The Group Dining Scene in Texas Features Cross-Cultural Ingredients and Influences

 

One of my all-time best dining experiences anywhere was in Dallas on the first night of my first visit to Texas in 2008 at Kent Rathbun’s celebrated former Abacus restaurant.

Immersed in Thai ingredients and techniques from his regular travels to Bangkok, Rathbun’s signature lobster-stuffed fried dumplings with scallion, lemongrass, ginger and red curry-coconut sauce kicked off a multi-course tasting experience that intoxicates my memory to this day.  

Today, the renowned serial restaurateur continues to influence the Dallas scene with his Rathbun’s Curbside BBQ food truck in Klyde Warren Park and a major focus on private events and catering across a wide range of customized menus—including dishes from Abacus days.

Rathbun’s international-meets-Texas mix typifies the “best of all worlds” menu for groups, as Texas becomes the 11th MICHELIN Guide destination in North America with Austin, Dallas, Fort Worth, Houston and San Antonio in the spotlight. Ahead of the first ratings later this year, here are some of the tantalizing local and global tastes in store for groups. 

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San Antonio Goes Global  

Fusing original Tex-Mex food heritage with European influences starting in the mid-1800s, San Antonio’s designation in 2017 as a UNESCO Creative City of Gastronomy affirmed its status as an international culinary destination.

With other distinctions including a Latin American-focused campus of the Culinary Institute of America (CIA) and citywide collection of diverse dining neighborhoods, Alamo City’s enthusiastic, creative, community-minded chefs bring innovative “Tex-Next” and world flavors to the group table.

Home to CIA San Antonio along with two dozen-plus restaurants, a weekend farmers market, a food hall and the new Pullman Market, the Pearl District is an epicurean and event epicenter.  

Group-ready coordinates include Botika, for Venezuelan native Geronimo Lopez’s award-winning Asian-South American fusions. Israeli-born Berty Richter celebrates Middle Eastern, Mediterranean and Balkan culinary traditions with amazing small plates and grilled dishes at Ladino. 2023 James Beard “Emerging Chef” nominee Jennifer Dobbertin’s New Asian-American dishes match the wonderland decor at Best Quality Daughter. Other menus include French bistro fare at Brasserie Mon Chou Chou, Mexican street food at La Gloria and coastal Italian at Allora.

Hungry for more? San Antonio has you covered with other restaurant-rich neighborhoods, including Southtown, King William and resurgent St. Mary’s Strip, and year-round events such as the four-day Tasting Texas Wine + Food Festival in partnership with the James Beard Foundation.

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The Authentic Flavors of JW Marriott San Antonio Hill Country Resort & Spa  

Local influences are touchpoints throughout this 1,002-room Texas Hill Country escape 20-plus miles north of downtown San Antonio, dining included. Unfolding over 600 rolling acres, the resort offers more than 265,000 square feet of recently refreshed space and a full suite of amenities, including eight distinctive regionally inspired restaurants.

With a curving bank of windows overlooking TPC San Antonio's world-famous PGA Tour golf courses, 18 Oaks sets the stage for dry-aged steaks, seafood, wild game and other dishes prepared with locally sourced ingredients including bounty from the onsite organic garden. Hosting 60-capacity dinners and 80-person receptions, the restaurant’s private Cherry Bark Room includes outdoor patio access.

The land and sea journey continues with creative Mexican-inspired cuisine at Cibolo Moon, which features the first tequila bar in Texas to be “T” certified by Mexico’s Tequila Regulatory Council and private dining for 30 in the Anejo Room.

Other concepts include Fiammé Pizzeria, Asian-influenced Crooked Branch lobby bar and restaurant, High Velocity sports bar and Replenish Spa Bistro.

Offsite partner Knibbe Ranch, a circa-1852, fifth-generation working cattle ranch and event venue in nearby Spring Branch, offers a full menu of culinary and other activities.

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A Taste of Plano

Founded as a farming community in 1844, Plano (Spanish for “flat”) today is the ninth most-populous city in Texas. Following a surge of Fortune 500 company relocations starting in the mid-80s, Plano’s group market offerings have kept pace with the growth, including a globally focused dining scene.

Legacy Food Hall is Plano’s premier event and entertainment venue, hosting up to 2,500 people in diverse indoor and outdoor spaces. Serving authentic smoked BBQ, outlet Dry Rub Brisket rubs shoulders with vendors serving Chinese, Indian, Italian, Japanese, Mexican and other international flavors.  

Shawarma Bar dishes out wood-fired Mediterranean street food, while U.S. regional specialties include New England-style lobster, crab and shrimp at Dock Local. Vegan Vibrationz is for plant-based fare and energizing smoothies and juices, while Top Chef-finalist Tiffany Derry’s Southern-inspired duck-fat fried chicken dishes at Roots Chicken Shak, including The Big Bird and Spicy Bird, go decadently in the other direction.  

Local restaurants offering catering abound, including German-inspired Bavarian Grill, Brazilian-driven Bavette Grill and Zorba’s Greek Café. Launched in 2019 in Plano’s historic downtown Arts District, Ebesu is an eclectic modern Japanese bistro from 2022 James Beard Best Chef semi-finalist Koji Yoshida.

This June, Visit Plano introduced a year-round landing page exclusively for groups. Designed to “help attendees discover more in Plano while spending less,” the password-protected page provides discounts and coupons to area venues and attractions. The free Taste of Plano Foodie Pass runs from March through September, with direct restaurant coupons offered the rest of the year.

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Omni PGA Frisco Resort’s Menu Medley  

North of Plano in the DFW Metroplex, set on 600 acres and offering 127,000 square feet of versatile space, the 500-room Omni PGA Frisco Resort wows groups with comprehensive amenities including 13 food and beverage outlets.  

The hand-cut crystal horse chandelier-sculpture in mid-gallop over the horseshoe-shaped bar signifies the rodeo-inspired stylings at energetic Trick Rider, the resort’s signature upscale steak and seafood concept. The inventive cocktail menu goes both old school and new school. Rentals include an attractive private dining room for 18 and 100-capacity buyouts.

Organized around a central bar, The Apron Kitchen + Bar is for all-day Texas and California fare. Named for the grass fringe on golf course greens, the contemporary restaurant hosts 52-person patio events, 90-person indoor events and 142-capacity buyouts.

Signature programs include the Texas Barbecue & Bourbon experience at the event-capable Ice House. After learning how to smoke brisket from the resort’s pitmaster, groups taste bourbon with an expert from Garrison Brothers, the first legal whiskey distillery in Texas and first outside of Kentucky to produce authentic handmade bourbon whiskey. Attendees go home with a bottle of the Ice House’s signature Dr. Pepper barbecue sauce and three-liter bourbon aging barrel.

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Tony France Brings Authentic Italian Flavors to Arlington

Like generations of chefs, Tony France found his passion for cooking at home. Raised by his mother and grandparents, the Los Angeles native spent countless hours in the kitchen learning from his Sicilian grandfather.

After graduating with honors from Le Cordon Bleu culinary school in Pasadena, California, France honed his craft at luxury hotels around Southern California including the Andaz West Hollywood and Ritz-Carlton properties in Santa Barbara and Marina Del Rey.

In 2021, he joined Four Seasons Resort and Club Dallas at Las Colinas (now The Ritz-Carlton Dallas, Las Colinas) as executive chef in the property’s Knife Italian restaurant.

This June, France became executive chef at the new 888-room Loews Arlington Hotel, where he oversees all food and beverage operations at the property, including five restaurants and lounges, banquets, in-room dining and special events.

Focused on “simplicity and authenticity,” his signature concept, Farena, centers on handmade pastas and pizzas prepared in two 900-degree wood-fired stone ovens. The rustic-styled restaurant features a pasta lab where chefs teach culinary classes, late-night outdoor dining on the spacious Veranda and configurable 32-capacity private dining room. 

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