Dallas

(From August 2011)

Lobster et Fromage sounded not only uptown but irresistible, so we ordered fresh-squeezed orange juice and read our paper until the platter arrived. The gigantic omelet came brimming with cream cheese, garlic-sautéed Maine lobster, and diced tomatoes, all topped with Brie and a champagne cream sauce. To boot, there were diced potatoes and a crisp English muffin. That fine breakfast pretty much guaranteed a future return to this bright, sunny Louisiana import. 

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(From January 2011)

The serenity of the elegant room is alone worth the price of the excellent food. Picture a lovely sweet-potato agnolotti with black truffles, beurre noisette, and Parmigiano-Reggiano, the taste as luxe as the presentation. Beautifully seared scallops came atop smoked-tomato polenta with a small portion of pancetta-sprinkled brussels sprouts. As for dessert, a so-called apple napoleon turned out to be an unexpected multipart creation consisting of an apple fritter, ricotta mousse, and spiced caramel anglaise. Bar.

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(From March 2012)

Talk about a bottle rocket. Young Matt McCallister’s career has certainly taken off like one. After learning the ropes at Stephan Pyles, he is now consulting chef at this eclectic, mostly Mediterranean spot in Oak Cliff. The contemporary remodeled bungalow is dishing up starters like ethereal fried baby artichokes and itsy Barnstable oysters in an elderflower-vinegar mignonette. Some complicated efforts, like the Italian starter “rabbit in porchetta” (think confit of rabbit wrapped and rolled in its own lean meat), come off attractive but bland. Not so the nearly airborne gnocchi in Gorgonzola-walnut sauce (a tad pasty), nor the top two of several entrées sampled, seared, hay-smoked scallops and meltingly tender pork jowl on soft, confit-enriched polenta. Bar.

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(From May 2012)

The French offerings are impeccable: steaming onion soup topped with gooey cheese and a lovingly prepared steak tartare—pure velvet. But the Italian and American items are no slouch either. Our ethereal goat cheese gnocchi were gilded with wild mushrooms and a basil-veal jus. An entrée of pan-roasted Atlantic salmon came nestled on a hash-like mixture of creamed white corn, spinach, and bacon. Blackberry crisp, not too sweet and enough to share, was perfect to splurge on for dessert. Bar.

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(From May 2011) We welcome the more casual setting of Avner Samuel’s newest restaurant and are elated that the food is as good as it is, given the reasonable prices. Creamy hummus came with handcrafted pita, and crispy cakes of falafel, bright green with parsley, sat atop a tangy roasted-red-pepper sauce. Velvety slices of grilled ahi tuna came draped over a crunchy dice of cucumber, mango, and orange and were sprinkled with watercress, a nice finishing touch. Expert service. Bar.

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(From May 2012)

Step into this magical, rustic French restaurant to enjoy savory and sweet souffles sserved in charming earthenware. We enjoyed a special, a rich and satisfying cauliflower and Brie combo. But if we're in the mood for something lighter, we have one of the distinctive salads, like the nicoise, with roasted potatoes, haricots verts, capers, tomatoes, and olives, all topped with perfectly seared slices of fresh, sesame-crusted tuna. Dessert cannot be missed. We all but inhaled a light apricot souffle with warm apricot sauce. Beer & wine.

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