Grains, greens, and wild game form a partnership in this power lunch from Dakota’s (600 N. Akard), an urban enclave deep in the heart of downtown Dallas. Dakota’s bills itself as a new American grill, its menu running the gamut from homey to nouvelle.
Executive chef Jim Severson is particularly fond of this seasonal salad, a successful merger of avocado, red cabbage, arugula, blue cheese, and cooked whole grains, including wheat berries, barley, buckwheat, and rye. ” I like that the background tastes don’t overpower the grians,: he says. “When you’re finished, you feel like you’ve done something good for yourself.” On the side, try venison sausage quesadillas topped with nutty toasted-pumpkin-seed salsa.