Restaurant talk: ‘Seven sous,’ Souk, Tito’s Vodka, the gluten question

via @txhoyt on Instagram
via @txhoyt on Instagram

Driftwood sous chef Justin Holt hosts a dinner to highlight the greatness of second-in-command chefs. “Seven sous” starts at 7:30 p.m. Monday, Feb. 24, and features a seven-course meal, each prepared by a sous chef from a top Dallas restaurant. The sous chefs are Holt, Dina Butterfield of The Mansion, Misti Norris of FT33, Rose de la Rosa of the Joule, Thomas Seargeant of CBD Provisions, Cody Sharp of Casa Rubia and Gmo Tristan, formerly of Boulevardier.

The dinner costs $130 per person an includes beer and wine pairings.

Here’s the full menu:

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Course 1 – Welks, Spanish Tortilla, Chicharrons, Romesco
Course 2 – Beets, Quinoa, Fennel, Citrus, Smoked Blue Cheese, Texas Honey
Course 3 – Beef Belly, Tortellini, Spicy Greens, Wild Mushrooms, Crème Fraiche
Course 4 – Beef Heart, Fermented Piquillo, Smoked Cherry Mostarda, Egg Yolk, Rye
Course 5 – East Texas Poulet, Polenta, Xocopili, Charred Cippolini relish, Brussels, Pepita
Course 6 – Kohlrabi, Goats Milk, Tea, Citrus
Course 7 – Meyer Lemon, Pistachio, Texas Huckleberry, Citrus, Almond

Here’s more restaurant news:

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Souk, the Moroccan restaurant at Trinity Groves, received a two-star review from the Dallas Morning News.

The owner of Tito’s Vodka hosts a meet-and-greet at the Local Oak at 6 p.m. Thursday, Feb. 20.

Jay Jerrier of Cane Rosso and Zoli’s talks gluten-free pizza with Eater. He concedes that a gluten-free offering could be a possibility at Zoli’s but not Cane Rosso.

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