I may have complained about Taverna's dessert plate, but the uninspired closer came after what turned out to be a stellar brunch. Sure, Taverna has the mainstays. You can get eggs Benedict or a dry egg white omelet. You can get a Frittata cooked in their pizza oven and an endless supply of cheap mimosas. You can't get Bloody Mary's -- Taverna serves no liquor -- but still. It's a solid choice for brunch.
Especially the Pork Parmigiana, which is what you should be ordering when you're here for brunch, or whenever it's on the menu. The kitchen pounds out a chop, thin, but not too thin, before applying a very light coat of breading. They leave the cut on the bone for a little extra flavor and a nice presentation. The dish uses sauce and cheese with restraint, resulting in a pork chop that still tastes like pork rather than take-out Italian.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to the Observer's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Dallas's stories with no paywalls.
Support Our Journalism
Finished with two fried eggs, over easy, with lots of runny yolk for your potatoes, the dish isn't a typical brunch offering but it should be. Veal and chicken parm just got boring.