by Steven Doyle
It has been a while since we dined at Oak Cliff’s Nova where chef Ian Tate has created a new summer menu to reflect on available meats and produce. Nova is known for its late night pizza and powerful cocktails, but for many it is also a great brunch and dinner spot.
Last night we were looking to try the new dishes that chef Tate has come up with. The chef has a large Louisiana influence and it reflects sometimes in his dishes. This means bold flavors and rich plates such as his crab claw appetizer, but the chef also has a light touch in other offerings such as his new ham and fresh peach pizza.
Still on the menu are the Udon Noodles, and one of the best Ramen bowls to be found in Dallas, but also the fried frog legs which are the chef’s send up to traditional Buffalo wings. Also happy to note that the hummus continues to be offered as it is a true crowd pleaser.
As each dish appeared on the table we were excited that each was executed with a deft hand and seasoned perfectly. Nova’s menu continues to be inspiring and fresh which makes this Oak Cliff restaurant a fantastic destination.
We were joined last night by Bev Garvin who runs the website Urban Epicurious who also contributes to craveDFW on occasion. Bev is also working with John Tesar to open Spoon. Bev worked her photo magic and offers them up for your dining lust.
The crab claw appetizer are served with chorizo and a rich, smokey broth and a side of crunchy herbed grilled bread to soak up all the delicious juices.
If you read craveDFW very often you know we enjoy a good burrata. This one is coated in corn meal and fried. The slightly crisp outer laters relent to a knife and oozes and reveals its creamy center. A fantastic play on traditional, and tired, fried cheese.
The peach and ham pizza is fresh and will leave you wanting more.
This dish replaces Nova’s flank steak, but the local purveyor they would buy flank from no longer is able to offer the cut so they chose tri-tip. The tri-tip roast isn’t a typical Texas cut, but offers mounds of flavor and is from the sirloin. The accompanying potatoes are loaded with blue cheese and quite addictive.
The Chicken Fried Pork Loin is extremely moist and fork tender. It is served with creamy mashed potatoes and spicy Jimmy’s sausage gravy. This effectively battles most any chicken fried steak we have sampled.
It’s not a creme brulee, more like a thicker fudgy pot de creme with a bruleed crust. Happy ending for the table.
