Born in Bangkok, raised in London and Dubai, trained in Texas: executive chef Brian Zenner allows his eclectic life experiences to influence Belly & Trumpet's menu of globally inspired contemporary cuisine. In nearly every dish, he fuses Old and New World flavors with the kind of aplomb that landed him on the Dallas Morning News' list of 2013's Best DFW Chefs. Today's Reserve selection invites you to savor this highly personal fusion of international cuisines with a three-course dinner for two or four. Dinner includes the following courses for each person:
- Choice of small plate: Baby beet salad with grapefruit-vanilla panna cotta or gnocchi with black trumpet mushrooms
- Choice of large plate: prime hanger steak with sofrito or monkfish with bacon
- Choice of dessert: Goat cheese with apple, beets, and honey or banana fritter with coconut, chocolate, and peanuts
- See the dinner menu for full descriptions of each dish.
In the Morning News' four-star review of Belly & Trumpet, Leslie Brenner wrote that chef Zenner's dishes, "are not only sexy and original, they’re also satisfying enough to make you fall in love with small plates all over again." This originality is showcased in dishes throughout the three-course meal, such as the baby beet salad, which plays off the subtle sweetness of the beets not only with a creamy/tangy grapefruit- and vanilla-tinged panna cotta, but also with with savory mushrooms. Sofrito and yucca give a Latin edge to a hanger steak, whereas the monkfish entrée adds saffron and bacon to more traditional Asian garnishes. The concept of balance through contrast appears again in desserts such as a plate of goat cheese with honey, apples, and a palate-piquing streak of bold horseradish.
Despite the complexity of its food, Belly & Trumpet is not a self-serious place. Rose-colored walls set off long banquettes upholstered in fun fabrics such as metallic white leatherette and zebra-esque abstract print, and huge black gems droop from chandeliers like the leaves of a licorice tree.