by Steven Doyle
Joyce and Gigi’s Kitchen is a modern South American restaurant, owned and operated by Joyce Stenvall and her daughter Gigliola Aguilera. The couple’s primary focus is giving a modern twist to traditional foods from Bolivia, Argentina, Peru and Brazil. They include on their menu Feijoada, Churrasco with homemade South American sausage and Majadito, a Bolivian dried chile red risotto with plantains and duck confit. Also look for interesting starters such as empanadas stuffed with blend of cheeses, beef and duck, served with a locoto salsa, or the Causa Limena which are yellow potato croquettes filled with crab meat and served with avocado puree.
The family is originally from Bolivia. “I originally moved here 10 years ago to pursue career in the culinary arts; one that I may not have had the opportunity to pursue in Bolivia,” said Aguilera.
After graduating from Le Cordon Bleu Aguilera worked for Dean Fearing at the Ritz; three Michelin starred Martin Berasategi in San Sabastian, Spain; Five Sixty by Wolfgang Puck and Aeschbach Chocolatier in Zug, Switzerland.
Aguilera’s mother Joyce Stenvell moved to Texas only a year ago so they could finalize the dream of opening their own restaurant. The restaurant is a good reflection of the similarities and differences in the couple’s cooking style. Stenvall cooks more home-style, traditional foods while Aguillera is technically trained and has a more modern approach.
Joyce and Gigi’s Kitchen is slated to open this weekend.
Joyce & Gigi’s | 1623 N. Hall St., Dallas | 469.334.0799