A toasted pain au lait with raw porcini mushrooms, iberico lardo and summer savory.EXPAND
A toasted pain au lait with raw porcini mushrooms, iberico lardo and summer savory.
Beth Rankin

100 Favorite Dishes, No. 35: Pain Au Lait With Porcini and Lardo at Lucia

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.

If this list of our 100 favorite dishes of 2016 came in any particular order, this one would definitely crack the top five. After calling into Lucia's reservation line and waiting the requisite several weeks before my meal, I finally snagged a table at the cozy Bishop Arts Italian restaurant in early June. As chance would have it, that night I was privy to what may go down as one of Lucia's greatest bread-based achievements: a fluffy slice of toasted pain au lait topped with fresh porcini mushrooms, razor-thin lardo iberico and a sprinkle of summer savory.

This humble toast proved formidable in its flavor combinations: the homeyness of fresh-baked bread combining with the woodiness of the mushrooms and the salty, fatty nature of the lardo (a shaved-thin layer of cured backfat from a rather well kept pig) with the subtle thyme flavors from the under-appreciated summer savory. This glorious toast was but a blip on Lucia's summer menu, but much like the rest of that night's meal, we find that it still pops up every now and then in our dreams. 

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