Lauren Drewes Daniels
Audio By Carbonatix
Our third member’s only supper club was a dark, moody culinary journey that was, at times, aflame. Observer staff, along with about 20 members, filled every seat inside the Oak Cliff speakeasy restaurant for a curated dinner.
The curated menu started with a fermented pineapple cocktail, a refreshing tincture that awakened our taste buds. The first course was a beet salad with apples and peanuts. Next up was a tamal de frijol with a spicy Oaxaca mole. Mains included tender pork confit in a green tomatillo sauce served with criollo tortillas.
The star of the show was the tuetano: oven-baked bone marrow topped with chimichurri and served with a bell pepper hash and tortillas. This plate is served with corn husks, which are lit just before heading out to the dining room, creating a dramatic presentation.
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About the Dinner
With these supper club dinners, we aim to provide a unique and engaging experience. We always choose a locally owned restaurant that makes Dallas a fascinating city to live in. This dinner at Ayahuasca was special because the manager and chef guided us through a curated five-course meal, explaining each dish.
