Settling into his new digs at Monarch Restaurant at the Thompson Hotel, chef William Salisbury is serving up seasonal cuisine in style. We sat down with the gourmand to learn more about his best guesses for fall.
Monarch offers sky-high views, sitting pretty on the 49th floor
What do you enjoy most about the culinary scene in Dallas?
I enjoy being a part of this community of chefs here in Dallas. Since moving here from New Orleans early in 2018, I have built wonderful relationships with other chefs and cooks in this community. There is such a great support network here. I am always grateful for how so many people from the industry came together to help me when I had cancer back in 2019 as a sous chef at Bullion and again during COVID-19 when I was running the nonprofit I founded (Heard That Foundation) to feed the restaurant community who were out of work. There is so much generosity.
What sets the Dallas diner apart?
Dallas diners are very particular in the best way possible. They tell you exactly what they want, and I love it—it makes it so much easier to take the guessing game out of the picture and focus on cooking a great meal. The best dining experience should be about the guest’s experience, not the chef ’s ego. We say yes to as much as possible without sacrificing the quality and standards we set for ourselves.
Chef William Salisbury brings nearly 20 years of culinary expertise to the table.
What are you most looking forward to at Monarch?
I have such an amazing and talented team of chefs and cooks to work and collaborate with. Every day, I go to work and cook great food with amazing people. I look forward to being inspired daily to be the best version of myself as a chef, leader and person for them. In addition to that, I continue to push myself and the team to create food with a unique story.
Favorite dish on the menu?
It’s an off-menu feature, but I love the Wood-Oven-Roasted King Crab Leg with the Calabrian Chili Sauce. We’ve started doing it on request with a table-side flambé of Roner Grappa La Gold, aged 12 months, in barrique barrels. It’s a fantastic addition to either a pasta course or alongside one of our fantastic steak options from the wood-fired hearth. 205 N Akard St.
Photography by: PHOTO COURTESY OF MONARCH; PHOTO COURTESY OF MONARCH
