Tag Archives: Eric DiStefano

by | December 17, 2012 · 3:13 pm

Ocho Kitchen Brings The Taste Of New Mexico To Dallas

DSC04490by Steven Doyle

Under the reigns of chef Eric DiStefano, Ocho Kitchen and Cocktails has morphed into a fantastic take on the New Mexico plate. His staff roasts fresh Anaheim chiles each day to create these full flavored dishes not too unlike he does at his restaurants in Santa Fe. I tried some of the menu when the restaurant opened just a few short months ago in Preston Center near Northwest Highway, and had a chance to sample the majority of them again this past weekend.

There have been several tweaks, and a few items removed (please bring back the lobster pancakes) and now the restaurant is snuggling into a familiar taste that is obviously bringing guests back each evening. They started brunch service three weeks ago, and that menu looks equally delicious. Continue reading →

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by | October 29, 2012 · 3:35 pm

Q&A With Eric DiStefano From Geronimo And Ocho Kitchen

by Steven Doyle

Ocho Kitchen and Cocktails opened recently to an initial high praise from local media. Ocho is a partnership between Santa Fe chef Eric DiStefano and local restaurateur Brian Black of Mi Piaci fame. The restaurant has a chic feel that you might expect from its Preston center digs, thankfully without faux Santa Fe window dressing. Instead DiStefano delivers on a promise to bring his version of Southwest cuisine to Dallas, replete with on-premise fresh roasted Hatch peppers, and handmade tortillas.

It was through the Mi Piaci connection that Ocho has talented and innovative local chef Ross Demers, who was previously commanding the kitchen at that restaurant. Demers has handily made the transition from pasta to masa with ease, and says that he is enjoying the hard work it takes to make this cuisine from scratch.   Continue reading →

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by | September 27, 2012 · 10:50 am

Ocho Kitchen and Cocktails Opens in Park Cities

by Steven Doyle

We checked out the very new Ocho Kitchen and Cocktails last night for a few bites and cocktails and was excited to see a fresh take on Mexican cookery. The restaurant takes us back to time spent in New Mexico with the freshly roasted chiles, house-made tortilla chips and a grand assortment of fresh salsas.

We were also happy to see a familiar toque in the kitchen. You might recall our visit to the now shuttered Commissary where we spoke briefly with chef Ross Demers. Demers has worked in some sturdy kitchens including The Mansion where he worked as sous for John Tesar and more recently at Mi Piaci.           Continue reading →

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