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Eater Interviews

johntesarfish500-edit.jpgHere's part three of Eater Dallas' must-read interview with chef John Tesar (Spoon Bar & Kitchen, Dallas). He talks about all kinds of things, including Beard Awards ("you can't chase them"), publicists ("just because you hire a publicist doesn't mean you're going to be successful"), and his upcoming cookbook called Seafood Without an Ocean. On Esquire restaurant man John Mariani (who put Tesar on the "Best New Restaurant" list): "Contrary to popular belief, I didn't pay him anything to come here; he came here because he heard rumblings about this restaurant." [Eater Dallas][Photo: Margo Sivin/EDFW]

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