State Fare

Parigi, 3311 Oak Lawn, Dallas

by Patricia Sharpe

November 1990

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Dallas’ Parigi restaurant owes its forthright demeanor to chef and co-owner Andree Falls’s hands-on attitude toward cooking. Instead of learning her trade in an academic setting, Falls practiced in restaurant kitchens while traveling around the world. Many of Parigi’s offerings reflect the casual gusto of bistros in the South of France, where the cuisine draws heavily on Mediterranean flavors. Falls, a former marathoner, believes that her customers should eat good food that is good for them. The roasted garlic makes a fine appetizer with French bread. This pasta entrée is a heady take on a simple and wholesome idea: the one-dish meal.

Try this recipe for Parigi’s Penne Pasta with Roasted Garlic

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