Many know that Dallas is home to more restaurants per capita than New York City, but few get to know the men and women masterminds behind our city’s best restaurants. At Artizone, we strive to know our city and community’s culture – after all, we are all about local.
Once a month, we’re going to interview a spectacular local chef who dazzles fans inside – and outside – the kitchen. We’re kicking off our series with Brian Luscher, Chef and Owner of The Grape. So, without further adieu, some very random questions we asked Brian Luscher…
What is your go-to quick fix after a long Saturday night in the kitchen?
A Shiner Bock (laughs). I guess one of the easiest things to do is make tacos. Feeds a lot and we can use the scraps leftover from prep.
If you had an evil twin, what would he be like?
He would be evil. That’s scary to think about. My mind is going to some bad places. But he’d be an alright guy.
What’s the one thing you always have stocked in your fridge at home?
A good cheese. I’m always nuts for a French triple cream. A great bottle of wine.
Do you ever jam out to music in the kitchen? If so, what are your beats of choice?
Oh yeah. Pandora. Modest Mouse; Fugazi (punk, for something energetic); Raisinhill.
Any up and coming talent in town that you’re watching?
Our sous chef, Danyele McPherson. Anastacia Quiñones (or “AQ”) at Komali. The whole crew at Pyramid Restaurant at The Fairmont Hotel.
Name a unique find you love to see at a farmers market.
That’s a stumper. Sausages, pâtés, terrines, since those are some of the most original farmers’ foods. Homemade hot dogs. [Editor's Note: Jump to the bottom for the scoop on Luscher's latest venture involving hot dogs.]
Who are some of your favorite local artisans, food producers and/or farmers?
There are so many great farmers, I’d hate to leave anyone out. They’re all so great. Rocky and Celeste Tassione. Toby Haggard. Eden’s Organic. Of course, Mr. Lemley. Scardello. JuHa Ranch.
Be honest. How often do you order from Artizone for your family?
I haven’t but I would love to. Every time I see someone’s order I’m like, “Son of a…” It’s like a cornucopia on Christmas Day. One of the last things I want to do on my day off is cook. It would be the perfect day off. That’s it – I’m getting an order this Monday.
You once said ketchup never, ever goes on top of a hot dog. How do you layer yours?
One of two ways. I always put the mustard on first. It’s the glue. Mustard, onions, relish. Or a full Chicago Dog. I’m working on a fully custom hot dog right now.
Brian also gave us the scoop on his new venture, Luscher’s Post Oak Red Hots. Starting this weekend at the White Rock Local Market (held every 2nd and 4th Saturday at The Green Spot Market and Fuels), Brian will be serving up hot dogs made with sausages from scratch, local breads and local produce. He’ll smoke ‘em and once they’re gone, they’re gone. Well, hot dog!