Ice Didn’t Stop John Tesar From Cooking at Cedars Social in Dallas

D'Lynn Proctor works the crowd which included sommelier Scott Barber (seated). photography by Randy Yarbrough.

I must say I am impressed by the intrepid foodies who risked their lives last night to eat The Tesar’s cooking at Cedars Social. The Brad was there. And so was The Steven, as in Steven Doyle. Here is his report.

As Snowmageddon 2011 continues and we etch ever closer to Sunday’s Super hoopla, I’m happy to report that people are braving the weather to attend the special events scattered across several counties.  Last evening at least 40 courageous diners made their way to the second in a series of five “Supper Bowls” at the soon-to-be-open Cedars Social located in old Sala spot in the South Lamar area of Dallas.

The hosts for the evening included owner and former Green Bay Packer Brian Williams, who was surrounded by a posse of former players, local sommelier legend D’Lynn Proctor, who serves as a wine consultant for Cedars Social, and chef John Tesar who sprang into action with his own virile brand of cookery when Bradley Ogden was unable to make the trek to Dallas.

The restaurant will prove to be an ample playground for those quartering in the nearby South Side lofts. The interior of Cedars Social oozes quietly lit and comfortable ski lodge feel. The space is sparsely decorated but with a unique feel that defines the inclusion of Social to the name.

The Supper Bowl was not meant to be a foreshadowing of what is to come next week when the restaurant goes live. The “real” menu will be much more playful and hearty. The list of food items includes sharable plates, seafood dishes, and comforting food such as lobster pot pie and ground beef and short rib burgers served on Tesar’s signature English muffin.

The cocktail program is the brainchild of be veteran Dallas barman Michael Martenson. His vision is to create a list of old-school-pre-Prohibition cocktails that are happily so rampant in Dallas these days.

Beef tongue appetizer. photography by Randy Yarbrough.

Our dinner last evening began with a flurry of passed hors d’oeurves and cocktails, but quickly swept into the starters which included a butter poached king crab with parsley puree and garlic foam served with a Russian Standard Vodka “zakuski” toast.

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