Indonesian fried chicken, nopalitos, and boat noodles

On this roundup of the perfect issues we ate (which now you’ll be seeing month-to-month as an alternative of weekly), we’re kicking off 2023 with highlights from a number of new and new-ish eating places we visited lately. There’s a clam dish from Decrease Greenville’s new child on the block, fried cactus present in Fort Value, a Caesar salad that stands out amongst the remaining in Dallas, desserts at a vegan pop-up, crispy Indonesian fried rooster in Allen, and Thai boat noodle soup for chilly days.

Caesar salad at Pizzana

I’m all the time on the hunt for the perfect model of a basic dish. The most effective French onion soup. The most effective cheeseburger. The most effective chocolate chip cookie. I feel I’ve discovered Dallas’ greatest Caesar salad at Pizzana, the casual Italian restaurant on Knox Street in Dallas. Their “Cesare” is made with hunks of little gem lettuce, fried capers, beneficiant shreds of Parmesan, and a Calabrian chile Caesar dressing that’s spicy and salty. Chef Daniele Uditi, who co-created Pizzana with Sprinkles cupcakes co-founder Candace Nelson, says the anchovies within the dressing come from the Amalfi Coast city of Cetara, Italy. An organization referred to as Armatore sells what Uditi calls “the perfect anchovies on the market,” and maybe he’d know: Uditi was born and raised close by, in Naples. His Caesar is completed with “pizza croutons,” fluffy but toasted items of bread that absorb a bit of little bit of that fishy salt from the dressing. The salad was a crunchy, satisfying technique to put together for the primary course: pizza. — Sarah Blaskovich, senior meals reporter

Pizzana is situated at 3219 Knox St., Suite 150, Dallas. pizzana.com.

Clams at Quarter Acre

The brand new Quarter Acre restaurant on Decrease Greenville has a small and considerate menu, which is useful whenever you’re extra occupied with consuming than studying. The merely titled Clams is one in every of 5 appetizers, and the clams are joined by white wine, watercress and shallots and positioned atop grilled bread, with a bright-green watercress-based sauce poured on the desk. That sauce tastes as inexperienced because it appears to be like, however the vegetal taste is accented by the bread’s smoky char, and all of it works properly with the salinity of the clams. I’d swim in that sauce if it have been a bigger portion and socially acceptable. — Kevin Gray, contributing author

Quarter Acre is situated at 2023 Greenville Ave., Suite 110, Dallas. quarteracrerestaurant.com.

Nopalitos at Don Artemio

One of many extra attention-grabbing appetizers I’ve seen on North Texas menus — and one of the vital memorable dishes I’ve eaten lately — is the nopalitos fritos at Don Artemio in Fort Value. Skinny ribbons of cactus are frivolously fried and served piled excessive with flecks of bacon. The dish comes with deep blue nixtamal tortillas to nestle the nopalitos into to make tacos. The cactus is tangy, crisp and fulfilling completely by itself, though although the tortillas, which practically steal the present with their hue, are to not be neglected. — Claire Ballor, meals reporter

Don Artemio is situated at 3268 W. seventh St., Fort Value. donartemio.us.

Vegan desserts at Wilder Sweets

I don’t have an enormous candy tooth, however Wilder Sweets positively made me eat my phrases. Kira Wilder, a registered nurse by day, is the proficient mastermind behind this plant-based pop-up often discovered on the Dallas Farmers Market. The vegan artisan house baker affords dessert jars and different distinctive connoisseur sweets like a decadent cookie butter Biscoff brownie, a Biscoff churro cup, and stuffed cookies, which will be made gluten-free or soy-free by request. Though I’m not vegan, I haven’t had one factor on Wilder’s menu that didn’t made me wish to order every little thing. — Deah Berry Mitchell, contributing author

Wilder Sweets is a pop-up idea on the Dallas Farmers Market. Discover them on Instagram here.

Thai Boat Noodle Soup at Bangkok Dee Thai Delicacies

I’m consuming a number of wealthy, flavorful soups nowadays to maintain me heat. Usually, I follow my normal pho or rooster noodle soup, however I attempted a brand new soup lately at Bangkok Dee Thai Delicacies. The house owners, Wijittra “Vicky” Kamol and Potchanee “Polly” Boonwangrae, do all of it from cooking every little thing from scratch to serving visitors. They inspired me to attempt their signature “chef particular” dish, the Thai Boat Noodle Soup, which comes with choice of beef or pork. They really helpful beef to begin with. The soup is topped with cilantro, bean sprouts, chopped inexperienced onions and Thai basil leaves. An expansion of condiments and seasonings come on the facet — fish sauce, jalapeños soaked in vinegar, sugar and crushed Thai chili flakes — all of which balanced the soup effectively and by no means overpowered the broth (a secret recipe). The skinny, Thai-style rice noodles referred to as “sen-lek” have been filling and picked up all of the flavors within the bowl. If you happen to’re a fan of pho, you’ll love this soup. — Tina-Tien Nguyen, contributing author

Bangkok Dee Thai Delicacies is situated at 10207 N. Central Expressway, Suite 1000, Dallas. bangkokdeethai.com.

Indonesian Fried Hen at The Koi Approach

The Koi Approach, a brand new restaurant in Allen, has an impressively giant menu with a number of Asian cuisines, together with Chinese language and Thai. However Indonesian meals is the specialty, and that part of the menu affords lemper (an Indonesian snack of rice and rooster steamed in a banana leaf), soto ayam (an Indonesian rooster noodle soup with turmeric), and nasi padang (a rice dish served with numerous sides). I opted for the ayam kalasan (Indonesian fried rooster, $18), and I just about picked it clear. It was tremendous succulent and each tangy and a bit of candy. It was crispy on the surface, however then topped with kremesan (crisp bits of fried batter), for much more crunch. I used to be warned that the sambal on the facet was “very spicy,” however I dipped items of rooster in it all through the whole meal. My new decision for the yr is to return and work my method by the remainder of the menu. — Erin Booke, meals editor

The Koi Approach, 975 Freeway 121, Suite 100, Allen. eatkoiway.com.

Did you eat one thing lately that you just’re nonetheless serious about? We wish to find out about it. E mail us at eatdrink@dallasnews.com.