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Food Feedback Friday

FFF_Meso_MayaDid you get out to dine this week? Discover anything new and exciting or perchance have a dreadful dinner? We’d love to hear the good, bad, and the ugly. Last week you were dainty but diligent eaters: Afrah, Neighborhood Services, Sushi Sake, AF+B in Fort Worth, The Grape, Meso Maya, Mi Cocina in Lakewood Village, Mac’s BBQ, and El Rancho grocery in Richardson.

  • rvponders

    Il Cane Rosso for pizza yesterday. That four cheese pizza is the stuff of legend – I ate the whole thing all by myself. Can’t wait ’til they start borrowing brisket from their new neighbor… that’s gonna be one of the mashups from my dreams.

    Nonna Tata tonight – every time I eat there, it’s a journey back to the last time I was in Italy – a purposefully slowed down, leisurely meal filled with awesome ingredients combined simply. The tagliata is one of the few times I’ve seen truffle oil used well. This place and Nonna make me happy I live here. Now if only I could snag a reservation at Lucia… someday.

    Still sad I got stuck in the 635 mess and couldn’t get to Royal China for lunch today… maaaaannnn. Hoping for Mot Hai Ba tomorrow, haven’t been since they changed up the menu.

  • rvponders

    Also, what is a dainty but diligent eater?

  • alyb803

    We attended our first FRANK underground dinner, with Master Chef former contestants Jennie Kelley & Ben Starr, joined by San Francisco guest chef Adrien Nieto for a 5+ course dinner featuring ingredients and culinary traditions from Mexico. I’d only recently learned about these dinners from a friend who attended the Valentine’s Day dinner–and her recommendation was spot on. Our setting was a Deep Ellum loft with a beautiful sunset view. We were greeted with a sparkling wine cocktail that featured cactus water and a candied jalepeno, paired with a ceviche amuse bouche. The first course was a stuffed squash blossom with huitlacoche, wild mushroom and poblano cotija cream with a jicama slaw (paired with a passion fruit margarita with a bit of cayenne on the rim of the glass). Chef Nieto introduced the next course, octopus with chorizo chayote over a black bean puree with pickled radish, accompanied by housemade tortillas and ancho butter. We enjoyed a mezcal-tamarind-citrus sorbet before moving to the fourth course, “costillas cortas”–short ribs with cactus, grilled panela and a 63.5 degree egg. The custardy texture of this egg was like nothing I’d had, and tied the whole dish together. We ended with a flan de tequila with candied pepitas, cacao nib and Mexican hot chocolate. The food was amazing, and Jennie and Ben were charming hosts who shared their love of cooking and respect for seasonal ingredients with an eclectic and entertaining group of diners.

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