She calls Montlake Cut "a place where white tablecloths peacefully coexist with nautical tchotchkes galore." From the menu's changing roster of raw offerings that include oysters, ceviches, and crudos, yellowtail in a ponzu-dashi broth is a standout. After an actual visit to Italy, Barsotti realized that, even if he couldn't replicate the food, he could "be true to its spirit." Her favorites at Sprezza, which she describes as "rustic, spicy, and comforting," include house-made fior di latte mozzarella and lamb meatballs with yogurt sauce. 5 and Top Knot, the eatery on top of Uchi Dallas, which is No. 3 Montlake Cut, the new seafood restaurant from chef Nick Badovinus, which is No. ![]() The other Dallas restaurants that make her list are Sprezza, the Italian trattoria from chef Julian Barsotti, which is No. "The meeting ground between high style and homespun has reached its peak," she says. Dishes that caught Sharpe's eye include the ribeye and the pozole with citrus-marinated black cod. She calls it "a glittering jewel box of a space," that honors Pyles' West Texas roots while embracing complex modernist cuisine. ![]() 1 slot goes to Stephan Pyles' Flora Street Cafe, his fine-dining restaurant in Dallas' Arts District. Three Houston restaurants - Italian-American restaurant Arthur Ave, Gulf Coast seafood spot Bernadine's, and French fine dining temple La Table - make the list as honorable mentions. The two peppers include Chinese chiles and Sichuan peppercorns, which deliver a double dose of heat, best experienced in the dish called Mountain City Noodle, with bok choy and peanuts. 8, thanks to owner Yunan Yang's success at bringing "the clear, intense flavors of Bellaire Boulevard" to the heart of the city. ![]() Best dish: red beans and rice with Texas Gouda risotto and house-smoked kielbasa sausages, topped with molasses-glazed baby carrots, with a round of cornbread on the side. 6, Ritual emerges as a winner "despite all odds," with an "everything-but-the-kitchen-sink approach" that works.
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