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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There's something beautifully indulgent about starting a meal with a puff pastry — but when's the last time you opted for a puff pastry slathered in mushrooms and gravy?
Gemma's mushroom bouchee offers up just that, with a dish made up of individual components that sing: the buttery, fresh bouchee made fresh in-house; the cognac demi-glace made with both veal stock and roasted chicken reduction; the tender woodiness of sautéed mushrooms. Depending on when you visit, the mushrooms may change — you could find maitakes, Texas oyster mushrooms, Texas shiitake or morels swimming in that demi-glace. No matter the mushroom, this is a worthy dish.
Served on the side: an herb salad, made with petite greens from local farm Greens and Goodies, with Parmesan crisps and a Champagne vinaigrette. This play between the delicate and the indulgent is something Gemma really excels at.