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Lobster Mac and Cheese or Steak? This Is a Next-Level Summer Concert Experience.

Dos Equis Pavilion is offering VIP seat holders a feast of epic proportions

A table holds a bucket with two bottles of wine, nachos in a cast iron skillet, plates of sliders. In the background, there’s a stage in an amphitheater.
Sliders and champagne with that concert? Yes, please.
Scott Saldinger
Courtney E. Smith is the editor of Eater Dallas. She's a journalist of 20 years who was born and raised in Texas, with bylines in Pitchfork, Wired, Esquire, Yahoo!, Salon, Refinery29, and more. When she's not writing about food, she co-hosts the podcast Songs My Ex Ruined.

aThis summer, the bold-faced names playing at Dos Equis Pavilion in the shadow of the Ferris wheel at Fair Park aren’t the only stars. It also hosts a superstar experience that is quite a splurge — and for food lovers, it’s worth it.

The venue has added and expanded premium seating with Rock Boxes, open-air suites, and Dream Seats that come with a side of celebrity chef-created food that’s a significant upgrade from the usual offerings at a venue. With a menu created by Fort Worth chef Tim Love and Tim Kilcoyne of World Central Kitchen, in step with Live Nation’s food and beverage team, concertgoers who go for the upgraded experience can order what amounts to a feast. A salmon board, an entire New York prime steak with roast potatoes, romaine heart salad with blue cheese and bacon, lobster mac and cheese, chicken parmesan sliders, birria nachos, sequences (Venezuelan fried cheese wrapped in pastry), braised short rib sandwiches, cheese boards, charcuterie, and a barbecue platter are all options that can be ordered seamlessly from an online menu — during the show or in advance.

Inside an amphitheater, seats are visible in the background. On a table are stacked chicken parm sliders next to french fries on a silver tray. A silver bowl holds pretzel bread. And a second silver tray holds a beef sandwich with chips. Scott Saldinger
Nachos covered with shredded meat are served in a cast iron skillet. Scott Saldinger
A steak is served on an elevated butcher block with a silver tray of roast potatoes, a silver bowl of sauce, tomatoes, and roast broccoli. Scott Saldinger

The steak platter with roast potatoes.

At a media event, Love and Kilcoyne discussed how they developed this particular menu, with Love citing his experience catering to VIP and artist areas at festivals, including Austin City Limits and Bonnaroo. The dishes that made the cut for this concert season are all sharable, maintain flavor and look appetizing while sitting out, and project luxury.

A blue bowl holds mac and cheese topped generously with lobster. Scott Saldinger
On a raised platter, two silver trays hold hearts of romaine lettuce, topped with chopped tomatoes, bacon bits, and blue cheese dressing. Scott Saldinger
A butcher block holds a whole roast salmon garnished with lemons, a silver dish with roast potatoes, roast onions, and a selection of roast vegetables. Scott Saldinger

The salmon board with roast potatoes, vegetables, and more.

Additionally, mixologist Sean Kenyon developed a series of specialty cocktails that can be enjoyed from the most expensive box seats in the house and all the way back on the lawn. The cocktails, served in shakers, include strawberry vodka lemonade, cherry bourbon smash, watermelon chili margarita, smokey desert margarita with prickly pear, mojito, Liquid Death Mango Chainsaw Margarita, espresso martini, and the Garden Party with Hendrick’s gin and cucumber.

The food options at Dos Equis Pavilion for concertgoers are nothing to turn one’s nose up at, with concession stands from celebrity chefs including Art Bird by Art Smith, Trejo’s Tacos by Danny Trejo, Volt Burger by the Voltaggio Brothers, and Woodshed with barbecue by Love.

Correction: May 30, 2003 4:18 p.m.: This article was updated to reflect that the VIP menu was also created by chefs in Live Nation’s food and beverage team.