First Look

DMA's New Crepe Stand Socca Brings Light, Healthy Bites to the Arts District

The Dallas Museum of Art's north entrance has a new outdoor pavilion with a crepe café. Socca is named after the style of crepe it serves, a chickpea-based savory pancake popular in the far south of France. Pronounced “SOAK-uh,” rather than the way Bostonians say “soccer,” the socca originates in northwestern Italy and is a common lunch in the French city of Nice and the islands of Corsica and Sardinia.

Since the savory pancake’s dough is made with chickpeas and olive oil, it’s naturally gluten-free, a happy coincidence for those with celiac disease or a faddish diet. At the DMA, soccas are $10-12 each and topped with a choice of salad. To make the crepes, Socca gives the dough a quick spin in a sleek modern Italian pizza oven; if the line is short, meals are served in only a couple of minutes.

I opted for a salad of pulled chicken, artichokes, roasted grapes, goat cheese and mixed greens, which arrived in a generous mound atop my crepe. The portion looks huge, but the meal is light, and in true Mediterranean fashion, ingredients are fresh and flavors are simple. Tear off an edge of the crepe to try by itself and it tastes eminently snackable, but the salad is the star of the show here. 

Other options at Socca include vegetarian-friendly choices, plus a tuna salad with olives. There are sweet soccas, plus slices of olive oil cake that are easy to take to-go. The olive oil cake, baked in loaves, has the shape and consistency of pound cake, but only subtle, delicate hints of sweetness.

Socca is both a good way to eat at the DMA and a healthier alternative to the food trucks at neighboring Klyde Warren Park. During summertime, Socca has another big advantage over Klyde Warren: air-conditioned indoor seating. Grab a healthy salad on the patio, then enjoy it at a cool table inside. Take that, food trucks.

Socca, at the north entrance of Dallas Museum of Art, 1717 N. Harwood. Open 11 a.m.–5 p.m. Tuesday, Wednesday and Friday-Sunday, 11 a.m.-9 p.m. Thursday 
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Brian Reinhart has been the Dallas Observer's food critic since spring 2016. In addition, he writes baseball analysis for the Hardball Times and covers classical music for the Observer and MusicWeb International.
Contact: Brian Reinhart