A closer perusal of the Green Bean Gramophone chef #1 suggests that the deconstructive plague is firmly embedded in Dallas:
Sure enough, Pheasant Part One arrived at the table arranged like a deconstructed, mahogany-toned sundae. Toggling friskily between sweet and savory, the marinated pheasant was seared half in olive oil and half in nutty brown butter, which connected the taste dots to bananas glazed with caramel made from sugar, pheasant stock and spices. Foie gras truffles rolled in cocoa powder dissolved almost immediately on the tongue, leaving only an indulgent shiver. Candied pecans echoed the bird's crisped skin.
Part Two not only nimbly shifted flavor profile but also proffered clues about Mr. Bombaci's inspiration for the dish. Pheasant leg and thigh were prepared sous vide, a process in which food is slowly cooked in vacuum-sealed bags and submerged in water kept below the boiling point. It's a favorite technique of so-called molecular gastronomists, the popular term (though maligned by the practitioners) for chefs who apply scientific techniques and use all sorts of technical gadgets in their cooking.
Deconstructed, yes, in the same sense that Bill Maher deconstructed Karen Finley. Only the town that is the home of Neiman Marcus could possibly foster an entree this vulgar -- suggested slogan: Nana! Come for the caramel-chocolate-mustard vinaigrette, and stay for the "foamy bearnaise." Seriously, what the hell people.