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Jaden's Restaurant & Bar (Dallas)

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Jaden's Restaurant & Bar (Dallas)

TheSingleGourmet | Jan 13, 2005 06:17 PM

This from D Magazine's Frontburner:

Jaden's had its Grand Opening Gala last night. Here's a recap for those who missed it. Not even the occasional torrential downpour could keep people away from last night's festivities. As expected, the place was abuzz with all kinds of Dallas glitterati. Okay, not really, but a lot of common folk were there to sample some exquisite menu selections from executive chef James Pitzer's "new American" menu. The Cosmo's and grape martini's were free-flowing as was the beer and wine. And they had three different buffets set up in the different rooms with such delightful selections as, Guinness braised beef short rib on roasted potatoes with lemon thyme sour cream, Pepe pasta fontina stuffed Japanese eggplant, and Red wine braised chicken crostini with brown butter lentils and wilted spinach to name but just few. A good time was had by all.

Here's the full menu served last night. Everything was wonderful.

-Guiness braised beef short rib on roasted potatoes with lemon thyme sour cream

-Red wine braised chicken crostini with brown butter lentils and wilted spinach

-Japanese eggplant parmesan with smoked mozzarella, marinated cherry tomatoes and oregano

-Lump crab scallion cakes with tarragon aioli

-Grilled salmon BLT mayonnaise

-Turnip potato and leek soup cayenne shoestrings and winter squash relish

-Duck liver pate lingonberry jam and water cracker

-Mediterranean meze canapés hummus, baba gahnoush and tabouleh on grilled pita

-Cold water oysters on the ½ shell pickled ginger mignonette

-Tortilla Espanola watercress aioli and cracked pepper

-Open faced ruben sandwich spicy mustard and grilled rye

-Belgian endive boats smoked branzini mousse and chervil

-Pepe pasta fontina stuffed Japanese eggplant

-pulled pork empanadas apricot crema

-mini grilled cheese sandwich roast garlic mayonnaise and cornichons

-House cured duck proscuitto crostini persimmon currant chutney

Now a lot of this stuff is not on the regular menu, but Chef James Pitzer (Green Room) is genious nonetheless.

TSG

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