By Flavor & The Menu
May 11, 2021
Art Carl
With its lively arcade games, parties, music and high spirits, Dave & Buster’s offers its patrons a bit of everything. So, it makes sense that VP of Culinary & Beverage Art Carl describes the new Chimichurri Bowl the same way. “Our new Chimichurri Bowl has a little bit of everything: layers of flavor and cooking techniques, it’s healthy and vegetable forward, with fresh-from-scratch ingredients, and the ability for our customers to customize based on their tastes.”
The build delivers big flavors: grilled asparagus; spiced and roasted cauliflower with housemade chimichurri and lemon-mint yogurt; avocado; pickled red cabbage; bruschetta-style tomatoes; grilled sweet Gypsy peppers; chimichurri jasmine rice; and an add-on option of chimichurri grilled salmon, sirloin, chicken breast or sautéed chimichurri shrimp.
“Our guests are looking for choices that are healthy, but still craveable and full of flavor,” he says. He points to the cauliflower prep as a strategy toward that goal. “We dove into the technique of roasting cauliflower. The evolution of the sweet, nutty, toasty flavors in the roasting process paired with the earthy flavors of the Mediterranean spices made the cauliflower shine.”
Dale Williams, Executive R&D Chef, describes how this new dish also reflects a back-of-house approach that maximizes high-impact ingredients. “Almost every item featured in this dish is used elsewhere on our menu,” he says. “We specifically developed this item to cross-utilize ingredients to help consolidate execution and streamline training.”
