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Vital Farms in Dallas!

If you live in Austin or San Antonio, TX you may have tried our pasture-raised eggs and chicken in your favorite restaurants for over a year now. To the delight of chefs and diners alike, we’ve also expanded into the Dallas/ Fort Worth area in the last 6 months. On a recent trip to Dallas, we were lucky enough to visit a whole slew of artfully designed, chef-driven restaurants embracing local and sustainable ingredients. We were VERY impressed with the menus at a few of these Dallas spots, and are really looking forward to eating dinner at a few that we missed (Odd Fellows, we are talking about you!). Read on for our recommendations of THE places to eat in Dallas right now (of course, these are all places that carry Vital Farms eggs and/or our pasture-raised broiler hens). If you’re in the area and already enjoy our eggs and chicken at Whole Foods, Central Markets and Vitamin Cottages, pack up some friends and hit up a few of these restaurants soon, you will not be disappointed!

Start Restaurant

A new, healthy, tasty fast food restaurant on Greenville. Start serves grass-fed, antibiotic-free meats, organic eggs, organic beer, fair-trade coffee and fresh-made juices. We ate the Mediterranean Salad with Quinoa, which was delish!

Start Restaurant Exterior

Start Restaurant Interior

plant on a window

Start Restaurant Interior and ethos on the wall

 

Lucia is one of the most respected and well-known restaurants in Dallas. It’s tiny, with only 14 small tables, equaling 32 seats plus four at the bar in the laid back, but trendy Bishops Arts District. (Getting a coveted reservation for their handcrafted Italian food can take up to month!) We spoke with husband and wife owners (and chef) David and Jennifer Uyger.

Lucia, one of the most respected and well-known restaurants in Dallas.

“When you don’t have good ingredients, there’s not a lot of room to hide. We hadn’t done chicken before you guys came along. The flavor makes it taste like chicken is supposed to taste,” said Owner Jennifer Uyger.

“I use your eggs in our pasta, as soft scrambled eggs, and as a garnish for the color, texture and flavor,” said Chef David Uyger.

“Italian food is ostensibly so simple. When the flour, sugar, water, yeast are good- so is the dish,” said Uyger.

Acme Food & Beverage opened 3 months and one week ago. Their classic French-influenced food is making an impression in the Highland Park area of Dallas.

Chef Norman Grimm of Acme Food & Beverage

“We’re doing an ouef de muertre, which is a play on the murdered egg; poached in an herbaceous red wine, on frisée with bacon lardon,” said Chef Norman Grimm. “We’re also doing a puff pastry stuffed with short ribs, with a poached egg and hollandaise on top. It’s our version of eggs benedict,” he said.

Chicken and dumplings is their number one menu item. “I’m selling a ridiculous amount of chicken right now,” Chef Grimm said. Soon, all eggs used at brunch will be Vital Farms Pasture-raised eggs as well.

“Everything I’ve done is extremely French, Southern French. I’ve worked at the French Laundry in Napa, and with Joel Rubichon. I’ve had 22 years of experience at free-standing restaurants,” he said. “I come from a line of cooking where lineage is important.”

The Grape is an almost 40-year old East Dallas institution. Named Best Neighborhood Bistro by Modern Luxury Magazine, Best Burger in Texas by Texas Monthly in 2009 and Best Brunch by D Magazine, Dallas patrons fawn over the classic chalkboard specials at this unassuming spot.

Chef Luscher at The Grape

 

Chef Brian Luscher has worked as the chef at The Grape for 10 years, and has owned the restaurant for the last five years.

 

“You can put all the lipstick on it that you want; there are so many ethical reasons to buy the eggs, but when it comes down to it, it’s about the quality,” said Chef Luscher. “You just get the best ingredients and get out of the way.”

In referencing his belief in quality ingredients, he said “Life was so much different before I knew the difference between choice and prime.”

“Coal miners pasta is my interpretation of pasta carbonara. There’s so much egg-y eggness,” Luscher said. “There’s the flavor, the richness, the beautiful color of the yolk.”