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The Second Floor is definitely the appropriate name for the little gem of a restaurant located on the second floor of the Westin Galleria Dallas Hotel.
Chef Scott Gottlich has created a tantalizing array of contemporary classic dishes which are sure to please even the most discerning palate.
I had the opportunity to experience some of the newest creations that are featured in their Spring 2016 menu. As I made my way up the escalator I was delighted by the simple yet elegant décor. It’s not your average sized dining space but the attention to styling detail is remarkable.
I was greeted by the lovely General Manager Ann Joyce upon my arrival. She was a gracious host the entire evening and I truly felt like she made it her priority to make sure me and my guest were having the best experience possible.
Attention to detail was a recurring theme during my visit. From my warm welcome, to the impeccable service by the staff to the well prepared and whimsically presented food I was more than impressed with my entire experience.
The Spring menu at The Second Floor is all about taking locally sourced food and transforming it into delectable bits of fancy that dance around on your tongue. One of my favorites of the evening was the Crab and Smoked Lobster Salad, a delicious blend of juicy lobster, Boston lettuce, avocado and hearts of palm. My other favorites include the roasted chicken, pork chop and a very impressive dessert platter.
The Second Floor also boasts an array of Whiskey and Scotch selections from around the world. After a 7 course (yes, SEVEN!) tasting to remember, I look forward to making my way back up that stairway to culinary heaven and taking a comfy seat at The Second Floor.
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