Restaurant Review: Driftwood in Oak Cliff

Diver scallops with cornbread purée and (right) milk-poached chicken. (Photography by Kevin Marple)

Dallas is octopus crazy. It’s the exotic protein of the moment, popping up on menus all over the city. Chefs love it. Foodies brazenly order it, as if the photogenic cephalopod is some culinary badge of courage. But many local diners are still skeptical. At least that was my take when the waiter delivered my entrée at new Oak Cliff restaurant Driftwood.

“Nuh-uh,” said my tablemate as he wrinkled his nose. A nearby couple leaned in for a closer look. “Is that the octopus?” asked a well-coifed woman. I nodded. “Hmmm,” she replied, intrigued yet still leery. “Well, it certainly looks interesting. Let us know how it tastes.”

Go fish.