For once, I’m not talking about me being VIP. Wait, yeah I am. Well, I mean, I was, when I was there (again) last night sampling some of the new menu. And there was magnificent pork belly, being prepared in the open kitchen:
Put together to look like this:
That’s thinly-sliced pear on top. Absolutely amazing. Also from happy pig, from Snake River Farms, a special kind of Berkshire pork called Kurobuta. Exec chef Josh Watkins himself told me all about it, and his passion and intimacy with the food is evident after just a few minutes.
So The Carillon is a bit of a mystery: this gourmet restaurant with this young, award-winning celeb chef, but in the AT&T Center. And the restaurant (and bar, which is a whole ‘nother story … coconut water mixed drinks?!) has been open for about a year but is only now REALLY opening just this week with a new seasonally fresh-focused menu.
Oh, but back to the VIP treatment … The Carillon is offering a chef’s table experience to the first 20 reservations this opening weekend, Jan. 29 – 30. These 20 reservations will receive VIP treatment and a specially crafted tasting menu with Chef Watkins providing tableside commentary and insight into his acclaimed cuisine (and let me tell you, the boy has INSIGHT). Do it: 512-404-3655.
The Carillon, 1900 University Ave. Breakfast 7-10am; Dinner 5:30-10pm Tuesday through Saturday. www.MeetAtTexas.com/Restaurants
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