Chef gives son, 12, VIP nod

By Dave Cathey Comments 0
Published: October 14, 2009

DALLAS — Anyone who has read this column with any regularity can attest that I love my hometown, Austin, Texas. From 11:30 a.m. Saturday until sometime midafternoon, I’ll be rooting for Colt McCoy.

But before and after the game between Oklahoma and Texas, the guy in Dallas I’ll be pulling hardest for is a Sooner — and a traitor. Scott Gottlich, born and raised in Dallas, forsook the milk and honey of the Lone Star State to wrestle for Jack Spates as a redcoat in Norman.

But the Dallas chef with Luke Wilson’s face and a top chef master’s hands will always be the man who introduced my son to fine dining. After two nights of Scott’s food, my 12-year-old is thinking he might want to pursue a career that pays well enough to sup at upscale restaurants such as Bijoux.

Bijoux serves three- and five-course dinners with a nine-course chef’s tasting menu plus optional wine pairings. We opted for three for fear of gastronomical combustion. While the food was immaculate, inventive and satiating, Scott’s visits between courses made the night. He talked my son Luke through each dish, divulging his inspiration and the collective effort behind what was before us. He talked to Luke more like he was Aubrey McClendon than a 12-year-old dying to get back to his Xbox 360. Young chefs take note: That’s how the pros do it.

At Bijoux, every diner was a VIP. I watched Scott’s wife, Gina, visit each table. I listened to her politely explain their unique concept. She gave wine recommendations with aplomb but without conceit. When one customer paid her a compliment, I heard her simply say, "Thank you, we consider ourselves blessed.”

Moments later, we were blessed — Luke with a chocolate tart, me with a play on the root beer float. Irony was on the house.

Read more about dinner at Bijoux on the Food Dude blog: blog.newsok.com/fooddude