{"id":17699,"date":"2014-03-05T18:54:35","date_gmt":"2014-03-06T01:54:35","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=17699"},"modified":"2014-08-07T20:27:06","modified_gmt":"2014-08-08T03:27:06","slug":"lucia-dallas-tx","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=17699","title":{"rendered":"Lucia, Dallas TX"},"content":{"rendered":"

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Lucia<\/p>\n

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Warm Olives<\/p>\n

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Crusty Bread with Salted Butter<\/p>\n

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Salumi Misti \u2013 Speck, Fennel-Orange Salame, Coppa, Boar Ventricina, Duck Salame Cotto, Chicken Liver Crostini, Lardo Crostini, 3 Foie Gras Stuffed Prunes<\/p>\n

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Smoked Sweetbread Mezzalune with Hedgehog Mushroom and Green Garlic<\/p>\n

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Pasta al Sangue with Spicy Red Wattle Pork Ragu, Broccoli Raab, Pecorino Romano<\/p>\n

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Cocoa Tagliatelle with Braised Duck and Foie Gras<\/p>\n

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Hazelnut Cake with Chocolate, Prunes, Quince, Hazelnut Gelato<\/p>\n

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Candy Cap Bombolini with Walnuts and Pears<\/p>\n

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French Press Coffee<\/p>\n

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Likely Dallas\u2019 toughest ticket, the sort of place where a phone call at a designated date and time over a month in advance still cannot guarantee a seat, dinner at Lucia came with lofty expectations; the promise of perfect pastas and stellar house charcuterie in an intimate setting delivered upon from the moment I walked in the door until I hit the road bound for Austin two hours later. Located in Bishop Arts and seating perhaps 40 Lucia is the pride and joy of Chef\/Owner David Uygur and focused on cooking what is \u201cfresh and exciting\u201d his enthusiasm is clearly contagious \u2013 servers smiling and diners glowing amidst the long room with each plate, pour, and interaction\u2026all the more so as the night progressed. Beginning first with warm olives and hot, crusty bread it was with much debate that I perused a menu with perhaps two dozen options that all sounded divine but thankful to find half portions of pastas available the decision became less daunting, my request for four savory courses and two sweets marched out in procession. Beginning first with a mountain of salumi plus three $1 prunes stuffed with creamy duck liver mousse each of the meats proved Chef Uygur\u2019s passion for the art and moving next to a trio of pastas it was here that \u2018good\u2019 transitioned to \u2018great\u2019 \u2013 the mezzalune nearly transparent pockets of creamy offal softened by garlic, the gamey blood tinged noodles perfectly al dente finding balance in spice plus acid, and the light chocolate notes of the tagliatelle proving a deft base note to the richness of duck and foie \u2013 the later an early contender for best thing I\u2019ve eaten this year and a perfect transition into a pair of innovative desserts, both lighter than one would expect and impressive in their restrained sweetness allowing fruits, nuts, and mushrooms to shine \u2013 a remarkable end to a memorable meal served by people that seem to want little more than to make guests happy while doing what they love.<\/p>\n

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http:\/\/luciadallas.com\/<\/a><\/p>\n

\"Lucia

Lucia Warm Olives Crusty Bread with Salted Butter Salumi Misti \u2013 Speck, Fennel-Orange Salame, Coppa, Boar Ventricina, Duck Salame Cotto, Chicken Liver Crostini, Lardo Crostini, 3 Foie Gras Stuffed Prunes Smoked Sweetbread Mezzalune with Hedgehog Mushroom and Green Garlic Pasta … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,28,1642,13,45,27,153,16,1670,61,62,1626,12],"tags":[],"class_list":["post-17699","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-coffee","category-dallas","category-dessert","category-foie","category-food","category-ice-cream","category-italian","category-lucia","category-pork","category-sweetbreads","category-texas","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/17699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17699"}],"version-history":[{"count":4,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/17699\/revisions"}],"predecessor-version":[{"id":17731,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/17699\/revisions\/17731"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17699"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17699"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}