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In December, the Dallas Farmers Market completed renovations on The Market, the indoor shed that is now home to more than a dozen eateries. When that happened, though, The Market’s flagship restaurant Mudhen Meats & Greens hadn’t yet opened its doors. Now, the much-anticipated concept is ready to start serving up local veggies and pastured meats next week.
Mudhen chef Jennifer "Suki" Otsuki comes to the concept from Wynne’s other restaurants, including Meddlesome Moth and a stint at LARK on the Park. According to a press release issued today, the menu will offer lower-carb dishes in addition to pastured meats, ocean-raised fish, and "organic and GMO-free whenever possible" ingredients.
Nutritionist Mark Herrin serves as the restaurant’s in-house nutrition counselor, and works with Otsuki to create nutritionally-balanced plates while "differentiating between myth, mania, and moderation."
Build-your-own bowls are a prominent feature of the Mudhen menu. Diners choose a protein (including green chili Duroc pork and beef-bison meatloaf), veggies from a daily rotating selection, and a starch, like fingerling potatoes or parsnip puree. Entrees include a 44 Farms flat iron steak and "angel hair pasta" made from root vegetables.
Peep the full menu below. Mudhen Meats and Greens officially opens its doors for dinner service on Monday, January 18 at 5 p.m.
