Blaine Staniford

Scene Restaurant & Lounge

Location 300 N. Akard Street, Suite 100 Dallas, TX 75201

Reservations 214.468.8600

Michael Bratcher and Blaine Staniford, the award-winning creators of Fuse, invite you to experience their newest restaurant concept, Scene Restaurant & Lounge. With established culinary talent, Executive Chef Staniford at the helm of the state-of-the-art kitchen and an artfully urban, modern design, Scene has all the ingredients to give downtown Dallas a permanent place on the nation’s culinary map.

Staniford has created an inventive menu of seasonal new American cuisine that can be enjoyed á la carte or as a prix fixe. The restaurant is open for dinner Tuesday through Thursday 6–10 p.m. and Friday and Saturday 6–11 p.m. Lunch is served Tuesday through Friday 11:30 a.m.-2:30 p.m. and brunch is offered on Sundays from 11 a.m.–3 p.m. Scene is closed on Monday. Valet parking is available.

Proscuitto de Parma with Balsamic Vinegar, Bitter Greens and Parmesan

Ingredients

1 lb. shaved thin prosciutto

2 cups balsamic vinegar

1 cup shaved thin parmesan cheese

2 chopped radicchio

1 chopped frisee

1⁄4 bunch minced fresh chives

2 juiced lemon

1⁄4 cup extra virgin olive oil

salt and pepper

Method

1) Balsamic Syrup: In a medium size pot bring balsamic vinegar to a boil. Once to a boil, reduce heat to a slight simmer and reduce the balsamic vinegar to syrup. Reserve reduced balsamic cold. 2) Arrange shaved prosciutto onto the center of a plate. 3) In a stainless steel bowl add radicchio and frisee greens. Season with salt, pepper, lemon juice and extra virgin olive oil. 4) Arrange dressed salad greens on top of prosciutto.

To Serve

Garnish with shaved parmesan cheese and minced chives. Drizzle with balsamic syrup and serve.