The venison tartare was a lovely mixture of venison, kristal caviar, crème fraiche and parsnip chips, served in a spoon presented in weathered antlers. These consisted of game, including venison, elk and antelope. Hank Vaughn After a palate cleanser consisting of a glass of seltzer flavored with maccha and spearmint, the final courses arrived. But throughout it all we just wanted to see how the food fared with all the political theater stripped away, at least for one night, while we waited for the ball to drop in Times Square and left 2022 in our rearview mirror. Sides have been formed, and the importance of ethics (or lack thereof) in relation to the quality of food has been debated. One can dive deeply into the minutiae here, with W-2 tax forms and claims of working under a different name, with backs and forths between food writers and La Rue. There was no record of La Rue having worked at any of them. But, as Ballor reported, when previous employees started checking up on some of these elite culinary references, they came up empty. Such a pedigree helped justify the high cost for a meal from a chef who most in North Texas were not familiar with. As reported by Claire Ballor in The Dallas Morning News last summer, when Carte Blanche opened in 2021, chef and owner Casey La Rue represented himself as someone who had worked at several Michelin-starred restaurants in the U.S., including Joël Robuchon in Las Vegas and Per Se, Thomas Keller’s restaurant in New York that has been awarded three Michelin stars.
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