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Tw3ntyS3v3n[twn-tee sv-uh n]

-culinary concept

An ingenious dining experience unlike any other emerging from theUnderground Dinners created and nurtured by Chef David AnthonyTemple (Chef DAT). The freshest ingredients available on a given day lay

the foundation to the daily changing menu, guaranteeing an exciting, newculinary adventure everytime you visit Twenty Seven. DAT pours his creativegenius and raw talent into every detail of the dish prepared, resulting in atruly inspiring dinner excursion.

ORIGIN early 21st cent.Dallas, New Orleans and HawaiiChef DAT

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MeNu:

The menu will be designed by the Chef/Sous Chef to serve the best

quality of food available THAT DAY.

The menu will be based on providing the freshest seafood, localand regionally grown produce from small vendors, wild foragedmushrooms and greens, while also supporting local artisanal meat

and cheese purveyors.

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Carpaccio of Hawaiian Opakapaka

lemon basil oil/volcanic salt/smoked morrita pepper/shiso leaf

Seared Hudson Valley Foie Gras

mini croissant/tx blueberries/kona vanilla bean gastrique

Chilled Israeli Melon Soup

crispy fried pancea/borage ower

Spicemans Garden Arugula

speck/Alis fennel pollen chevre/lemon thyme vin

True Roasted Eggplant

heirloom tomato cont/goose egg carbonara cous cous

Caramelized Diver Scallops

red quinoa/prosciuo de parma/seabeans/yellow curry jus

Roasted Wild Quail

duck cont and gruyere stued/fennel root puree/absinthe buer/orange zest

Black Garlic Ice Cream

pistachio buer crisp/blackberry compote

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Guests will be able to pre-select their menu online with choices varying from

the eld (vegetarian), land (meats & game), orsea(seafood).

This will take all decision making out of the guests hands and allow us tocater to them.

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Twnty Svn will have smaller, intimate seating options as well as alarge communal table accommodating up to 12 people.

Hors of opration:

Wednesday - Sunday Night and Tuesday Lunch.

6:30pm will be 3 courses at $40/person.

8:30pm will be 6 courses at $65/person.

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Who DAT?

David Anthony Temple

Born in Baton Rouge, Louisiana

Manager @

Spicemans FM 1410 (local produce store and garden)

Tom Thumb (Plano, TX)

Avi Casinos (Laughlin, NV)

Service Trainer @The Foundation Room at The House of Blues (Dallas)

Aurora (Dallas)

Charlie Palmers (Dallas)

Nosh (Dallas)

The Mercury (Dallas)

Saltgrass Steakhouse (Dallas)

Screen Door (Dallas)

McCormick & Schmicks (Dallas)

Mike Andersons (Gonzales, LA)

Chef @

Doubletree Hotel (Waikiki, HI)

The High Dive (San Diego, CA)

Owner @

Chef DAT LLC (underground dinners in Dallas and Hawaii)

David Anthonys Cajun American Fusion (catering company Richardson, TX)