Tasting notes

Posted on 25 Apr 2014 at 7:35am

Stephan Pyles debuts new concept, San Salvaje; Lakewood goes mole

potatoes

FIRST TASTE | The yellow fingerling potatoes at San Salvaje tweak a Latin favorite; Lakewood’s new mole Temptress, below.

Just in time for Cinco de Mayo, Lakewood Brewing Co. is releasing its latest iteration of its signature Temptress imperial milk stout. The luscious dark beer will take on a chocolatey personality with the Mole Temptress, arriving April 28. Its infusion of chiles, spices and cocoa (from Katherine Clapner’s Dude, Sweet chocolates) is part of the Seduction Series, and will be available on draft at select bars and restaurants around DFW that already carry Lakewood.

Clapner’s former mentor, Stephan Pyles, is up to his own new plans. Next week, the out chef launches his latest concept, San Salvaje by Stephan Pyles, in the space that previously housed his Samar restaurant. Taking its cue from the flavors south of the border, San Salvaje is set to open next week.

Combining Latin American ingredients and processes (notably Peruvian) with his own modern culinary sensibilities, it transforms and expands the Samar space with colorful accents both on the walls and on the plate. And there’ll be a taco bar for those who can’t resist. (We’ll have a review, and an interview with the chef, in an upcoming edition.)

Pyles isn’t the only celebrichef with a new concept opening. John Tesar (Spoon) is set to open Knife, which replaces Central 214 inside the Hotel Palomar, later this month. In support of the new resto, the hotel is offering special packages for stays booked from May 1–July 31 that include luxury accommodations, meals at Knife and some sweet swag (a cutting board signed by Tesar, spa credits at Exhale and more). Use the promo code KNIFE or PRIME when making an online reservation.

The T.J. Martell Foundation, the music industry’s equivalent to fashions DIFFA or theater’s Broadway Cares/Equity Fights AIDS (it raises money to cure leukemia, cancer and AIDS), will host its Best Cellars Dinner at Hotel ZaZa. Chefs Dan Lasberg (Dragonfly), Bradford Hodgkins (FT33), Cody Sharp (Casa Rubia) and Lance Smith (formerly of Smoke) will be in the kitchen. It begins at 6 p.m. with a champagne reception at the pool and dinner at 7 p.m. in the Uptown Ballroom. For tickets, call 214-728-2918.

Cook Hall at the W Hotel will be hosting  a beer dinner with Houston-based brews from Saint Arnold on April 25, starting at 7 p.m. — three courses, plus a starter and a dessert for just $55. Call 214-397-4111.

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— A.W.J

This article appeared in the Dallas Voice print edition April 25, 2014.

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