Food & Drink

How many chefs does it take to make soup?

Dining with 14 of Dallas's top chefs in a single day was once a task fit only for Rob Ryan, but he's gone and you're left behind to take delicious advantage of the Soup's On Luncheon, when a horde of Dallas' finest toques converge at the Omni, where stuffing yourself generously benefits the homeless. Here's a quartet to look out for

  • Driftwood's Omar Flores is aiming to thicken your neck with a littleneck clam chowder with smoked potato.
  • Top Chef Seattle contestant Danyele McPherson is hooking up cannellini bean w/ house-smoked ham, understandable since pork meat can't match wits with sharp-tongued, Vicodin- addicted doctors.
  • Brian Luscher of The Grape's 'shroom soup's flavored with a little sherry, but oddly no grapes.
  • Restaurant Ava's Randall Copeland's cream of garlic soup includes brioche croutons, thyme, and no tongue kissing until you can find some mints.