the issue > Lifestyle | Travel & Food > June 27, 2016
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A Taste of HP Village

The Dallas food scene can easily contend with the best of the best, and the restaurants at HP Village are no exception. We connected with each eatery to get the inside scoop on a signature dish or cocktail that is not to be missed. Get ready to embark on one mouthwatering taste of HP Village.

Bistro 31 – Red Beet Cured Pacific Salmon

Bistro 31 is reminiscent of a sidewalk café in the French Riviera, and has quickly become known as a unique culinary treasure thanks to its French, Italian and Spanish influences. The Red Beet Cured Pacific salmon is served over a potato latke and topped off with sour cream and paddlefish caviar. This starter dish combines classic American and European flavors with a modern twist.

Red Beet Cured Pacific Salmon with Potato Latkes, Sour Cream and Paddlefish Caviar

Red Beet Cured Pacific Salmon with Potato Latkes, Sour Cream and Paddlefish Caviar.

Royal Blue Grocery – Asian Chicken Salad

Royal Blue Grocery is the newest dining addition to HP Village, offering quick and convenient dishes for the diner on the go. The Asian Chicken Salad is light but flavorful thank to the lemongrass marinated chicken, mandarin oranges and ginger soy vinaigrette made onsite.

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Asian Chicken Salad Tossed in Ginger Soy Vinaigrette and Topped with Mandarin Oranges, Carrots and Lemongrass Marinated Chicken.

Mi Cocina – La Llorona Margarita

Mi Cocina, or My Kitchen, has established cult following roots all across Dallas for a reason – the freshest and highest quality ingredients are used to create authentic Tex Mex cuisine and cocktails. The La Llorona Margarita is an off-the-menu drink made with Sauza Blanco Tequila, Grand Marnier, fresh lime juice and a chile powder rim that tastes even better than it looks.

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La Llorona Margarita prepared with Sauza Blanco Tequila, Grand Marnier, Fresh Lime Juice and a Chile Powder Rim.

KT Burger – Ahi Tuna Salad

Burgers and fries aside, KT Burger also offers gourmet hotdogs, fresh salads, hand-crafted milkshakes and an assortment of draft and bottled beer. The Ahi Tuna Salad is prepared with fresh spring mix tossed in a wasabi vinaigrette and topped with tomato, red bell pepper, avocado and a filet of ahi tuna marinated in soy sauce with fresh garlic and ginger.

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Ahi Tuna Salad Tossed in Wasabi Vinaigrette and Topped with Tomato, Red Bell Pepper, Avocado and a Filet of Tuna Marinated in Soy Sauce with Fresh Garlic and Ginger.

Starbucks – Artichoke and Goat Cheese Flatbread

With the introduction of a new wine, beer and small plates menu, Starbucks is now more than just your favorite caffeine shop. The artichoke and goat cheese flatbread is perfect for sharing or light, yet flavorful, meal for one.

Starbucks Artichoke Goat Cheese Flatbread

Artichoke and Goat Cheese Flatbread with Sundried Tomatoes.

Molto Formaggio – Gorgonzola Piccante Cheese

Molto Formaggio is a quaint, European-inspired cheese, wine and charcuterie shop with a vast product offering from 18 different countries. Made in Italy by the Guffanti family, Gorgonzola Piccante Cheese, made its US debut exclusively at Molto Formaggio. The penicillin mold of this cheese imparts a spicy, sharp flavor and with no added cream, makes for a versatile pairing with many of your favorite dishes or perfect all on its own.

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Gorgonzola Piccante Cheese Paired with Potter’s Winter Rye Crackers and Dried Apricots and Oranges.

Café Pacific – Bouillabaisse

Café Pacific is a Dallas institution that has served the best in seafood and steak for over 34 years, so being rated by Zagat as one of Dallas’ best seafood restaurants is no surprise. A traditional fisherman’s stew from Marseilles, France, Bouillabaisse is prepared with an aromatic broth, including saffron, fennel and orange and paired with an array of fresh seafood. The warm bowl of cozy coastal cuisine is accompanied by grilled bread and Rouille, a red pepper and garlic aioli.

Bouillabaisse prepared with Alaskan Halibut, Bay of Fundy Salmon, White Shrimp, Littleneck Clams and a Lobster Tail.

Bouillabaisse prepared with Alaskan Halibut, Bay of Fundy Salmon, White Shrimp, Littleneck Clams, Lobster Tail, Fingerling Potatoes, Tomato and Bacon.