A year into the reign of executive chef John Tesar, the recently reopened restaurant at the Mansion on Turtle Creek features not only a revamped menu but also a new interior — all part of a $20 million renovation befitting the only five-star, five-diamond hotel in Texas.
Tesar will incorporate wild turkey, quail, dove and venison into his Thanksgiving menu, which will include a roasted terrine of Maverick Creek Ranch free-range turkey with a stuffing of pecans, corn bread and fines herbes, as well as a chestnut soufflé. For $120, patrons in the new, twenty-two-seat Chef's Room (located in the original wood-paneled library of oil-and-cotton magnate Sheppard King's 1925 terra-cotta-colored residence) can feast on a six-course tasting menu, while guests in the main dining room can order a three-course prix fixe for $75.
"We're going to walk away from beef a little bit," says the chef, who arrived in Dallas to succeed Southwestern sensation Dean Fearing after previous stints at Rick Moonen's restaurants in Las Vegas and New York and at 13 Barrow Street, also in New York.
Original architectural details (a hand-carved mantel by Swiss artist Peter Mansbendel and amber-hued glass embedded in wrought-iron doors) have been restored and are accented by specially commissioned work created by one of the state's best-known artists, Lance Letscher. Service from 11:00 a.m. to 3:00 p.m. and from 6:00 p.m. to 9:00 p.m. 2821 Turtle Creek Boulevard; 214-559-2100; mansiononturtlecreek.com.
Written by Suzanne Gannon
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