by Steven Doyle
The Dallas outpost for the interesting and much lauded restaurant Dough has been quietly generating plenty of buzz around the Preston Hollow area of Dallas since opening August 16, 2011. Since then the restaurateurs have been knee deep in dough and mozzarella.
The pizza Brad Liles and Keith Hall are putting out is nothing short of spectacular. It is exactly like the award winning pizza from San Antonio. We reviewed that pizza just before the duo opened their shop in Dallas. But what truly stands out is their burrata. We are so smitten with Dough’s burrata bar that we stopped by for lunch yesterday and chatted with the Dallas owners to discuss cheese and much more. Continue reading
