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Cadot Restaurant Dallas

  • m

Just noticed a new sign where Positano's (18111 Preston) used to be. It now says Cadot. Has anyone heard anything about this new restaurant?

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  1. I'm wondering the same thing... The first thing that came to mind when I saw the sign was perhaps this is a new restaurant from Jean Marie Cadot (Lavendou is further up Preston).

    1. I thought it was Gaspar Stantic's new spot....hmmm

      1. I have been hired as a server at cadot and eagerly waiting for the opening. As with most new restaurants many factors delay an opening date. I am hoping to get the call monday to start menu and wine training. At this point I have no info on the menu.

        1 Reply
        1. re: serverdude

          Is it part of a group of restaurants or a stand alone?

        2. go here: http://www.opentable.com/rest_profile...

          Jean-Marie Cadot is part owner/chef - used to be chef at Lavendous and Chez Gerard.
          That's all I know.

          3 Replies
          1. re: Novemeno

            Thank you. It's interesting-although Open Table has new profile information on Cadot, the reviews are still from Positano's.

            1. re: mjtx

              It looks like Open Table must have a glitch related to the address or something. I can't wait for Jean-Marie's new place to open!!

              1. re: i8toomuch

                The new awning is up and it says Jean-Marie and Gaspar. I'm anxious to see the menu.

          2. Hi,

            Jetted in from London for their opening drinkie poos on Friday. Chianti was stunning and nibblies were outstanding. I've checked out menu and it's not prohibitive for lunch or dinner with main courses @ $10-15 and $15-30 respectively. Donc, see you there for the opening night later this week


            3 Replies
            1. re: dandunleavy

              We had lunch there today and it was very good. If we didn't know that it was the restaurant's first day we wouldn't have been able to tell. The service was spotless and the waiters knew the menu and were able to answer all questions. If you like mussels ($9.95), their's are some of the best we've had. The lunch items run from $7.95-$15.00. There is something for everyone (anything from a sandwich or salad to pasta, fish or steak or lamb chops). We are looking forward to going back.

              1. re: mjtx

                Since you are posting this on multiple threads, and you are obviously really into this place, how about some actual food details or something to convince us that you aren't part of their PR team?

                1. re: kthxbye

                  My husband had the mussels with herbs cream sauce and white wine. He shared these with me. These came with French Fries. We recently returned from Brussels and the mussels and French Fries here were equal to any we had in Brussels. I ordered the soup of the day which was asparagus soup. It was cream based and very tasty. Instead of an entree I ordered the crispy duck confit spring rolls with an apricot orange sauce appetiser. The spring roll also was , very tasty. I am not part of the PR team-I just live in the neighborhood. I only posted on two threads because I thought that since I started this particular thread that it would be nice to report my vist on this thread. The other thread was asking for some interesting places for lunch and I thought that this was an interesting place for lunch and the original poster of the other thread might not know to come to this particular thread.

            2. I went to a wine tasting last night and figured that dinner here would work well afterwards, so headed to Cadot on opening night. I quickly saw that Jean Marie Cadot has established quite the fanbase. I saw him walking around, hopping from table to table, looked like he knows his customers very well. Service was spotless and the staff provided detailed answers when probing the menu.

              For now I'll say the desserts were my favorite part of the meal and I'd gladly work my way through that menu. We had the profiteroles and they were outstanding. The shell was firm, but the ice cream didn't make it mushy, and there was a slight crunch as you chewed into it. I almost licked the melted chocolate right off the plate. Really wish we had the time to order a souffle. I want to try out more of the entrees/appetizers before I make any further comments.

              1 Reply
              1. re: air

                We went by on the evening of May 18, their first day (soft opening) and spoke with both chefs. They had a good lunch crowd and a great dinner crowd, so it was told to us. The menu looks great and the place is beautiful. Lovely kitchen and patio too. We will be dining there on Saturday night and will report back. We have followed Chef Gaspar for 14 years and love his style. Chef Jean-Marie is not too shabby either!!!!

              2. We went today at lunch. They are still going through some growing pains, but overall it was a good experience. I found the mussels to be among the best I have had in Dallas. They don't compare to Northern California but still very good.

                1. Yes, I went there today for lunch. I have been driving by and admiring the new colorful awning with great anticipation. It looks just beautiful!

                  I went in but there was no one in the restaurant, and no hostess so went in to sit at the bar. There was one guy sitting at the bar, and a what appeared to be a mom and her boy sitting at a tall table in the bar. the interior looks about the same as Positano.

                  With great anticipation I asked for the wine list, a menu, and a Citron Cosmo while I looked things over. The bartender seemed unsure how to make the Cosmopolitan and his hands seemed to shake all the while. He gave the mixing cup one quick shake and poured it into my glass. It was bright red with lime juice from a bottle, not the fruit. The taste was OK, but I so missed the small shards of ice that come from a good shaking. It was served sans garnish. The wines by the glass were a deal breaker. One Chardonnay, one Cabernet, and one of several others. The Chardonnay was a Fetzer, it retails for about 7.99 a bottle, and it tasted like it. The wines by the bottle list was very wide without much depth. There were four Cabernets on the whole menu, priced at $30.00, $55.00, $75.00, and $90.00 for the best, a Sage Veeder Crest. Needless to say, the wine list is small, with less familiar wines. The Bartender admitted that no one likes the wines by the glass, and he himself does not drink wine.

                  The phone was loud, and the music was low. The Hostess was loud as she carried on conversations with the staff in the kitchen and bar. She was frustrated as she tried to use the computer to order her lunch, a salad of only iceberg. When her salad was ready, she sit in the bar, had a long debate about the 5- remote controls, and then she found her favorite TV show and turned up the volume to be her companion for lunch. The two staff members I interacted with were very friendly, but not foodies.

                  Now on to the food. I ordered the bibb salad with blue cheese and walnuts. There was less cheese and walnuts than I wanted, but it tasted fine. I ordered the burger medium rare, but it was thinner than an all-you-can-eat pancake, so it had no pink color at all. The bread was very thick and crunchy, so I could not taste the meat at all. I had hoped for a thick piece of quality meat, cooked to juicy perfection.
                  I expected it to be a better restaurant, and I am not sure if I will try it again. If you are not a true foodie who is totally into great cocktails and highly rated wine, it will be just fine :)

                  1 Reply
                  1. re: gandjshow

                    Celebrated my birthday with family members the other night. Both food and service were below par.

                  2. Yes, we've eaten there twice, once for lunch and once for dinner and it is AMAZING!! Ask for the smoked salmon salad, often a special but not on the menu. Try the Gnocchi entree - on the lunch menu but not dinner (dinner it's a side dish with the salmon). At lunch it is made with a mushroom port wine reduction that I could eat by the spoonful. Absolutely knee-buckling. This is our new favorite place Service is still coming up to speed, but prices are very reasonable. Desserts look wonderful, though we've not tried them. Atmosphere is cool and serene and food is not too heavy for hot weather. We were there on a Wednesday night for dinner and it was reasonably busy, so the word is starting to get out!

                    3 Replies
                    1. re: Carriecw

                      This is our new favorite restaurant. We have had the Dover sole, rack of lamb, mussels, escargot. Loved it all. Service has progressed tremendously since they opened. Will continue to dine there. Give it a try, not over priced.

                      1. re: dallasbeatrice

                        The first time we ate at this restaurant, a couple of months ago, it was great. Innovative special appetizers, lump crab meat and a petit (yea!) osso bucco on the menu. Good escargot. We were so impressed we took guests on Friday night, August 14, 2009. Has this place changed hands? What a difference! We were so embarrassed - especially after raving about it to our guests.

                        The crab and osso bucco were no longer on the menu! The waiter was so inatentive (and we appeared to be his only table) that we had to flag down a water attendant to ask for bread and a second round of drinks. The waiter took forever to take our order (we almost got up to ask someone to help) and then our first courses took forever to arrive. Diners at the next table, who sat down after us, were almost finished with their entire meal by the time we started. At our table, those with salmon liked their dish, but the chicken was covered with a thick, pasty gravy that was congealed. When it went totally uneaten, nobody asked us if there was a problem. Of course by then, the waiter had disappeared.

                        1. re: letseat2

                          Mmmm congealed chicken gravy.

                          Concieved in 1908, lesser known brother of Auguste Escoffier, Chuck Escoffier, developed and promoted with little success the Sixth Mother Sauce based on extraneous chicken parts and ham jelly. You should consider yourself lucky, as these techniques are rarely followed in this part of the US.