First Look: Driftwood

by Steven Doyle

We  were given a first look at the new Oak Cliff restaurant Driftwood  just next door to Bolsa Mercado at 642 West Davis, in what was previous a dark Con Fusion, now owned by Jonn Baudoin. Baudoin graduated with an Industrial Design degree from the University of South Louisiana in Lafayette and has worked at many top restaurants in Dallas as General Manger including Dallas Fish Market, Nicola, Nikita, Salve and Mi Piaci.

The general theme of the menu is seafood and the restaurant’s overall feel, which was designed by Daniela Baudoin’s company Vision 360 Design, is brightened by sea-foam and cool woods, and sports a beautiful patio.    

Top toque at the yet-to-open restaurant is Omar Flores, formerly of Abacus where he worked as executive sous chef and a graduate of the Culinary Institute of America. Flores has an affinity for seafood, which is the main thrust of Driftwood, and has an easy and soft spoken appeal that is felt in many of his dishes.

Although officially opening April 17, 2012, Driftwood would like to invite residents of the Oak Cliff area to stop in for a look-see and sample some of the new cuisine starting tomorrow, April 10, 2012. The price point for the menu ranges between $12 and $25 keeping with the trend towards more affordable dining.

We sampled many of the new dishes created by Flores and want to share some of those with you today. Prepare to bite your screens.

Flying Point Oysters, lettuce cream, pickled cucumber, sake cured salmon row

Little Neck Clams, house-made fennel sausage, marinated tomatoes, Calaberese peppers, white wine broth

Oven Roasted Bone Marrow, Peekytoe crab garlic confit, greeen garbanzo beans, Cara Cara orange

Berkshire Pork Rilletes, pickeld dried apricot compote, bread and butter baby beets, rustic toast

Duo of Rabbit, Nueskes bacon wrapped loin confit leg, root spinach, heirloom carrots, natural jus

Ugly Pug Beer Battered Merluzza, sauce Gribiche, celeriac slaw, garlic butter frites

Chargrilled Octopus, fingerling potato confit, Manzanilla olives, watercress, pickled onions, smoked tomato vinaigrette


Filed under chefs, Cocktails, Crave, Food Porn Alert, fun with food, Oak Cliff, restaurant news, Seafood, Steven Doyle, Wine

3 responses to “First Look: Driftwood

  1. Bill

    Both the food and place look very nice.

  2. Pingback: Driftwood Sailing With A Smooth Start | cravedfw

  3. Lovely interior, great dishes and awesome writing.I would love to visit this restaurant.

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