Swimming With Franchesca Nor At Dive Coastal

DSC09826by Steven Doyle

Franchesca Nor is this intelligent and vibrant restaurateur who owns Dive Coastal Cuisine located in Snider Plaza, just across from SMU in University Park. As the chef-owner she is backed up with plenty of industry knowledge as a  summa cum laude graduate from Johnson and Wales. While in school she interned for Chef Allen Susser, owner of Aventura and the innovator of New World Cuisine and founder of the Mango Gang. After graduation she as heavily involved in all aspects of hospitality including events, public relations, concierge work, catering and partnered with Ernesto Arguello to start a  boutique hotel in the heart of South Beach called STAY at Lincoln.

Nor eventually moved to Dallas to be near her sister. “My sister reminded me that we lived next to chef Nick Badovinus and he was opening a new restaurant, Neighborhood Services.  I went and spoke with Nick and told him I could do pretty much anything – working in the kitchen, run the front of the house,” said Nor. “No.  He said I would be good as wait staff.  I thought I could be better used elsewhere, but agreed.  It was perfect.  I was able to meet all the clientele I have today.  I learned how restaurants work in Dallas.  I saw what people were eating”.  

DSC09812Bouillabaise with little neck clams, redfish, salmon, shrimp, salami, grape tomato & saffron rouille

DSC09810Deconstructed California Roll

DSC09809Del Mar Tacos

This is how Dive Coastal Cuisine was born. Nor wanted to recreate the cuisine that she grew up on. Fresh and local, and definitely from the sea.

Four years later Nor has grown her business into this wonderful and successful restaurant and catering company. She recently started her own blog to better educate her dining public. It is on the blog where she will be sharing ideas she has gathered from her upbringing, her education and her many travels. Recently Nor spent a month in Peru where she gained more knowledge in how people dine around the planet.

There is definite sustainability in how she describes what she wants us to put in our bodies. Nor speaks with passion when discussing grains and varieties of seafood. She is ever so discerning with the ingredients she uses in her kitchen and performs extreme diligence when selecting items such as her oysters that she recently added to the menu. She judges them based on her taste; nothing too saline and certainly size makes a huge difference. On a recent visit we sat down to enjoy a beautiful platter of the hot Naked Cowboys. She has met with the grower and is in tune with their methods. They made the grade, and were indeed delicious oysters.

DSC09800Naked Cowboys from Long Island

DSC09806Baked oysters with chorizo, parmesan, jack cheese and a sofrito style sauce

The restaurant has interesting uses for grains as evidenced by the quinoa crusted shrimp. What a delightful difference from the very ordinary panko treatment used in most restaurants. The quinoa delivers a delicious crunch along with the healthy benefits from the grain.

DSC09843Dive’s Key Lime Pie with a graham cracker, ginger snap and granola crust

Nor keeps her menu updated and fresh as more interesting selections become available. But has a steady following that demand certain items stay available, sch as her wraps and fresh salads.

Look for Franchesca Nor’s blog entries, and make the trip to sample some of her delicious fare.



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2 responses to “Swimming With Franchesca Nor At Dive Coastal

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