July 20th, 2007, by Mary Winston Nicklin
Getting Ritzy in Dallas: Fearing’s Restaurant and Ritz-Carlton Dallas
Uptown, the city’s chic, tourist-popular enclave, will welcome a new Ritz-Carlton on August 15, 2007. This is the first Ritz-Carlton hotel to open in the U.S. in four years, and little wonder Dallas is the lucky destination; the city is touted as the most accessible setting in the continental U.S.– less than three hours by air from nearly every point. The hotel will be walking distance to the American Airlines Center, home to myriad sports and entertainment events. As to be expected at a Ritz-Carlton, the Dallas hotel will have elegant, spacious guest rooms (with lots of sleek technology), an opulent 12,000 square foot spa, and the city’s largest luxury ballroom, along with numerous meeting locations. The best part of all is Fearing’s Restaurant with its interactive display kitchen. Headed by charismatic celebrity chef Dean Fearing who specializes in Southwest cuisine, the restaurant will celebrate a farm-to-market philosophy. Expect menu stand-outs like Barbecue Shrimp Taco with Mango-Pickled Red Onion Salad and Smoky Citrus Vinaigrette; Prime Cut Rib Eye Mopped over Live Mesquite with Cauliflower Twice Potatoes and Crispy Asparagus; Griddled Day-Boat Scallops on Wilted Brussels Sprout Leaves and Smoked Kentucky Ham with Tangerine Essence; Caramelized Peach and Almond Crisp with Mascarpone Ice Cream and Ginger Peach Sauce.
this is concerning La Prevote in Lisle sur la Sorge in Provence France. It is a wonderful hotel in many ways. The meals are excellent. However, there is almost no one around during the day. We were lucky when we arrived that there was someone to give us a key and show us to our room. Most often after breakfast and until dinner there is on one from the hotel staff available.
We came back one evening about 11 PM to find the outer door locked which we expected but the courtyard was dark with no lights whatsoever and we had to feel our way to the door and then to the keyhole. MOst disturbing especially at a Chateau Relais listed facility
Dean’ s food is tired and so is Dean nice guy but hasn’t cooked in years unless you count Frito pie as a dish. he drove the Mansion on Turtle Creek into the ground, thank God they are renovating and giving it a second life.
You can buy new furniture and build a new big hotel , but isn”t a shrimp taco just like a lobster taco and mop steak can”t i get that at Out back ….enough of legends and myths I want real food from a real working chef
hey bob you soun d a little disgruntled. I can tell you as a Chef from Fla I am very excited to be working from Dean and as far as food from a working chef goes, who do you think is going to do the daily specs? yours truly and I wil be bringing a wild card to the table so prepare yourself for some new world floribbean treats