by Joey Stewart
Today’s POV takes us into Stephan Pyles’ newest restaurant, Flora Street Café, for a seat at the Chef’s Counter. While many understandably prefer a more intimate setting of a table, those who crave the spectacle and excitement of seeing a dish being brought to life by talented people will delight at this special and unique way to dine.
Here guests sit three feet from the action, peering into the large, open kitchen as the cooks work together to time out and execute each dish. This idea isn’t new, but what makes Flora Street’s experience different than many is that this is modern “Texas” cuisine in the realm of molecular gastronomy.
Smoke king salmon belly, spiced purple camote, pickled sweet corn, garlic chips
Sea scallops, coconut gelee, pineapple textures, chipotle buckwheat groats, jasmine sea essence
Roast pheasant, blackberry mojo, squash blossom quesadilla, young turnip
Lobster tamale pie, wild paddlefish caviar, ancho glass
Watch as the chefs meticulously plate and design each dish as if it were a work of art. While this is a perfect place to dine before or after a show across the street at the Winspear or Meyerson, you might find all the performance you need right here at one of these eight seats.
Our slideshow will take you to the chefs table for an indulgent experience.