Executive chef Richard Blankenship has taken the lead role in the kitchen of this Dallas favorite serving modern Texas cuisine. He’s bringing a fresh perspective with a focus on locally driven seasonal ingredients and by changing up the menu on a weekly basis.
Already getting lots of buzz is the new fried rooster dish, a unique and spicy Sichuan-inspired twist on traditional fried chicken. Staples on the menu that remain a hit with regulars include the pig’s head carnitas, the In-N-Out inspired burger and 44 Farms rib-eye steak served with housemade rolls.
Desserts by chef Ruben Toran are consistently mind blowing. This winter, look for the “large format” fried hand pies for the whole table to share, a banana trifle with peanut butter cookie crumble, and a fun Texas sheet cake topped with coconut and cinnamon ice cream.