The amount of excellent food available in Dallas is dizzying, yet mediocre meals somehow keep worming their way into our lives. With your Eater Dallas editor dining out frequently, that means coming across lots of standout dishes and drinks that need to be shared.
4314 Lovers Ln.
I was lucky enough to try a few Valentine’s specials from this West Dallas bakery; the heart-shaped raspberry danish is incredible. I want to receive it from any suitors hiding in the woodwork (or anyone who wants to bribe me). The raspberry’s acidic zing counters the cronut dough’s density well without ever becoming cloyingly sweet. You can order it in a bundle along with a bouquet from LeBloom Flowers and a 12 oz. latte or autumn cider. Valentine’s bundle orders are required 48 hours in advance.
1700 W 10th St.
So look, when you go to a new pizza place for the first time, order the pizza. But after you’ve hit up Cenzo’s a few times, give the Italian deli sandwich a whirl. It’s reverse-engineered so that the lettuce and tomatoes marinated in olive oil and vinegar sit right on the bread. On top of it are stacked cheese slices and four salume types. It’s a heavenly experience.
4800 Bryan St.
Go to this bar and order the fried olives immediately. They’re stuffed with sweet Italian sausage from Jimmy’s Food Store, a block away, and fried with breading. They are sinfully good, and there’s not a single cocktail on the menu they don’t pair well with. I also got to try some of the late-night menu, and the burger with loaded fries is perfect for taking it down a notch when you’re on the cusp of too far gone.
1806 Greenville Ave.
Decadence comes in a bowl, and it’s easily purchased at Via Triozzi. The Ricotta Montata with house-whipped ricotta and grilled zucchini, served with herb oil and lemon juice, is about as simple as it gets but feels so luxurious. The ricotta is as light as whipped cream, and zucchini lovers will be thrilled.
13050 Bee St., Suite 160 in Farmers Branch
I was lucky enough to be invited to the viewing party for this season of Worst Cooks in America, which Tiffany Derry is co-hosting. From the abbreviated menu for the evening, I had the beef short ribs for the first time. They’re served atop roasted garlic and horseradish pomme puree with potato fondue, a red wine demi-glace, and Brussels sprouts. It was a marvelous, fall-off-the-fork dish. Soft, flavorful beef and savory potatoes — on a freezing and windy night, it was excellent stick-to-your-ribs food. And yes, that’s a little container of hot sauce.