Audio By Carbonatix
It’s Fashion Week, which means lots of impractical clothes clothes on impractically shaped people.
But designers aren’t alone in their ability to turn something as functional as clothes into high art. Chefs often do the same with food, as demonstrated by the above dish — a salad from Abacus — and the four that follow.
This amuse bouche from Craft. Or, for most of the models participating in Fashion Week: dinner.
Chef Matt McCallister, soon of Oak Cliff’s Campo built this garden, which we imagine tastes as fabulous as it looks.
When news happens, Dallas Observer is there —
Your support strengthens our coverage.
We’re aiming to raise $30,000 by December 31, so we can continue covering what matters most to you. If the Dallas Observer matters to you, please take action and contribute today, so when news happens, our reporters can be there.
Tea An’s sea urchin. How are ya’, little fella?
This little rum ball is a creation from Chef Sergei Arola in Spain, who dabbles in molecular gastronomy. Could you tell?
