Fresh tomato, Burrata, olive oil, and herbs served on grilled baguette.
A recent trip to Dallas provided the opportunity to check out a few local hotspots. I received so many great recommendations, it will take several trips down to try them all! Thanks to chef Trevor Tack for this one, I will certainly be returning!
Mercat Bistro (Harwood District, Uptown Dallas) was the perfect place to enjoy some small plates at the end of a long day at Market. The weather was unseasonably pleasant, and the restaurant offers a semi-enclosed gazebo for those who love to dine al fresco, but don't love to sweat in the Texas heat.
We opted to sample a few appetizers before deciding on an entrée. The Tomato & Burrata came first. For me, summertime means Caprese season, which is of course only made better when traditional Mozzarella is replaced by the extra richness of Burrata's creamy center. Grilled baguette, olive oil, and fresh herbs finished this up as the perfect first bite.
Next to arrive was the Ricotta and Honey. House-made ricotta cheese, served with honeycomb, fresh herbs, lemon zest, and toasted baguette slices. I love soft, fresh cheeses, and this was a great combo.
Our final appetizer selection was the Steak Tartare, which I can rarely pass up on any menu. Chopped tenderloin, mixed with whole-grain mustard and herbs, and served with a quail egg nestled in the middle.
By this point, I didn't have much room left, but we did decide to split the Steak au Poivre, just because it sounded delicious. Served with asparagus and peppercorn sauce, it was just enough to complete the meal. Sadly, it was destroyed before I could get my camera out.
Overall it was a great shared-snack meal, and I will definitely be returning.