casey_la_rue

casey_la_rue Fine Dining Restaurant and Bakery

Direct heat smoked lamb neck
02/11/2026

Direct heat smoked lamb neck

Duck ConfitNormally when we drop this dish everyone looks a tad confused, as duck confit is normally a rustic big leg. T...
12/20/2025

Duck Confit
Normally when we drop this dish everyone looks a tad confused, as duck confit is normally a rustic big leg.

To make it more manageableand appropriate for a tasting menu we make a traditional confit cure, poach in fat/ then shred.

Separately we make a duck farce with aromatics and herbs then fold the 2 together and press, slice, grill. After grilling we make a chili crisp for crunch.

On the side is a sweet potato romesco. Taking the classic idea of romesco - tomato, peppers, almonds, roasted garlic. Swapping the tomato for sweet potato and keeping the soul intact.

Final touch is a vinaigrette using oil from chili crisp and apple vinegar

🦢🍠🌶

Texas ChowdaSmoked gulf oysters, antelope sausage, fennel foam, dill, Meyer lemon
12/12/2025

Texas Chowda
Smoked gulf oysters, antelope sausage, fennel foam, dill, Meyer lemon

Honeycomb from About as local asylum can get with honey. Currently a thin slice is going on an earl grey gelato with ca...
12/06/2025

Honeycomb from

About as local asylum can get with honey. Currently a thin slice is going on an earl grey gelato with candied lemon 🍋 🍯 🐝

In Dallas, virtually every chef, line cook, prep hand, server, bistro owner, dishwasher, or linen guy knows Petey Feng. ...
12/02/2025

In Dallas, virtually every chef, line cook, prep hand, server, bistro owner, dishwasher, or linen guy knows Petey Feng. He’s the quiet backbone of this city’s kitchens — the guy who shows up early, stays late, and somehow still finds time to help the next generation coming up behind him.

Petey never asks for anything. Ever. He works, pays his taxes, treats everyone with respect, and keeps pushing to become a better chef and a better human. There’s an entire web of people in this city who’ve trained with him, learned from him, or leaned on him during tough services.

I’m not the type to post stuff like this, but I will for Petey.

He’s currently in detention and has a hearing in January. He’s asked for character letters from anyone he’s worked with — and after doing the research, yes, these letters can genuinely help his case.

If you knew him, worked with him, staged with him, shared a kitchen with him, or were just impacted by him in any way, please take a few minutes to write something. If you’re slammed with work and can’t mail it, DM it to me and I’ll handle printing and shipping.

Petey’s done a lot for others in this city. A small letter is the least we can do in return.

.feng

If your busy, DM your letter and I'll print/mail for you, no problem at all

Chih Ming Feng
ICE inmate # A240139925
Dorm/bunker: FA94

Send to:

South Texas ICE Processing Center
566 Veterans Drive
Pearsall, TX 78061

Address the letter to the judge

Corn & White Chocolate CremeuxCornbread tuile, smoked vanilla creme, hibiscusOn plateware
11/06/2025

Corn & White Chocolate Cremeux
Cornbread tuile, smoked vanilla creme, hibiscus
On plateware

Sexy Fish of the WeekLobster, Gulf red, Gulf amberjack
10/01/2025

Sexy Fish of the Week
Lobster, Gulf red, Gulf amberjack

We’re treating Gulf redfish with the same spirit as a New England lobster bake. Traditionally, lobsters are buried over ...
09/25/2025

We’re treating Gulf redfish with the same spirit as a New England lobster bake. Traditionally, lobsters are buried over a wood fire, layered with seaweed, and covered with wet burlap to trap the smoke and steam. Instead, we’re laying the fish directly onto seaweed and letting pecan wood smoke slowly cook the fish 🐟

Dry Aged Gulf Amberjack CrudoAvocado puree, spicy puckled shallots and a dashi-grapefruit shave ice
09/11/2025

Dry Aged Gulf Amberjack Crudo
Avocado puree, spicy puckled shallots and a dashi-grapefruit shave ice

Well, I'm terrible at posting on here. After a few months of Amy, myself, and the boys doing 100% of the buildout, we ar...
09/01/2025

Well, I'm terrible at posting on here.
After a few months of Amy, myself, and the boys doing 100% of the buildout, we are finally open!
Swipe over to see where it started from

Live Scallops 🌊
05/10/2024

Live Scallops 🌊

14 Day Dry Aged California HalibutAll halibut & flat fish were born looking normal & symmetrical. As they grow one eye ...
03/26/2024

14 Day Dry Aged California Halibut
All halibut & flat fish were born looking normal & symmetrical. As they grow one eye migrates over to one side and the coloration changes. One side dark (to blend in with ocean floor) and the other is white.
You can see the coloration in the flesh as well with the blueish hue on the left filet, marking the top of the fish 🐟

Address

601 N Pearl Street
Dallas, TX
75201

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