Issue link: http://papercitymagazine.uberflip.com/i/1076820
76 W ith its sexy jungles and beaches, barefoot-chic dress code, and thriving culinary scene, Tulum is the getaway of choice for the stylish bohemian set. Late last year, restaurateur Mike Karns brought a slice of the Mexican paradise to Oak Lawn — which means chipotle tequila cocktails are no longer a flight away. Chef Nico Sanchez developed the elegantly rustic menu, which centers around the restaurant's wood-burning oven. Small plates of charred Spanish octopus and avocado chips are a perfect preamble to main dishes such as diver scallops with sweet potato purée and tamarind sauce. Add the interior's patterned-tile floors and exotic ambiance, and you're as good as on the beach. Tulum, 4216 Oak Lawn Ave., 972.677. 9747, thetulumexperience.com. Lisa Collins Shaddock FROM A CULINARY NOD TO TULUM TO A NEW YORK CITY REVIVAL, THIS TRIO OF NEW RESTAURANTS SHOULD LAND ON YOUR RESERVE-NOW LIST. NOUVEAU EATS TULUM A fter dipping his toes into the Asian- fusion water with Bistro 31's upstairs sushi bar and lounge in Highland Park Village, Alberto Lombardi (patriarch of Lombardi Family Concepts) jumped into the deep end with his newest concept: Kai, an Asian restaurant with French influence in Plano's Legacy West development. The third Lombardi restaurant to open in Legacy West (Toulouse is downstairs, and Taverna across the street), Kai's buzzy scene, massive patios, and late- night bars has made it a go-to after-dinner destination. But given the extensive robata menu — which offers a vast variety of Japanese charcoal-grilled seafood, vegetables, meat, and poultry — we find it worthy of the main course. Kai, 7301 Windrose Ave., Legacy West, Plano, 469.910.8112, lombardifamilyconcepts. com/kai. Lisa Collins Shaddock KAI "I like simple food, seasoned with just salt, pepper, oil, and vinegar. Complicated food and complicated lives never matter." Those sage words were uttered by one of the greatest restaurateurs of the 20th century, Sirio Maccioni, the man behind New York's famed Le Cirque. Maccioni opened his first offshoot of Le Cirque, named Circo, in Manhattan in 1996 (I happened to be at that opening party, since I was living there at the time and attempting graduate school). Since then, the concept has been franchised, with outposts in Dubai and Las Vegas. Now, we have our own, located in Uptown, and featuring Italian coastal cuisine, a members-only day club with two pools, spa services, and a lounge for both work and socializing. Given the name Circo, the original restaurants were conceived around a circus theme. Interiors had big-tops with animal motifs abounding. Some of that vibe remains at the Dallas spot, through monkey chandeliers and a happy hour called Monkey Hour. Barbara Adelglass is the ringmaster here. She and husband Jeffrey Adelglass wanted a spot in their neighborhood to dine and entertain friends — so, naturally, they opened a restaurant. The result, Circo, is a make-no-apologies, unabashedly glamorous destination. Barbara calls it classic Italian, like a millennial version of Sophia Loren. Opt for a seafood experience with the glorious Royal Platter of lobster, prawns, oysters, crab, and tuna poke. Executive chef Eddie Barron mans the kitchen, and on our visit, he sent out mushroom risotto generously garnished with the most decadent of truffles; melt-in-your-mouth squid-ink pasta; and a rich crème brûlée. Be sure to consult Circo's sommelier, Aaron Benson, who led us during our decadent eve to a few glasses of Pietradolce Etna Rosso from Sicily. Under this big top, regret no indulgence. Circo, 2619 McKinney Ave., 469.440.8843, circotx.com. Billy Fong CIRCO Roasted beet with goat cheese Tulum Miso bronzed black cod Chocolate sphere