Flora Street Cafe, Dallas, 7/6/16

Exterior
Exterior

Flora Street Cafe is a beautiful new restaurant by chef Stephan Pyles near downtown. Pyles has elevated Dallas dining to a world class level with his decorative choices, outstanding service and amazing food. He still  has the southwest influence in his cooking but it is toned down to allow a broader flavor spectrum to be offered to the diner. It is an a la carte menu but he does offer a 7-course tasting menu with wine pairings that includes “chef’s surprises” which our evening were another 5 courses. It is well portioned and nicely paced and according to the waiter changes with the seasons. I truly look forward to having another culinary experience there soon!  

Statues above
Statues above
entry
entry
table set up
table set up
Frankie checked out the table lamp and orchid
Frankie checked out the table lamp and orchid
dining room
dining room
cool plates
cool plates
beautiful flower arrangements
beautiful flower arrangements
open kitchen
open kitchen
drink bar
drink bar
Menu
Menu

We started with a wild mushroom dish that was very nice. It included some puffed grain that gave it a wonderful crunch for texture and had a good depth of flavor.

Wild mushroom crema, pickled Texas elderflower, summer truffles, lardo
Wild mushroom crema, pickled Texas elderflower, summer truffles, lardo
as plated
as plated
wine storage
wine storage

 

The house breads were two tasty offerings but I would have been just as happy with a crusty white bread that you could use to mop up sauces, however that said these were both nice and I preferred the pecan.

Blueberry muffin and pecan dinner roll
Blueberry muffin and pecan dinner roll
butter
butter
wine
wine

 

A sea scallop dish was an addition to the menu and Chef Peter Barlow came out to pour the ‘sea essence’ around the dish. It was like eating ceviche on the beach. A wonderful fresh dish with just the right amount of theater.

Chef de cuisine Peter Barlow pours on sea essence
Chef de cuisine Peter Barlow pours on sea essence
IMG_9662
Sea scallops, coconut gelee, pineapple textures, chipotle buckwheat groats, Jasmine sea essence
Frankie likes to get higher!
Frankie likes to get higher!

 

This was followed by another addition, a squash blossom filled with phesant. It was perfectly fried and quite savory and seasonal.

Pheasant-squash blossom fritter, blackberry mojo
Pheasant-squash blossom fritter, blackberry mojo
purse stools!
purse stools!

 

The sea bass was adorned with delicious smoked octopus crisps – I could have had them as a side dish. This was a great combination of flavors and textures.  A real winner.

IMG_9687
Wood grilled pacific sea bass, salsa verde, pickled mustard seed, smoked octopus crisps
as plated
as plated
lots of cooks in this kitchen, including Pyles
lots of cooks in this kitchen, including Pyles

 

Next was another surprise of shaved foie gras, pickled ramps and spicy poblano crisps. It was tart and spicy.

Cimmamon-whisky foie mousse, fiddleheads, sea bean pickles
Cimmamon-whisky foie mousse, fiddleheads, sea bean pickles
from the end
from the end
as plated
as plated
Frankie checked out the bar seating
Frankie checked out the bar seating and the moving ceiling fixture (video below)

 

The rare wild boar was served with an incredible piece of boar belly, buttered peas and fava beans, and asparagus. It was all really good.

Broken Arrow wild boar loin & jowl BBQ, beet marmalade, green almon
Broken Arrow wild boar loin & jowl BBQ, beet marmalade, green almond
as plated
as plated
Chef Stephan Pyles and Frankie
Chef Stephan Pyles and Frankie

 

The poblano was filled with black bean mousse and served with a side of molé rojo which had a slight spiciness. It was nice but the flavors here were more mild and thus it didn’t stand out as well as previous courses.

Poblano infladito, black bean mousse, Tennessee wild paddlefish caviar
Poblano infladito, black bean mousse, Tennessee wild paddlefish caviar
close up
close up
close up
close up
Frankie found another orchid
Frankie found another orchid

 

The dry aged strip was served atop molé rojo with chanterelles and flavor intense peaches.  A panna cotta was presented in the shape of an egg and flavored with the nectar of peach agave.  It was served with a side cup of tea.

Dry-aged strip loin, mole rofo, apricot, morels
Dry-aged strip loin, mole rofo, apricot, morels
tea
tea
as plated
as plated
interesting art
interesting art
Frankie thought the sink in the bathroom resemebled her fur pattern
Frankie thought the sink in the bathroom resemebled her fur pattern

 

The verbena and sorrel in the next course were served in the form of soda with the smoked vanilla as an ice cream bar. It was not too smoky and the drink was very good.

Verbena, sorrel & smoked vanilla ice crream bar
Verbena, sorrel & smoked vanilla ice cream bar

Strawberry and rhubarb flavors were frozen into a sorbet that was formed in an incredible replica of a fresh strawberry. This yummy treat was served with pieces of green strawberry, almon and rhubarb, that was a tad woody.  Overall it was very good.

Strawberry, rhubarb, saffron, green strawberry
Strawberry, rhubarb, saffron, green strawberry
as plated
as plated
Peter, our wonderful waiter, and Frankie
Peter, our wonderful waiter, and Frankie

 

The dessert on the menu was chocolate and hazelnut mousse with candied hazelnuts on top. There was also a  grapefruit sorbet and candied kumquat. It was tasty but the strawberry was my favorite.

Chocolate sponge, hazelnut cremeaux, ruby red grapefruit sorbet
Chocolate sponge, hazelnut cremeaux, ruby red grapefruit sorbet
as plated
as plated
peek in the back of the kitchen
peek in the back of the kitchen

 

Lastly they came out with some extra candies and they definitely made sure my sweet tooth was satisfied.

IMG_9866
Extra treats: Citrus gelee, salted smoked caramel, pomegranate and peach marshmallow, chocolate bonbon, coconut macaroon
Frankie wanted to lick up the blue sugar
Frankie wanted to lick up the blue sugar

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