Sundown's stuffed avocados (photography by Kevin Marple)

Sundown at the Granada Debuts New Organic and Non-GMO Menu

Executive chef Patrick Stark is starting a new food trend here.

The Greenville Avenue restaurant, headed by execuchef Patrick Stark, is heading in a bold new direction that capitalizes on some of our biggest food fears: genetically modified foods.

No other restaurant in Dallas—that I know of—is quite as conscious about being GMO-free as the Sundown at the Granada. Its new menu claims to be “70% organic and 99% non-GMO.” This is cutting edge here. Are the owners of Sundown about to start a new food trend? Will we see non-GMO labels all over our Dallas menus now? My guess would be a big, fat yes.

Sundown has always had great vegan/vegetarian/and meat options, but now the menu is even more balanced. Stark says it’s “equal opportunity” for vegan, vegetarian, omnivore, carnivore, gluten-free, and paleo diets. This is a restaurant that fits all kinds of needs. There are smokey kobe cupcakes with Gouda-whipped celery puree and smoked tomato sauce, gluten-free flatbreads. Texas striped bass, and this quinoa stir fry made with fried won tons and house greens.

Hours for dinner have slightly changed. (Mon-Fri: 5:00 p.m.- 1:00 a.m., Sat-Sun: 11:00 a.m.-1:00 a.m.) The only thing Sundown really needs is to be open for lunch now. A girl can only dream.

 

Sundown_new Menu JAN 2014 by carolshih

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