FEAST FOR THE EYES
Presentations as delightful to see as they are to eat
What’s it like to be the creator of the key lime tart that’s become Dallas’ most-Instagrammed pastry? “I’m actually surprised it has been such a craze, because we have so many beautiful patisseries,” says Commissary’s chef Ruben Toraño.
“This building is a very inspiring and unconventional space,” he says. “I wanted to draw off that by creating a key lime tart that’s nothing like the traditional.” With its cream spikes and bright petals, the tart is one of many treats on Main Street that blur the line between art and sustenance. Proof that creative chefs work in artists’ ways, using canapes and plates rather than canvases and paints.
The Details: (Clockwise from top left) Key lime tart, Commissary; Carolina rice and grain bowl, CBD Provisions; Gulf red snapper with smoked trout roe, cucumber, tomato, and deep fried bone broth poured table-side, Mirador; Panzanella salad with watermelon, tomato, cucumber, and basil, Americano.