Caymus Gastronomy Dinner

I recently went to a wine dinner at Restaurant Beatrice (more), which serves contemporary Cajun classics off Beckley in Dallas, in what is often called the Bishop Arts District. But in honesty its closer to Kessler than the true Bishop Arts as it’s where Zang, Beckley and Eldorado intersect. However, that’s mostly unimportant to the review – unless of course – you want to attend one of their other events, which I’d highly recommend.

I headed down on a recent Wednesday evening to enjoy a Caymus Gastronomy Dinner. Which sounds odd, since you’d expect it to be a “wine” dinner – but it wasn’t. It was just as much about the food (maybe more so) as it was about the wine (more here).


Emmolo No. 6 Sparkling Wine

This was an amazing sparkling wine made in the Méthode Traditionnelle. (Meaning how champagne is usually made.) However, it’s aged for 4 years instead of 2 – which means the bubbles are really small and it’s delicate.

It’s drier than it smells, but still light, fruity and stays on the tongue. It has a very ripe pear (like just fell off the tree ripe) taste and scent.

You could serve this without telling anyone it wasn’t champagne and they probably wouldn’t know. Of course, that’s cheating, which I don’t recommend. And at $40/bottle, it’s not quite one you want to keep in the fridge for everyday. But would make a good gift. (shop)

First Course

Oysters with Meyer Lemon Pearls

Wine Pairing: Mer Soleil Silver Chardonnay

It had an odd scent – a bit like cabbage to me. My dining companion said cream. But it also had burnt sugar, butter and lemon before the acid hit the tongue and it became very lactic.

Surprisingly, the oysters did not change the wine as I expected them to do so. However, I preferred the number 6 with the oysters more.

Second Course

Turtle Soup with Sherry Foam

This was also paired with the Mer Soleil Silver Chardonnay. The soup smoothed out the chardonnay, which is from a vineyard outside of Santa Barbara. The soup had an amazing smoky flavor that the No. 6 brought out along with some paprika.

All in all this less than $20/bottle chardonnay is a good one for a Monday/Tuesday. My dining companion reminded me it used to come in a weird grey clay like bottle – which is why it was familiar. However, it also then reminded me that I have a bottle like that sitting in my cellar that I keep ignoring because I remember not liking it. Very little has changed there, but I will be serving the bottle that came home with me to some friends as we just want to get together and have some good food and decent wine. (shop)

Third Course

Duck Three Ways: Confit, 62 Degree Duck Egg, Duck Lardons

Wine Pairing: Walking Fool Red Blend

This red blend is just now hitting the market and it’s well worth the >$30/bottle price. My notes literally say “I’m in Love.” It’s very sugary with a blackberry/cherry scent and tastes like chocolate and smoke. It’s 60% Zinfandel and 40% Syrah, which explains why it has such a smooth finish (or backend as friends would say).

The poached duck egg made the wine sweet. The duck confit makes it taste like water they have so much smoke flavor in common. The duck lardon (bacon) was “Life Affirming” as my brother would say.

This is a red wine that is recommended you serve slightly chilled. I can see that – but I can also see that I could drink this any night of the week and still remain in love. However, with the price point, I’d give it a Thursday rating – and suggest avoiding family that doesn’t appreciate wine. (shop)


A lovely little palate cleanser that was like a sparkly pina colada. The perfect amount of citrus and smoothness to clear everything off before the fourth course.

Fourth Course

Boudin Rouge with House Relish Tray

Wine Pairing: Caymus Cabernet

This had your typical California Cabernet smell to it. That’s not a bad thing – it just means that the nose tells the palate what to expect and you know what you’re getting. It’s very fruity and a bit sweeter than expected from the smell. My dining companion said it hits the umami flavor for them. The wine killed the spice of the boudin rather than heightened it as expected. It really brought out the spice of the pickled jalapeño. But at the same time sweetened the wine.

This is a >$50/bottle wine so it’s definitely for special occasions, and I don’t mean just a Friday night because you survived the week. This is a wine that deserves some thought to the food it’s paired with and who shares it. I had just a little bit of the No. 6 left, so you know I had to try it with the boudin. Finally something that made it taste cheap – like a sparkling wine from a can cheap. Bu those of you who know me, know I had to try it since I love bubbly. (shop)

Fifth Course

House Luxardo Cherries Jubilee with House Creole Cream Cheese Ice Cream and Brown Butter Pound Cake

Coffee Service

Dessert was amazing. It would not have paired well with any alcohol. It needed the coffee (and cream) to balance it out.

Final Thoughts

I had been to brunch at Restaurant Beatrice before and the food was amazing. I didn’t realize it was just down the street from the Oswald Rooming House Museum. Truthfully, I didn’t even know there was such a museum. But that gives me an excuse to head down again for brunch and some cultural endeavors.

And given some of the amazing things Restaurant Beatrice has planned coming up (check them out here). I can definitely see me heading back to another gastronomy dinner. See some more pictures below from this one.

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