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Margaret’s, the three-meal ranch-to-table restaurant at JW Marriott Dallas Arts District, unveils both an all-new dry aged beef program and spring inspired dishes to its breakfast, brunch, lunch and dinner menus. The restaurant’s location on the hotel’s 11th floor offers prime views of the Dallas Arts District and surrounding skyline, providing a memorable backdrop for business lunches, dinner before performances in surrounding venues, and brunch before strolling through local museums.

Beginning April 11, guests may experience Executive Chef Jonah Freidmann’s most anticipated addition to Margaret’s offerings, the new dry aged beef program. Aged for 35 days in house, each Texas-grown beef dish is served with a bone marrow twice baked mashed potato , served in the bone, in addition to accompaniments associated with traditional sauces and serving styles. Dry age options include the Diane, the Au Poivre, the Oscar and the Florentine, for which the aging process can be viewed in a fully automatic, self-sustaining glass-front dry aging chamber lined with Himalayan salt located in the restaurant’s dining room.

“Dry aged beef is a must try for every Texan especially as grilling season approaches, and we’re proud to introduce this new section of our menu that has been a vision for Margaret’s since the beginning,” Chef Friedmann said. “Our Dry Ager USA system allows guests to witness the process of aging which tenderizes and adds umami to the flavor of the steak; this is a well loved technique for a reason that you typically associate with steakhouses. These dishes are a great compliment to our composed, artistically inspired menu for those who want a steak - and want it prepared the best way possible.”

Chef Friedmann has also designed new appetizers, entrees and desserts for each of the restaurant’s menus utilizing locally sourced ingredients and herbs and produce grown on site in the JW Garden, either in planters located outside at Vincent’s Sky Bar or in the hydroponic FarmShelf unit, both pruned and harvested by Chef Friedmann and his team. 

Guests may begin their dinner with vegetarian spring hand rolls, fresh Bloomsdale spinach crepes filled with locally grown mushrooms from Texas Fungus, spring potatoes, heirloom lettuce and a delicate peanut sauce or a spring tomatoburrata with smoked peach, chamomile tomato tea, and basil.

Dinner menu highlights include the poached lobster, served atop aji amarillo and chorizo oat risotto with courgette, white currant, charred asparagus and drizzled lightly with marigold oil, and emberred quail, a nettle mussolini stuffed quail served with braised leeks and huckleberry-elderflower glaze. The coconut and curry vermicelli is another delicious vegan option added to the menu featuring spring farm vegetables, marble potatoes, vadouvan and Texas Fungus mushrooms. 

New additions to the lunch menu include a smoked tomato gazpacho complete with crab salad, marcona almonds and a drizzle of chili crisp, a southwest chicken wrap served in a chipotle tortilla, reuben sandwich with wagyu pastrami, and an elevated fish and chips with beer battered halibut served alongside spiced gaufrette potatoes, charred lemon, slaw and bearnaise aioli for dipping. 

The strategic partnerships with local vendors, farms, and ranches continue as the restaurant approaches its first anniversary in July. Beef partners include 44 Farms, Wagyu X, and Allen Brothers and bagels enjoyed during breakfast and brunch are baked fresh daily at Lubbie’s Bagels in East Dallas. Desserts served during lunch include slices of pie from Emporium Pies and a selection of gelatos from Botolino Gelato, both Dallas founded, owned and operated businesses. 

“The combination of ingredients grown on site and within an eighty mile radius of the hotel allow us to provide our guests with an eclectic variety of dishes with an undeniably Texan influence,” Friedmann added. “I hope our guests are able to immerse themselves in the cuisine through our open design, centerpiece finishing station, and the dry aging and FarmShelf units which allow them to see their meals created from start to finish.”

Margaret’s is nestled amidst the Dallas skyline, ideally located in the heart of the United States’ largest contiguous arts district. Floor to ceiling windows along the perimeter of the space offer ideal views of the surrounding neighborhood though views around sunset are particularly stunning. The restaurant includes a soft seating lounge, 20-seat bar, and private dining space ideal for hosting meaningful moments with family or colleagues in spring and summer months.

“We look forward to fresh spring dishes and the eye-catching dry aged beef program to be enticing options for both local guests and those visiting us from out of town, looking to experience upscale, creative cuisine in the city’s largest cultural hub,” General Manager Mike Culver said. 


Reservations for Margaret’s may be made on OpenTable.


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