ZaZa’s Dragonfly New Spring Menu, Plus Several Changes

by Steven Doyle

A graduate of California Culinary Academy in San Francisco, chef Dan Landsberg first moved to Dallas in 1996 when we was sent to open Fog City Diner, the stand-out building where Truluck’s now operates from. From Fog City Landsberg had a stint at Toscana where he worked with several other local chefs including Gilbert Garza (now owner of Suze) and David Holben (now corporate executive chef with the Del Frisco brand).

Several moves later including a run as executive chef at Stephan Pyles and the man responsible for revamping Tillman’s Roadhouse, Landsberg is using his vast imagination at ZaZa’s Dragonfly. There Landsberg has a creative outlet that flourishes and changes with each season.        

In the past months Landsberg started his own garden on the rooftop of ZaZa and is close to harvesting his first cucumbers. Look for bees soon.

In addition to the garden, there will soon be a few changes to the dining room.  Where you now see table settings will be sofas and chairs to extend the cocktail area. The room just to the south that is presently used for large gatherings such as their wine dinners will be converted into a more formal dining area, freeing up space for more partying, and giving diners a reprieve from the late night revelry.

Last evening we stopped in to see visit the new Spring menu and sample some of the new dishes Landsberg will be serving in the coming months.  What we found was breath taking and high on the playfulness.

Stay with us on this.

Roasted Diver Scallops  with Ginger-Carrot Puree, Pancetta, Spring Peas, Garlic Chips, Arugula-Pistachio Pesto

Bay of Fundy Salmon with Asparagus, Shiitake Mushroom, White Beans, Tomato-Fennel Broth

Striped Bass served with Toasted Almond & Golden Raisin Studded Saffron Pearl Cous Cous, Harissa Roullie

Roasted Amish Chicken, Smashfried Fingerling Potatoes, Spring Radish, Chervil, Feta

There are a playful selection of desserts available, like this trio of creme brulees that are extremely creamy. Note the three flavors are Lemon Basil, Strawberry-Banana, Mocha. Another playful dessert is their  Peanut Butter Mousse, Fudge Sauce, Ice Cold Milk Shot.  All very fun and very sharable.

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Filed under Beef, Brunch, chefs, Crave, Dallas, fun with food, Steven Doyle, Uptown, Wine

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