CBD Provisions

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CBD Provisions

CBD Provisions

In preparation for this week’s trip to Dallas, I was presented with 3-4 choices for dinner with some clients of ours.  I did some brief investigation on each one, but when I came to CBD Provisions, I noticed they had a pig’s head on the menu.  Decision made!  We made our way to the Joule Hotel in downtown Dallas and into the CBD Provisions Restaurant for a true smorgasbord of culinary delights.

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Interior

I loved the interior of CBD.  The kitchen in the back and the island bar in the middle are on full display which I really love in a restaurant.  Having the food prep areas hidden away in the back, you sometimes wonder what is going on back there, but here at CBD you can see the full professionally dressed staff and equipment ready to serve you.  I loved the lighting of CBD and the atmosphere.  It wasn’t too dark, and the brick walls were a nice touch.  The leather seats and wood floor had a nice warm feel to them.  I later asked the head chef how he would classify his restaurant and he said they were a “Modern Texas Brasserie”.  Brasserie is the French word meaning “Brewery” but is usually identified by a nice relaxed setting.

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Grown Up Soda

Grown Up Soda

Look mom!  I’m all grown up and finally can have a big boy Grown Up Soda and drink it all by myself!

Our table wanted to start out with some appetizers and small plates.  CBD has a wide variety of spreads created for toast.  One of those spreads was “Chicken Liver Mouse”  We asked the waitress to recommend one of the spreads, while in my mind I was saying “Please don’t say liver, please don’t say liver!!”, but sure enough she said the chicken liver mouse was her recommendation, so we ordered it.  In order to make the opening of the meal a bit more normal, we also ordered some pig tails…. WAIT  what!  Yeah chicken liver mouse and pig tails to get this party started right.

Chicken Liver Mouse spread with toast

Chicken Liver Mouse spread with toast

BBQ Pig Tails

BBQ Pig Tails

So the chicken liver mouse had a paté like taste and consistency to it.  I wasn’t a huge fan, but it was an okay spread.   The pig tails were really good.  Our waitress told us they were like eating buffalo wings, and I thought that was about right.  I really wanted to just pick them up and eat as such, but since we were at this nice restaurant, I opted for the fork.  The meat I did manage to get free from the tail, was crispy and flavored nicely.  The only points I deduct here were that the meat was dominated by the BBQ sauce.  Even though the sauce was good, it dominated the dish, so I really didn’t get a sense of the part of the pig I was eating.  (maybe be design?)

Pigs Head

Pigs Head

Sorry Charlotte, Sorry Pooh-Bear… Little Piglet and Wilbur won’t be coming home to the farm and the Hundred Acre wood tonight.  It really is quite the experience to be sitting down, and to have a pig’s head severed in half by a circular saw, that has been brined for 5 days, and then cooked for another 12 hours brought to your table.  It was accompanied by salsa, warm tortillas, and radishes for taco construction.  My initial thought was to partake of the pig “The Walking Dead” style by passing the head around and have each person take a gnaw bite out of the cheek and then pass to the next, juices dripping down our chins and all.  I decided against this plan, but I was the first to try the pig.  The sensation of digging my fork into the cheek and extracting tender carnitas that were buried past the initial layer of fat was … breathtaking.  The skin was like candy and gave my taco a bit of a crunch, and the meat was tender and juicy.  Presentation and Curiosity points I award 10/10 points, taste and flavor probably just 7/10.  I’ve had better carnitas, but hey it was a pig’s head, so it was still awesome!

Texas Wagyu Rib Steak

Texas Wagyu Rib Steak

The grand prize winner of the night however was the Wagyu Rib Steak.  We were with two Texas guys and the both agreed it was the best steak they have eaten in the state of Texas.  It was unbelievably tender and delicious.  I could have cut it with one of those plastic play kitchen knifes.  The board it was served on even had a little pile of salt on it so you could take a pinch and garnish your steak ever so slightly.  This meat was sooo so good.

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The dessert didn’t quite do it for me.  This may because of the amount of pig and cow that was inside my body was coming dangerously close to shutting down my system altogether and sending me into a deep slumber.  If I had to choose one, I would top my cap to the cobbler, the taste was there, but not the texture.

I would definitely visit CBD Provisions again.  I can’t imagine anyone that could do a better steak, and the pig’s head was tons of fun to eat.  Go for the taste, atmosphere and experience.

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