by Leslie Brenner
Published: April 25, 2012
Could Oak Cliff get any hotter? Just next to Bolsa Mercado, the newest hot spot is Driftwood, a seafood-focused dining room where Omar Flores, an Abacus alum, is running the kitchen. Flores’ menu offers starters like Flying Point oysters with lettuce cream and pickled cucumber; hamachi crudo with charred pineapple, macadamia nuts, mint, coconut, lime oil and bird’s eye chile; and sea urchin panna cotta with crispy potato wafer and green apple. Mains run from sea scallops with fiddlehead ferns, pickled ramps and kumquat marmalade to chargrilled octopus with potato confit and Manzanilla olives (below). But landlubbers should find something to grab them too – maybe Berkshire pork rillettes with pickled dried apricot compote, or a rabbit duo. Leslie Brenner, DMN 642 W. Davis St., Dallas. 214-942-2530. driftwood-dallas.com.
PHOTO(S): (EVE EDELHEIT/DMN) Chargrilled octopus with potato confit and Manzanilla olives.
(c) Copyright, 2012, The Dallas Morning News
