Issue link: http://papercitymagazine.uberflip.com/i/1366501
I f you've never had sushi with a view, take a ride to the 50th floor of The National downtown (which also houses the Thompson hotel) for your reservation at Kessaku. It's the creation of chefs Danny Grant (the youngest culinary genius to ever receive a Michelin star, who is also behind the Maple & Ash restaurants in Chicago and Scottsdale, as well as the Monarch restaurant, one floor below) and Hari Chan. The menu is packed with elegant sushi rolls, from the familiar (spicy tuna roll) to the sublime: Try the miyazaki nigiri, comprised of Wagyu beef and salmon and flavored with soy and lime. Topped with a dollop of caviar, it's at the higher end of prices for a roll, but well worth the indulgence. Also stellar is the king crab roll — use your chopsticks to dip it into the saucer of drawn butter. Globally sourced fish and warm artisanal rice might be the main attraction here, but Kessaku's cocktail and spirits menu also intrigues. The Fromage Noir is fashioned from Bombay Sapphire Gin, goat cheese, spiced pear, lemon, and angostura. It's definitely on the sweeter side — perfect après meal. For a date night, opt for 50 Shades, concocted from Earl Gray-infused Grey Goose, spiced strawberry, coconut water, and lemon. Or, if you'd rather stay in the purist lane, here you'll find one of the best selections of sake in Dallas. Kessaku, 1405 Elm Street, 50 th Floor, The National, 214.239.9999, kessakurestaurants.com. Billy Fong KESSAKU King Crab Nigiri at Kessaku Tuna tartare The plush dining room SAVE the DATE! TEXAS DESIGN WEEK DALLAS September 20 through September 24, 2021 PaperCity Design Awards, Wednesday, September 22, 2021 at Virgin Hotels Dallas. TXDW Tickets on sale soon at texasdesignweek.com Entry portal for the Dallas PaperCity Design Awards opening soon: to enter go to papercitymag.com/designawards. For Sponsorships and Information, email events@texasdesignweek.com 76