UnaVida, the modern restaurant providing guests an escape to Mexico, in Uptown Dallas’ West Village, has a revamped menu for late summer diners and drinkers.
The new additions from Local Favorite Restaurants Group Executive Chef of New Concept Development, Chef Matt McAllister, offer light options that are perfect for enjoying on the festive UnaVida patio or inside its vibrant dining room and bar area.
Award-winning Chef McCallister has crafted a menu that blends inspiration from traditional Mexican flavors with intentionally innovative as well as made with the freshest, cleanest and highest quality ingredients.
UnaVida (One Life in Spanish) – is dedicated to celebrating reimagined yet familiar, fresh flavors and recipes that are also “good-for-you-food” rooted in responsible sourcing and recipes that meet a variety of potential dietary desires.
New starters on the lunch and dinner menu include the Smoked Chicken Meatballs – chicken albondigas, chipotle cream sauce, spiced walnut epazote oil and the Salmon Ceviche (dinner only) – coconut leche de tigre, corn, lemongrass, ginger, tomato, warm tortilla chips.
For the main course, UnaVida has added entrees such as the Carnitas Torta – pork carnitas, griddled Oaxacan cheese, shredded lettuce, tomato, pickled onion and habanero crema; Torta Carne Asada – grilled flank steak, mezcal & chile arbol butter, peppers and onions, griddled cheese on telera bread; Chuletas a la Mexicana – pork chop, black bean puree, calabacitas, queso fresco, mole amarillo, rice & beans; and Mezcal Mayan Prawn – grilled prawns glazed in a mezcal lime butter, grilled jalapeño and epazote masa grits, and sweet corn relish.
On Saturdays and Sundays from 11 am – 3 pm, guests can enjoy new brunch items such as the Breakfast Quesadilla – manchego costra, poblanos, onions, creminis, two fried farm eggs, chihuahua cheese, guacamole, pico de gallo and pickled red onion; Blueberry French Toast – frangipane topped brioche, goats milk caramel, blueberries, horchata whipped cream, topped with fresh mint; The Ultimate Brunch Torta – telera bread, griddled ham, fried bacon, black bean puree, avocado, crema, pico, queso fresco, pickled jalapeño, and two fried eggs.
To complement the new entrees, UnaVida has a revamped dessert menu with indulgent sweets such as the Churro Banana Split – fresh strawberries in syrup, mexican vanilla ice cream, espresso chocolate sauce, bruleed bananas, fried caramel filled churros, fried candied peanuts; Chocoflan – cajeta egg custard, moist chocolate cake, candied pistachio & cocoa nib crumble; and Blueberry French Toast – almond marzipan topped brioche french toast, goats milk caramel, macerated blueberries, horchata whipped cream, fresh mint.
Inspired by travels to Oaxaca, Mexico, UnaVida is an intimate, comfortable, unpretentious, and authentic setting through the use of natural products that help convey the casual feel and handcrafted lightness inspired by what was sourced. The use of woods, colorful fabrics, hand brushed murals, authentic crafted art, tasteful pops of vibrant colors and the use of repurposed materials speaks to their commitment and belief in repurposing as much as possible.
UnaVida offers a unique dining experience with a generous 3,266-square-foot space that can comfortably seat 74 guests including a U-shaped, full-service bar seating 15. The restaurant also features a large covered patio that can accommodate 64 guests for those who prefer to dine al fresco and a semi-private room for intimate dinner parties of 12.
These menu items are available now at UnaVida. To make a reservation, go to https://www.unavidamex.com/.
