By Lauren Drewes Daniels
By Alice Laussade
By City of Ate
By Scott Reitz
By Lauren Drewes Daniels
By Alice Laussade
Families, though, will always develop their own dialects, distinct from other families' language, full of phrases and words with a history and resonance that give them greater meaning or a certain spin not apparent to outsiders. In our family, when the kids' soccer team executes a brilliant play, passing the ball perfectly down the field to the final forward, who boots it beautifully---right over the corner of the net, we'll say, "An outstanding miss!" Since, as a clan, we tend to be jacks of all but masters of little, we use this phrase often. And as my father points out, it's an invaluable phrase in a golf game.
It occurred to me that "outstanding miss" was how I would characterize my meals at Rooster, a new restaurant not on McKinney Avenue. Actually, you'd miss Rooster altogether if it weren't for the aggressive signage (banners, arrows, placards) directing you to the corner on Oak Grove behind Albertson's. But once you do find it, Rooster itself misses. Outstandingly, though. Or, as that bumbling secret agent Maxwell Smart used to say, "...by that much!"
Until modern California was invented and someone discovered cholesterol, the South was considered the home of the best cooks in the U.S.A. Think about it. "Home cooking" really means "Southern cooking," no matter where you were born. Cornbread, fried chicken, biscuits, and barbecue were all perfected in the South. Rooster specializes in "New American Southern" cuisine, one of the hottest trends in Atlanta and Savannah, a style of cooking that does the same thing for (or to) comfort food that Stephan Pyles' "New Southwest" cuisine did for (or to) Mexican food. "New American Southern" cooking plays with the repertoire, lightens it up a little (takes the lard out), moves it up on the scale of ingredients (remember the foie gras tamales at Star Canyon?). It marries traditional regional cuisine with classical and cooking school techniques and then garnishes the hell out of it.
The apparent problem with Rooster--that Southern cooking has no place in Dallas' West--is easy to shout down, not only because regionalism is disappearing anyway, but also because, despite all the bronze steers and mustangs running wild around our office buildings, Dallas is as much South as West, culturally speaking. The problem with Rooster isn't geographical, it's culinary.
That said, Rooster's location, in another sense, is odd--the old house which used to be home to Jenni Messina's Culinary Center appears to be the only survivor of some natural disaster, an island of livable architecture in the middle of Uptown's high rises and aspiring lots. It's surrounded by a wood porch (I suppose I should call it a verandah, now that it's Southern), and the dining rooms inside have been redecorated in a warm, Williamsburg style with a lot of oil paintings depicting--you guessed it--roosters, from the co-owner Cameron Morris' collection. The climate-controlled patio, which nearly doubles the restaurant's capacity, did not have the ambiance of a biological experiment as the clear plastic tent enclosing it would suggest. It was, however, far too dark for dining--we could hardly see our food, and how fair is it to tell people they are eating braised wild pheasant and chive dumplings with Southern Comfort-glazed baby onions, cracklings, shiitake mushrooms, and hunter's sauce if they can't even see to find the cracklings? More candles, please. Romance is fine as long as it doesn't interfere with dinner.
At least we could see the bread--warm biscuits (not too thick; a Southern biscuit has no business being thick) and corn sticks in a napkin-lined basket--and it sustained us while we perused the descriptions of the food. I've seldom read such an enticing menu: breast of chicken stuffed with crabmeat, catfish crusted with molasses and pecans, horseradish mashed potatoes, crabcakes with chili remoulade, creole ratatouille, vegetable beignets. Almost everything seemed slightly familiar and slightly intriguing. It was like seeing a good friend in costume and realizing there's even more to discover about someone you already know. On the other hand, some of it was slightly spooky and slightly familiar, like seeing a good friend in costume and thinking maybe you should get another ride home. Red-eye gravy vinaigrette is a frightening idea, tarragon blood orange butter seemed too tricky, and venison marinated in Coca-Cola was okay, but served with a cabernet sauce, too? Are you sure? And then, some dishes seemed to be missing--where was the fried chicken, anyway? The succotash? The greens? The rabbit and squirrel?
Well, perhaps those things will debut later, as Rooster becomes more established and chef David Burdette gets more comfortable in his large, new kitchen. Burdette is co-owner of Rooster, along with Morris (front of the house), and Todd Tracy (the bank), and he came to Rooster from the Grape, where he was executive chef and credited with bringing some new luster to the Dallas classic. But Rooster is much larger than the Grape, and the menu is much more complex, so that in the end, the food was better on paper than on the palate.