THIS RESTAURANT IS CLOSED 62 Main Restaurant

THIS RESTAURANT IS CLOSED 62 Main Restaurant Restaurant Review:

Chef-owner David McMillan once owned the most exclusive catering company in L.A., put in time at top-rated restaurants around the world and originally came to Dallas to oversee the renaissance of Nana, the super-deluxe restaurant atop the Wyndham Anatole Hotel. McMillan's style is firmly rooted in sourcing the best ingredients in season, locally if possible, and utilizing them to create great food. Be sure to try Ryan's salad, created by the chef's young son; it's a pretty little mix of baked pecans and rosemary goat cheese with crisp greens and lusciously ripe tomatoes. Crab cakes are divine---loads of juicy crab meat set off by a lemon-and-ginger dressing. The menu changes frequently, as does the type of wood used in the ovens. There's almost always some version of a rich venison tenderloin done up with whatever has caught the chef's fancy, and a scallop concoction that one would expect to find in Napa Valley, not the rolling plains of Texas. Save room for the cobbler, maybe the blueberry, with a golden flaky crust atop a bed of bursting ripe blueberries topped with a chilly dollop of fresh cream. Best plan of attack is to go with the three-course tasting menu paired with wines from the well-stocked cellar.