Cook Hall - Dallas

Reminiscent of a chef’s gathering place, Cook Hall is designed to allow for social dining with a focus on quality food and drink. The global gastropub fare is composed mostly of shareable small plates such as a snack of roasted radish crostini, a light bite salad selection including a kale Caesar salad, various house-made charcuteries, and a sandwich/flatbread/taco section featuring a crispy duck taco. Larger plates include shellfish stew, Ricco’s meatballs and crispy Cornish game hens.

Cook Hall’s innovative bar program is under the direction of 2011 James Beard Foundation Award winner Belinda Chang. Barkeeps pull from vintage beer taps and serve boutique wines; chalkboards will tout the day’s featured handcrafted cocktails. Chang has also designed the craft cocktail movement’s answer to bottle service with a signature Cook Hall Cocktail Kit. The kit can be ordered for as few as two guests and as many as 10, and will include a spirit of the guest’s choice, with tinctures and mixers to develop unique custom cocktails tableside and a recipe card to take home.