100 Favorite Dishes, No. 36: The Charcuterie at On the Lamb

Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year. Right now in Dallas, it seems harder to find a restaurant that doesn't serve charcuterie — the arrangement...

By Beth Rankin

August 8, 2016

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Leading up to September's Best of Dallas® 2016 issue, we're sharing (in no particular order) our 100 Favorite Dishes, the Dallas entrées, appetizers and desserts that really stuck with us this year.

Right now in Dallas, it seems harder to find a restaurant that doesn't serve charcuterie — the arrangement of cured meats and pickled vegetables has found a place on just about any menu where you'll find an entree over $15. But not every restaurant devotes quite so much attention to their charcuterie program as Deep Ellum brasserie On the Lamb.

The build-your-own-charcuterie board program lets you pick from a list of meats available on any given night, and there's a good chance you'll find something unfamiliar and exceptional: Duck ham, lamb pastrami, a South African cured meat called biltong, lamb pâté. Served with ample garnishes like capers, house-made mustards and paper-thin toasted bread, it's bound to be a memorable plate, regardless of which meats you choose (three for $14, five for $21).

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Beth Rankin is an Ohio native and Cicerone-certified beer server who specializes in social media, food and drink, travel and news reporting. Her belief system revolves around the significance of Topo Chico, the refusal to eat crawfish out of season and the importance of local and regional foodways.

Contact: Beth Rankin

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