Homewood Dallas | Food

Homewood Dallas. A fresh new concept from Matthew Mccallister

Homewood, Dallas, Dallas Restaurants. Oak Lawn, Dallas Design District

50528

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We are passionate about working with local farms and ranches and celebrating the ingredients grown in the Southwest. We focus on simple preparations and use multiple forms of preservation to build the most flavor potential out of every dish. We want ingredients to shine so the menu changes with the seasons to showcase the best ingredients of the moment. Our two main applications of cooking are over embers or slowly roasting and they play a part in the majority of the whole menu.

starters

parker house rolls : 7

parmesan mornay & chicken drippings

26 month prosciutto : 17

figs, fig jam, garden arugula & fig leaf oil

mushrooms and nduja : 18

grilled pullman bread, chives & parmesan

marinated tomatoes : 14

chilled tomato broth, herbs & a celery crisp

smoked rose finn potatoes: 9

peanut miso aioli, chile vinegar & pickled leeks

raw

a selection of oysters : M/P

aged hot sauce, lemon & brined scarlett turnip mignonette

dry aged beef tartare : 17

potato chips & tons of horseradish

california halibut : 18

hoja santa, smoked jalapeños & strawberry vinegar

salad & soup

almond gazpacho : 14

pan con tomate & cured anchovy

greens, seeds & herbs : 12

mustard vinaigrette

embered beets : 14

tahini dressing, burnt onion & mustard greens

homewood caesar : 13

young lettuce, endive, pecorino sardo & garlic croutons

Everything on this menu is made in house and from scratch! We pride ourselves in sourcing responsibly and providing the best ingredients available.

pasta

rustic semolina torchio : 17/31

bolognese & parmesan

nori spaghetti alla chitarra : 19/33

savoury clams, chile oil & seaweeds

fusili : 18/32

lamb ragu, mint & heirloom radicchio

casoncelli : 18/32

eggplant, ricotta & sungold tomato conserva

ricotta gnocchi : 18/32

chanterelles, schmaltz, kale & charred onion vinaigrette

entrees

roasted cartermere farms half chicken : 28

field pea succotash, field pea miso & thai basil

steelhead trout cooked over embers : 29

new potatoes, nasturtium chile sauce & toasted seed salsa

wood roasted halibut en fumet :37

sungold tomatoes, eggplant, summer squash & shiso

embered pork loin & kimchee terrine : 35

farro verde, corn pudding & green tomato chutney

center cut a-bar-n ranch wagyu ribeye : M/P

glazed onions, potato pave & bordelaise

sides

pomme puree : 8

ember roasted mushrooms : 10

wilted farm greens with tons of garlic : 7

sweets & cheeses

dark chocolate, sour cherry & pistachio bar : 10

cocoa nib crunch & cherry ice cream

fior di latte gelato : 10

figs, honey mousseline & benne seed sabayon

butterscotch peaches : 10

brown butter financier & basil ice cream

blueberry bread pudding : 10

bourbon caramel, pecans & buttermilk ice cream

roasted apricot & plum spumoni : 10

coconut, kafir lime & lemongrass

selection of cheeses we currently love : 21

toast & jam