Sharon Hage on
John Ater

Sharon Hage
York Street
6047 Lewis St
Dallas, TX 75206-7979
(214) 826-0968

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Chef Sharon Hage
York Street | Dallas

It’s no coincidence that Sharon Hage’s restaurant is a favorite destination for working chefs and food industry professionals in Dallas. In what feels like the same school as Café Paradiso and Chez Panisse, York Street’s product-driven menu conveys a generosity and spontaneity from the kitchen to the table. Sharon Hage’s well-balanced dishes are unfussy and fresh, served in a small, stand-alone house completely free of pretense. The duck tongue salad, which arrives with a wobbling softly-poached egg, reveals Sharon’s ability to make daunting ingredients accessible and comfortable while lending them a serious depth of flavor and texture. Though her background is in small and large hotels, Sharon’s restaurant, philosophy, and miniscule kitchen are the very antithesis. Sharon’s menu reflects her strong commitment to sustainability with strictly seasonal and often locally-driven dishes and sets the standard for a sustainable kitchen without compromising flavor and creativity.
The Dishes that Clinched

Recipe for Rotisserie Chicken with Chopped Liver Panzanella
Chef Sharon Hage of York Street—Dallas, TX
Adapted by

Yield: 6-8 Servings


  • 1 3-to-3½-pound whole natural chicken
  • Sea salt and black pepper
  • 5 sprigs fresh thyme
  • 6 sprigs parsley
  • 1 lemon, cut in half
  • 5 cloves garlic

  • ½ pound crusty white bread (preferably Ciabatta-style or Sourdough)
  • Extra virgin olive oil
  • Sea salt
  • Fresh ground black pepper
  • 2-3 cloves garlic, peeled and thinly sliced
  • 1 large shallot, peeled and thinly sliced
  • ¼ cup red wine vinegar
  • 2 Tablespoons fresh lemon juice
  • ¼ pound natural chicken livers, cleaned and trimmed
  • 1/3 cup Italian parsley leaves, washed and dried
  • ¼ cup celery leaves, washed and dried
  • 2 Tablespoons minced chives
  • Sea salt
  • Freshly ground red and black pepper


For the Chicken:
Preheat oven to 300°F. Rub chicken generously with salt and pepper, inside cavity and all over outside of bird. Stuff cavity with thyme, parsley, garlic and lemon halves. Slow-roast chicken, uncovered, until leg bone rotates easily and skin is brown and crisp, approximately 1½ hours. Remove aromatics from cavity and allow chicken to rest for 15-20 minutes before carving. Reserve drippings for use in the salad.

For the Panzanella:
Preheat oven to 350°F. Dice bread into 1-inch cubes and with extra virgin olive oil, salt and pepper. Spread seasoned bread out in a single layer on a sheet tray and toast in the oven until brown and completely crisp.

In small mixing bowl, combine thinly sliced garlic and shallot with red wine vinegar and lemon juice and set aside. Season the chicken livers with salt and pepper. Heat a 10-inch saute pan, coat with a thin layer of extra virgin olive oil, and sear the chicken livers in a single layer in the hot pan, turning them only once to brown the other side. Cook the livers to just past medium rare. Remove the livers from the pan to a plate large enough to hold them in a single layer. Allow the livers to cool slightly before slicing.

Once bread is brown and crisp, transfer to a large mixing bowl. Add reserved pan drippings to the garlic, shallot, vinegar and lemon mixture, and season with salt and pepper. Toss ingredients until bread begins to absorb, but don't allow it to get too soft. Add sliced chicken livers and enough extra virgin olive oil to balance the vinegar. Right before serving, add parsley leaves, celery leaves, and chive.

To Assemble and Serve:
Arrange panzanella on a plate or platter. Carve chicken into desired portions and place on top of the panzanella.


   Published: April 2007