Spring is in the air, on the 49th floor of The National in fact, since Monarch restaurant introduced its new Spring Tasting Menu. Created and brilliantly prepared by Executive Chef Jason Rohan, the tasting menu is replete with spring’s greenest gems; English peas, asparagus, ramps, and watercress set alongside fresh seafood and local Wagyu.
On a crystal clear evening in early April, I experienced Monarch’s new six-course spring tasting menu with wine pairings. I didn’t review the menu prior to arriving at Monarch because it was so fresh, it hadn’t been printed. I didn’t know what to expect so every dish that came was a surprise until the server described it as he set each course on the table.
Chef Jason Rohan and his team took the very best of spring flavors and combined them in ways that are modern and fresh but approachable and satisfying. By that I mean, these aren’t dishes you find in home kitchens or in high-end casual restaurants; but neither will you find anything on this tasting menu that’s so avant-garde you have no idea what it is.
Though the dishes were a surprise for me, they don’t have to be for you. By now, the menu is on the website and food shots are likely all over Instagram because each one is a work of art both aesthetically and culinarily.
Here they are:
Amuse-Bouche: Hearth grilled lamb rib, espelette, smoked leek yogurt, fava bean bruschetta with whipped feta and Meyer lemon, and crispy squash blossom with Maine lobster and pink peppercorn. That lamb rib, though. WOW.
First course: Hokkaido Scallop in cucumber brodo with charred snap peas, toasted almonds, and pea tendrils. The scallop was pillowy soft, sliced thin and placed on a gorgeous creamy cucumber brodo. Crispy almonds and the snap peas added nice texture.
Second course: Foie Gras Terrine with strawberry emulsion, rhubarb, St. Germain, radishes, and watercress. This was described as a little “peanut butter and jelly-ish” due to the terrine’s savory texture and the viscous rhubarb and strawberry flavors. The foie gras was subtle and so lovely with the tart fruits.
Third course: Roasted Branzino with white asparagus, salsify ribbon, finger limes, and asparagus jus. A generous portion of fish swam in a velvety green pond (sorry, couldn’t resist) of asparagus jus, which was more like puree. I loved the flavor combos, especially the asparagus with finger limes.
Fourth course: Doppio Ravioli with herb ricotta, English pea, braised morels, and crispy artichoke. The Doppio ravioli was dope, y’all. The outside filling was made with sweet, English peas and the inside was herbed ricotta. The earthiness of the morels made this dish absolutely sing. So many great flavors combined here.
Fifth course: Rosewood Wagyu Filet with king crab, gnocchi, bernaise, grilled ramps, potato cloud, and truffle jus. The richest course, by far, the filet was plated with a five-point crown made of potatoes and a shareable au gratin pan of gnocchi with king crab in bernaise sauce. This dish exemplifies the sovereignty of Monarch. It’s indulgent and sophisticated.
Sixth course: The Pearl made with Madagascar vanilla mouse, raspberry puree, and hazelnut sponge cake. It was as beautiful as it was delicious. The white chocolate shell lay in a bed of sweet crumbs and was filled with mousse, cake, and raspberry puree. It had the perfect balance of sweet and tart.
Tasting menus have come in and out of vogue for decades, especially in fine dining. In Dallas, they are bigger than ever, reports Brian Reinhart from D Magazine, especially in the Michelin haze we’ve been in for the last year. Known for being indulgent, sometimes to the point of absurdity, well-curated tasting menus allow diners to experience more of the chef’s point of view and the most seasonally appropriate items.
Monarch opened with tremendous fanfare in March 2021 starring Chef Danny Grant as the Michelin-anointed chef for the press hook and an evolving lineup of local chefs including Eric Friedline, Eric Dreyer, then Will Salisbury as the supporting cast. While the revolving kitchen door swung, Jason Rohan remained steadfast in the kitchen as Chef de Cuisine. Promoted to Executive Chef, he led the culinary team that helped earn the restaurant a Michelin Recommendation in November 2024.
Rohan’s experience working for chefs such as Thomas Keller and Curtis Stone shaped his refined, dynamic talent. He’s low key, humble and always thinking about new dishes to create. Pastry Chef Mariella Bueza is immensely talented and has earned the role of Corporate Executive Pastry Chef Maple Hospitality Group, the Chicago-based dining group responsible for Monarch and other fine dining establishments around the country. She’s a as humble as Rohan is and just as talented.
The beverage staff at Monarch is robust and the wine staff is led by Bennett Carr, a knowledgeable and unpretentious Sommelier. Bennett and his team checked on us throughout the meal to ensure we liked the pairings. The wines for this leaned Italian and were all spot on.
Monarch hasn’t been on my radar screen since I dined there three times in 2022. I enjoyed the food but thought it was more “vibe dining” than I wanted. My recent visit was on a Thursday night and the restaurant was filled with couples celebrating, business dinners, and small groups of friends and family out for dinner. I didn’t see a single “influencer” or obnoxious selfie-taker posing in the dining room.
There was nothing that detracted from this meal; it was exceptional on every level. Of course the view is nice, and the dining room is gorgeous, but all of that means nothing if the service is lacking and the food is mediocre and over priced. Monarch delivers beautifully on every level. I cannot recommend it enough, and I rarely make such an emphatic recommendation. This is a superstar dining experience.
Monarch’s Spring Tasting menu costs $175 per person. Wine pairings cost $125 per person. The a la carte menu is also available and is heavy with beef and house-made pasta.
Monarch 1401 Elm Street, 49th Floor Dallas, Texas 75202. Make reservations on Resy, Open Table or by calling 214.945.2222.
