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POV: The Chef’s Counter at Flora Street Café

September 28, 2016

Crave Texas

stephen-2by Joey Stewart

Today’s POV takes us into Stephan Pyles’ newest restaurant, Flora Street Café, for a seat at the Chef’s Counter. While many understandably prefer a more intimate setting of a table, those who crave the spectacle and excitement of seeing a dish being brought to life by talented people will delight at this special and unique way to dine.

Here guests sit three feet from the action, peering into the large, open kitchen as the cooks work together to time out and execute each dish. This idea isn’t new, but what makes Flora Street’s experience different than many is that this is modern “Texas” cuisine in the realm of molecular gastronomy.

squash-soup-pour

salmon-2Smoke king salmon belly, spiced purple camote, pickled sweet corn, garlic chips

scallop-pourSea scallops, coconut gelee, pineapple textures, chipotle buckwheat groats, jasmine sea essence

pheasant-1Roast pheasant, blackberry mojo, squash blossom quesadilla, young turnip

lobster-tamal-2Lobster tamale pie, wild paddlefish caviar, ancho…

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