Before commanding the kitchen at Decanter Restaurant and Wine Bar, executive chef Tony Gardizi honed his skills at several award-winning Dallas-area establishments. He revamps his American-Californian menu every Thursday according to the fresh, seasonal ingredients he receives from local farmers or storks sent by the Jolly Green Giant. The slate of constantly evolving entrees includes dishes such as slow-cooked pork belly with english pea waffles, apple-pear grilled tofu on a bed of baby bok choy, and gluten-free options. Every Monday and Tuesday, wine tastings serve up a sample of the eatery's extensive selection, including 20 wines by the glass, 100 by the bottle, and a rotating daily menu of wine by the carafe. Jazz musicians add a live soundtrack to tastings as well as meals on Thursday, Friday, and Saturday evenings. Outside on the patio, the Havana humidor keeps cigars at their optimum temperature, and breezes blowing through wrought-iron fences keep diners at optimum comfort level as well.
