Be Home Soon opened mid November in Casa Linda plaza.  Owner Madison King created her dream restaurant after years as a musician with Russ Kirk (an accountant with a law degree), and Joey Fink (chef de cuisine).  All three have restaurant experience but wanted to create something casual with a changing menu on their home turf of East Dallas.  It’s in the spot previously occupied by Dugg Burger but you wouldn’t recognize the space.  The purple walls are filled with art and collectables.  A long bar takes up one wall but it has seating for drinks and/or eating.  Small tables line the other wall with the kitchen in the back. The menu was printed on a roll of butcher paper that hangs on the wall and a printed menu lists snacks and staples, like a salad.  The other side of the printed menu was cocktails, many of them traditionally based.  The weekly menu shows up on their Instagram page not the website and they take no reservations.  The cocktails were well made but their wine selection seems only by the glass and was quite limited.  They do offer a kid’s plate but children are not seated after 7:00.  The portions were fairly small so you can order lots and have it family style.  The food was mixed but I’ll go again when I see an interesting menu – I love the concept.

Set-Up

Cocktails

Food

Kettle Chip and Onion Dip was a bag of Regular Flavor Zapp’s chips and a bowl of creamy onion dip.  The server offered to bring more chips if we needed.  It was a mildly flavored dip but I loved the soft pieces of onion in it.  The chips are a great brand.

 

Wild Mushrooms and spinach was a wonderful dish – maybe the favorite of the evening.  A nice portion of fresh spinach was combined with a tasty mix of mushrooms and lots of garlic.  It was great.

 

Black truffle risotto was on the gummy thick side.  It did have truffle flavor with  nice bunch of truffle shreds on top.

 

Broccolini with an 145º egg was well-cooked broccolini topped with crisp bread crumbs and gremolata.  A soft cooked egg was underneath and it mixed nicely with the other ingredients.

 

Oxtail ragu with focaccia was a good sized oxtail in a tasty sauce with a toasted piece of focaccia on the side.  The meat was fall-off-the-bone tender but there was a lot of bone to pick through.  The sauce was wonderful and the bread worked great with it.

 

Fried polenta with red sauce was varied.  The red sauce battled with the oxtail ragu and the crisp exterior of the polenta became soft sitting in the sauce.  I would have preferred the polenta without the sauce.

 

Scampied Shrimp with angel hair pasta was 6 good sized shrimp with the tails on.  It would have been easier to eat with the tails removed but the dish had lots of shrimp flavor with nicely cooked pasta.

 

Brownie with black sesame ice cream, fresh fruit and chocolate ganache was the only dessert offered.  It was a huge portion of wonderful chewy brownie surrounded by fruit pieces, that felt unnecessary.  The ice cream was smooth and sweet but he ugliest color ever and had no sesame flavor that I could detect.  The fudge sauce or ganache was divine and added to the chocolate intensity of this dessert.