Salisbury’s Pizza opened earlier this week in Casa Linda plaza, in the space that used to Be Home Soon. Will and Julie Salisbury wanted to open a family friendly and less expensive place to eat. When they took the lease they did all the re-modeling themselves and bought furnishings through various re-sale venues. They decorated the walls with family and significant photos. He is a graduate of the Culinary Institute of America and her background is as a sommelier. They both previously worked at more upscale and expensive restaurants and wanted to do something different. One of Will’s first jobs was at Tony D’s pizza place in New York and that experience inspired the creation of Salisbury’s. They’d been open about 4 days when we went and had gotten a nice food write up in The Dallas Morning News by Sarah Blaskovich so we made a reservation. Glad we did as the place was packed with people waiting for tables and pies to go. In fact our server advised us to order by the slice rather than a whole pie as they would take at least one hour to get to our table and the slices were being made all the time. I’m hoping that these service issues can be worked out as they settle out with crowds because I’d much rather have a whole pie. However, as we were with my nephew we could order more styles and try lots of combinations so we’ll know what we want when we go back. I liked his crust and sauce and what you get on it is a personal preference for sure. They also had some cocktails and a nice selection of wines. I hope you’ll try it too and let me know what you think. Continue reading
Cry Wolf opened 3 days ago at 4422 Gaston Avenue, a space that formerly held a Subway and you’d never know it. Chef/owner Ross Demers and his team have done a miraculous makeover to present a cozy, fun spot to have a delicious meal. Chef Demers previously owned On the Lamb but also held positions at Flora Street Café and Beverley’s Bistro. Alongside Demers in the open kitchen is another Fauna (part of Flora Street) alum, Liam Byres and also from there is sommelier Tim. The less than 30 seat stylish place offers a small seasonal menu of gradually-increasing-in-size options – to mix and match as the diner prefers. The plan is to change options as ingredients become available. The interior has a long concrete counter facing the kitchen and bar where diners can eat and interact with staff. There are also standard tables on the other side of the room. Music is in the background and the lights are lowered but you can still see. Get here before it gets so popular that you can’t. This is a new favorite restaurant and highly recommended. 
Sachet is a large place opened a couple months ago by the owners of Gemma (Frankie visited in June and July of 2016), where the food is inspired by Mediterranean cuisine. About a third of the space is for the bar and the seating around it. An open kitchen fills one end of the restaurant and a large clear cube containing wines is a focal point in the dining room.. With lots of hard surfaces the noise level is significant but tables are placed a nice distance apart to give you some ability to talk once the place fills. The menu starts with “meze” plates which are priced in groups of 3 or 5. They are small plates meant to be shared by the table. Pastas are in serving sizes like appetizers but can be turned into a main plate for an upcharge. Service is efficient and friendly and tables are turned throughout the evening. 
