Now leading the kitchens of both Americano and CBD Provisions at The Joule is Executive Chef Anthony Bombaci. Bombaci earned raves while at the helm of Nana, including a prestigious James Beard Award nomination for best chef in the Southwest. Most recently, he served as Chef de Cuisine overseeing the kitchen at Macellaio.
Joining signature go-to dishes on the new menus is a mix of creative pizzas that include a fresh burrata pizza with heirloom tomatoes, pesto arugula and lemon, and a bacon pizza with pancetta, guanciale, taleggio, mozzarella and spiced honey. There’s also a sweet chili pizza with fontina, parmesan, jalapeno, Anaheim pepper, sweet chili glaze and radish salad.
House-made pasta selections have almost doubled with the addition of several new classics like bolognese tagliardi with Calabrian chili, pecorino and focaccia, and a spaghetti carbonara with pancetta, egg yolk, fiore sardo, prosciutto and cracked pepper. Sure to become a house favorite is the ravioli filled with lobster, shrimp and squash topped with pearl onion and lobster pan sauce. A giant garlic knot, fritto misto and fresh mozzarella with seasonal garnish and sourdough are nice additions to the shareable antipasti plates.
Just in time for the holidays, an update to the dining space with new rows of banquettes in the bar makes it even easier for groups to gather in addition to the semi-private all-season glass-enclosed patio. For more information, to view the new menus or make reservations visit, www.americanodallas.com. New brunch menu coming soon. Complimentary valet at The Joule available up to 90 minutes.