Bijoux's Scott Gottlich Unloads

In part one of this week's Three Course Meal, we gave you a look at Scott Gottlich, chef/owner of Bijoux and chef/partner at The Second Floor, and his thoughts on the national food scene. In today's installment, we ask Gottlich for his thoughts on dining in Dallas. Since Gottlich kept his answers short, we're putting Three Course on a diet this week and giving you the rest of our Q&A.

What are the five Dallas restaurants you go to most often? We don't get out much. I eat at The Second Floor and the Grill on the Alley mostly for lunch.

What are five things the Dallas restaurant scene needs less of? Fast food places -- times five.

What is the best of Dallas when it comes to restaurants? I really like the Tex-Mex and the barbecue places ... there are too many to mention.

What is the worst of Dallas when it comes to restaurants? I choose to focus on positives rather than negatives.

If you could steal one dish off another Dallas chef's menu, what would it be? I wouldn't steal anything. All dishes have room for improvement, including ours.

What are your top five rules of the kitchen? The chef is always right -- that's the only rule we need.

What are your top five favorite cookbooks? Laurousse Gastronomique Simply French Jean-Louise, Cooking with the Seasons Culinary Artistry The Fat Duck

What are five reasons why you should be nice to your server? You should be nice to everyone ... isn't that how you want to be treated?

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