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.
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It's getting to be that time of year when the idea of eating a full meal before setting back out into the unrelenting heat feels almost too much to bear. Enter the crepe, a meal straddling the fine line between light bite and full-on lunch dessert. At Whisk in Sylvan 30, the specialty crepe menu, for dine-in only, is filled with options that straddle that line beautifully.
The prosciutto and cantaloupe on a buckwheat flour crepe is a tiny mountain of fresh on a plate. The fatty prosciutto and sweet cantaloupe play well with the richness of the shaved Parmesan, the bite of arugula and hazelnuts and the sweetness from a drizzle of balsamic and honey.
Because there's no such thing as a bad two-crepe day, follow up with Whisk's simplest and perhaps most elegant dessert crepe: the butter and sugar, a simple celebration of all that is good about crepes. It damn near disappears on the tongue, leaving behind only a warm, lingering taste of butter and sugar.