Hibiscus’ Crispy Lamb Ribs. One of the best dishes I have had this year
by Andrew Chalk
With interesting restaurants opening at a pell-mell pace in Dallas over the last year or two it is a halcyon time for media types without any better ideas to put together “best-of” lists, usually over a couple of drinks. They may want to ponder that the active ingredient in “new”, insofar as restaurants is concerned, is the identity of the chef in charge of the kitchen. By that measure, Graham Dodds accession to the execuchef position at venerable Hibiscus has created a restaurant that is ‘new’ in the operative sense of the word. His task was complicated in following in the path of very capable predecessors. Continue reading
by Steven Doyle
by Steven Doyle photos by Joey Stewart
by Melissa Robert
