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Ferré
By Jim White
High concept is at work with the new
restaurant Ferré. The restaurant, open just since Labor Day in the
West Village of Dallas, is the product of an expert team that has
years of fine dining experience and success, with names you know
like Sfuzzi, Nick and Sam’s, Mi Piaci and many more.
Patrick Colombo’s expertise with
fine wine and dining stretches back to the opening days of the
Mansion on Turtle Creek. He has developed numerous concepts in
between. His new restaurant Ferré brings him back together with
Executive Chef Kevin Ascolese in a restaurant designed to feel like
an urban loft in Soho. Wood floors, lots of stainless steel, high
ceilings and industrial ducts create a sleek, simple style.
Ferré , an Italian word that means
"to give birth", "to display", or "to
exhibit", certainly displays the talents of this brain trust
and creates an exciting new upscale dining experience with a Tuscan
flair.
Everything, from the food, wine,
fashion of the servers and the artwork on the walls, is designed to
exhibit the simple pleasures of Italy.
Chef Ascolese is a master of
creating bold flavors with simple ingredients. Just what proprietor
Colombo is looking for. In his words, "Buy good product, season
it well and don’t fuss with it too much."
Tuscany is a perfect region to
showcase. The foods and wine are the finest in Italian cuisine—just
as they are—without being too fussy.
Good examples include Caprese,
the buffalo mozzarella and vine ripened tomatoes with organic extra
virgin olive oil, and Bruschetta Ferré with tomatoes, basil
and ricotta on rustico bread. Both, simple light delicious
appetizers.
Wood fired pizzas are a taste treat.
Again, keep it simple with the original pizza, Margherita:
fresh mozzarella, tomatoes and sweet basil—or kick it up with
spicy Italian sausage and bell peppers.
Mista Insalate is the star of
the salads. It features baby arugula with lola rosa, bibb lettuce,
grilled tomatoes, pine nuts and balsamic vinaigrette.
Entrée salads are available at
lunch including a fabulous baby spinach with grilled salmon, pine
nuts and pancetta gorgonzola vinaigrette.
Al dente pasta ranges from
simple angel hair with fresh tomato and sweet basil, to a creamy fettucine
primavera with roasted autumn vegetables and mascarpone cheese.
Yukon gold potato gnocchi with furious rock shrimp
"Bolognese" is the one we’ll try next time.
Main courses include a fabulous
Romano crusted chicken breast, tender veal scallopine, a big
bone-in ribeye, plus grilled salmon, poached halibut and more.
Pastry Chef David Brawley from Salve
joined Ferré after Chef Ascolese came onboard. He, like the
executive chef, is adding new menu selections as we speak. We
sampled tiramisu and flourless chocolate cake that made a
fine dolce finale to our meal.
Ferré features a very well designed
wine list to compliment the Italian menu.
The restaurant is open Monday
through Friday for lunch and every night for dinner. Valet parking
is available and worth the small surcharge. The West Village is the
hot, new place in Dallas now, and even though there are plenty of
self parking spaces around the complex, they fill up fast.
Ferré is located at 3699 McKinney
Avenue, near Lemmon. Call for reservations, 214-522-3888.
On the KRLD Restaurant Show Review Scale of One to Five Forks,
Ferré rates 3 and a half Forks.
Food is Three and a half Forks.
Service is Three Forks.
Atmosphere is Four Forks.
Price is moderately expensive, with lunch entrées ranging from
$7.95 to $10.95 and dinner entrées from $10.95 to $19.95.
Send me an Email: jwdineline@aol.com
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