Eat Barbecue and Tacos in Dallas With a Chef From a Michelin-Starred Spot | Eater Dallas
"This is the bar where he briefly took over the kitchen and was making bar bites for several months: he served chicken fingers, caviar-topped potato chips, and sliders with a tomato confit he spent two hours making. He also filled in behind the bar during a staffing crunch: “For a few months they were short staffed at Colette, and I was in the back, shaking espresso martinis,” he says, laughing. “I had so much fun doing it, but I don’t know those guys do. My arms were so sore. They sell so many, you can never take them off the menu.” He’s adamant about technique for cocktails too: a real espresso martini must be made with actual espresso, not coffee liqueur or cold brew. He also enjoys pairing a good cocktail with indulgent bar food—“I love to have a good cocktail with poutine,” he says—recalling similar late-night snack instincts from his Vegas days." - Courtney E. Smith
