Issue link: http://papercitymagazine.uberflip.com/i/184590
FOR THE GRANOLAS COMPANY CAFÉ: Trailside is suddenly one of the chicest ways to dine. A second debut from owner Stephen White (after the Greenville Avenue restaurant opening) includes a communal-seating patio adjacent to the Katy Trail, and a menu heavy on local ingredients, from custom venison sausage via Kuby's Sausage House to tomatoes from Lemley's Produce & Plants. 3136 Routh St., 214.468.8721; companycafe.net. V SPOT VEGAN CAFÉ: Herbivores The "Murph Style" burger at Off-Site Kitchen ELLIOTT MUÑOZ ELLIOTT MUÑOZ Company Café Bolsa Mercado adore Victoria Villarreal and Delia Pisarro's V Spot for its plant-based cuisine and her unexpected vegan dishes, especially the firecracker roll with tempura vegetables, cucumber, avocado and sweet-spicy sauce and the arugula fettuccine with cherry tomatoes, pistachio pesto and fresh basil. The smoothies are scrumptious, too. We adore the Betty Bam Ba Lam — a blend of cacao, chocolate, banana, vanilla and cacao butter. 1908 N. Henderson Ave., 214.821.5555; vspotcafe.com. WELL-DESIGNED DINING CHEF-DRIVEN OFFSPRING OAK: Surrounded by some of the design OFF-SITE KITCHEN: The rumors are true. Neighborhood Services wunderkind Nick Badovinus has opened a fourth restaurant, and it's a foodie haven among the warehouses on Irving Boulevard. The fast-casual concept boasts dozens of burgers, sandwiches and salads — all spun with a gourmet edge. 2226 Irving Blvd., 214.741.2226. Bolsa Mercado ZIO CECIO CUCINA ITALIANA: Chef district's shiniest showrooms, this locale from Richard and Tiffanee Ellman draws a polished, decorating-savvy crowd. The result is a dining room to match — one that's modernly furnished with abstract light fixtures and custom art. Menu items are plated with discerning aesthetes in mind; we prefer the foie gras torchon and Rhode Island monkfish from executive chef Jason Maddy. 1628 Oak Lawn Ave., 214.712.9700; oakdallas.com. STACKHOUSE: The east-Dallas block Francesco Farris (formerly of Arcodoro & Pomodoro) has gone solo with a new project on Lovers Lane. Brush up on your Italian before glancing at the menu that boasts thoughtful dishes such as the di mele noci e funghi porcini (translation: risotto with apples, walnuts and porcini mushrooms) and the il pesce alla crosta di sale marino (sea-salt-crusted whole fish, served for two). 4615 W. Lovers Lane, 214.351.1100; ziocecio.com. that hosts this burger spot may be an unexpected dining stop, but that hasn't prevented crowds from flocking to the historic house turned restaurant. Brought to us via Randy Kienast and Ben Spies, the daily mix reels with business and doctor types, and ordering is simple. Select a single, double or vegetable patty, then pick from among nine toppings — Texas chili, grilled jalapenos, fried egg, et al. 2917 Gaston Ave., 214.828.1330; stackhouseburgers.com. BOLSA MERCADO: This Oak Cliff grocery — owned by Christopher Zielke, Jessica and Chris Jeffers, Royce Ring, and Alex Urrunaga — is stocked to give homespun suppers an epicurean edge. It's 4,000 square feet of homemade kolaches, hand-pressed juices, local cheeses, smallproduction beer and wine, plus fresh fruits and legumes. If you lack a culinary skill set, pick up a take-home Dinner for Two from a menu that chef Jeff Harris changes daily. 634 West Davis St., 214.942.0451; bolsa dallas.com; facebook.com/bolsamercado. Zio Cecio Cucina Italiana MANUEL'S CREATIVE CUISINE: restaurateurs Matt Spillers, Shane Spillers and Zach Spillers made the jump from Oak Cliff, they chose the former Social House spot in West Village for their first Uptown eatery. The subterranean dining room is exposed via the nearly floorless first level and includes expansive dining space, plus more than 40 beers on tap. Go for chef John Kleifgen's black-truffle-salami and mushroom pizza, or the habanero and Asian-pear salad. 3699 McKinney Ave. in West Village, 214.245.5330; unionbear.com. MATHIEU FIOL The Dallas entree of this Los Cabos–based restaurant is simple: The eatery was such a hit south of the border that one patron — a Dallas native who lives at The Centrum building — encouraged its owners, chef Manuel Arredondo and his wife Virny, to open stateside. It was fate that a space was available on The Centrum's first floor. Dishes such as lobster The Dessert Trilogy at lasagna and Manuel's Creative Cuisine oxtail ravioli are perfect for adventurous palates. 3102 Oak Lawn Ave., 214.520.5938; manuelsrestaurant.com.mx. UNION BEAR: When brothers/ Campo Country Bistro CAMPO MODERN COUNTRY BISTRO: Inventive food with a nod to Buenos Aires keeps owners John Paul Valverde and Miguel Vicéns and chefs Matt McCallister and Josh Black busy at this Oak Cliff eatery — imaginative entrees include lamb-neck sugo and crispy pork belly with mustard risotto and tamarind glaze. Watch for Campo's highly tailored specialty dinners such as a prix-fixe menu, all based on a whole-roasted pig. 1115 N. Beckley Ave., 214.946.1308; campodallas.com. Shane Spillers, Matt Spillers and Zach Spillers of Union Bear APRIL | PAGE 43 | 2012 Union Bear