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It\u2019s good news for Dallas food lovers, because Kattan\u2019s one-night dinners are some of the most intriguing tastings in town.<\/p>\n
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Kattan was raised in Syria and moved to the United States to escape the war-torn country over a decade ago. He worked as a chef at revered Dallas restaurants Gemma, Sachet, Georgie, Cry Wolf and Carte Blanche before starting his own business, Bazaar.\u00a0<\/p>\n
Kattan is invigorated by the pop-ups, and he has enjoyed infusing Levantine ingredients with fine-dining techniques. A recent menu featured ashta, similar to ricotta, inside handmade agnolotti with leeks. Laymoon jamid, the Arabic phrase for frozen lemon, was a palate cleanser served just before dessert.<\/p>\n
Bazaar\u2019s latest dinner at Quarter Acre on Dallas\u2019 Greenville Avenue on May 11 sold out. Kattan and his team served about 70 diners a six-course dinner that included stone crab salad with uni miso, koji-cured scallop and lamb with pistachio chili crisp.<\/p>\n
Kattan\u2019s point of view on food won\u2019t change as he moves into a temporary space. But the residency will show him whether his roving dinners could \u2014 or should \u2014 be contained to one location. The restaurant will seat just 22 people.<\/p>\n
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Working in the same kitchen for most of June will be a change for Kattan, who is accustomed to starting his day in the middle of the night at whichever restaurant he\u2019d be hosting dinners at next. He used to arrive around midnight, after the dinner crew finished a shift, and would work overnight and into the morning, until the restaurant\u2019s next crop of chefs clocked in.\u00a0<\/p>\n
\u201cIt\u2019s been crazy how everyone\u2019s opened their doors to it,\u201d he said. \u201cI\u2019ve probably been in more kitchens than anyone in Dallas.\u201d<\/p>\n
At the 14-dinner pop-up in downtown Dallas, Kattan will be joined by chefs Joshua Zacharias and Brenda Perez. The cocktails and wine will come from\u00a0Max Dean and Daniel Ayala.<\/p>\n
Moving to a semi-permanent kitchen will allow Kattan to cook and prep during daylight hours. He\u2019s looking forward to little upgrades, like leaving his plates on the restaurant shelf instead of lugging them home.<\/p>\n
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The appeal of one day operating a restaurant of his own \u201csounds amazing,\u201d he said, but would he want to do that?<\/p>\n
Bazaar is expected to open at 1914 Commerce St., Dallas, for a limited time. Dinners will be June 5, 6, 10-13, 17-20 and 24-27 and cost $135 per person for five to seven courses. Reservations open now<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Belal Kattan owns Bazaar, a pop-up and private dinner company in Dallas. While Kattan has grown used to…\n","protected":false},"author":3,"featured_media":814866,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[5135],"tags":[5229,1596,358,325799,330852,327878,324714,330009,325724,3187,67,586,132,5230,68,2969],"class_list":["post-814865","post","type-post","status-publish","format-standard","has-post-thumbnail","category-dallas","tag-america","tag-dallas","tag-texas","tag-tp-downtown-dallas","tag-tp-chefs","tag-tp-restaurant-openings","tag-tp-restaurants","tag-tp-seafood","tag-tp-steakhouse","tag-tx","tag-united-states","tag-united-states-of-america","tag-unitedstates","tag-unitedstatesofamerica","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116619007964519824","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/814865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=814865"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/814865\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/814866"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=814865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=814865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=814865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}