Lauren Drewes Daniels
Audio By Carbonatix
We’re asking Dallas chefs about their favorite late-night grub, overhyped trends, a few personal questions and their favorite restaurants in Dallas.
In our first Q&A, we talk to executive chef Eduardo Osorio at Meridian in The Village. Osorio is from Los Angeles and serves a seasonal modern American menu with global influences. Here’s our chat.
It’s 2 a.m., and you’re starving. Where are you going?
My kitchen for a simple sandwich my girl makes.
What’s one food trend that needs to retire immediately?
Excessively tall foods that are uncomfortable to eat, or topped off with gold.
Pick one: Michelin Guide or Luka back?
Michelin Guide (sorry, Luka).
If you’re on a date and you want to really get to know the person’s true character — and if the relationship has real potential — where are you taking them?
To a bar first, then a museum.
Who is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?
Rae-Lili Farm.
What dish will you be most remembered for?
As of now, I would say it’s between scallop cestini or my cornbread. [These are both on the menu at Meridian. The Hokkaido scallops are served in a truffle brodo with Parmesan froth, chives and winter truffles. The Foie and Sea Island cornbread is made with shishitos, white cheddar, brown butter, spiced honey with an option for caviar, and it’s one of the best things our food editor ate last year.]
Dan Padgett
What are some of your favorite restaurants in Dallas right now?
Encina and Mot Hai Ba. I need to explore more this year.
Should caviar really be on everything?
Short answer: No, only when it earns its place. Caviar should feel intentional or confident.
What’s the worst thing that’s ever happened in your kitchen that you can speak of?
The hood system at Meridian went down during service, and we had to run with burning wood outside to kill the smoke and prevent the Ansul system [sprinklers] from going off.
What’s the most under-appreciated position or job in a restaurant?
Sous chefs. Everyone always forgets about them; it’s always about the executive chef.
What menu embellishment makes you crazy?
Handmade pasta, when it’s mostly, if not all, extruded.
What is something that, if you see on a menu, you’re ordering immediately?
Hand-cut noodles!
What’s the toughest challenge facing the restaurant industry right now?
Finding a team that’s fully ready to push for the next level; hospitality comes first, the rest will follow.
What effect has the Texas Michelin Guide had on Dallas dining?
Being new to Dallas, I immediately saw more willingness of chefs to do more tasting menus, collaborations … the importance of working together in the industry, and individual chefs taking the leap of faith and becoming a pop-up restaurant.
Bonus: What chef would you like us to send this to next?
Chef Peja at Mot Hai Ba and chef AQ (Anastacias Quinones-Pittman).
