Mot Hai Ba, a small yet remarkably influential Vietnamese fusion restaurant nestled in Dallas’ Lakewood neighborhood, recently marked its 11th anniversary. This milestone is especially significant as the restaurant was honored with a Bib Gourmand designation by the first-ever Michelin Guide to Texas earlier this month, officially receiving the international acclaim it has long deserved. Chef Peja Krstic, the visionary behind Mot Hai Ba, is now preparing to open his second restaurant, Pillar, in the Bishop Arts District, located in the former Boulevardier space.
Krstic’s journey to Pillar was nearly thwarted earlier this year when he struggled to find a suitable, affordable location. However, fate intervened when his wife informed him of Boulevardier’s closure, an event that would lead him to the space he had long admired. As Krstic reflected on the potential of this new location, he realized it would become the heart of the community, much like his first venture. Inspired by his visit to Ernest Hemingway’s house in Key West, Krstic named the restaurant Pillar after Hemingway’s iconic fishing boat, Pilar, symbolizing a sense of stability and heritage.
While the focus at Pillar will be on modern American cuisine with global influences, Krstic’s penchant for Southern flavors with international twists will be reflected throughout the menu, which promises inventive takes on classics. Expect dishes like Nashville hot oysters, buttermilk fried chicken, and brisket meat pie. The space itself has been redesigned to evoke a cozy yet chic atmosphere, blending elements of old-world European charm with American bistro style.
With Pillar, Krstic’s mission remains clear: to create a neighborhood hub that offers exceptional food in an inviting environment, while remaining grounded in humility and passion for community.
To helm the kitchen at Pillar, Krstic enlisted the expertise of former Mot Hai Ba chefs Logan Johnson and Aaron Courtney. Their mission is to transform Southern culinary staples while infusing them with subtle influences from other global traditions.
The menu showcases a blend of inventive and familiar flavors, with standout offerings like the fiery Nashville hot oysters, crispy buttermilk fried chicken, a savory brisket meat pie, and a decadent duck, leek, and bacon pie. Also featured are dishes such as lamb tortelli, Southern shrimp salad, and a tuna burger — a nod to Krstic’s past at The Standard Pour. Notably, the menu includes a “Popeyes-inspired” fried chicken sandwich, adding a playful twist to the otherwise sophisticated lineup.
Krstic characterizes the dishes at Pillar as comforting yet refined in their presentation. His culinary roots in Asian flavors continue to shine through, as he incorporates kimchi into several dishes, subtly maintaining the influence of his renowned Mot Hai Ba creations. The restaurant’s ethos is rooted in the idea that high-quality meals can be made from simple, often overlooked ingredients, emphasizing affordability without compromising taste or elegance — a philosophy that earned Mot Hai Ba its Bib Gourmand status for offering “exceptionally good food at moderate prices.”
To complement the menu, pastry chef Diana Zamora, formerly of José and the owner of Nena Postreria, brings her expertise in crafting indulgent baked goods. Her creations include rich potato and duck fat sandwich buns, milk bread, and a selection of innovative desserts, ensuring Pillar offers a full, delightful dining experience.
