I don't normally geek out over newly released menus. They can read well, but if the dishes aren't executed well then all the drool on my keyboard was for nothing.
I'm having a hard time sitting on Bowl and Barrel's new menu though, and it's not just because popular Dallas chef Sharon Hage is behind the design. There's some really interesting stuff on this thing.
Hand-cut fries are standard, but the Trappist aioli they serve it with makes me curious. Olives warmed up with citrus and herbs is something I know I'd order if I were drinking wine.
Ever hear of rumaki? How can you turn down chicken livers and green apple wrapped in bacon on a toothpick? Hot fried quail, hand pies and oysters on the half shell round out a list of appetizers that average around $6 a plate.
The rest of the offering reads like what you might expect from a decent bar food menu, but there are mentions of free-range chicken and local beef. Sandwiches and entrees run from $10-19.
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SHOW ME HOW
Hage will not be working the kitchen, but she did train the staff, and I hope they can hang on to whatever knowledge she imparted while she worked with the crew. I'm not much of a bowler, but this bar food menu reads like one of the more interesting I've seen in Dallas in a while.
Have a look...