Calamari at Dish Preston Hollow. Photography by Catherine Downes.

A Look at DISH Preston Hollow

Chef Andrew Bell has been appointed executive chef, and he's shaking things up.

The second installation of DISH from Tim McEneny of NL Group (DISH Cedar Springs, Front Room Tavern, Dakota’s) opened late last month at the corner of Hillcrest and Northwest Highway. Chef Andrew Bell, previously of Bolsa and most recently Bistro 31, has been appointed executive chef at the Preston Hollow location, and he’s shaking things up.

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Bell is executing plates from the Cedar Springs location, but has also added several of his own dishes to the menu. Highlights include ahi tuna crudo with watermelon, ponzu, and Luna’s tortilla chips; a chicken and mushroom meatball grinder with pesto, sprouts, and parmesan; and the market fish, which is currently halibut. “The halibut was caught yesterday,” Bell explained to me on Friday afternoon while he expressed his excitement for halibut season — which officially kicked off on March 14.

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The standout dish for me, however, was the fried salt and pepper calamari. I’m usually hesitant to order the worn out, and often drab appetizer. “That’s an original Dish dish,” bell explained of the thick pieces of tempura battered squid. The appetizer comes with roasted corn wheels, sweet roasted red peppers, and is drizzled with house-made “buffalo butter” (buffalo hot sauce and butter).

Calamari at Dish Preston Hollow. Photography by Catherine Downes.
Calamari at Dish Preston Hollow. Photography by Catherine Downes.

Beverage director Trevor Landry has created a playful selection of cocktails such as the Lavender & Lace with Pisco Portón, Dolin Blanc vermouth de Chambéry, Combier Liqueur de Rose, Hum Botanical liqueur,
Crème de Mûre blackberry liqueur, lemon juice, egg white, and lavender bitters; Sucker Punsch with Bacardí 1873 solera rum, Kronan Swedish punsch, Hartley & Gibson pedro ximénez sherry, lime juice, cardamom, and apple pie bitters; and the ‘Rita Thyme with thyme-infused Tapatio blanco tequila, amber agave nectar, Pierre Ferrand dry curaçao, citrus, and a herbaceous salt rim.

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Pastry chef Allison Morse (who is also responsible for pastries at Front Room Tavern) has crafted a dessert menu packed with sweets such as cinnamon bread pudding, chocolate peanut butter trifle, and banana pudding with graham cracker crumble.

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I was invited to check out the new menu at DISH. I brought my camera along with me. You can view the brand new space, and a handful of menu items in the gallery below.

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