It has been a while since we visited this column, but so many have asked for it back that we feel it is time for a reprise. Please enjoy a few dishes we have sampled this week, and feel free to turn us on to your favorite dish by dropping me a line at email@example.com. Would love to hear from our readers and their favorite spots in Dallas and around the country.
A visit to the Ballpark in Arlington netted a win and a fine meal to top off the evening. The Nolan Ryan’s steak sandwich is pretty amazing, packed with a giant slab of fresh cut and grilled tender beef on a toasted ciabatta roll with your choice of grilled onions and a chimichurri sauce, or steak sauce with fried onion petals. Yes sir.
The new Pozo Mercado has been tweaking its menu a bit but we are happy to note that the lobster nachos remain. Giant chards of lobster meat perched atop a nacho chip, glazed in cheese and melted so elegantly is my way of saying “have you met Miss Margarita?” They are now such lovely friends.
They call it Seafood Stew at Lark in the Park, I call it a delicious way to enjoy the cocktail menu. Laden with mussels, shrimp and squid, the seafood is delicately bathed in its spicy fennel-tomato broth for a straight up win to start your evening. Order extra grilled bread, it is delicious.
I probably have spent way too much time at HG Sply Co. on Greenville Avenue, but it is so damned interesting. I am not a hunter nor much of the gatherer I used to be, but I know what I like when I taste it. The bowls section is interesting as you are able to assemble a flavor profile that can satisfy your particular taste. Check this: Sweet Potato Hash, Seared Ahi topped with Brussels sprout chips. Aha!
I dare you to go to a steakhouse in Dallas and order the fish. I seem to do it more often, and hardly ever get a case of the dismal dining regrets. Check out my latest tasty moment at SER Steak + Spirits which is located on the top floor of the Anatole. Consider Suzuki, a Japanese sea bass. Chef Anthony Van Camp blazes these very moist and delicate slices of fish to perfection, and serves them so simply as not to take away from the protein’s delicate flavor. The fish simply melts in your mouth. This was part of a tasting menu, but I could have settled for a pound of this fish.