chef’s coat, camouflage shorts, and Converse sneakers).

Food pictures from Foodpix

Signature dish:
Pan-roasted PEI black mussels with champagne, shiitakes, ginger, and red chili.

What Marc is buying now:
Texas figs, tomatoes, melons, peppers, baby okra, berries (black, huckle, and saskatoon), eggplants, shelled fresh beans and peas, and the stonefruits “peaches, nectarines, and a few cherries. If you can find Andy Mariani’s orchard fruit, it’s heavenly.

Secret preparation tip:
To clean a kiwi fruit, cut off both ends with a knife, then, using a teaspoon, slide the spoon between the fruit and the skin, spin the spoon around freeing the fruit from the skin. You end up with a green egg, which you can then cut into slices.

When I’m not at the restaurant, I cook:
Something simple and comforting, such as a whole roast chicken with nice veggies and potatoes or rice and a sauce from the roasting pan.

Guilty pleasure:
Tweaked out Ramen noodles.

Best compliment to the chef:
An empty plate.

My worst cooking disaster:
I agonized over a soup all day for a large charity event, adjusting this, adding that, etc. As we were loading it into my Jeep, it fell and spilled. I had about 20 minutes to make it again. It turned out tastier than the one I tinkered with all day!

An area cook I am watching:
I like what Tim Byres is doing at Standard.

I refuse to cook:
I doubt there’s anything. I have cooked raccoon, hissing cockroaches, and grub worms. Actually, I refuse to buy and sell any fish that is caught outside governmentally controlled fisheries. We have an obligation to protect our seafood resources, and while I could sell imported and illegally harvested fish at a lower price, I won’t.

Must-have spice:
Dried arbol chilies. Char them over an open flame or in a hot, dry skillet, crumble them, and add them to almost anything.

Marc Cassel’s Favorite Dallas Eateries

Jimmy’s Cuban Sandwich. Photo by Kevin Hunter Marple

For casual, quick meals:
First Chinese BBQ (Richardson location), Pho Que Huong, Pho Huy, Sushiyama, Jimmy’s Food Store, almost all the taquerias, and Aw Shucks.

For bar food:
Vickery Park, The Old Monk, or Idle Rich Pub.

For burgers:
Wingfield’s in South Dallas, or dare I say it? Whataburger.

For celebrations or sit-downs:
Teppo Yakitori and Sushi Bar, Standard, Abacus, Green Room, York Street, or Tei Tei.


Related Articles

Restaurant Impressions

The atmosphere, linens, china, crystal, and lighting count toward making an impression in Dallas’ hottest restaurants.
By D Magazine

Dining Room

This apartment dining room takes its cues from stylish restaurants everywhere.
By D Magazine


Putting out the flag was something Dallas could do, and we did.
By D Magazine