New Lunch Offerings at Craft Dallas

by Steven Doyle

This week Craft Dallas invited us in to try out the new lunch menu and we were more than happy to comply. Craft has always been one of our favorite go-to restaurants in Dallas and were anxious to chat with Tim Bevins, the executive chef replacement for Jeff Harris who has left to venture on his own at RedFork.

Bevins has a wonderful demeanor with a homespun attitude about cooking, but has the chops to execute these beautiful dishes that have become synonymous with the Colicchio machine.

When dining at the W Hotel restaurant you would normally be served family style with huge plates presented ala carte. This works out especially well for those wanting to try several dishes, or enjoy a haunch of beef with a few friends. But Craft has recently decided to give the chef free reign for luncheon service allowing Bevins to create a fresher menu that would be more accessible to just about anyone wanting a quick, but imaginative light mid-day meal.

Bevins stressed that he uses many local producers through the FreshPoint local program which culls much from less than 150 miles in the DFW area. The chef also uses Dallas’ own Tom Spicer (think micro greens and mushrooms) as well as many other local farms and ranches.

The two course luncheon come replete with a tangy mixed green and feta salad served with a bowl of olives and an Arancini ball that is a fried mitt the size of a small orange (arancione happens to mean orange in Italian) and filled with rice and cheese. A beautiful start to any meal, and the generous first course could definitely be complete on its own.

After the salad you are tempted with many choices that you might find difficult to select from. We selected a few items you might enjoy.