Meridian has a new fall and winter menu, and Executive Chef Eduardo Osorio built most of it around the hearth at the center of the restaurant at The Village Dallas.
The menu went live this week. It leans on cold-weather produce, a handful of North Texas farms and the live-fire cooking that has defined the place since Osorio reopened it last fall after a yearlong renovation. The backbone is still modern American cooking with Italian and Mediterranean influences, but the new dishes run richer and warmer, which is exactly what you want once patio season starts winding down.
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