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Tramontana - Closed

8220 Westchester Dr.
Dallas, TX 75225-6119
Park Cities
214-368-4188
Recommended
Tramontana

Details

  • Tue-Thu 11am-9:30pm, Fri 11am-10:30pm, Sat 5:30pm-10:30pm
  • $$$
  • Business Dining, Catering, Private Party, Prix Fixe
  • Dinner, Lunch
  • Garage Parking, Street Parking, Valet Parking
  • Reservations Accepted
New American Restaurants
Directions
It's not easy getting into Tramontana at the lunch and dinner hour. Not because the place is super-exclusive but because its location in Preston Center is just west of traffic hell. But once you're inside with a glass of peach tea in front of you and the daily special on the way, you'll be glad you made the trip. Dishes like the pear salad and penne alla vodka are adventurous enough to be exciting but have enough classic pizzazz that you feel comfortable with your order. The halibut is phenomenal, and the service is ideal because it's practically invisible. True, the décor looks a bit like someone's middle-aged Martha Stewart-watching mother went way over budget with the mural work, but you'll be so focused on the food that you probably won't notice. Be sure to finish with a cup of coffee before heading out into the University Park traffic fray--you're going to need it.

Related Stories (7)

  • Tramontana: A Restaurant Made for Grandma
    Thursday, March 11, 2010 at 3 a.m. by Elaine Liner

    This ain't your mother's bistro. No, it's your grandmother's. And if you visit Tramontana of an evening, though not too long past the witching hour of 8, you'll likely see a few other people's grannies here too. They'll be accompani...

  • Innards and Outs
    Thursday, July 1, 2004 at 4 a.m. by Dave Faries

    We confess: This week's Burning Question reached us about, oh, eight months ago. Good idea, we thought at the time--but then we deleted it from our in-box by mistake. Fortunately, our editor kept a backup copy. Too bad he sent it th...

  • If It Looks Good, Eat It
    Thursday, February 26, 2004 at 3 a.m. by Dave Faries

    Once upon a time, daring engineers threatened the very heavens with dazzling feats of construction. Of course, we are referring to that marvelous epoch a few years ago, when upscale restaurants pushed dishes to new heights--literall...

  • At Any Cost
    Thursday, July 31, 2003 at 4 a.m. by Dave Faries

    Let us admit something right off: As kids, we hated equations of any kind. We barely passed "math for athletes" in high school and found a loophole in college that allowed us to slide through four years...well, technically six...wit...

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