When Culinary Stars Align at 55 Seventy

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Over the years of writing this blog, I’ve had my fair share of exceptional dining experiences, but last night’s guest chef dinner at 55 Seventy was special. Now, I’ll admit upfront that I’m a founding member and investor in 55 Seventy, but my love for this place stems from the welcoming atmosphere and location that sets it apart from other wine bars and storage facilities in Dallas. I’ve held off on writing about it until now, wanting to experience something I wanted to share beyond my social channels.

 

This week was that moment. We were treated to an exquisite seven-course dinner, a collaborative effort between two culinary powerhouses: Chef Josh Sutcliff and Chef Justin Carlisle. For those who don’t know, Josh is the Executive Chef at 55 Seventy, bringing an impressive resume that includes stints at FT33, The Joule, and Halcyon in Denver.

 

Justin is a culinary force from Wisconsin, with multiple James Beard nominations and the acclaimed restaurant Ardent under his purview. What made this dinner particularly special was the full circle it represented. Years ago, when Josh was Chef de Cuisine at FT33, he worked with Justin on a dinner under the guidance of Executive Chef Matt McAllister. Fast-forward to this dinner, and Josh was now hosting Justin as an equal, both chefs at the top of their game.

 

The menu was a testament to both chefs’ skills and philosophies. Justin’s roots on a small beef farm in Wisconsin shone through in his dedication to local ingredients and simple, yet elevated preparations. Josh’s innovative touch and experience added layers of complexity to each dish.

 

Each course was thoughtfully paired with wines that complemented and enhanced the flavors on the plate. The sommeliers at 55-Seventy outdid themselves, showcasing why this place is quickly becoming a wine lover’s destination in Dallas.

 

 

When Culinary Stars Align at 55 Seventy
2002 Nikolaihof Riesling Vinothek from Austria

 

 

When Culinary Stars Align at 55 Seventy
Brandade with charred peppers and unagi

 

 

The first course from the tasting menu was a Brandade with charred peppers and unagi paired with a 2002 Nikolaihof Riesling Vinothek from Austria.

 

 

When Culinary Stars Align at 55 Seventy
Marinated bay scallops with smoked turnip, lotus root, and kumquat

 

 

When Culinary Stars Align at 55 Seventy
2020 Chateau Vieux Taillefer Saint-Emilion Grand Cru

 

 

Our second course was marinated bay scallops with smoked turnip, lotus root, and kumquat paired with a 2020  Chateau Vieux Taillefer Saint-Emilion Grand Cru from a magnum.

 

 

When Culinary Stars Align at 55 Seventy
Beef tartare with whipped bone marrow and deviled egg “mousse”

 

 

When Culinary Stars Align at 55 Seventy
2009 La Spinona 2009 Bricco Faset Riserva Nebbiolo

 

 

Our next course was a butter-poached amberjack served with blue crab, champagne sauce, and crispy leaks paired with a 2020 Bouchard Aine & Fils Meursault Le Porusot Premier Cru.

 

 

When Culinary Stars Align at 55 Seventy
Butter-poached amberjack served with blue crab, champagne sauce, and crispy leaks

 

 

When Culinary Stars Align at 55 Seventy
2020 Bouchard Aine & Fils Meursault Le Porusot Premier Cru

 

 

We then moved to grilled Carlisle beef with black trumpets, chicory and sunflower paired with a 2020 Vieux Château Certan Pomerol.

 

 

When Culinary Stars Align at 55 Seventy
Grilled Carlisle beef with black trumpets, chicory and sunflower

 

 

2011 Vieux Chateau Certan Grand Vin Pomerol

 

Our next course was grapefruit lemon granita with goat cheese panna cotta. I think the chefs thought it would be funny to throw in something light.

 

 

When Culinary Stars Align at 55 Seventy
Grapefruit lemon granita with goat cheese panna cotta

 

 

We wrapped the dinner with chocolate cheesecake with sweetened olive oil cream paired with a NV Rare Wine Company George Washington Cuvée from Madeira.

 

 

When Culinary Stars Align at 55 Seventy
Chocolate cheesecake with sweetened olive oil cream

 

 

When Culinary Stars Align at 55 Seventy
NV Rare Wine Company George Washington Cuvée from Madeira

 

 

I could make comments about the food and wine, but they were all delicious and were a great pairing.

 

What struck me most about the evening was Josh’s seamless collaboration with Justin. Their respect for each other and for the ingredients was evident in every bite. Evenings like this, where talent, passion, and hospitality align so perfectly, are what make our city’s food culture so exciting.

 

 

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