360 West June 2015 : Page 97

NEW & NOTABLE DALLAS BY MICHAEL HILLER Grab and go at CiboDivino • Head over to Sugar Skull • Carb load at the Village • Hello, Uchi CiboDivino Marketplace & Cafe A new Italian market and Neapolitan restaurant from chef (and Sicily native) Daniele Puleo is open in Oak Cliff’s Sylvan Thirty development. Puleo designed the 4,400-square-foot space as a marketplace, similar to Dean & DeLuca, with cases of prepared Italian foods, handmade pastas and sauces, plus staples such as wines, olive oils, vinegars and sea salts. Ryan Olmos, most recently executive chef at Eatzi’s and Urban Rio, oversees the kitchen. Don’t miss the thin-crust pizzas, cooked VPN-style in a gold-tiled wood-burning oven. 1868 Sylvan Ave., Suite D10, Dallas; 214-653-2426 or cibodivinomkt.com. Sugar Skull Cafe The founders of Casa Rubia, the Spanish-infl ected darling of Trinity Groves, have opened Sugar Skull Cafe, an all-day casual spot in Trinity Groves specializing in coffees, breakfast, tacos, desserts and margaritas. 3011 Gulden Lane, Suite 102, Dallas; 469-729-8605 or sugarskullcafe.com. NOW OPEN FOR LUNCH & DINNER 2801 W 7th Street Fort Worth, TX 817.984.1363 KinKinUrbanThai.com Village Baking Co. The city’s best bakery now has a retail storefront on Lower Greenville, expanding beyond its outlets at area farmers markets and the original shop near SMU. Owner Clint Cooper’s new boulangerie serves a full array of breads and pastries (including canneles, the specialty sweet of Bordeaux, France) and offers fresh from-scratch baguettes throughout the day. 1921 Greenville Ave., Dallas; 214-821-3477 or villagebakingco.com. Bella Italia Chef Junior Borges’ yellowtail, ponzu, Thai chile and orange is one of the twists on the Uchi Dallas menu. Photo by Michael Hiller Family owned since 1980, serving fine Italian food and wine, lunch and dinner Featuring wild and exotic game specialties Personal service in an inviting atmosphere Uchi Dallas James Beard Award winner Tyson Cole brings his acclaimed version of modern Japanese cuisine to North Texas this month with the opening of another outlet of Uchi, his hit Austin restaurant with a similarly well-regarded sibling in Houston. Executing Cole’s menu at Uchi Dallas is chef Nilton “Junior” Borges (formerly of Colicchio & Sons in New York), who has added his own touches with dishes like 72-hour braised short ribs with compressed Asian pear; yellowtail with ponzu, Thai chile and orange; and wild onion with green garlic, ramps and Tennessee country ham from Benton’s. In addition to an expansive menu of sushi, sashimi, vegetarian selections and hot and cool dishes, Uchi offers 10-course omakase dinners. Cole plans to open a second, more casual restaurant and cocktail lounge above Uchi this fall. 2817 Maple Ave., Dallas; 214-855-5454 or uchidallas.com. Michael Hiller is a Dallas restaurant and travel correspondent for 360 West . 5139 CAMP BOWIE BLVD, FORT WORTH • 817-738-1700 REPUBLICA ARABE SIRIA 3285 • BUENOS AIRES • TEL: 14802-4253

Kin Kin Urban Thai

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