100 Favorite Dishes: Sweetbreads Made Two Ways from Restaurant AVA
As a countdown to the Dallas Observer's "Best of Dallas" 2010, City of Ate is serving up 100 of the favorite dishes we crave, savor and hope to scarf down again soon. These dishes are in no particular order. Some are little known, others celebrated. Some are pricey, others can be eaten on the cheap, but all are delicious to the extreme. Don't hesitate to share your own nominations in the comments. More of the dish's tasty details are after the jump.
No. 62: Sweetbreads Made Two Ways from Restaurant AVA
Classic dishes do not elude the Top 100 Dishes list, and we are never disappointed by the offerings of chefs Randall Copeland and Nathan Tate of Restaurant AVA, located in downtown Rockwall, a 20-minute drive from Northwest Highway and Preston Road (we timed). They continue to challenge themselves using fresh local ingredients from such purveyors as Rocky Tassione, Truth Hills Farms, and honey from friend, chef and beekeeper Graham Dodds of Bolsa.
The Sweetbreads Made Two Ways presented by the chefs at AVA is partially an inspiration of one of their good patrons who suggested they try sweetbreads grilled, the way he had them in Argentina. The dish offers both the grilled version as well as the classic pan-seared sweetbreads nestled on greens and a purple hull pea succotash rested on a swath of Lemley's tomato emulsion and separated by a sparky chimichurri sauce.
This is a dish you will crave and will reel you back to Rockwall often.
Restaurant Ava 108 S. Goliad, Rockwall 469-698-9920
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