Bringing Wanderlust To The Metroplex
Harper’s Channels Global Flavors In Every Dish.
With adventure in her heart, a woman had voyaged the world and became inspired by both the architecture she saw and the food she tried during her travels. Her name was Harper.
That story serves as the inspiration for Harper’s, a new restaurant located in Deep Ellum and spearheaded by the hospitality group Milkshake Concepts.
“We wanted both the venue and the menu to reflect that [story],” Milkshake Concepts CEO Imran Sheikh says. “We loved that backstory, and of course, it was creative, but it helped give us a why for the restaurant.”
Opening in early August, Harper’s menu is influenced by global flavors and international palates. With around 40 dishes on the menu, Imran says the goal is to ultimately expand to 50 dishes to allow for variety and seasonal menu items.
“I think the biggest thing was let’s not fear being a little bit bold in flavors and the presentation whilst maintaining that approachability,” Imran says.
After making your way to Harper’s, begin the night with one of its 11 cocktails. The Bye Bye Birdie is made with Grey Goose Le Citron, orange liqueur, cranberry, fresh lime, lemongrass reduction and luster dust while the First Class cocktail features hibiscus, sparkling rose and St. Germain.
True to the restaurant’s nature, some of its cocktails are inspired by global cuisine. The Tale Of Two Cities cocktail is made of Teremana Reposado, Madagascar vanilla and Faust cabernet, while the Barcelona Pickpocket showcases 10-year-old Glenmorangie, Ramazzotti Amaro, housemade truffle honey, lavender bitters and manchego cheese. And the Italian Job comes with Bulleit rye, Cynar aperitif, Carpano Antica and luxardo cherry.
After sipping on some cocktails, it’s time to indulge in Harper’s globally-inspired dishes. Start with an appetizer like the Korean-fried cauliflower with Gochujang glaze, sesame and green onion, or the foie gras pot stickers, which come with duck confit, scallion and dried cherry ponzu.
Moving on to the main course, worldly diners will take comfort in the seared scallops au poivre with arugula, beech mushrooms, fried leeks and Armagnac peppercorn sauce, or the untraditional tagine chicken with sun-dried tomatoes, goat cheese, toasted pine nuts, pearl couscous, fresh herbs and preserved lemon chicken jus.
Its seafood offerings are just as extensive, featuring entrees like spicy tuna crispy rice made with big eye tuna, togarashi and wasabi-cilantro vinaigrette, and the red snapper crudo with serrano, blood orange, chili oil and tiny chives. And for diners who want to go all out, Harper’s has platinum osetra caviar on the menu.
But having an international palate doesn’t mean eating a heavy meal. Some of the lighter options include the Burmese tea leaf salad, complete with fermented tea leaves, Roma tomatoes, sliced cabbage, yellow split peas, roasted peanuts, crispy garlic and sunflower seeds. Or spring for the classic caesar salad with petite gem romaine, Parmesan panko, Spanish white anchovies and creamy black garlic dressing.
Through its menu, Harper’s makes one thing clear: nearly everyone loves a good steak. The restaurant’s steaks and chops selection provides a cut of meat for anyone and any appetite. A lighter cut of meat comes in the form of a 6-ounce Americano filet served with steak sauce, while the hungriest diners can splurge on the 36-ounce Texas wagyu tomahawk.
Not one to stray away from well-known and well-loved dishes, Harper’s also has a variety of pizzas to dig into. Diners looking for a timeless pie can order the Margherita pizza, which is made with San Marzano tomatoes, fresh basil, Deep Ellum buffalo mozzarella and smoked mozzarella, while the Mexican street corn pizza comes topped with roasted corn, cotija, hot sauce and lime crema.
And no matter the city or country, most people love to end their meal on a sweet note — and Harper’s has a host of delicious desserts waiting to be devoured. The white chocolate cheesecake is complemented with salted almond caramel and guests can peek into the chef’s mind through a curated selection of ice creams and sorbets.
For those who love chocolate, The Chocolate Cherry is chocolate ganache, tart cherry compote and cherry blossom creme fraiche, while diners with a craving for something fruity can share the passion fruit creme brulee made with brown sugar crumble, macerated berries and caramelized sugar.
“It’s not just about serving a plate of food or a cocktail,” Imran says. “It’s about creating an experience.”