Last month, I attended a media dinner at the newly revamped Driskill Hotel. I hadn't been inside in a couple years, and from the updated lobby to the exquisite food, they've earned their high marks. Walking through the lobby and the bar leading to the restaurant just transports you back in time.
Driskill Grill started with a cocktail reception in Chef Troy Knapp's private office, nestled under the eaves in the back of the kitchen. The current space is the byproduct of hotel expansion over the years, as what was a brick exterior wall is now interior. In his two years at the helm of the Driskill kitchen, Chef Knapp has been researching past menus and updating the current seasonal one with classic dishes, now locally sourced as much as possible.
We were seated in one of the private areas in the main dining room, sectioned off by heavy curtains. Elegant white china plates with silver accents graced the tables, along with hearty pieces of a creamy blue cheese called Cambozola Black, which was drizzled with saba (made from grape must, similar to balsamic) and an onion jam. An excellent start!
Bending Brand Winery Tannat. I was not previously familiar with the vineyard or varietal before this dinner. I LOVED this nice big red, which is out of Comfort, Texas (due south of Fredericksburg on Interstate 10). Must make a field trip!