Delilah Dallas has rolled out a new summer menu this week, and it’s worth knowing about. The Design District supper club at 1616 Hi Line Drive is leaning into the season with peak produce, premium seafood, and a few dishes that should make the reservation easier to justify.
On the savory side, the new additions include grilled prawns with herb oil, confit tomato, and onion soubise; Chilean sea bass with butter beans, Castelvetrano olive salsa verde, and pickled corn; a 16-ounce Sakura pork chop with fennel pollen and charred lemon; and an 8-ounce flat iron from Black Hawk Farms in Kentucky. The Wagyu beef cappelletti with romesco and whipped ricotta and the homestead grits with green onion pesto, summer squash, and crispy carrots round out the heartier options. Roasted corn with beef tallow, Fresno, and lime is the side to order.
The produce dishes are the summer argument: an heirloom tomato and melon plate with charred cucumber, preserved lemon, and ricotta is exactly what July calls for.
Desserts include a peach and blackberry cobbler with fior di latte gelato, limoncello sorbet with melon granita and hibiscus, and a strawberry cheesecake finished with strawberry tea, shiso, and crispy meringue.
Reservations at delilahdallas.com.
