The Cedars Social, the OG of cool in The Cedars neighborhood, has welcomed Justin Box as Executive Chef! Chef Box has been a rising star in the Dallas food scene and is poised to bring his creative culinary skills to TCS with his new Fall Menu. Last night, we were treated to Chef Box’s first media tasting at TCS with tastes of pumpkin and squash incorporated into modern comfort faves, as well as a big-as-yo-face schnitzel dish complete with delicious spaetzel. In addition, we sampled several new and adventurous cocktails added to the robust craft cocktail list for the fall season.
Chef Box has a rich culinary background in the Dallas area, including Lead Line Cook for Fearing’s Restaurant at The Ritz Carlton (January-July 2016), as well as Executive Sous Chef at Café Momentum (2014-2015), Bolsa (2013-2014), and Restaurant Ava (2011-2013).
Chef Box was also one of the Dallas culinary stars that volunteered to cook at The Cedars Social Pop-Up Lunches that benefitted the Assist the Officers Fund this past July, in the wake of the recent Dallas tragedy. The idea to open for lunch and feature local star chefs was hatched by The Cedar’s Social Co-Owner, Chad Boyles. Front of House staff from Boulevardier and Rapscallion also graciously donated their time to support the cause.
As referenced before, The Cedars Social is the OG of cool. You can thank them for contributing to the development of The Cedars neighborhood that is now home to Alamo Drafthouse, the NYLO Hotel, and a number of new residential projects. Inside TCS reveals a groovy mid-century vibe complete with a modern fireplace in the center of the restaurant, a nook off the bar complete with library shelving, classic mixed mid-century seating, and vintage lighting throughout.
Explore the evening through photos from last night’s event, complete with commentary on each dish, below:
Torching the coffee aromatics on the Ten Minutes ‘Til Midnight.
The star of this Fresh Catch dish is the perfectly cooked delicate squash, brussel sprout hash, and housemate sausage. I’d eat an entire dish of just the squash. For serious.
Master behind the bar, Mike Sturdivant, stirs up one of many new seasonal cocktails!
The Ribeye with turnip potato salad and grilled cipollini onion.
Vintage brass fixtures help to cary out the serious mid-century vibes.
Egg whites for the Green Eggs and Hami.
Putting the finishing touches on the Green Eggs and Hami with Zephyr Gin, salted hami melon shrub, lime, egg white, and a green chartreuse rinse.
Executive Chef Justin Box introducing his BOH power squad! Kudos, team.
Signature Cedars Old Fashioned with Buffalo Trace Bourbon, vanilla syrup, cherry bitters, black walnut bitters, all smoked with burnt cedar wood. Cheers!
The Fried Chicken spread before being devoured by hungry bloggers.
The Big-As-Yo-Face Pork Schnitzel – the unofficial name, of course, was tender and lemony, served with spaetzel, cabbage, and housemate mustard.
The swanky modern fireplace helps to warm up the space during colder months, but even during the summer heat it adds to the swanky vibe of the fining area.
Further mid-century vibes…
Definitely the star of the Hor D’oeuvres sampled, the Pumpkin Asadero Taquitos were a show stopper with pepita chimichurri, guajillo salsa, and TGH Farms arugula. Think creamy, bright, with just a hint of spice. Just….go taste for yourself.
An assortment of inventive and adventurous new cocktails: Peat and Peaches, Ten Minutes ‘Til Midnight, and Green Eggs and Hami.
Black Garlic Hummus with candied pecans, EVOO, and grilled house flatbread. Perfectly creamy and garlic-y. Perfect for any garlic lover.
The Fried Chick with braised collards, candied sweet potatoes. and a biscuit. Not shown – the insane concentrated hot sauce that kicked this chicken up a notch.
Chocolate coma – the unofficial name for this decadent dessert.
Master behind the bar, Mike Sturdivant strains the Green Eggs and Hami cocktail.