Lately it seems like all those underground supper clubs that were so buzzy back in 2010 have come above ground, with regular series like Kata Robata's Umami dinners, Monica Pope's OIMBY gatherings and more.
But chef David Anthony Temple, better known as Chef DAT, is still impressing Dallas with his underground dinner series. The dinners are announced via email only, the location of each dinner is not revealed until the day of the event and a menu is never provided. Diners come prepared for anything.
For his Houston trip, DAT is giving diners a sneak peek at the menu, which includes wild Louisiana snapping turtle soup and wild Texas rabbit.
Tonight Chef DAT is throwing a Houston dinner, the first stop on his nationwide tour. For $80 guests can enjoy five courses plus cocktail pairings at Beaver's. Cocktails kick off at 6:30 p.m., and after the dinner at 7:30 p.m., guests can hang around Beaver's until midnight for an exclusive after-party.
For his Houston trip, DAT is giving diners a sneak peek at the menu, which includes wild Louisiana snapping turtle soup and wild Texas rabbit with arugula, pear, champagne vin and parmesan (two courses dubbed 'The Tortoise . . . and the Hare') as well as a "peanut butter & jelly" dessert that includes black garlic gelato, pistachio butter, fresh peach and mint.
Want to see what all the fuss is about? RSVP to email@example.com with a credit card number to secure a reservation, then bring cash (or visit the on-site ATM) to the dinner.