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Chef Andre Natera’s New Menu at Pyramid Worth Every Calorie


foie gras dumpings, a play on pho

house made agnolotti filled with butter and parmesan

Sommelier Hunter Hammett is sooo good at selecting just the right wine--tell him a price point and let him run

chef andre natera

scallops with sunchokes, cauliflower and white anchovy vinaigrette

pastry wiz maggie huff's choco-pomegranate pave

Andre Natera has been the head chef at Pyramid for a little over a year, but the changes he’s made at the main dining venue of the formerly staid Fairmont Hotel have been remarkable. He’s softened the feel of the dining room, adding a warm color scheme and brighter lighting to the room.

Here’s what wowed me. I think it’ll wow you, too.

 

He’s softened the formality of the servers, relaxing attitudes while preserving standards. And — most importantly — he’s brought a softer touch to the menu, blending classic techniques with his take on modern regional cuisine. Having eaten his food through the seasons, I can tell you without reservation that fall is my favorite time to dine with Natera. His food is so warm, so welcoming, so personal. His tender pastas and heady soups make you feel like a lazy orange house cat.

I popped in last week to see what’s new. Here’s what wowed me. I think it’ll wow you, too.

1717 N Akard St. Dallas

214-720-5249

 

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