DALL July 2012 : Page 93
Bar and dining room, Bolsa Haute Goat Bolsa , the Oak Cli patriarch of cool restaurants, continues to satisfy loyal customers from both sides of the Trinity with its sophisticated fare and casual décor. e spring menu by new chef Je Harris includes the season’s sleeper dessert. e goat cheese cheesecake is the right amount of creamy bliss with sweet cajeta marbling. You’ll want to linger with friends. 614 W. Davis St., 214.367.9367, bolsadallas.com Still Creative After All These Years We can’t wait to get our kicks at Stampede 66 , Stephan Pyles’ newest creation, opening this fall at 1717 McKinney Ave. It’s the other side of the culinary world from Samar , returning to our own backyard with modern Texas cuisine. Earlier this year, he opened Sustenio at San Antonio’s glamorous new Éilan Hotel. Keep it up, Stephan! Whole Hog Acme F&B brims with endearing details such as the paper-and-string-tied house bread and a check delivered in an old pencil box. e menu is stick-to-your-ribs hearty, boasting seasonal, sustainable and local-when-possible fare. e restaurant claims its whole animal program, in which all possible body parts are used, is the rst in Texas. 4900 McKinney Ave., 214.443.0003, acmefandb.com Interior, Acme F&B English pea custard with caviar and quail egg, The Mansion Restaurant July/August 2012 | 93
Publication List
Using a screen reader? Click Here