Restaurant Archives | Sweet Lime Road

Whistle Britches: Dallas’ Best Fried Chicken

by Tracy | Oct 18, 2018 | Dallas, Featured Travel, Food, Restaurant, Texas, Tracy and Tim Feature, United States

I am Always on the Hunt for Dallas’ Best Fried Chicken

Ya’ll. Fried Chicken. Fried chicken is the world’s most perfect food. It’s a pain in the ass to get it right though. I’ve made it at home. It is incredible, and I will never make it again (maybe). The time, the mess, the grease — by the time I sit down to eat it I am exhausted. Which is why I am forever on the hunt for Dallas’ best fried chicken. There have been a few contenders over the years. My current favorite was just knocked off its throne by Whistle Britches.

I need to begin with a confession. I wasn’t excited about this place. It is way north of where I live and well outside my bubble. You know, the area around your home that you navigate easily on any given day. I have a prejudice against the suburbs, and I try to avoid going north of 635 as much as I can.

So even though the press has been great for Whistle Britches, I convinced myself it was all hype. Another well packaged fast-casual joint. It would open to much fanfare and love. Then a few short months later reveal itself as all spit and polish with no substance. I never even once considered it a contender for the ultimate prize the Dallas Best Fried Chicken title.

I owe Whistle Britches an apology.

It’s the real deal. Yes, its a hipster’s dream with great font choices and lots of succulents. Yes, the patio full of lawn chairs and picnic tables is an Instagram vision. Forget ALL THAT. The food is where it’s at! Head chef and owner Omar Flores has the chops (and the resume) to deliver the goods.

He is a Culinary Institute of America graduate. Chef Flores worked in one of best kitchens in Dallas; Abacus. He then did a much-lauded turn at Driftwood in Bishop Arts. He then opened up the beloved (and now shuttered) Casa Rubia in Trinity Groves. He is a James Beard award semi-finalist. He is named or nominated “Best Chef” by at least one publication or another every year since 2012. Whistle Britches is his latest effort and it is a gem.

Location

Whistle Britches is located in far North Dallas (come on people, it is basically Plano). It sits in a pretty nondescript shopping center off of Frankford Road. It is not exactly in a food desert though. One of my favorite Indian restaurants is right across the street. It is also near a lovely French Restaurant, a pub, and bunches of other things. So as much as I’d like to tell you that Far North Dallas is the hinterlands, it’s not. Even if you are a little more centrally located, it’s pretty easy to get there. (and you should do that ASAP).

Drinks

Before we dive into the food, let’s take a little detour through the beverage program. I wasn’t expecting there to be a beverage program to speak of, but actually, they have a nice one.

Cocktails

The cocktail list is full of classic cocktails with a twist. An old-fashioned aptly named Smooth Criminal, a mule made with blackberry vodka, and even an Orange Dreamsicle made with moonshine. I was happy with my Bee’s Knees, a classic gin-based cocktail. It had just enough sweetness to balance the tartness of the cocktail. I hope they take the same care with the rest of the cocktails on the list!

Beer

Their beer list has a nice combination of basic beers, local craft beers, and ten beers on tap. It has a little something for every type of beer lover.

The Wine

There is a wine list, it’s short, and it’s okay. I wish that the choices on the list were more tailored to the food on the menu, but they have chosen to serve most of their wines on tap, which limits the options available.

Ok, let’s talk FOOD

Starters

Whistle Britches styles itself as a chicken and biscuits joint with a side of beer. So, of course, I ordered the chicken and the biscuits, but before that, I had to get some fried green tomatoes! If you are not from the South you might not know this — but we fry everything. Seriously we will fry anything. Don’t believe me? Fried butter, fried pickles, chicken fried bacon — our Texas State Fair is famous for it.

The frying process improves some ingredients and green tomatoes are one of them. So if it’s on the menu, I order it. These don’t disappoint. They have a crisp cornmeal exterior and warm but still firm interior. They are what I want from a fried green tomato.

I believe that fried green tomatoes should always have some accompaniments. In a perfect world, you get something tangy, something salty and something sweet. Often this is a buttermilk dressing and some preserves. At Whistle Britches they step it up a bit and add some heat. I love the creativity of that scattering of candied jalapenos. The queso fresco gives it a nice hit of salt, and the creamy, comeback sauce balances everything out.

They also offer some of my very favorite southern classics in their starters: fried okra, pimento cheese, deviled eggs, hoecakes and of course their titular biscuits (I’ll get to those in a second!) I can’t wait to give them all a try.

Sides

They offer lots of good things. But there was mac and cheese and when there is mac and cheese there can be no other (see my story about Mac and Cheese HERE). It’s hard for restaurants to get mac and cheese right. I think this iteration is lovely, creamy and worth trying if like me; you love your mac and cheese.

I would say I wished it had a little more going on with it. I just wanted a bit more depth and complexity. Some tang from a sharper cheese or a bit of crunch from a topping. But, I also know that restaurant mac and cheese tends to be the haven of every tween and below kid. So maybe it’s perfect just as it is!

Mains

Of COURSE, we ordered the chicken. I ordered the Sir Mix A Lot. The Sir Mix a Lot consists of three pieces of fried chicken (one white and one dark and a wing) a biscuit and your choice of coleslaw or potato salad. I chose the slaw.

The Cole Slaw

I always hesitate to order cole slaw at any restaurant. I love it, but there are two schools of thought on cole slaw. Many southern chefs make a sweet slaw. Often intended to balance fatty, heavily spiced foods. I am not judging, but I don’t like sweet slaws (or potato salads for that matter).

I am happy to report the WB slaw does not fall into that category. It is very creamy with a delicate balance of saltiness and a definite hit of herby goodness from cilantro. I liked it. It was the one thing I am not in ecstacies over though. It was good, but it needs something else. Another note of umami or something else to make it sing.

Dallas’ Best Fried Chicken

The fried chicken through — my word. It is crispy, without a hint of oiliness. The pickle-brine on this chicken gives it a perfect hit of tang while at the same time delivering an absolutely moist piece of chicken. It is fantastic. It comes with a gigantic buttermilk biscuit. That biscuit is a meal of its own. It has the crispy outside and tender, flaky crumb on the inside that epitomizes a well made southern biscuit.

I loved it. I asked for jam and butter so I could enjoy every single bite of my gigantic biscuit. Which I could not finish (but was PERFECT with my breakfast the next day!) I also stole some of Tim’s gravy because… well, because gravy. The chicken and the biscuit don’t need it, but next time I will request a side of gravy or my very own. I don’t say this lightly, but I really do believe this is Dallas’ best fried chicken! (and it is not even the best thing about this menu!)

Dallas’ Best Chicken Fried Steak

Tim got the (brand new to the menu) chicken fried steak (CFS). We had no idea they served chicken fried steak. We were only at this restaurant because Tim wanted to try their chicken. (In our never-ending quest for fried chicken nirvana.) Yet, if there is chicken fried steak it must be ordered. So he ordered it.

Yeah, this was the star of the meal.

IT IS HUGE. Also, I don’t know what seasonings Chef Flores is using, but they are chicken fried steak perfection. Sometimes you get a chicken fried steak, and it is enormous. Usually, because the steak is pounded very thin and then cooked. That is not what is happening here. You receive a beautiful, thick cut steak. It melts in your mouth when you bite into it.

You know that moment when your teeth break through the crispy exterior and sink into tender, savory meat and the smell of all the spices hits your nose? That is pure the pure CFS bliss you get at Whistle Britches. I will go back again and again for this chicken fried steak.

Tim and I have hearty appetites, and this still went home with us. (Oh yeah, and he got mashed potatoes and green beans too! They were great) The next day we transformed it into the worlds best breakfast. We toasted the biscuit, in a pan with plenty of butter. Then cut up the CFS into bite-size pieces and warmed them up in a skillet with a little oil and fried up some eggs.

Sigh.

I want some of that right this second. Don’t you? Yeah, get to Whistle Britches right quick and try Dallas’ best fried chicken and chicken fried steak for yourself!

Lunch at Sachet

by Tracy | Aug 31, 2018 | Dallas, Featured Travel, Food, Restaurant, Travel

A Year In and Sachet is Still Going Strong

A year ago, I was beside myself with excitement. The chef/proprietors of Gemma announced that they were opening a new concept. Gemma is quite possibly my favorite restaurant in Dallas; which is saying a lot in a city full of wonderful restaurants. Their new concept, Sachet, did not disappoint. Now a year on, it continues to deliver excellence. They have not given in to the temptation to compromise. Their “Mediterranean Inspired” concept is front and center in all parts of their menu.

A Taste of the Mediterranean in a Glass

You first notice it in the beverage program. Before you even hit the wine list, your pre-meal is highlighted by Sachet’s extensive cocktail selection. There are hints of Spain with extensive gin and tonic and vermouth options. I counted ten amaro selections and a bevy of aperitifs to prime your appetite and pair with your meze.

…and Then There is the Wine

Then you get to one of the finest curated wine lists around. Since Sachet is Mediterranean focused, every wine on the list is from a wine region that actually touches the Mediterranean Sea. The wines chosen from France come from the Rhone Valley, Provence, and Corsica. Spain sees offerings from Catalunya and Valencia. There are wines from Greece, Italy. There are even areas you may have never had wine from like Slovenia, Turkey, and Morocco.

Don’t Be Intimidated, Talk to You Somm

It may seem intimidating at first, but there is always a knowledgeable sommelier on hand. They can to guide you through the list and find the best pairings for you. It is such a treat to see a thoughtful beverage program at a restaurant. Too often we see restaurants leave their wine menu as an afterthought. Wine menus that feature familiar wines that have nothing to do with the food they serve. When we look at a list like the one as Sachet, our hearts sing with joy!

You Should Really Head to Sachet for Lunch

Nestled on the edge of Highland Park and Oak Lawn, Sachet might seem too fancy for a casual weekday lunch. It does seem that people have not caught onto the idea of lunch at Sachet. They are packed for dinner service, but at lunchtime, we walked in and got a table right away. Just remember, you will need to make a reservation if you want to enjoy their meze and cocktails for dinner. The lunch menu offers a condensed list of items from the dinner menu as well as a few “lunch only” options.

Our Favorite Meze

From the Meze portion of the menu, don’t miss the olives and the beets. Nibble your olives between sips of wine. The citrus and herbs in these olives will startle you with their intensity. The beet meze is vibrant with chunks of bright yellow beets. The beets are nestled onto a plate spread thick with bright, purple, beet hummus. Bright white dollops of tangy labne (a type of yogurt cheese) round out this beautiful plate of food. You can eat this with some of their outstanding house-made pita, or not; it is delightful either way.

The Star of the Lunch Menu Though?

The Porchetta sandwich.

I am not treading new territory here. The Observer has already proclaimed that the Porchetta sandwich is a “Game Changer.” If you want to know the nitty-gritty of how the sandwich and all its components are made, their write up covers it all. Here is what I want to tell you. Run, don’t walk to Sachet and order this sandwich.

No Ordinary Sandwich

It looks like an ordinary sandwich, but if you look closer, you will see signs this is no ordinary sandwich. The bread is full of the lovely airholes that are a sign of a bread made with care and attention. You will see a line of bright green in the filling. If you didn’t read the menu carefully, you might assume that its some type of lettuce. You would be wrong. It is chopped rapini.

Savor It!

Bring this sandwich up to your mouth to take a bite. Pause for a second and breathe deep, with your mouth open and draw all that aroma into your mouth and nose. It wafts in promising all the smokey, pork goodness that can only come from that hot brick pizza oven of theirs. Then take a bite. I want you to pause for a moment here as you chew your first bite of this sandwich. The pork flavor is turned up so high; it might even make you dizzy with delight. Taste, how the bitterness of the rapini complements the fatty goodness of the pork. Notice the elegance of the little hint of Calabrian chili oil. Feel the unctuous, melting softness of the provolone.

That Bread… Sandwich Perfection

Next, observe the perfect crisp of the ciabatta crust. Sometimes crusty bread on sandwiches can be so crispy it cuts your lips. The texture of the bread is often so strong it competes with the ingredients inside the sandwich. Not so with the ciabatta at Sachet. The surface of the crust is crispy enough to crunch as you bite it. The inside is soft and chewy. It offers “just enough” chew to the sandwich. It does not compete with the salty, smokey, cheesy goodness inside. There is a side of slaw with this sandwich. It is good. But it does not matter, because that sandwich is everything you will ever need.

More Restaurants

Whistle Britches: Dallas’ Best Fried Chicken

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Lunch at Sachet

A Year In and Sachet is Still Going Strong A year ago, I was beside myself with excitement. The chef/proprietors of Gemma announced that they were opening a new concept. Gemma is quite possibly my favorite restaurant in Dallas; which is saying a lot in a city full of...

Macellaio: Bringing their A-Game

Macellaio: The New Restaurant from the Folks that Brought You Lucia You know the hardest table to get in town? It's Lucia. For ages, it has been the one restaurant in the city that required careful planning. Call two months ahead for that reservation. Don't wait until...

Macellaio: Bringing their A-Game

by Tracy | Aug 14, 2018 | Dallas, Featured Travel, Restaurant

Macellaio: The New Restaurant from the Folks that Brought You Lucia

You know the hardest table to get in town? It’s Lucia. For ages, it has been the one restaurant in the city that required careful planning. Call two months ahead for that reservation. Don’t wait until the last minute unless you want to try for the tiny bar seating. (Have a plan B people). Well, the fine folks that brought you the pasta perfection that is Lucia have opened a brand new spot: Macellaio.

Macellaio’s focus is on artisanal Italian meats like your Nona’s butcher used to make. Which explains the name. Macellaio means butcher in Italian. There are some kitschy plastic hams in their window. A little nod to the butcher inspired meats you will find inside. Once you are inside the restaurant, it is less Italian butcher and more California bistro. The big, floor-to-ceiling windows let in lots of light. The tables are small and cozy and the atmosphere, elegant, but relaxed and informal. The hostess greeted us warmly and seated us right away. I wouldn’t count on that being the case these days though. Make a reservation to be sure you get that table and don’t have to work a plan B.

Unique and Eclectic Wine and Cocktails

I’ve been to a lot of very nice restaurants, and I have experienced all kinds of service styles. My favorite style is relaxed, helpful, observant and unobtrusive. It seems as this is the level of service they are striving for at Macellaio. The waiter was familiar with all the dishes. He was very friendly and helpful with the ordering process. We tend to be pretty self-sufficent, and he took his cue from us and shared his ideas when we asked for them. He was not thrown when we asked a technical question about an ingredient. Instead, he got the owner Jennifer Uygur to come by and answer our questions. She was lovely and patient with us, and lord knows she had other priorities! It was a nice moment, and we were so happy she stopped by.

Mrs. Uygur is also responsible for the excellent and eclectic wine menu at Macellaio. You might not recognize everything on there, so be sure and talk to your waiter about what you like so they can guide you to the best pairing for your meal. We did not drink cocktails on our visit. However, the cocktail program headed up by the incomparable Ravinder Singh is lovely. I mean last year the Dallas Observer names him “Best Bartender of the Year.” So not too shabby right? You may have already enjoyed his cocktails. He headed up the bar at Boulevardier and Rapscallion for a time. The cocktail menu is creative and full of unexpected flavor combinations. I am excited to give them a try the next time I visit.

The Food!

Macellaio has two menus: a small plates and mains menu and a salumi menu. If I were you, I would order at least one thing from the salumi menu. (If you are me you will order the Chef’s choice salumi board!) Some of the items on there are works of art. Including meats from heritage breeds like the Texas red wattle pigs. (Saveur even made a case for it being the tastiest breed a few years ago) https://www.saveur.com/red-wattle-heritage-pig. The day we visited we enjoyed house-made salumi of pork jowl and fennel. It was a little stained-glass window of porky goodness. Pink and white panes of pork crisscrossed across the slice of headcheese. All that pink was set off by delicate green bits of aromatic fennel. Executive Chef, Lance McWhorter, puts out creative salumi. His program delivers on the promise implied by Maciallo’s name.