• Complimentary glass of wine when you dine at the restaurant

Texas native Todd Duplechan grew up on family barbecues and raised and cooked his own turtles and rabbits. Upon committing to a culinary career, he cooked in Italy and Greece before landing in NYC, where he worked on the line at top restaurants such as Danube (under Chef David Bouley), Tabla (under Chef Floyd Cardoz), and the Core Club (under James Beard-nominated Chef Dan Kluger). In 2011, Chef Duplechan moved back to serve as opening chef at Trio in the Four Seasons, and opened Lenoir in January, 2012. Lenoir’s menu changes with the Texas season, with food sourced almost exclusively from local farmers and food artisans who provide incredible produce, meat, and cheese. “Lenoir serves what they like to call ‘Hot Weather Food’…nothing heavy, nothing greasy,” says The Infatuation. “Everything here is super light and fresh. In other words, it’s the exact opposite of traditional Texas cuisine—and it’s really great.”

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