Plate & Platter
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Trained at The Institute of Culinary Education in New York City, Becka Brown has experience in restaurants, marketing, and event planning. She learned life on the line at Daniel Boulud’s DBGB Kitchen & Bar in New York City, apprenticed with the CEO of Boloco to open a new location of his multi-unit burrito restaurant while at Dartmouth College, and later planned large-scale wine and food events at
07/11/2019
Just imagine coming home to this in your fridge 🤤
Happy International Women’s Day from our two-woman team!
We’re planning some big events in 2019; email [email protected]
to get on the mailing list for our upcoming events!
01/18/2017
Don't miss out on Plate & Platter's next UNDERGROUND DINNERS!
After a successful dinner in November, we've got two more on the calendar this month with only a few spots left!
The concept, branded as "b.", will be held this Friday, January 20 and Saturday, January 21 at a soon-to-be-revealed Oak Cliff location. The menu is inspired by Spanish taps and will feature 4 courses paired with wine plus a few extra bites for the suggested donation of $100/person. Be part of the fun early on as we have big plans to grow the concept more this year! Saturday is sold out, but Friday has just a few seats left!
To RSVP or if you'd like to get on the email list for future dinners, send me a note at [email protected].
In the meantime here are a few photos from November's "Not Your Grandma's Thanksgiving" dinner. Cheers!
04/21/2016
While we loooove our brisket, wouldn't you agree that Texas' most important food innovation is the margarita machine?! Right Mariano's Hacienda?
Every State's Most Important Food Innovation Yes, even South Dakota.
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Dallas, TX
