CBD and Spoon Are Among Texas Monthly's Top Ten Restaurants in the State
Dishes like this pig's head carnitas helped CBD earn a slot in Texas Monthly's Top Ten
CBD Provisions is still gaining momentum. I loved the restaurant when I reviewed it last year, and after positive coverage from most publications in the Dallas area, it's now earned a nod from Texas Monthly. For now you can only access a small spot on an apple shandy that's being served at the restaurant, but the cover features a picture of their bone-in wagyu rib-eye.
Back to that shandy, because it's a winter cocktail, as made by CBD Provisions, and you might not have much more time to drink it. Picture Laird's apple brandy, tempered fresh lemon and ginger juice and topped with a Witbier from Avery. It doesn't exactly sound like the low-alcohol sipper denoted by the shandy genre, but who goes to a bar for that?
There's another dish featured on the cover, and this time it's seafood.
Lobster meets Tesar's redneck interpretation
John Tesar has been getting plenty of accolades at the national level for his cooking at Spoon, but how's a nod from TM going to hurt things? The cover features his maya prawn, diver scallop and spiny lobster dish. The plate's a real looker.
It's hard not to wonder, though, how things at Spoon might change as Tesar moves to open a new restaurant in the Hotel Palomar, while taking consulting gigs out of state and also opening a more casual concept that could have several locations. Piece of cake?
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