Uygur’s tiny Bishop Arts restaurant remains one of the toughest reservations to snag in Big D, and for good reason. The chef’s cooking is all about synergy — the way chopped chicken livers commune with juicy, balsamic-macerated Black Mission figs on crostini, or fresh oregano heightens a very original lamb tartare topped with raw duck egg. Uygur is a genius of pasta, as demonstrated by, say, rye tagliatelle with a wonderfully nutty flavor sauced with a porky ragu with caraway, mint and rapini. Last summer, a gorgeously cooked, thick-cut veal chop simply done with herbs and served with fingerling potatoes and slender carrots blew away my entire table. Not only does his menu change constantly, but also Uygur turns out excellent desserts.
Awards & Press
- James Beard Award