For fancy lunchtime feasting, business folks wander into Resto Gastro Bistro, with its floor-to-ceiling windows and spindly chandeliers hanging overhead. The restaurant, covered in rustic touches, looks like a rich lady’s blue-and-gray-hued private dining room, which seems to be the go-to design for far too many restaurants these days. My friend walked in wearing a cupcake shirt and immediately felt out of place. Then she stuffed her face with a lobster corn dog and forgot all her worries. She said the ground hot dog consistency reminded her of dim sum dumplings. The deep-fried lobster meat, encased in a super fluffy but greasy waffle batter, came with house-made barbecue chips that were stiff and over-peppered. It was like biting into a stack of sandpaper. The rest of the menu is chef DJ Quintanilla’s French- and Asian-influenced spin on modern American favorites (crab cakes, grilled chicken sandwich, Chinese hack salad). Hospitality fairy and owner Linda Mazzei came to our table and poured the consomme over our pan-seared lemon sole, blanketing the heirloom tomatoes, garbanzo beans, three polenta croquettes, micro celery, piquillo peppers, and roasted hearts of palm with a transparent fish stock. It needed more salt, but I’d order the fish again.
Get the SideDish Newsletter
Dallas' hottest dining news, recipes, and reviews served up fresh to your inbox each week.
Related Articles
Arts & Entertainment
DIFF Documentary City of Hate Reframes JFK’s Assassination Alongside Modern Dallas
Documentarian Quin Mathews revisited the topic in the wake of a number of tragedies that shared North Texas as their center.
By Austin Zook
Business
How Plug and Play in Frisco and McKinney Is Connecting DFW to a Global Innovation Circuit
The global innovation platform headquartered in Silicon Valley has launched accelerator programs in North Texas focused on sports tech, fintech and AI.
Arts & Entertainment
‘The Trouble is You Think You Have Time’: Paul Levatino on Bastards of Soul
A Q&A with the music-industry veteran and first-time feature director about his new documentary and the loss of a friend.
By Zac Crain