New Preston Hollow restaurant dishes out details about chef and menu



DISH Preston Hollow, which opens February 24 at the corner of Hillcrest and Northwest Highway, has appointed an executive chef: Andrew Bell, who has worked in kitchens ranging from The Mercury, Aurora and Bolsa in Dallas to Uchi in Austin.

In a release, Bell says he and Garreth Dickey, executive chef at the original location on Cedar Springs, share similar food philosophies of using fresh, simple ingredients “to make great-tasting, straightforward rustic yet refined dishes.” That means Bell will pick up signature dishes from Cedar Springs — such as BBQ-braised short ribs, grilled cauliflower steak and lamb lollipops — and add his own. Among the items new to Preston Hollow are oil-poached tuna salad and a veggie burger with fried green tomatoes and pickled zucchini.

For desserts, Bell turned to Alison Morse of Front Room Tavern. She’ll remain onsite at Front Room but will act as head pastry chef at both locales. (Dish parent NL Group, owned by Tim McEneny, operates both restaurants.) Morse’s lineup includes toffee butter cake, ice cream soda with coffee ice cream, woodfire apple crisp, chocolate peanut butter trifle and banana pudding.

Because this is Dallas, brunch is required. And Dish Preston Hollow will do that on Saturdays and Sundays, from 11 am-4 pm, right from the start. The brunch menu will mirror the one at Cedar Springs: skillets, breakfast tacos, short rib Benedict and Southern fried chicken sandwich, to name a few. The restaurant will be open from 11 am-10 pm, Sunday-Thursday, and 11 am-11 pm, Friday-Saturday.

The first Dish opened in 2009, in the ilume building on Cedar Springs. McEneny’s vision is to roll out the concept in other neighborhoods across the country; having a dedicated executive chef at each one will help give it a distinct identity.

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