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.
When high-end cocktail lounge Quill opened in the Design District in March, the Instagramming hordes fell all over themselves to get the perfect shot of a food item on Quill's small but noble food menu: the squid ink cones, a crunchy cone colored with squid ink, filled with big eye tuna and topped with scallions and roe.
Gimmicky? Maybe. But the cones are also a delightful little bite, the tuna fresh, the roe abundant and all of it balanced by a little dollop of cream in the bottom of the bottom of the cone. As bar snacks go, you'd be hard-pressed to go wrong with these little fellas, which run $4 a piece.
Chef John Tesar helped develop the original Quill menu, but soon after, he left Apheleia Restaurant Group altogether, and Joel Harrington took over at Quill and Oak. Harrington's first order of business was to launch a sushi and sake night which runs from 5 p.m. to close every Thursday at Quill.
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.