Executive sushi chef Jimmy Duke's raw-bar menu includes Instagrammable, colorful fish dishes. The Sriracha butter-roasted king crab atop a black rice cake and the Korean fried chicken marinated in red chile paste with a honey-soy glaze are two of a handful of starters that might interest hungry diners. The recipe for the Thai rare beef, served with Brussels sprout pea tendrils and toasted cashews, is a play on a dish Kent's dad loved to cook. Some of the ambience of the two-story restaurant in Victory Park -- which formerly was Kenichi -- is inspired by a restaurant Kent visited in the '90s called Buddha-Bar in Paris.
It was sexy and unexpected, he recalls. The music changed throughout the evening, transitioning a drinks spot into a dinner spot and then a "full-blown nightclub. While Imoto won't be a nightclub, Kent says it will have DJs later in the evenings, and they hope to create a restaurant that feels like it evolves throughout the night. Velvet draperies in peacock blue give the moody space some color. So do the red cranes hanging from the ceiling, crafted by three brothers from North Texas.
The best seat in the house has to be the cozy, peacock-colored booth next to the sushi bar -- a standout in the dining room. Kent also recommends that diners stop a moment at the top of the stairs, where they can feel the buzz from every room at one vantage point. Kent has opened restaurants in Uptown Dallas, Plano, Richardson and even at the airport. The neighborhood is getting a delicious boost of local restaurants, with some hand-picked by Dallas entrepreneur Tristan Simon and his team at Rebees.
In this dish, they are perfection. The trompo taco is filled with pork but they do it gyro-style, which makes all the difference. Each taco is made-to-order and comes out so hot that you literally have to wait a few minutes before you can dig in. This one is a melt-in-your-mouth truck-stop burger. Order a double with cheese and get it with grilled onions.
This place has it all, and their gob—chocolate cake with a cream filling—is a must. Greek cheeseburger. What could be better than that? Pappadeaux Seafood Kitchen. Rathbun realized early on that diners were hungry to enjoy backyard favorites with an upscale twist. He also continues to operate a sizable catering business which is now known as Catering by Chef Kent Rathbun.
Not to mention, he was the featured chef for the George W. Bush Inaugural Ball. His love for the cuisine has always been seen throughout his career and prompted him to open his latest concept, Imoto in
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