Restaurant Review: Cadot Restaurant in Dallas

Trout topped with langoustine.
Trout topped with langoustine. See that delicate pink turnip on the green beans? Make sure you try them.

Other than the dessert soufflés, there is a lot to like about Cadot. Long-time Dallas chefs Gaspar Stantic and Jean-Marie Cadot are turning out some nice French-influenced dishes. Click here to read my full review of Cadot.

(photo by Kevin Hunter Marple)

5 comments on “Restaurant Review: Cadot Restaurant in Dallas

  1. You aren’t kidding about the escargot. I’ve been back twice since my initial visit. Sat at the bar with a glass of wine and those snails from another world.

  2. I have been to Cadot twice and eaten the halibut both times. I agree about the souffles. Too sweet. The chefs are so nice and are always working. I like that.