Steeped In Tradition
Celebrate With Tea Time At The Adolphus.
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Nicki Patel
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Nicki Patel
Dine like royalty as the oldest and most revered hotel in Downtown Dallas welcomes the return of its seasonal tradition, Holiday Tea in The French Room. A window into 20th-century European architecture, The Adolphus invites guests to absorb 100-plus years of rich history in one glamorous and indulgent afternoon. Running seven days a week from Nov. 1 to Jan. 7, guests are served a three-course meal complete with two artisanal teas and a glass of champagne or a non-alcoholic sparkling cider.
Accommodating British royalty in the late 1900s, The Adolphus is the perfect place to indulge your inner "Downton Abbey" while you sip on the finest teas in a castle-like atmosphere. Produced by local purveyor Zakti, The Adolphus' specialty tea blends are curated for every course. Grown in Zhejiang, China, the Shi Feng Ling Jing green tea blend has a complex floral and nutty profile, while the Mangalam's Estate Superb Tippy Assam harvested in India yields a full-bodied malt and fruit flavor with notes of spice. The seasonal Puerh blend from Yunnan, China, is both sweet and fragrant with a licorice aftertaste, pairing well with any fare.
This year's festive menu offers simple chef-prepared sandwiches that are sure to keep your special occasion attire looking fresh and clean. The cucumber cress with herbed cream cheese and the truffled egg salad on a butter croissant are just as tasty as they are convenient. If you would like to explore beyond the holiday menu, browse other teatime savory indulgences like the beet-cured salmon with preserved lemon labneh and pickled onion, as well as the coronation chicken with mango chutney in a lettuce cup.
Afternoon tea wouldn't feel the same without scones and pastries. Fortunately, The Adolphus offers expertly crafted confections to top off the palette. Cherry citrus and French lavender scones are served alongside seasonal preserves and English double cream for a crumbly delight. For sweeter cravings, the carrot cake with cream cheese icing, raspberry pâte de fruits, hazelnut tart and blueberry cheesecake makes for a divine dessert.