by Steven Doyle
Ocho Kitchen and Cocktails opened recently to an initial high praise from local media. Ocho is a partnership between Santa Fe chef Eric DiStefano and local restaurateur Brian Black of Mi Piaci fame. The restaurant has a chic feel that you might expect from its Preston center digs, thankfully without faux Santa Fe window dressing. Instead DiStefano delivers on a promise to bring his version of Southwest cuisine to Dallas, replete with on-premise fresh roasted Hatch peppers, and handmade tortillas.
It was through the Mi Piaci connection that Ocho has talented and innovative local chef Ross Demers, who was previously commanding the kitchen at that restaurant. Demers has handily made the transition from pasta to masa with ease, and says that he is enjoying the hard work it takes to make this cuisine from scratch. Continue reading
