3 Over-The-Top Experiences

Ray Dennison and Robin Barr Sussman | June 26, 2018 | Feature Features

These three restaurants take it to the next level.
Softshell crab at Potente

The Pass
Seth Siegel-Gardner and Terrence Gallivan haven’t missed a beat at their James Beard Award-winning venue specializing in whimsical tasting menus. Five-course menus ($65) change seasonally with brilliant beverage pairings worth the $40 extra. Summer dishes like chanterelle gazpacho and tuna belly with black sesame bearnaise steal the show.

The glassed-in wine room is the best way to relish every bite without distraction at this stunning Italian villa look-alike. Chef Danny Trace’s modern Italian dishes and 4- to 5-course tasting menus are crafted using Texas ingredients. Soft-shell crab makes its summer appearance and fragrant shaved black truffle spaghetti is a must year-round. Start with the downtown caviar service and let Wine Director Vincenzo Montecuollo pick the Champagne.

Da Marco
Marco Wiles’ five-star classic serves all Italian cheeses on a designated fromaggio menu, 10 housemade pastas, whole fish from around the world and an extensive all-Italian wine list. Besides the dress code, regulars know to order the artichoke alla Giudia, veal chop and the chianti-braised short ribs with burrata risotto.


Photography by: