The Big D's first JW Marriott is scheduled to open in this month about a block from the Dallas Museum of Art, the Nasher Sculpture Center and the Crow Museum of Asian Arts in the city's arts district.
Guests will enter the 267-room JW Marriott Dallas Arts District at ground level and take express elevators to reception and the Sky Lobby on the 11th floor. On-site will be three restaurants, a spacious lobby, more than 20,000 square feet of meeting space that will include a ballroom, and a fitness center.
A sophisticated bar and lounge under 40-foot ceilings will open out to a rooftop pool with cabanas and outdoor event space with downtown views. Throughout, marble floors, wood millwork, dramatic lighting and understated furnishings evocative of midcentury style will give the property a "cultivated cosmopolitan vibe."
Menus from executive chef Jonah Friedmann recently were revealed for the property's three food-and-beverage outlets: Margaret’s, a ranch-to-table concept offering breakfast, lunch and dinner; Vincent’s, an outdoor patio and lounge on the hotel’s 11th floor; and 800 North, a ground-level cocktail lounge.
"I’ve drawn inspiration from local ingredients and seasonality to craft menus that are as diverse and dynamic as the cultural landscape around the hotel," chef Friedmann said.
Signature dishes at Margaret’s will include locally sourced beef carpaccio topped with grapefruit zest, truffled horseradish crema, and balsamic pearls smoked tableside with hickory wood; 72-hour hickory smoked Prime bone-in beef short rib served with house barbecue sauce and Texas jalapeño elote; and a Texas Iberico carbonara of handmade pasta tossed in pecorino cream and braised local Iberico pork cheeks, English peas, wild Texas mushrooms, and a confit yolk topped with brown butter toasted oreganata.
At 800 North, sharable bites will be served, such as cattle corn, liquid nitrogen tossed caramel corn; truffle beignets topped with pecorino, crispy garlic and chives; and cowboy toast, buttered brioche slices topped with whipped chicken liver mousse, huckleberry preserves, candied onion jam, balsamic pearls and a dusting of Himalayan sea salt.
Vincent’s, named for Vincent Van Gogh’s Starry Night, is the open-air space on the 11th floor, with bar seating around the edge protected from wind by eight-foot glass barriers. The menu will feature creative cocktails, including a frozen cantaloupe drink and margaritas made with Casa Dragones Tequila, as well as locally sourced beer and wine, and a menu of sharable dishes such as a wagyu beef musubi rice cake and a crab cake seared in brown butter.