100 Favorite Dishes, No. 95: Black Pudding At Ten Bells Tavern
Better than brunch: breakfast
To prepare for this fall's Best of Dallas® 2014 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
Black pudding gets a bad rap, and not just because its recipe includes a mixture of blood and oatmeal. More often then not, the blood sausage is cooked until its insides are as powdery as saw dust. That's a shame, because when done right black pudding has a moist almost custardy texture that's a pleasure.
Skip the English breakfast at your favorite Irish bar and head to Ten Bells Tavern instead. Neither plate is authentic anyway, so you might as well chow down on one that tastes good. Carlos Mancera treats his brunch service as carefully as he does the rest of his meals, so that means those eggs will gush yolk, those tomatoes will be bright and cheery, and your hangover will be a fuzzy memory.
With a breakfast like this one waiting to catch you like a safety net on weekend mornings, you can hit your weekend evenings that much harder. And just like that you're keeping the party alive with a plate full of black pudding.
No. 100: Pastrami Egg Rolls at Blind Butcher No. 99: Chicken-fried Steak at Tom's Burgers and Grill No. 98: Pasta with Uni Butter at Nonna No. 97: Camarón en Agua Chile at La Palapas No. 96: The Wings at Lakewood Landing
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