With menus designed by Executive Chef Jonah Friedmann and interior design by the renowned Looney & Associates, the three outlets in Dallas’ first JW Marriott Hotel will increase the options for upscale drinking and dining before and after events nearby at iconic Dallas Arts District venues including the Dallas Museum of Art, Meyerson Symphony Center, Nasher Sculpture Center, and more.
“As a chef, my goal is to create a satisfying and nourishing culinary experience that tantalizes taste buds and captures the essence of the vibrant Arts District,” Chef Friedmann said. “I’ve drawn inspiration from local ingredients and seasonality to craft menus that are as diverse and dynamic as the cultural landscape around the hotel.”
Signature dishes at Margaret’s will rotate seasonally and include locally sourced beef carpaccio topped with grapefruit zest, truffled horseradish crema, and balsamic pearls smoked tableside with hickory wood, 72-hour hickory smoked Prime bone-in beef short rib served with house barbecue sauce and Texas jalapeño elote, and a Texas Iberico carbonara of handmade pasta tossed in pecorino cream and braised local Iberico pork cheeks, English peas, wild Texas mushrooms, and a confit yolk topped with brown butter toasted oreganata. The restaurant, named for Dallas philanthropist Margaret McDermott who had passion for supporting the arts, will serve the icon’s own bloody Mary recipe on its cocktail menu.
In addition to serving breakfast, lunch, dinner, and brunch on weekends, Margaret’s features a stunning -seat bar with views of the city one one side and views of the dining room and its finishing station atop a 21.5-foot slab of onyx stone. There is a 28-seat private dining room in the restaurant, near its Farm Shelf, the portable hydroponic garden in which herbs, garnishes, and edible flowers will be grown fresh.
Guests are invited to enjoy cocktails and small bites in 800 North, located on the ground level of the property and aptly named after the hotel’s address: 800 North Harwood Street. A variety of unique cocktails may be enjoyed in comfortable seating while discussing the latest exhibits at nearby world-renowned arts museums. Sharable bites on the menu include cattle corn, liquid nitrogen tossed caramel corn designed to create a dragon breath effect, truffle beignets topped with pecorino, crispy garlic and chives, and cowboy toast, thick slices of buttered brioche topped with whipped chicken liver mousse, huckleberry preserves, candied onion jam, balsamic pearls and a light dusting of Himalayan sea salt.
Vincent’s is located on the hotel’s 11th floor outdoor space and boasts soaring 40-foot ceilings, an impressive and unique feature for a downtown highrise building. The restaurant name was inspired by recollections of Vincent Van Gogh’s Starry Night when looking out at the evening sky and bright lights of the surrounding Dallas skyline. Visible from the pool deck also on the 11th floor, Vincent’s will feature bar seating around the edge of the space, which is protected from wind by eight-foot glass barriers. The menu will feature bright cocktails including a frozen cantaloupe concoction and margarita made with Casa Dragones Tequila, locally sourced beer and wine, and a menu of sharable, satisfying dishes including a locally sourced wagyu beef musubi and crab cake seared in brown butter.
Both Margaret’s and Vincent’s will be available to be booked for private events. In addition to its private dining space, Margaret’s can accommodate up to 80 guests in an intimate setting with stunning views. Vincent’s, which can be heated or cooled depending on Texas weather, can accommodate 150 guests in reception style arrangements.
“Whether guests are joining us for workday lunch or pre-event dinner in Margaret’s, apres cocktails and sharable bites in 800 North, or enjoying beautiful views in a breezy lounge at Vincent’s, we look forward to becoming a home for multiple audiences in the Dallas Arts District,” General Manager Mike Culver said. “Chef Friedmann’s vision for a season-forward menu brings much anticipation for the delectable dishes to come.”
Tags: Jonah Friedmann, Mike Culver, JW Marriott Dallas Arts District
