“We like to think of Remedy as our playground. A creative space where our chefs and bartenders take inspiration from the classics and transform them into something new. Our decor and environment are reminiscent of soda fountains of the 1920s, while our food and beverages are always evolving to meet modern tastes. Textured cocktails and elixirs, whimsical desserts, and innovative takes on American cuisine come together to create a unique dining experience.”
I’d like to take a trip inside the talented mind of Chef Danyele McPherson, who oversees the kitchen at Remedy in Dallas. After being invited in by the team to sample her newest additions to the menu, I can see why the restaurant has been so successful. Taking owner Elias Pope’s vision and turning into a culinary evolution couldn’t have been easy but she has done it. We stopped in on a rainy eve recently to see what Chef McPherson has been up to. A dangerously delicious starter called “The Dirty South” kicked things off. An elevated take on fried green tomatoes, the dish had us in our happy place. Perfectly seasoned buttermilk-fried green tomatoes topped with pickled shrimp, mayo, celery and collards was hearty and honestly could have been a main entree if I had been less hungry.
Speaking of mains, Remedy does them in stride. Never overflowing the plate and never leaving too much room on it either. A right balance suits the dining experience well. We ordered “Castro’s Chicken” which is comprised of roasted free range poussin, crispy rice and beans, sour orange mojo, collards, sour orange mojo and keffir cream. The dish took latin comfort food with a touch of Americana to really create something special. Just the words “sour orange mojo” and “sour orange mojo” have me craving it all over again. Another home run dish, the beef short rib, was extremely tender. Fall-off-the-bone red wine braised beef short rib was served over herb roasted redskin potatoes and carrots and sided with caramelized brussels sprouts, pearl onions and horseradish cream. So damn good.
Just when I thought we’d put the cherry on top of a great meal, we found room for dessert. Remedy is known for their dessert program and the three sundaes we tasted didn’t disappoint. One sundae was made up of pumpkin spice ice cream topped with oat streusel, toasted pumpkin seeds, espresso beans and coffee whipped cream. Another sweet sundae, a take on s’mores, took graham cracker ice cream and smothered it in smoked hot fudge, toasted crispy marshmallows and whipped cream. You must order both of these, I implore you!
Make your way to Remedy and get a taste of the comfort cuisine at it’s best.
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