Downtown Dallas seafood restaurant Dallas Fish Market has a new executive chef: Richard Triptow. Mike Hoque, president of parent company DRG Concepts, confirms that Triptow began in early 2015.
"We welcome Richard to continue with great seafood," he says.
Triptow has introduced new items for dinner, including a special caviar service and a raw bar, as well as an entirely new lunch menu. Dinner caviar service includes American paddlefish, American sturgeon and Russian ossetra caviar, served with buckwheat blini and classic accompaniments. The raw bar offers lobster, crab and oysters.
Main courses include Diver scallops with cauliflower three ways (puréed, roasted and a raw cauliflower salad); Scottish salmon with green curry udon noodles, maitake mushrooms and Brussels sprouts in a coconut red curry; redfish with seaweed salad, edamame, shiitaki mushrooms and tofu; and branzino with white bean purée and artichokes in a lobster tomato coulis.
At lunch, a "simply grilled" option features catches like Arctic char, Scottish salmon, Texas redfish and trout. There are fish sandwiches such as salmon burger and lobster grilled cheese, salads such as the Tuscan ahi tuna salad, and entrées such as pan-roasted branzino.
Triptow, whose resume includes Rosewood Mansion on Turtle Creek, is a graduate of University of North Texas. In addition to the Mansion, he's worked at Lakewood Country Club, La Cima Club in Las Colinas and the standard-setting Pine Creek Cookhouse in Aspen. He has depth in French, new American and Japanese cuisines.
At Dallas Fish Market, he's focusing on procuring ingredients from sustainable sources worldwide, as well as local sources. "Dallas' appreciation for global cuisine and the best in seafood is exciting and inspiring," Triptow says.