Craft's Jeff Harris on East Texas Barbecue
And The Delights of the Offal

(Yesterday, we brought you a profile of Jeff Harris, executive chef at Craft in the W Hotel. Today, we throw a few questions at the chef and tomorrow bring you a how-to on one of the restaurant's dishes.)

CofA: What is your ideal meal? Harris: Something simple off the grill -- dining on the patio in beautiful weather with good friends and good wine.

CofA: What three items do you always have in your refrigerator at home? Harris:Beer, yogurt, fresh fruit

CofA: What do you serve the vegetarian guest? Harris:Our menu is a la carte so we have from 10 to 14 vegetables on the menu at all times. We usually have a vegetarian risotto or pasta as well.

CofA: Where do you dine in NYC and in East Texas? Harris: I love going to Chinatown for dim sum. There are so many great restaurants in New York City, but the stuff I really miss about living there are the hot dogs, pizza, street food, etc. In East Texas I like going to get barbecue at either Bodacious Barbecue [Tyler] or Country Tavern [Kilgore] for their ribs.

CofA: New fall menu, what do you see as the hot trend? Harris: Not really sure about a hot trend. We cook seasonally, so I am excited to see some of the fall and winter stuff. Ingredients like Brussels sprouts, Jerusalem artichokes, game birds, venison, chanterelle mushrooms, and great apples.

CofA: What is the oddest customer request you have had lately? Harris: Being in a hotel we get a lot of special requests, but we are here to please the guests and make sure we provide them with an amazing experience. For the sake of our guests privacy I can't go into extreme detail, but we did get a request the other day that involved chocolate. I will leave the rest to the imagination.

CofA: Describe a great item on your menu that not many people take advantage of, but you love. Harris: Sweetbreads. I love offal meat.

CofA: Best secret ethnic restaurant in Dallas? Harris: I had a really good lunch at Bangkok City the other day.

CofA: What is the worst dish you have tasted? Harris: I'm not a big fan of durian. The combination of the smell and texture was not very appealing.

CofA: What was your worst kitchen disaster? Harris: In the middle of a super busy dinner service at Craft in New York I dropped a huge pot of sweet potato puree on the floor and it literally splattered everywhere! I was trying to clean it up and pick up like 10 tables at the same time. Not so fun.

CofA: Who would you like to see from Dallas in Top Chef next season? Harris: Scott Romano [Charlie Palmer]. I think he would do really well.

CofA: If you could master one sport what would it be? Harris: Golf.

CofA: What is the best music to cook by? Harris: Ray LaMontagne or Kings of Leon.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >