Owner Greg Katz takes us inside his new Fitzhugh Avenue spot.
THE TABLE “No. 19, a C-shape banquette under an oversize chandelier that seats up to 10 guests. It’s like you’re onstage.”
THE SIP “Fire When Ready. Ancho Reyes Verde, a spirit made with fire-roasted poblano peppers, adds delicate heat to tequila and mezcal.”
THE MUST-HAVES “Caviar and latkes, chicken schnitzel, whole branzino and fresh oysters.”
THE INSIDER INFO “Beverley is my mom’s name. Growing up, there were lots of dinner parties. Like me, she has tons of energy. It’s not uncommon to find her walking around the restaurant talking to guests when she’s in town.” 3215 N. Fitzhugh Ave., 214.915.8840, beverleysdallas.com
Embered Monterrey squid with salsa macha, lemon, coriander and puffed rice at Homewood
Partner Michael Barnett dishes on chef Matt McCallister’s elevated Highland Park eatery.
THE TABLE “Seats 105 to 108 at the kitchen counter. You have the oyster bar right in front of you and the best views into the kitchen.”
THE BOTTLE “Service and Beverage Director Cameron Cronin’s personal favorite is the 2005 Salcheto Salco Vino Nobile di Montepulciano from Tuscany.”
THE DRESS CODE “Regulars dress thoughtfully, but with eclectic styles. Think: James skinnies with a jacket from Veronica Beard.”
THE MUST-HAVES “Matt loves our Beauregarde snow pea dish. For me, it’s the grilled embered beets.”
THE GRAND FINALE “The rhubarb galette served over whey jam and alongside a vanilla creme-fraiche ice cream.” 4002 Oak Lawn Ave., 214.434.1244, homewooddallas.com
Burrata salad with market veggies from Il Bracco
3. IL BRACCO
Chief Operating Officer Matt Gottlieb gives the scoop on the new Park Cities Italian restaurant.
THE COCKTAIL “The Bracco is our go-to—a refreshing balance of sweet, boozy and bitter. Served frozen, it is our Italian spin on the classic Greyhound, featuring fresh-squeezed grapefruit juice and Aperol.”
THE MUST-HAVES “Crispy baby artichokes, paired with Italian aioli for dipping.”
THE GRAND FINALE “Our signature Italian sundae with vanilla ice cream and whipped cream topped with olive oil, sea salt and chopped pistachios.
THE INSIDER INFO “While it’s not on the menu, one of our staff favorites is bucatini pasta with meatballs—better than your Italian grandmother’s!” 8416 Preston Center Plaza, 214.361.0100, ilbraccorestaurant.com
Grilled New York strip with ember roasted Okinawa yam and syrah demi-glace at Paradiso
Director of Hospitality Natasha Nazerian provides an inside look at the newest addition to Bishop Arts’ dining scene.
THE SIP “Snag the bar cart as it rolls through the dining room for a classic cocktail prepared tableside.”
THE VIBE “Elegantly simple. With all the florals, the indoor balcony and floor-to-ceiling glass, you feel like you’re dining within a greenhouse.”
DRESS CODE “Dress like you’re going to a stylish friend’s garden party: a floral Dôen dress at brunch, or a little drapey Jacquemus number at dinner.”
THE GRAND FINALE “Our version of affogato—homemade hazelnut ice cream drowning in whiskey.” 308 N. Bishop Ave., paradisodallas.com