It's Fashion Week, which means lots of impractical clothes clothes on impractically shaped people.
But designers aren't alone in their ability to turn something as functional as clothes into high art. Chefs often do the same with food, as demonstrated by the above dish -- a salad from Abacus -- and the four that follow.
This amuse bouche from Craft. Or, for most of the models participating in Fashion Week: dinner.
Chef Matt McCallister, soon of Oak Cliff's Campo built this garden, which we imagine tastes as fabulous as it looks.
Tea An's sea urchin. How are ya', little fella?
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the Observer's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Dallas's stories with no paywalls.
Support Our Journalism
This little rum ball is a creation from Chef Sergei Arola in Spain, who dabbles in molecular gastronomy. Could you tell?