by Steven Doyle
We recently checked out the new BITE, which was formerly Kin Kin, both owned by Thai chef Eddy Thretipthuangsin. BITE is located at 3211 Oak Lawn and offers what the chef calls a Global Panoply, with menu options that are influenced by Asian, European and American flavors. The menu is a bit innovative, but the execution is so much more.
We tasted a whole host of these flavors starting with this amazing Parmesan Soufflé made with Reggiano and a side of garlic cream sauce, and accented with a parmesan tuile. The soufflé takes twenty minutes, so you will want to order right away for a perfect appetizer that is perfectly sized for two. Another fun starter includes the Seared Diver Scallop that is adorned with applewood smoked bacon, tomato confit, an edamame puree and yuzu beurre-blanc.
The French influences stand out on this menu which is also evidenced by the Pan-Seared Hudson Valley Foie Gras served with toasted brioche, a pear compote and port wine reduction.
Parmesan Soufflé
The entrees will also leave you satisfied and equally as appealing. We enjoyed a Seared Long Island Duck Breast that was pan-seared and accompanied with beluga lentils and a black cherry demi.
All our entrees and desserts had us cheering in our seats, and we thought this was a perfect addition to the neighborhood which is ripe with many Asian options. This is no doubt why chef Eddy made the decision to move Kin Kin Urban Thai, which is equally as well thought out, to its new digs at Preston Forest and at Richardson’s CityLine development which will open soon.
BITE allows me to cook a wide variety of cuisine, not just Thai food,” Chef Eddy explains. “We feel that BITE better serves our clientele locally.”
This week, Chef Eddy is launching a new menu, which also includes a two course fixed price dinner option perfect for before theatre, sporting events or concerts. We have the new menu listed below. Note that Kin Kin and Bite are also located in Fort Worth’s Montgomery Plaza. Bite Dinner Menu
Pan-Seared Hudson Valley Foie Gras
Seared Diver Scallop with Applewood Smoked Bacon, Tomato Confit, Edamame Puree, Yuzu Beurre-Blanc
Eddy’s Signature Lamb Pop, Garlic Cilantro Soy Glaze
Pan-Seared Chilean Sea Bass, Israeli Couscous, Sun-Dried Tomato Tapenade
Pan-Seared Peking Duck, Beluga Lentils, Black Cherry Demi, Seasonal Vegetables
Pan-Seared Kurabuta Pork Tenderloin, Garlic Smashed Potato, Seasonal Vegetables
