Cozy Up This Season With Driftwood’s Fall Menu

oysters
Summerside oysters with black pepper and rosemary bubbles (photos by Carol Shih)
photos by WJNPHOTO

Usually, when I think about seafood, I think cold. Oceans are cold, therefore seafood is cold. It’s not exactly the type of food I look forward to eating as soon as Dallas weather takes a turn for the worst. Give me a bowl of chili and some cornbread, and I’m ready to hibernate.

But execuchef Omar Flores of Driftwood has the power to change minds.

My friends, if you haven’t tried his fall menu yet, you’re seriously missing out. The sunchoke veloute—a soup with pickled golden chantrelles, dill pollen, and Maine lobster—makes you feel like you’re sitting next to a fireplace, reading a book by Charles Dickens. At a media tasting this week, I could hear Christmas bells ring through my ears as I tried the Nantucket Bay scallops, which are cooked tenderly in brown butter. Pomegranate seeds and Brussels Sprout leaves decorate this beautiful plate. Don’t miss out on the Flores’ bronze die extruded spaghetti, too. You’ll never forgive yourself for leaving Oak Cliff without trying the chef’s burgundy-truffled-topped pasta.

scallops
Nantucket Bay scallops with pomegranate seeds and Brussels Sprout leaves
photos by WJNPHOTO
trufflepasta
Bronze die Extruded Spaghetti with burgundy truffles
photos by WJNPHOTO

Driftwood’s fall menu by carolshih

2013 – Wine Fall by carolshih

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