Pheast

A few years ago, I attended an 11 course Pheast held in Dallas. It was much more than a dinner– more like a small vacation. Local ingredients were employed, conviviality was incredible, and Chef Isaiah Frizzell was delightful and informative. All in all, this was one of the most incredible evenings of my life, filled with amazing food, attentive service, and the sense of being part of something extraordinary and quite personal. I am hoping he will be back in the Dallas area soon with more great food and creative flair.

I have hosted two Pheast suppers already and attended a 3^rd one before and all three were amazing experiences. Chef Isaiah Frizzell (though self taught) has incredible talent and an endless imagination. Each plate bursts with different flavors and yet they still all connect to create a full rounded journey. The fact that these dinners are underground and by invite only make them quite special. You never know who you are going to dine with. You will meet new people (who might be quite different than you but of course have the love of food bond with you) and make new friends. It seems that Pheast (thanks to great reviews) is becoming quite popular, so get on the email list and hope you will get selected for the next one or even better host your own.

The invite to my first underground dinner included «Good cheer will be reciprocated». From then on, I knew this was going to be fantastic.
Pheast is a traveling supper club that is hosted at different homes. You can even host a dinner at your house. This Pheast was held at Nick’s house, who is a friend of the chef. Chef Isaiah Frizzell is self taught, which makes his cooking even more remarkable. He is the grandson of Lefty Frizzell, country music hall of fame member who also has a star on the Hollywood walk of fame.
We were greeted by 2 of his friends and presented with a greyhound cocktail infused with tea and St-​germain. It was incredibly well balanced and something I would order at a bar, if I could get the recipe. Here is a synopsis of dinner:
Escargots with brown butter and green papaya salad
Sweetbreads with rye purée and dark beer reduction
Uni with pickled oyster and cactus
Pork belly, chicken liver with cherry gastrique
Shrimp with truffled potatoes, tomatoes and arugula
Bison with cactus and teff in African spices
Caramelized bacon with apple, canteloupe and butterscotch
Chocolate dipped walnut with wild strawberries, homemade
goat cheese and lavender honey.
Grapefruit granita with red bell pepper coulis and candied
pistachio
Chocolate «soil» with matcha green tea and Douglas fir
ice cream
Housemade limoncello
Amazing and innovative. I really enjoyed the contrast of savory and sweet in his dishes, and my tastebuds were very happy indeed. I am still in awe that he could prepare so many extraordinary dishes one after the other, especially after learning two other chefs that were to help him did not show. He had a great group of friends that assisted him for the evening.
There is no phone number as the location changes, so for reservations, one can email the chef at:
. Looking forward to the next dinner at Pheast!