Homewood (update), Dallas, 7/9/19

sign out front
sign out front

We visited Homewood again and had different things as much of the menu had changed.  The menu this time was for summer rather than spring.  It was still really busy but with a reservation we had a table waiting for us.   Walk-ins were waiting for a seat and the noise level is a struggle.    It is a lively, varied aged crowd.  Chef Matt McCallister was in the kitchen and out visiting with his guests.

entrance area
entrance area
intieor
interior
high bar area
high bar area
bar
bar
Frankie explored
Frankie explored
outside patio
view to patio
intiero
interior
intiero
interior
interior
interior
Frankie explored the windows between seating areas
Frankie explored the windows between seating areas
cocktails
cocktail menu
drinks
drink menu
menu
menu
wine list
wine list

 

We started with 2 Negronis and an order of the Frittered Squash Blossoms with pecan aillade (thick sauce based on a purée of garlic), mozzarella and anchovy.  There were 3 to an order and they were a tad greasy, but really tasty.  The bit of anchovy made a good contrast with the cheese stuffing.

Frankie and a cocktail
Frankie and a cocktail
Frittered Squash Blossom
Frittered Squash Blossom
closer
closer
turned
turned
inside
inside

 

The Ham Hock and Creamer Peas was on grilled Pullman bread with chilies and lime basil.  A sauce was on it made from the boil off the ham juice with butter added.  The really tender, fresh peas were tasty on the toasted bread.  This was a really good one.

Ham Hock and Creamer Peas
Ham Hock and Creamer Peas
closer
closer
turned
turned

turned

from the top
from the top
cut into
cut into
wine front
wine front
wine back
wine back
Frankie and the water
Frankie and the water

 

Ricotta Gnocchi was plated with chanterelles, schmaltz, kale and charred onion vinaigrette.  The gnocchi were tender and nice with a great sauce over them and the other ingredients.  This was an excellent combination of flavors and textures yielding a wonderful dish.

Frankie tried to choose between pastas
Frankie tried to choose between pastas
Ricotta Gnocchi, chanterelles, schmaltz, kale and charred onion vinaigrette
Ricotta Gnocchi, chanterelles, schmaltz, kale and charred onion vinaigrette
turned
turned
turned
turned
turned
turned
inside
inside

The Casoncelli (pasta) were filled with eggplant and ricotta and mixed with a sungold tomato conserva.  The dumplings were a little thick on the fold but the yellow tomatoes were great and added a lot of flavor to the dish.  However of the two pasta dishes the gnocchi were the better.

Casoncelli, eggplant, ricotta and sungold tomato conserva
Casoncelli, eggplant, ricotta and sungold tomato conserva
closer
closer
turned
turned
turned
turned
turned
turned
inside
inside
Frankie making friends
Frankie making friends

 

Embered Pork Loin and Kimchee Terrine were served with farro verde, corn pudding and green tomato chutney.  The pork loin was dry where the melded portions of the dark meat were nicely moist.  The corn mash was good but the dish didn’t work as well as I’d hope it would.  It was just okay.

Embered Pork Loin and Kimchee Terrine
Embered Pork Loin and Kimchee Terrine
closer
closer
turned
turned
turned
turned
turned
turned
inside dark meat
inside dark meat
inside white meat
inside white meat
Frankie explored
Frankie explored

 

The Halibut en Papillote was with porcini mushrooms and lemon verbena butter.  The halibut was baked in paper and was quite good.  The mild mushrooms were great but I would have liked a stronger sauce  to accent the mild fish.  Overall this was the better of the two main dishes we tried.

Halibut en Papillote, porcini mushrooms and lemon verbena butter
Halibut en Papillote, porcini mushrooms and lemon verbena butter
closer
closer
turned
turned
turned
turned
Frankie made another friend
Frankie made another friend

We added a side of Wilted Farm Greens with tons of garlic.  The greens were nicely fresh and fairly lemony, actually more so than garlicky.  They were good and a wonderful accompaniment to the main plates.

Wilted Farm Greens with tons of Garlic
Wilted Farm Greens with tons of Garlic
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turned
greens served
greens served
Frankie helped finish
Frankie helped finish

 

For dessert we tried the Warm Lemon and creme fraiche pound cake with blueberries and lemon verbena.  The blueberries were big and flavorful with a sweet creamy ice cream to accent them.  A crumble on top added texture to the lovely pound cake that was soaked with juice.  It was a perfect sweet fix.

Warm Lemon and Creme Fraiche Pound Cake, blueberries and lemon verbena
Warm Lemon and Creme Fraiche Pound Cake, blueberries and lemon verbena
closer
closer
turned
turned
Server and Frankie
Fun server Andrea and Frankie

 

The Butterscotch Peaches were served with a brown butter financier and basil ice cream.  The peaches still had their skin on and were not as flavorful as some.  They did work well with the basil ice cream and the sweet crisp crumbles that topped the dish.  It was good.

Butterscotch Peaches, brown butter financier and basil ice cream
Butterscotch Peaches, brown butter financier and basil ice cream
turned
turned
turned
turned
turned
turned
Frankie liked dessert
Frankie liked dessert
Matt and Frankie
Chef Matt McCallister and Frankie

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