Chef’s Tour: Scott Gottlich’s Dallas in Five Meals
Scott Gottlich is working on his third restaurant in Dallas, the city whose culinary renaissance he’s watched first-hand.
In a city like Dallas, new restaurants, museums, and outdoor spaces open each year, solidifying its spot on the “Go Now” lists of savvy travelers. Playing no small role in the city’s culinary transformation is chef Scott Gottlich, who has become known around the country for his French-inspired restaurant Bijoux, which Bon Appetit named one of the Top 10 Hottest New Restaurants in America. He then partnered with the Westin Galleria for his next restaurant, The Second Floor by Scott Gottlich. For his third Dallas restaurant, he joined forces with Matt Dallman for 18th and Vine, a Kansas City barbeque joint opening October 6.
Gottlich recently sat down to find and shared his favorite spots:
“I head to Rusty Taco and have a few breakfast tacos. They have a lot of options, including potato, chorizo, bacon, brisket and fajita. The best part is that they are served all day, [and] on nice days, they roll up the door and the whole place is like one big patio.”
“Lunch is a treat. We usually eat at one of our restaurants—The Second Floor by Scott Gottlich or soon-to-open 18th & Vine—but recently I’ve been on a BBQ kick. Pecan Lodge is fantastic and must-try if you haven’t been. Try the melt-in-your-mouth brisket with all the spicy fixings. They just opened for dinner on Friday and Saturday.”
“For dinner, my wife Gina and I have a few go-to places. With 2 young sons, time is of the essence. We love Shinsei for Elvis’ Hamachi. Be sure to sit at the sushi bar, ask what the secret is, and why it’s so special. It’s his secret, not mine, to tell. Other go-to places are Nonna for great Italian or TJ’s for fresh fish.”
“Although I don’t usually crave dessert, I love everything that Sarah Green cooks up at Café Momentum. She recently transitioned from pastry responsibilities to taking over the kitchen. I’ve been a fan of her work for many years.”
After Dinner Drinks: