Monday, July 30, 2012

Restaurant review part deux: Sundown at Granada in Dallas - Pegasus News

Whether vegan or carnivore, plan on leaving Sundown extremely happy.

Sundown at Granada Theater in Dallas

Photo by Ashli Michelle

Sundown at Granada Theater in Dallas

Chef tattoos come and go in this industry, but never have I witnessed a slow motion chef moment quite like yesterday. After completing a full blown interview with Sundown at Granada executive chef Patrick Stark, all that remained was a mini explanation of the meaning behind each tattoo.

This chef mysteriously exited through a door leading to the patio. As I stood helplessly paralyzed in total chef interview shock, he slowly began unbuttoning his chef coat. Gasp. Could it be? Is this slow motion chef coat removal really happening? A grey t-shirt was the only obstacle in sight. Sweat began to form as he slowly reached the bottom edge of his t-shirt, gripping each side for a potential pull up. Yes, what happened next is earth shattering.

The t-shirt beneath his executive chef coat slowly came off, which ultimately revealed a bare upper body riddled with tattoos. Full right arm sleeve tattoos. Check. Almost left arm sleeve tattoos. Check. Mini upper body tattoos. Check. Flat six pack chef stomach not having tattoos. Check! Check! It was a complete bonanza almost naked chef tattoo extravaganza!

Holy freaking moly. Upper left arm evidence revealed a Culinary Institute of America tattoo. After all, chef Stark is a graduate of C.I.A. in New York. This is art, people. His tattoos tell a story that isn’t over.

Moving right along…

Quinoa veggie burger at Sundown in Dallas

Photo by Ashli Michelle

Quinoa veggie burger at Sundown in Dallas

Located next to the Granada Theater, Sundown offers over 60 different beers, as well as a spacious patio to relax with friends. Minus the scary drunk guy socialite from a few weeks ago, Sundown truly is relaxing. All that fluff aside, there isn’t a menu offering more of a variety for vegans & vegetarians. It’s like they love everyone. Each person is important enough to have their very own section throughout the menu.

Meat eaters rejoice! All cows coming through this building have been grass fed. Chef Stark said these cows even get to live 20 to 30 years, living the life out in a field somewhere. This type of country club cow lifestyle produces meat tasting as lean as buffalo! That’s what the chef said, so we believe.

Another perk for people choosing to dine at Sundown is their website. It’s out of control informative. Not only do they have items listed in categories with pictures, but they also include over the top descriptions of every dish. Word on the street is Sundown is so inviting, it’s where service industry workers flock to have drinks and hang out after finishing their shift at nearby restaurants.

A house made quinoa veggie patty brings Sundown’s veggie burger to life. They throw in some more veggies and Chile-lime slaw before smothering it with chipotle cream. Like! Observe the crunchy status of Sundown’s fries. These fries are top of the line crunchy.

I’m positive the ANDI salad made chef Stark more spastic than anything else we discussed, explaining this dish is definitely a part of his daily eating routine. The ANDI salad is made using finely chopped kale, candied pecans, cranberries, dried apricots and cayenne pepper in an agave-avocado dressing.

Being a total ANDI loser, I decided to check out Whole Foods website:

“ANDI stands for “Aggregate Nutrient Density Index.” An ANDI score shows the nutrient density of a food on a scale from 1 to 1000 based on nutrient content. ANDI scores are calculated by evaluating an extensive range of micronutrients, including vitamins, minerals, phytochemicals and antioxidant capacities.”

Stuffed avocado with endive appetizer from Sundown in Dallas

Photo by Ashli Michelle

Stuffed avocado with endive appetizer from Sundown in Dallas

The chilled buckwheat soba noodle dish is prepared in a spicy peanut sauce with carrots, cucumbers, sesame seeds, chopped peanuts and green onions with a side salad.

Chef Stark described the Belgian endives as being comparable to a lettuce wrap. Most people get it, but time and time again he watches plates come back into the kitchen with just the avocado being eaten. Why can’t people place the avocado on top? Rookies.

As of now, the stuffed avocado with endive appetizer is the most popular item Sundown is selling. There is a mix of sun-dried tomatoes, toasted almonds, basil and shaved parmesan. The candied pecan and blueberry stuffed avocado can include chilled grilled chicken. Chef Stark described the last as having sweet corn, black bean, hemp-seed and agave nectar.

Whether vegan or carnivore, plan on leaving Sundown extremely happy.

P.S. Do yourself a HUGE favor and check out this chef’s bio. There’s nothing average about him.

Almost Veggie
Pegasus News Content partner - Almost Veggie

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