Meridian x Bazaar: A One-Night Collaborative Dinner with Chefs Eduardo Osorio and Belal Kattan
DALLAS — For one night only, Meridian at The Village will host a special collaborative dinner bringing together Executive Chef Eduardo Osorio and Chef Belal Kattan, the talent behind Bazaar, the acclaimed Syrian pop-up that has been capturing attention across Dallas. On Thursday, March 19th, the evening will feature a one-time-only tasting menu that blends Bazaar’s vibrant Syrian influences with Meridian’s refined global technique.
According to the official press release, the collaboration grew organically through Dallas’ tight-knit culinary community. Since arriving in the city two years ago, Osorio has made it a priority to connect with fellow chefs and support the local dining scene, meeting Kattan through a series of industry events including the Dallas Arboretum Food & Wine Festival, Chefs for Farmers, and Meat Fight.
“Coming to Dallas, I wanted to build relationships with the incredible chefs in this city the same way I had in Los Angeles.”
“Belal and I kept crossing paths at events and quickly realized we share the same vision for hospitality, mentorship, and supporting the industry. Collaborating felt natural, and once we sat down to design the menu together, everything clicked. It felt intentional.” Osorio adds, "At Meridian, creating that sense of hospitality extends beyond the dining room, it’s part of the culture in our kitchen. We want both chefs and guests to feel welcomed and at home at our table."
Known for Bazaar, his celebrated Syrian pop-up showcasing the flavors and traditions of his heritage, Kattan brings bold spices, vibrant ingredients, and deeply personal storytelling to the collaboration.
Priced at $135 per person, the evening will feature a multi-course tasting menu beginning with canapés such as red snapper tartare with ras el hanout and coconut and green pea hummus with petite vegetables, followed by courses including lamb carpaccio with pecorino and artichoke, ricotta ravioli with squash blossom and lemon beurre monté, and sturgeon with fresh garbanzo and sea beans.
The experience builds to a 48-hour braised Rosewood Wagyu short rib with sunchoke bordelaise and arugula purée, before concluding with a layered mille-feuille with brown butter banana custard, goat cheese gelato, and macerated gooseberries.
This collaborative tasting menu will be the only dining experience offered at Meridian that evening, creating an intimate setting designed to celebrate creativity, community, and the spirit of collaboration between chefs.
