The rooftop terrace at The Fairmont (left); Scallop with mango, lychee-ginger salsa, freeze-dried mango, and cilantro (right). (Photos by Brooklynne Peters)
Contributor Brooklynne Peters attended a tasting at The Pyramid Restaurant in the Fairmont last night. Read on for her report:
Executive chef Andre Natera. (Photo by Brooklynne Peters)
In honor of summer The Pyramid Restaurant and Bar is going back to its roots. Last night, executive chef Andre Natera, recent inductee to the World Master Chefs Society, and a locavore who has been with Fairmont since April of 2010, invited us to taste some new items and reimagined classics.
Natera’s style of cooking is rooted in classic French technique, but includes elements of modern local cuisine and bright summer flavors such as mango and ginger. In fact, his fresh summer menu hinges on the bounty of fruits, vegetables, and spices he is growing in the 3,000 square-foot garden on the roof of the Fairmont.
“Every ingredient on the menu, we want to keep it familiar,” said Natera. “I want every dish to be approachable.”
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Heirloom tomato, kalamata olive vinaigrette, and petite celery salad (left); cod with sweet and sour tomatoes with caper butter sauce (right). (Photos by Brooklynne Peters)
True to the restaurant’s history, Natera insists that dinner at The Pyramid remains appropriate for a special event, but wants to show that it can also be casual and low-key. For example, guests can reserve a private table in the rooftop garden, where they will have a dedicated server and sommelier and can dine with the Dallas skyline as a backdrop. On the other hand, if your night has a more come-as-you-are vibe, you can show up for dinner and a movie (The Pyramid hosts free “dive-in” movies at their roof deck pool every Friday night between Memorial Day and Labor Day).
Pork dumplings with lemongrass broth, Thai basil, cilantro, and jalepeno (left); cabbages in the rooftop garden (right). Photos by Brooklynne Peters)
The rooftop greenhouse at The Fairmont (left); roasted lamb with rosemary sauce and glazed vegetables (right). (Photos by Brooklynne Peters)
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SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.