Located in the epicenter of Oak Cliff dining, this intimate space, with its soothing aquamarine decor and driftwood sculptures, plays second fiddle to the brilliantly conceived menu. Complex dishes get bonus points for their creative presentations. Witness a wildly successful Berkshire pork rillette (a pot of minced pork) plated with bread-and-butter baby beets, an exotic pickled dried apricot compote, and a stack of rustic (read grilled) bread. Continuing in that same vein, we tried char-grilled octopus with fingerling potato
confit, Manzanilla olives, watercress, pickled onions, and smoked tomato vinaigrette. Talk about expanding your culinary horizons! The wine list is impressive. (7/12)