David Bull and his group of restaurants — Congress, Second Bar + Kitchen and Bar Congress — are no strangers to accolades.
Every outlet from the Statesman and the New York Times to Esquire and Food & Wine have showered the celebrated chef and his eateries with serious praise: Congress, which celebrates two years in 2013, was named one of Bon Appetit’s Best New Restaurants and the Statesman gave it a rare five-star review; Bull was nominated for the James Beard Award for Best New Chef Southwest and won CultureMap’s Tastemaker Award for Best Chef in 2012.
This month, Bull kicks off the Austin Food and Wine Alliance’s Chef Wine & Dine series, where (paying) guests can have a full, five-course meal (with paired drinks) prepared by local, high profile chefs. Each dinner will serve as a way for diners to get a taste of the chef’s culinary inspirations, down to decor.
The dinner, January 17 at 6:30 p.m., will be held on The Austonian’s rooftop (the tallest building in the city) and includes food, drink and valet with the price of admission.
Upcoming chefs in the series include Uchi/Uchiko’s Paul Qui. A limited number of tickets ($150) are on sale now.