State Fare

Sipango, 4513 Travis, Dallas

by Patricia Sharpe

September 1994

Back Talk

Add your comment »

“Brunch isn’t just eggs Benedict anymore,” says Matthew Antonvich, chef-owner of Dallas’ Sipango (4513 Travis), as he whips up a batch of frothy scrambled egg whites studded with morsels of pink smoked salmon and handsomely accessorized with oven-roasted potatoes and caramelized onions. “Five years ago,” says Antonovich, “nobody would have touched this. Now everybody says, ‘Hey—a healthy egg dish!’ ” The creation and others in the same vein make up Sipango’s trademark Cal-Ital menu, a combination of lush Italian cooking and slinky California spa cuisine. This hearty hybrid blends the best of both styles.

Recipes from Sipango, Dallas
Scrambled Egg Whites with Smoked Salmon Recipe
Roasted Potatoes with Onions Recipe

E-mail

Password

Remember me

Forgot your password?

X (close)

Registering gets you access to online content, allows you to comment on stories, add your own reviews of restaurants and events, and join in the discussions in our community areas such as the Recipe Swap and other forums.

In addition, current TEXAS MONTHLY magazine subscribers will get access to the feature stories from the two most recent issues. If you are a current subscriber, please enter your name and address exactly as it appears on your mailing label (except zip, 5 digits only). Not a subscriber? Subscribe online now.

E-mail

Re-enter your E-mail address

Choose a password

Re-enter your password

Name

  
 

Address

Address 2

City

State

Zip (5 digits only)

Country

What year were you born?

Are you...

Male Female

Remember me

X (close)