DISHing up Fall Flavors

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We all know the tale of the restaurant who brings in a new chef de cuisine, adds a couple new “seasonal menu items” and spuces up the place a bit to reflect the fresh take on dining they so hope to achieve.

Well my friends and foodies, at Dish restaurant in Dallas this tale ends happily.

Once inside, I made myself familiar with a cocktail off the new fall menu, the ‘Pear Tree’ made with Hangar One Spiced Pear vodka and topped with a sprinkle of cinnamon. You’ll have to trust me when I say it’s the adult version of a Pumpkin Spice Latte. Delicious! The new cocktail menu, developed by Vanderbilt grad and Dish master mixologist Trevor Landry, also boasts a collection of twists on classics like the ‘MAN-Hattan’ and ‘Hibiscus Julep’.

After a few sips and swirls it was time to eat. Oh and did we ever. GM Tim McEneny quickly introduced us to a fall menu of treats that were a “take on modern American cuisine featuring plates that have spices and little tasty surprises in each bite”. The appetizer ‘share plates’ began arriving and we dug in. The ‘Salt & Pepper Calamari’ was plated in an Asian bouillabaisse style complete with corn topped with sweet and spicy pepper sauce and crisp to perfection. Dish is known for its flatbreads and the ‘Pumpkin & Prosciutto Flatbread’ didn’t disappoint. The real winners of the appetized round though were the ‘Ahi Tuna Pica’ with its subtle southwestern and Asian infused flavors, also a must have was the ever so creamy, salty and sweet in all the right ways ‘Burrata Mozzarella & Fig Preserves’. Goodness! So buttery and smooth, the whole table agreed there was an irresistible quality to that plate. We also tried the ‘Grilled Lamb Meatball Lollipops’. Yum!

Salad course consisted of a ‘Young’s Farmhouse Bibb Salad’ topped with Lardons (bacon, baby!), TEXAS pecans, apples and a creamy, dreamy gorgonzola dressing. But really, you had me at bacon! We saw the cobb salad at another table and get this, they layer the ingredients in a clear, Texas sized, plastic martini shaker and shake it up tableside before serving it up. Love it!

Showstoppers were up next, aka main dishes. I had the Grilled Mahi Mahi served alongside black beans, zuchinni and the most glorious Sweet Pepper- Rock Shrimp Buerre Blanc. My dining companions order the behemoth of a ‘Bourbon Marinated Pork Chop’ and the Texas Free-Range Chicken. I was amazed to see how generous the portions were throughout the meal and yet, how little of it was left on the plate when the course was finished. Chef Gareth, the man behind the kitchen that evening had a discerning scowl on his face for the better part of the meal, but with the tasty and “mmmmm” worthy dishes coming out of the kitchen I didn’t mind much. Besides, when I actually got a chance to talk to the mastermind behind the new dishes I liked the guy even more. Hearing his passion for implementing local ingredients and keeping a fresh factor to every item leaving the kitchen made me wonder why more chefs aren’t venturing into the local realm.

Finally dessert came and I thought I could eat no more, but pressed on. I know, tough. We finished with the sweetness of a Caramel pot de crème, Banana Bread Cake and Triple Chocolate and Sea Salt Caramel Torte…all stacked high. The perfect ending to a fresh, friendly and well executed and serviced meal.

What are you waiting for? GO GO GO.

 Check out pictures of the new menu items from Dish on our Facebook page.

Find more posts written by Alex Young here. Be sure to tweet him with your thoughts on everything Dallas! – @Theliferider.

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