DISH Preston Hollow opens at the northwest corner of Hillcrest and Northwest Highway next Tuesday, February 24. Chef Andrew Bell (previously of Nosh Euro Bistro, Bolsa Mercado, and Bolsa) is taking the reins as executive chef. Bell will plate up dishes like deviled eggs with applewood smoked bacon, and pickled red onions; charred okra with rosemary butter; jumbo diver sea scallops with sweet corn, bacon, pearl couscous, topped with a poached egg; and a stacked rueben sandwich on toasted marble rye.
Pastry chef Alison Morse — who was previously at Wolfgang Puck’s 560 at Reunion Tower, and is currently pastry chef at Front Room Tavern — has concocted a menu of sweets ranging from chocolate devil’s food cake with peanut butter mousse, to woodfire apple crisp with oatmeal streusel and caramel ice cream.
There’s also an extensive list of new cocktails, and liquor flights. That’s right. Varieties of vodka, rum, tequila, whiskey, and even Grand Marnier can be ordered in three, one-ounce taster glasses.
DISH Preston Hollow is located at 8611 Hillcrest Avenue and is open for Dinner Sunday through Thursday from 4 p.m. to 10 p.m. and Friday and Saturday from 4 p.m. to 11 p.m. Brunch is available Saturday and Sunday from 11 a.m. to 4 p.m., and lunch runs Monday through Friday from 11 a.m. until 4 p.m.
