1 Guest
1 Room

Timeless French Dining

Experience fine French cuisine in the heart of the Lone Star State with a la carte and curated tasting menus from our talented culinary team.

The critically-acclaimed French Room has been thoughtfully restored, yet maintains the timeless atmosphere that exemplifies grand European architecture. No matter how often you dine with us, our award-winning restaurant delivers exciting revisions of French classics (foie gras with orange-scented brioche; fillet with rapini) in a stunning, thoughtfully restored space with honed marble, refurbished plaster, gilded Louis XVI-style chairs and twin Murano glass chandeliers glittering above the dining room. Even the crest on the menu pays homage to the illustrations that once decorated the walls of this critically acclaimed restaurant.

Though The French Room is open only for dinner, guests can enjoy weekend afternoon tea in the dining room. Enjoy premium Zakti loose leaf teas, wines by the glass and a menu of refined finger sandwiches, scones and other sweets.

Open Table.
Hours
Contact
Open Table.
Hours

Tuesday – Saturday

5:30pm – 10pm

Contact

Telephone — 214.651.3615

My husband and I thoroughly enjoyed the afternoon tea service. The setting was beautiful and the service was wonderful.

- reeveskaitb

We went with a community style dinner as part of a business event, and all the food right from the appetizers like the wagyu beef to the sumptuous lamb shank and variety of delicious salads, was amazing!

- 833sujays
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DIEGO FERNANDEZ
EXECUTIVE CHEF AT THE FRENCH ROOM

Originally born in Mexico City, Diego Fernandez brings over fifteen years of international experience in the culinary industry to his role as Executive Chef for The French Room. Fernandez learned his passion for the culinary arts early on, adopting a love for the industry from his father who’s a long- time chef himself.

In 2008, Fernandez began his culinary career at the Culinary Institute of America in New York where he studied culinary arts and restaurant management. Upon graduating, Fernandez moved to Florida to work as Chef de Partie at The Ritz Carlton, Orlando Grande Lakes where he refined his skills and passion for luxury service and hospitality. In 2012, Fernandez ventured back to his home-state of Texas where he and his father began a venture of their own opening Starfish, an upscale, seafood-focused restaurant in the heart of San Antonio. The father-son duo led the restaurant on to win applause and accolades, including being recognized as one of the “Top 10 Restaurants in Texas” by Texas Monthly in its first year. In 2014, Fernandez ventured to the West coast where he was immersed into a new world of fine dining, working as Chef de Partie in Michael Tusk’s award-winning, Quince.

Most recently, Fernandez served as Chef de Partie at Chicago’s three-star Michelin culinary mecca, Alinea. It was here that Fernandez perfected his techniques, serving in multiple executive roles throughout different departments of the kitchen.

Fernandez brings a keen attention to detail and high standards to his role at The French Room where he oversees all culinary operations for the main dining room, The French Room Bar, afternoon tea services and more.

- Diego Fernandez

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