Photo Credit: AP Images
I’m often treated to exciting meals while visiting my husband’s family in the Dallas area each Christmas. This year, my father-in-law took me to dinner at Loft 610, the Plano, Texas, restaurant helmed by former Top Chef contestant Tre Wilcox.
The meal included an exceptional trio of appetizers, including crispy duck spring rolls; braised short-rib pot stickers with garlic, ginger and an apricot dipping sauce; and house-cured Scottish salmon with a lemon and chive panna cotta. My father-in-law devoured his Texas-sized blue-cheese-encrusted ribeye, and I scarfed down, among other things, a dessert of banana bread pudding with white-chocolate crème anglaise and toffee sauce. Service was top-notch, and Wilcox worked the room with a smooth, low-key confidence.
Since Top Chef / Miami aired in 2007, Wilcox informed me, he has been keeping busy. He initially returned to Abacus in Dallas, where he’d been chef de cuisine, but soon left to become a private chef and travel the world. In October 2009, he became executive chef at Loft 610.
To a nationwide television audience, Wilcox may be a celebrity, but to diners in his swank, open-kitchen restaurant, he’s a chef, one who satisfies patrons with his quiet approachability and terrific food.