This Way In >>

Inside the Perot Museum

Sneak Peak: Wolfgang Puck cooks the food at the Perot Museum of Nature and Science

Inside the Perot Museum

What goes great with cocktails and hors d’oeuvres from Wolfgang Puck? How about a dinosaur egg.

The Hatch got the chance to preview Wolfgang Puck Catering’s new “Real.Delicious” catering service as well as special event options at the Perot Museum of Nature and Science last night, and neither the food nor the science disappointed.

Real.Delicious is a price-conscious alternative to Wolfgang Puck’s custom catering that will feature a simplified selection of flavorful and seasonal menus that will be exclusive to the Perot Museum. Carl Schuster, CEO and President of WPC, said the catering company recognized the need and opportunity to provide a budget-friendly option to service the wide range of events the Perot Museum expects to host.

“With five levels and 11 permanent exhibition halls, the Perot Museum offers a myriad of spaces to host events, ranging from intimate seated dinners and gala cocktail parties, to casual meetings and birthday parties,” Schuster said.

The range of possibilities was on full display last night. Guests were invited to sip cocktails and sample a selection of Real.Delicious. menu options in the expansive glass-enclosed lobby that features a gorgeous view of the Dallas skyline and a life-size Malawisaurus dinosaur skeleton that measures nearly 16 meters in length.

I was hoping for a bit more extensive menu sampling, but everything available was very good, particularly the Smoked Brandade with Sea Chicharron, Paddlefish Roe, and Deviled Egg Puree, and the Butter Poached Tenderloin with Redeye Jus, Pickled Mustard Seed, Sweet Salsify and Quince. The choices were somewhat limited, but flavor was definitely not.

Next, guests were free to roam around all four levels of museum exhibitions, with each floor set up to showcase a different possible event function. Guests could imagine hosting a formal dinner party in the middle of the Mesozoic Era or even a wedding reception in the dimly lit Lyda Hill Gems and Minerals Hall, featuring over 200 beautiful mineral specimens from around the world.

Of course, you could always have the wedding reception on the dino floor.

But nothing brings out a Bridezilla quite like the real thing.


Recently Published


Wayward Sons, new restaurant from chef Graham Dodds, set to open December 7

Graham Dodds sends word today that he and partners Brandon Hays ...

kelly hightower

Popular chef Kelly Hightower lands at North Dallas restaurant

  Kelly Hightower, the former chef of defunct Oso ...


Iconic Chicago pizza palace Gino’s East opens in Dallas

  Classic Chicago pizza pie shop Gino’s East ...

the theodore northpark center copyright Michael Hiller

Sneak Peek inside The Theodore, the new restaurant from chefs Tim Byres and Scott Romano in Dallas’ NorthPark Center

The Theodore opens its wood-slatted windows and ...

piada interior

Piada Italian Street Food opens first DFW unit in Frisco on November 20

 Piada Italian Street Food expands to DFW with the opening ...

18th and vine bbq dallas copyright Michael Hiller-11

BBQ and grilling guru Steven Raichlen visits new Dallas’ 18th & Vine BBQ, Nick & Sam’s Steakhouse

      A couple of weeks ago, cookbook ...

ranch lc

Hot Date: Free “Farm to Fork Showcase” at The Ranch at Las Colinas on November 16 includes free food, free beer, free whiskey — and a petting zoo

Mark November 16 on your calendar. That’s the date that ...


Dee Lincoln reconcepting upscale Dee Lincoln Steak Bar into casual Lincoln Park Grill

The co-founder of Del Frisco’s continues to rework her solo ...

the theodore

The Theodore, with Scott Romano and Smoke’s Tim Byres in the kitchen, sets opening date

The Theodore, the new NorthPark Center restaurant from Tim Byres, ...