Thursday, November 8, 2012

Dallas Treats: Scardello and Rise No. 1

Since the Chihuly exhibit at the Dallas Arboretum (see previous post) took only one morning, we spent a pleasant day sampling some fabulous Dallas food.

Scardello Artisan Cheese @scardellocheese has won the “best cheese shop” award for the past two years from Dallas Magazine, a well-deserved honor. 

Their cheese case includes around 150 varieties from Texas, US, and around the world. The friendly staff will offer you samples of anything, and he’ll put the label next to it so you can read about what you’re trying. (If you really want to annoy him, and I did, keep taking the small piece of waxed paper and wadding it up between tastings.) They’ll cut any size you want, even off the wheel.

Labels include the cheese’s name, type of milk, its maker, and a brief description. Just tell them what you like (“funky,” “your best blue”), and they’ll make a recommendation (along with a wine pairing to complement your selection).

They host wine tastings, beer and cheese pairings, and other events throughout the month. In fact, this weekend, our local friends from Ranger Creek @rangercreek will pair their La Bestia with a Gruyere.

Grab a loaf of crusty bread, some choices from their charcuterie, and a few brownies from Oh Brownie @ohbrownie (try the gourmet sea salt and caramel) to complete your meal.

We would have eaten lunch there, but we had reservations at Rise @risesouffle, a floating-away-good soufflé restaurant on Lovers Lane.


Styled after a French bistro, the menu includes traditional French appetizers, salads, and cheese, in addition to their ethereal soufflés. Play some Scrabble on the table while you await your appetizers.

Bruce’s artichoke Andrée (served steamed with “Hedda’s family sauce”) was earthy, and the creamy sauce nicely offset the leaves. He ate all the tender inner leaves, which got tougher as he moved outward.

Soupe a l’oignon grantinée? Yes please! This onion soup had a marvelous depth of flavor from the caramelized onions and would hold up just fine in France.

Their entrée soufflés run the gamut from traditional (like my jambon and Gruyere) to the more adventurous. Bruce’s salty and garlicky esgargot soufflé arrived on a traditional escargot dish. All of them were lick-your-bowl delicious. My sister worried that my ten-year-old nephew would wolf down their shared soufflé while she took the five-year-old for a potty break.

Your server will recommend that you order your dessert in advance, since soufflés do take time (and they’re all cooked to order). Our table communally devoured (hey, we’re family) soufflés of chocolate, raspberry, and a seasonal pumpkin selection.

Remember that soufflés take time to prepare. Summon your inner Frenchman and relax and enjoy the wait.

No comments:

Post a Comment