An Inside Look into Dallas' Top Ranked Restaurant, Lucia

Located in Dallas’ booming Bishop Arts District, Lucia is an intimate restaurant with a “neighborhood feel,” a factor that Uyger and his wife found essential in the location. It’s a small enough venue where the staff can have contact with the food and the people. “I can stand at the pass…and I can see every single table,” Uyger says. “I can see when somebody’s done eating, you can see the fun shot when people are sharing some kind of spaghetti or long-cut pasta.”

In this “Table 42” vignette, Uyger takes us into the kitchen at Lucia, where he shows us how to make tagliatelle with mushrooms, boar pancetta, sage, and garlic. The pasta is made of egg yolks and pasta flour and prepared ahead of time so it can rest and hydrate all of the flour. From there, rice flour is added (“to keep from sticking to itself”), and the pasta is laminated. To make the dish, render some of the pancetta until color can be seen, then add mushrooms, turn heat to low, add garlic and then sage, and cook pasta in a rolling boil with salted water. A bit of lemon should be added for good measure before draining the pasta a little bit, and then add Parmigiano Reggiano.

Inside Lucia, Dallas’ Top Ranked Restaurant

Seen for many months on top of the Foodable Top 25 Restaurants for Dallas, Lucia is not your typical Texan joint, whatever that means. But neither is its chef and co-owner, David Uygur, who started up the Italian restaurant with his wife five years ago.

“I grew up in east Texas, but my dad was Turkish so I always had different stuff than what you would normally have growing up in east Texas,” says Uygur. “My fifth birthday meal was braised squid.”

Located in Dallas’ booming Bishop Arts District, Lucia is an intimate restaurant with a “neighborhood feel,” a factor that Uygur and his wife found essential in the location. It’s a small enough venue where the staff can have contact with the food and the people. “I can stand at the pass…and I can see every single table,” Uygur says. “I can see when somebody’s done eating, you can see the fun shot when people are sharing some kind of spaghetti or long-cut pasta.”

At Lucia, all salumi, bread, and pasta is made fresh in-house. And although Italian is the main focus of the menu, “we cook with products that are distinctly Texan,” notes Uygur. “The food that we do here is Italian—at least in inspiration—and then we use whatever we can around here.”

Uygur got his start, like most, at an early age. “I washed dishes when I was 15, I went to culinary school when I was 19, [and] I’ve been in Atlanta; Portland, Ore.; Austin, TX; and here.”

In this “Table 42” vignette, Uygur takes us into the kitchen at Lucia, where he shows us how to make tagliatelle with mushrooms, boar pancetta, sage, and garlic. The pasta is made of egg yolks and pasta flour and prepared ahead of time so it can rest and hydrate all of the flour. From there, rice flour is added (“to keep from sticking to itself”), and the pasta is laminated. To make the dish, render some of the pancetta until color can be seen, then add mushrooms, turn heat to low, add garlic and then sage, and cook pasta in a rolling boil with salted water. A bit of lemon should be added for good measure before draining the pasta a little bit, and then add Parmigiano Reggiano.

“One of the things that I always found fascinating about cooking is, you have something that maybe other people don’t know how to make or you think that that’s just a product that you can go and you buy,” says Uygur. “I always like the ability to figure out how to make something.”

A Deeper Look Into the No. 1 Restaurants for This Month's Foodable Top 25

A Deeper Look Into the No. 1 Restaurants for This Month's Foodable Top 25

By Jessica Bryant, Managing Editor

Our Foodable Top 25 Restaurants have been released for this month, featuring Chicago, Dallas, Los Angeles, New York City, Philadelphia and Phoenix.

These rankings are based on April 2015 data from our sister company’s proprietary Restaurant Social Media Index (RSMI), the most comprehensive index for the restaurant industry.

This Month’s No. 1’s

Chicago: Avec

With a stripped-down, minimalistic interior with floor-to-ceiling wood and cube stools, Avec’s color shines through in its dishes. The food menu — with a theme to Midwestern interpretations of Mediterranean — includes both small and large plates, a “cheese from our cave” section with varieties from France, Spain, Italy and the U.S., and desserts. Guests can enjoy anything from beef and pinnate kibbeh sausage with pomegranate, dill, farro and feta cheese to shrimp pizza with meyer lemon, calabrian chile, and rapini pesto. With Chef de Cuisine Perry Hendrix at the forefront (he’s also CDC at Blackbird, one of Avec’s sister restaurants), the menu is packed with fresh local ingredients and the restaurant is considered wine-focused, which is fitting considering wine is how Hendrix initially became involved in the culinary scene.

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The Sous Chefs of Dallas: Getting to Know the Chef Behind THE Chef

The Sous Chefs of Dallas: Getting to Know the Chef Behind THE Chef

By Rebecca Combs, Foodable Contributor

When talking about “The Industry,” the focus is usually on the Executive Chefs. After all, it's their kitchen, right? But where would these top chefs be if they didn’t have a great sous, their right-hand men (and women)? Below, get to know the chefs behind THE chef.

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