Sunday Brunch at Riverwalk Cantina in Gaylord Texan Resort


About seven years ago, while pregnant with Haley, I started having the most fantastic, recurring dream.

I’m in a big box store that looks and feels exactly like Costco. The place is massive, with dozens of racks that stretch from wall to wall, ceiling to floor. Each rack has diagonal shelves like you see in a bakery. On each shelf are rows and rows of trays. On each tray, in perfectly lined rows, are hundreds of teeny, tiny, little desserts. Little fruit tarts. Little chocolate cakes. Little apple crisps. Little cream puff pastries.

I’m not ashamed to admit that when I have trouble sleeping, I lie with my eyes closed and visualize my magical little dessert store. This dream is my happy place.

This Easter, my family, took a break from our usual tradition of a low-key Mexican buffet and decided to get all gussied up and have Easter Brunch at Riverwalk Cantina, nestled in the coziest corner of the atrium in The Gaylord Texan Resort.

There, I got to experience my dream in real life, and it was so much better than my imagination could ever conjure up. In my dream-come-true, I got to have all of the little desserts as well as a sampling of some of the best New American cuisine I’ve ever had.

Riverwalk Cantina at The Gaylord Texan Resort
1501 Gaylord Trail, Grapevine, TX 76051
Riverwalk Cantina on Facebook

The Dorns’ are a buffet loving family, and I consider myself to be a well-qualified connoisseur of the genre. I love a cruise ship buffet, a country club buffet, a cafeteria-style buffet, a well-stocked salad bar I’m all in as long as the food is delicious and well prepared.

Zeb Hartline - Executive Chef Riverwalk Cantina

Zeb Hartline – Executive Chef Riverwalk Cantina

This Easter Buffet was, without a doubt, one of the very best, if not THE best buffet I’ve ever had. I was even able to meet and chat with the Executive Chef, Zeb Hartline and he gave me a personal tour of the whole operation.

Chef Zeb is a brand new Texan, who just moved here a little over a year ago having graduated from Le Cordon Bleu in Orlando. It seems that Texas suits Chef Zeb just fine. He’s even part of the Texan Smoke Bandits, an award-winning, Gaylord-Sponsored, competitive BBQ team. Chef Zeb brings a classic and refreshing culinary point of view to Dallas.

His Easter buffet menu is a masterpiece. It is creative and ambitious, delicious and totally relatable. I would love to see more Chefs like him in Dallas.

When it was time to make my first plate my head was spinning. Culinary sensory overload was at a ten. Luckily, I had everything all planned out ahead of time.


Jan’s Easter Buffet Action Plan

  • Avoid the bread, pastries and breakfast items. I’m sure they’re all wonderful, but I can’t have a Texas shaped waffle taking up precious space in my stomach.
  • Save desert for last so I can have it with coffee.
  • Eat two bites of everything until my Spanx give out.

Right in the heart of the Cantina were three huge caldrons of shrimp, oysters on the half shell, and crab claws over ice. I decided to start there.

Shrimp, oysters and crab claws

Shrimp, oysters, and crab claws, oh my!

I limited myself to two shrimp and two crab claws. If that’s not self-control than I don’t know what is. Then, just past the seafood, lie a table of awesomeness the likes of which, I’ve never imagined. Stretched across a twelve-foot table, piled up in adorable, “please eat me” pieces were eight different kinds of cheese.

Assorted artisan cheeses

Assorted artisan cheeses

Eight perfect little, deliciously stinky, cheesy mountains interspersed with rustic loaves of bread, jars of house made pickles and hills of Texas chorizo, capicola, and prosciutto.

Heaven, y’all. It was cheese HEAVEN.

My plate of amuse bouches.

My plate of amuse bouche.

I took one piece of each cheese and one slice each of the prosciutto and capicola. I stopped at the soup table, got a ladle-full of the lobster bisque and headed to the table for round one. It was almost impossible not to eat and walk, but I restrained myself.

So, you know how sometimes, you bite into a piece of cheese, and it’s so good that you forget how to think for a few minutes?

No? Just me?

Well, that’s absolutely what happened to me when I tried the Red Dragon whole grain cheddar. This cheese was on another level. If Arsenio had tasted this cheese, he would have been furious.

Arsenio wants to know how good the cheese is, well in advance.

Arsenio wants to know how good the cheese is, well in advance.

The shrimp and crab were cooked perfectly. I’m adding cold crab claws to my party appetizer menu.

The lobster bisque was so rich and creamy that I was mysteriously incapable of eating it without closing my eyes. My bowl should have had a bit more lobster in it, but unfortunately, the gentleman in front of me had fished out all the big lobster chunks before I could get to it.

At this point, I was feeling pretty good and nowhere near full. Main course(s) time.

Scallops and Taco Action Stations

Scallops and Taco Action Stations

In the main courses area, the Chef had different action stations set up. At one station chefs were preparing Pan Seared Scallops with sweet corn puree, brussels sprouts with ghost peppered caviar. At another, he had Braised Chicken Tinga and Rock Shrimp Salad Tacos. Familiar foods with an elevated touch made the place feel so much more lively than your standard, Easter Buffet Snoozefest.

Chef Zeb had the basics very well represented. The ham, prime rib and lamb were perfect, and this is not an overstatement. All of it was perfectly seasoned and perfectly cooked. Perfect sauce pairings. I was beyond impressed.

Oven Roasted Airline Chicken with fingerling potatoes, balsamic, onion, smoked gouda

Oven Roasted Airline Chicken with
fingerling potatoes, balsamic, onion, smoked gouda

Of all the main dishes, the Pan Seared Salmon with farro, fava bean, rainbow chard and the vegetable mole was my favorite; I ate every last bit of it. I’ve never eaten or cooked with fava beans before, and Chef told me of the painstaking process involved in double peeling the beans for close to one thousand diners. Well bless the man’s heart, I sure do appreciate the effort. I can’t wait to incorporate them into my recipes.

Finally, finally, finally, it was desert time. The Executive Pastry Chef at The Riverwalk Cantina is Chef Arthur Surman. This man made my dream a reality.

I almost died when I saw these.

I almost died when I saw these.

Strawberry mouse

Strawberry Mousse

Little mango mousse tarts. Little key lime pie. Little chocolate brownie. Little cream puff. Little chocolate eclair. Next to my wedding day and the birth of my two children, this was the greatest day of my life. I put one of everything on my plate. I got some funny looks from folks on the way back to the table, but I didn’t care. I was about to enjoy 15 different deserts, and my Spanx were holding up beautifully.

IChef Art's Assorted Mini Deserts.

Chef Art’s Assorted Mini Deserts.

Processed with VSCO

Kid’s Buffet

Chef Zeb couldn’t have been kinder, and he is a talent that I will be watching closely from now on. I can’t wait to see how he grows in the future, and I will be back to The Riverwalk Cantina. I also want to thank him for going the extra mile for us parents by setting out a very impressive kids buffet. I appreciated the consideration so much as did my kids, Chloe and Haley.

Also, thanks, Mom and Dad, for deciding to do something different and special with us this year. xoxo

Riverwalk Cantina - The Gaylord Texan Menu, Reviews, Photos, Location and Info - Zomato


My career identity is at a bit of a crossroads these days. I have been a salesman since I was eighteen years old, I’ve sold cars, diamonds, clothes- you name it. I’ve always been fairly successful and I love sales in general, but, living in the South Dallas suburbs, every job I’ve ever had has come with an excruciating, hour(s) long commute in Dallas traffic and a schedule that allowed for practically zero family time. For years I’ve been missing precious hours with my family, sitting at a desk, staring at their photograph. It got to the point where I was literally crying everyday, missing them. About five years ago I was diagnosed with Graves Disease, a thyroid condition that causes your thyroid to produce way too much hormone. (Your thyroid controls just about every function of the body.) In 2013 my health took a really bad turn. I had been working while sick for too long. Then, last year, I was forced to leave my job in Sales and Marketing due to the illness. My family and my love of cooking for them are the things that help me through all this health nonsense. Fast forward to today, by the Grace of God, my health is finally improving and I’m now a stay at home mom. My blog chronicles my adventures in becoming a food blogger aND I also share Dallas area restaurant and entertainment reviews. While I’m not a professional Chef, I did have the privilege of being taught the fundamentals of cooking by three of the best Chefs that ever lived; my mother and her parents. They raised me on huge, southern style Thanksgiving dinners, stews, chili’s, fried chicken, chicken fried steak and country gravy. In my kitchen I like to create classic dishes that are simple and delicious. I like to take classic recipes and use simple substitutions to make them uniquely mine. I love dining out and the Dallas restaurant scene has plenty to offer but nothing frustrates me more than spending 30 dollars on a plate that comes out with three, teeny, pretentious bites. I look for the places in DFW that serve decent sized portions of delicious food, for a fair price with a good selfie mirror in the bathroom. And also, I’m obsessed with 90’s sitcoms, coffee, pop culture and cats. :)


  1. Robert

    March 29, 2016

    Yeah that is so nice but is na all about Chef Zep I’m pretty sure he no put all that be his self, why no thank all the employees why he is the only one getting all the credit I just said in and I can talk because I work there for over I year and I no how that place run , and no give me wrong I was happy there but was time to go .. I just wanna said the need to make sure your employees get what they deserve…

    • Julianne

      March 29, 2016

      Hi Robert,

      This is Julianne, I own GOF. This piece wasn’t written by Chef Zeb, it was written by one of my Dallas bloggers, Stephanie. I’m so sorry to hear about your experience. Whenever a restaurant makes our site, it’s because we’re acknowledging all the hard work put in by every single employee, that includes every position. If we didn’t love every single aspect of a restaurant, we don’t write about it.


    • Stephanie D.

      March 29, 2016

      You’re right Robert, thanks for bringing this oversight to my attention. I really should have mentioned the wonderful crew specifically. Everyone that I encountered at Riverwalk Cantina, from the wait staff to the kitchen- everyone, was on top of their game and deserves to be acknowledged. I’m glad you were happy there. The whole team deserves a round of applause.

  2. Dawn Fisher

    March 29, 2016

    You are making me hungry! Great job!

  3. Janice Dorn

    March 29, 2016

    As Stephanie’s Mother In Law I will attest to the great staff that made this Easter Brunch one of the best we have had in Dallas. Food was delicious, staff right on point. We will return and recommend. Thank you to all who spent their Easter working so that we may enjoy an incredible meal.

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