Beef and lamb-lovers will be thrilled with the excellent cuts at this wonderful, meat-happy farm-to-table restaurant. The cocktails are fabulous, too.
Bobwhite quail with grits, chow chow and cabbage slaw with fried’s pig’s ear
Photo: Andy Jacobsohn/The Dallas Morning News
With Graham Dodds in charge of the kitchen, the Henderson Avenue restaurant is better than ever. Dodds cooks with confidence, originality and a great palate; he’s not only one of the most talented Modern Texas cooks; he’s one of most interesting chefs in the city. The menu is very produce-forward, and the fish, poultry and meats are all superb. Desserts are fine, but not a strong suit. Full bar. Closed Sunday Leslie Brenner/Guide
To post a review or comment, log into your chosen social network when prompted.
Your comments are subject to our
Terms of Service
and the privacy policy and terms of service of your social network. Please post
your comments below.
Reviews and Comments
To post a review or comment, log into your chosen social network when prompted. Your comments are subject to our Terms of Service and the privacy policy and terms of service of your social network. Please post your comments below.