Los mejores platos que los comensales de Dallas probaron en junio

5250 North O’Connor Boulevard, Suite 146 in Irving

One of the best meals I had this month was at Sanjh, under executive chef Sarabjit Singh Assi. Picking just one dish is a brutal ask, because they were all amazing. Pictured here are two appetizers; first, the dahi puri, a thin yogurt foam served inside puffed rice spheres with seasonal berries all around. The yogurt was tangy, and there was honey in the dish to sweeten it up, making it almost a dessert appetizer. Also pictured are the truffle and blue cheese stuffed kulcha, which are dangerously addictive. The preparation is simple; stuff flatbread with blue cheese and truffles. Also of note from this meal was a plate of kori gassi with kal dosa, a South Indian dish that doesn’t typically make it onto the menus of Indian restaurants in America. Give it an order.

Tango Room

1617 Hi Line Drive, Suite 250 in Dallas

Do not skip the deviled eggs at Tango Room, which are whipped into a smooth cream and heavy on mustard. But if I have to pick a true standout dish, however, I’m going to have to tell you that my obsession with beet salads persists this month. The baby beet salad at Tango Room is masterful, loaded with red and gold beets, hazelnuts that add needed crunch, strawberries that give it tang, and cilantro to garnish, served on a bed of horseradish labneh, which is the secret weapon doing a lot of flavor work. Too often, chefs lay beets on a simple yogurt bed that’s a nice complement, but this option turns the dish into a clean-your-plate situation.

Frenchie

8420 Preston Center Plaza in Dallas

This brand new all-day cafe from the Travis Street Hospitality team has a menu of French bistro favorites, some of which are also available at its other restaurants, Knox Bistro and Le Bilboquet. When I went in to check it out during opening week, I couldn’t resist ordering the croque madame, because that dish made by chef Bruno Davillion is one of the best iterations in all of North Texas. It’s standard issue, which is exactly what I want — crispy bread soaked in butter; meaty ham; salty, melted Gruyère cheese; a thick Mornay sauce that pulls it all together; and a perfectly fried egg with a runny yolk on top. It is simple decadence.

Goodwins

2905 Greenville Avenue in Dallas

I like a good “girl dinner” when it’s hot out, and that’s how I found myself at Goodwins with a plate of its killer blue cheese salad loaded with crunchy iceberg lettuce, juicy slices of tomato, savory blue cheese dressing, and chives. I added a side of another favorite cool dish, the spicy tuna cones, and got myself a cocktail. And a glass of wine, thank you. Not pictured here: the apple martini and ice cream sundae I downed in Goose Bar in the back with absolutely no regrets.

Kincade’s Hamburgers

4901 Camp Bowie Boulevard in Fort Worth

Summer calls for hamburgers, and I, shamefully, had never been to the long-standing burger joint Kincade’s, so I decided to rectify that situation. On a rainy Sunday morning, I found myself in Fort Worth and popped in for a cheeseburger and fries. It delivered on all the promises folks from Fort Worth make about Kincade’s. The bun was thick and moist, with American cheese flowing off it, and the big, beautiful slice of tomato was the icing on the cake, so to speak. I paired it with a side of fried okra. Don’t be like me; get to Kincade’s immediately.

Flamant

5880 State Highway 121, Suite 103-B in Plano

I swear to god that I am going to get everyone to eat the ragu bianco at Flamant through sheer force of will; for my money, it is the defining dish of the restaurant (although I still have many items to try there). The sauce is made sans tomato (hence “bianco”), and the celery, carrots, fennel, spices, and herbs get room to breathe and expand in the cook without that acid pushing them down. Chef Taylor Rause uses pecorino and Aleppo pepper on top of the gnocchi and sauce, giving it a nice kick. It is one of the most satisfying pasta dishes in the Metroplex.