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Eat This Now: The Charcuterie Board at Petra and the Beast

The menu at Petra and the Beast changes with the seasons and the availability of ingredients, but this board is a mainstay and a must-try.
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Catherine Downes

When Misti Norris is in the kitchen, she is part scientist, part visionary, pushing boundaries with her earthy and innovative dishes. Formerly at Small Brewpub, the James Beard Award-nominated chef opened Petra and the Beast in a converted 1930s gas station on Haskell Avenue earlier this year and unveiled a menu based on four themes: farm, forage, fermentation, and fire. Norris’ dishes change weekly depending on the seasonality and availability of ingredients, but this charcuterie board is a mainstay.