For centuries sushi has been all surf, and far too little turf.
That's all about to change at Rare, an elegant new supper club-style restaurant and lounge at the Shops at Park Lane.
That's because Executive Chef Andy Tran is combining his Nobu experience with Dallas' intense passion for meat.
Chef Tran knows how to play nice with ingredients, so trust him when he insists you try plates of Wagyu beef or pork belly nigiri. And where else in Dallas can you get Hudson Valley foie gras sashimi?
After those, you'll need a bit of char and smoke, so order up the perfectly prepared sous vide ribeye or filet mignon, finished on the grill.
Of course, seafood purists can still feast on spicy tuna rolls or the soon-to-be-famous Kick A@#!!! roll of panko crusted soft shell crab, fresh jalapeño, tuna, avocado, wasabi caramel, and sweet miso.
After dinner, you're invited to retire to the lounge upstairs for a Bond Martini (vodka, gin, lillet blanc) and the aptly named Ron Burgundy (scotch with honey and fresh squeezed lemon — and an absolutely breathtaking haircut).
Because who doesn't love a little scotchy scotch scotch?