Chef News
French Room at Adolphus in downtown Dallas revives dinner with big-name chefs
People have been clamoring to get back in.
A downtown Dallas hotel eatery is easing back to life: After a two-year hiatus, The French Room, the legendary restaurant at the Adolphus hotel, is taking the first steps towards reopening for dinner with a limited dinner series featuring guest chefs.
According to a release, the series will take place on select days in October, November, and January, and represents a return to dinner hours for the restaurant, whose dinner service has been closed since the pandemic.
The restaurant did bring back its High Tea service in 2021, served Wednesday-Sunday from 11 am-3 pm. The hotel also has two other dining options on-site: City Hall Bistro and Rodeo Bar.
But as their F&B general manager Nik Katz observes, there is nothing quite like dinner at the French Room.
"An evening at The French Room has historically been a coveted experience, with countless special dinners and milestone moments taking place within the ornate dining room," Katz says in a statement. "The amount of guest requests we continually receive for dinner service at The French Room is overwhelming, so we are thrilled to offer an opportunity for guests to join us for a one-of-a-kind experience."
The series will launch in October when the French Room welcomes Chef Laurent Quenoix for six nights: October 13-15 and October 19-21.
Originally from Sologne, France, Chef Laurent is the owner and Executive Chef of Bistro LQ in downtown L.A., where he's hailed as one of the city's best French chefs.
Beyond the accolades, Quenoix previously worked with Chef Charles Olalia, Culinary Director for Makeready, the management company for The Adolphus.
His menu will comprise four courses plus dessert — so really, it's five courses — with optional wine pairings for an extra fee, and is $125. The menu includes:
- First Course Chanterelles foie torchon, roasted quince pomegranate, pecan praline
- Second Course Spiny lobster watercress, kaffir, spicy Chinese relish
- Third Course Dover sole chestnut and sweet potato mousse, parmesan viennoise, “Alex Humbert”, scallop “salpicon”
- Fourth Course Devil gulch ranch pigeon scented cumin date pure, almond and mint pesto, salmis reduction, confit legs and liver spread
- Dessert Tcho chocolate “marjolaine”, Texas pecans, sweet corn mousse, corn glace
Reservations for the ‘Be Our Guest Chef Series’ are limited and can be made on Resy.
Additional chef collaborations and dates for the series will be released in the upcoming weeks.
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