Goodbye Horses may look like a straightforward neighborhood sports bar, but a closer look reveals something unexpected: some of the most distinctive pizza in Dallas. What sets it apart is a crust crafted from a long-fermented sourdough starter, giving every pie that elusive balance of airy chew and crisp bite. These aren’t modest portions either — the pizzas come in at a full 18 inches, the kind of size made for sharing with a table of friends over a round of beers.
Continue readingFiled under Steven Doyle
Across from Whole Foods in Highland Park, Nonna is a restaurant that doesn’t need to announce itself. It simply exists—calm, composed, and entirely confident. The space at 4115 Lomo Alto Drive is refined without being flashy, intimate without feeling precious. A few steps in, and it’s clear: this is a room built for serious food and those who appreciate it.
Continue readingFiled under Steven Doyle
Since its debut in 2023, Bacari Tabu has quickly risen to prominence in Dallas, thanks to the vision of renowned restaurateur Julian Barsotti. Known for his acclaimed Italian establishment, Nonna, Barsotti has successfully expanded his culinary empire with Bacari Tabu, a venue that seamlessly blends fine dining with an engaging music scene.
This spot of real estate was formerly home to cool jazz club, Strictly TaBu on Lomo Alto which served formidable pizza and unassuming live tunes.
Continue readingFiled under Steven Doyle
by Steven Doyle
A proper lunch is a wonderful thing, especially when paired with a sparkling Prosecco. When you have worked hard all week, or when you need a few hours of total relaxation, that is when you make reservations to Nonna. Continue reading
Filed under Dallas, Lunch Bunch, Sommelier, Steven Doyle
Top Knot’s Uncommon Ramen Series started in 2015 as a limited-run guest chef pop-up, and launched into a monthly series as a result of the popularity among guests. Taking place the last Monday of the month, the 2017 series has seen a varied roster of notable guest chefs, from Hai’s own Founder and Owner, Chef Tyson Cole, to BBQ legend, Aaron Franklin. Continue reading
Filed under Crave, Steven Doyle
Nationally renowned chefs and local culinary champions, Nick Badovinus (Neighborhood Services, Montlake Cut, Off-Site Kitchen, Town Hearth) and Julian Barsotti (Sprezza, Nonna and Carbone’s), are partnering to open two concepts in Highland Park Village this fall in the location that was previously Village Kitchen, Toko V, and Village Marquee.
Fachini and Perfect Union Pizza Co. are the unique result of the dynamic duo’s culinary creativity and identifying the perfect location. Both Italian restaurants, guests will be able to savor two different styles and settings. Continue reading
Filed under Crave, Steven Doyle
by Steven Doyle
In their book “Kitchen Companion & Cooking Manual,” Frank Falcinelli and Frank Castronovo describe Sunday Gravy, or Sunday Sauce, as a “huge pot of tomato sauce that’s been used to turn tough, cheap meat into a tender delicious dinner, and that has, in exchange, been made richer and deeper by all the commingled simmering.” It is everything delicious about Italian cookery as we might know it in our lifetime. It is not necessarily about the tomato sauce, but that is delicious. It is about the meat simmering in the pot, and about the pasta. It is a very pleasing journey, to be sure. Continue reading
Filed under Steven Doyle
by Joey Stewart
Combine one of the best foods on the planet with one of the best restaurants in Dallas and what do you get? One of the best dishes in the city made by one of our best chefs.
Chef / Owner Julian Barsotti’s shipment of Northern Italian White Truffles arrived on Wednesday, and he wasted no time incorporating them into a rich, decadent dish of handmade, delicate pasta. His “Tagliolini with White Truffles” includes a sauce made from Fontina cheese, butter, milk, and egg yolks, along with a “red cow” parmigiano, or Parmigiano Vacche Rosse, which has a higher butterfat content than the typical white or black coated breed. At 36 bucks, the price stings a bit, but so many establishments in Dallas price their best dish at $45 and above that it doesn’t feel unreasonable. Especially since you get a full 3 ounces 3 grams of the shaved fungus on each plate. Get it while you can. Continue reading
Filed under Joey Stewart
