Good Graces, the modern Brasserie located on the first floor of Marriott Dallas Uptown, is debuting a refreshed menu designed by Executive Chef Johney Han. New additions to the restaurant’s dinner, dessert, and cocktail menu are inspired by fall and winter ingredients, weather, and flavors.
New entrees include cod served with shellfish vadouvan, a pan roasted chicken breast served with caramelized brussel sprouts, sweet potato puree and roasted fennel, and striploin served with pomme puree infused with pumpkin seed oil and trumpet royal.
Han assumed leadership of the Good Graces kitchen earlier in 2022 and looks forward to welcoming local and hotel guests alike to a menu inspired by the warm environment and culture of Texas.
“As we gear towards fall and winter, I think of foods that are warm, savory, hearty, and of low and slow cooking that help develop those deep flavors I grew up on,” Han said. “There is also a lighter side with the bounty of produce that fall and winter have to offer including Delicata squash, fennel, and blood oranges, which excite me just as much as the proteins this state produces.”
In addition to cocktails served by the Tanqueray Gin Champion Shaker, one of three operating in the United States, Good Graces is unveiling a new cocktail menu that includes Turtle Creek Sour, made with Maker’s Mark whiskey, and the Fairmount Frenzy, featuring Tito’s Vodka.
“We look forward to sharing Executive Chef Han’s creations with our neighbors and guests,” Robbie Tawil, general manager of Marriott Dallas Uptown said. “Our dining room is a place for community and culinary excellence, and comforting respite in the anticipated fall and winter weather.”
Photo Courtesy of Marriott Dallas Uptown