POSH ladies love their china, but we're just as enamored by great gastronomical concoctions as a beautifully set table. We know we're not in this alone. Who isn't a slight foodie at heart? So of course we had to share secrets from our favorite Dallas chefs.
When we were dreaming up holiday menus—keeping in mind the trained and expansive palette of the POSH girls and our readers—we knew there had to be a place for The Grape. The Grape pulls historical weight in Dallas. Early contributors to the fate of this well-received restaurant included restauranteur Alberto Lomboardi (an early waiter), film-maker Julian Schnabel (part-time chef), Frank Bailey (original chef in 1972), and national wine critic Diane Teitelbaum (the first waitress/manager). But it’s Chef/Owner Brian Luscher and wife Courtney that have kept the seats of this award-winning restaurant filled with its bistro charm and innovative menu. Recent awards include “Best Brunch, Best Fries, and Best Calamari” by Dallas Observer; “Best Neighborhood Bistro” by Modern Luxury Magazine; and one of the “Top 8 Brunches in Dallas” by the Dallas Morning News. (By the way, we concur!) Executive Chef Brian C. Luscher isn’t too shabby on the awards front either. He was recently voted “Chef of the Year, 2011 Eater Awards” in Dallas.
We asked The Grape for a holiday menu and drink to serve in our new Hot Toddy glassware. Below is just a taste of what Luscher and his team has to offer. And just an FYI, we made the recipes below for the images, so we know you can too. Check back tomorrow for the full course.
Serve it up:
Spiced Cider - The Hot Toddy served on the Gold Beaded B&B Charger, P.O.S.H. Couture Rentals / Mushroom Bark linen from Resource One, exclusively at P.O.S.H.
Pear Crisp - Gold Leaf Cordial on the Gold Beaded B&B Charger,
P.O.S.H. Couture Rentals / Grape Metallic Weave linen from Resource One, exclusively at P.O.S.H.
Check out The Grape's full menu and offering here.