I’ve never been a fan of sandwiches that are so huge that you have to eat them with a knife and fork instead of picking them up. Not only that, it made for a nice, crispy shell and turned each piece into a convenient scoop for the sauce once bitten into.įor lunch, I ordered a fried shrimp po’ boy sandwich, which again suffered from gigantism. Those looked humongous as well (each one was the size of a hand pie), but fortunately they had a lot of air in them, reducing this dish to a manageable size. That sauce was put to much better advantage when paired with the fried cheese appetizer, which can be ordered in either four or six pieces. They sounded tempting, but the two huge, pillowy pretzels were big enough for at least four people, and whatever taste they had was overwhelmed by the marinara dipping sauce that it came with. Said menu is extensive, and it feels like the kitchen could benefit from a bit more focus - would anyone really miss the short rib sushi? My server told me that the spinach and feta-stuffed pretzels were the restaurant’s most popular appetizer.
Rather than seafood, the menu is now concentrated on comforting bar food, many of the dishes incorporating beer into the cooking. This new place has the same wide selection of craft beer and the same functional decor with every inch of wall space covered either by TVs or craft brewery logos, but I’m happy to report that this restaurant has improved in every phase. Then a few weeks ago, I saw a new sign at the same location advertising Dallas Craft Co., a relaunched version of the previous restaurant.
0 kommentar(er)
