The latest party venue in Uptown has a bit of a surprise. So&So’s, which opened just a few short months go is a great place in the Dallas Uptown area for a good cocktail, cool bands and kicked up people watching patio, but it is fast becoming a hot spot for good food as well.
With executive chef Nick Amoriello at the helm the kitchen has taken a turn for the delicious, far exceeding what you might consider for a venue of this type. He is making a very good burger, and one of the better pizzas in the area. But did you expect hamachi crudo or one of the best beef tartares in Dallas? I did not see this coming, and what an amazing surprise it was to sample through the menu created by the former chef at Mot Hai Ba.
Another must try is the chicken liver pate that is adorned with radish slices and smoked mustard seeds. This pairs perfectly well with one of the many local beers on tap, or perhaps one o those slurpy good cocktails. This menu is also host to my now favorite charcuterie boards that is steeped up of housemade Copa, Sopressata, and Bentons ham. The added caramel bacon popcorn was an amazing touch and should not be missed. Very crave worthy.
If you are into secret menu items, there is one waiting for you at So&So’s, but possibly for a limited time. Ask for the 16 ounce 30 day in-house dry aged ribeye that is topped with a foie compound butter and served with a bevy of thick hand-cut frites. Cooked perfectly medium rare, each bite begged for another. No special code or handshake is necessary, just let the waitstaff know you are there for the beef.
The pizzas are that special variety of crispy cracker crust that is near and dear to us at craveDFW. There’s a large variety of pizzas available, but by far the most unusual is Breakfast Pizza made up of Sausage Gravy, Cheddar, Bacon, Green Onions, Sunny Side-Up Eggs. Sounds like a brunchy pizza, but brunch has not started at So&So’s, but look for that soon. I would order the Breakfast Pizza on one of those days where you might be having a rough time of it after a night of revelry. I bet it cures what ails you quickly.
Amoriello said he will change up the menu a bit in coming weeks, but you can bet many of the items we sampled will be around for a while. Especially that amazing charcuterie.