Dish (Closed Permanently)

Small portions

The staff were well versed with the menu, pleasant atmosphere. Nothing special with the resturant itself. The food portions were small and the prices were not. Would not recommend

Honey comb...yeah

I heard many great things about this place and at the end of the evening i have to agree with them. It was great. We started off with the cheese platter that included honey comb. It took me back many years (i wont say how many). I will serve it from now on. We both ordered New York strips medium and they were cooked perfectly. The waiter kept an eye on our cheese plate until we were completr to deliver a perfectly cooked streak. I also enjoyed the asparagas. (no comments on the asparagas you queens). The key lime pie was drizzled with caramel. I thought it was an odd choice until my mouth loves it. The only thing i would say needs to improve is placement. It was early and somewhat empty and we were sat between two other couples. They were straight and he wasnt cute. They quickly fixed the situation and found us a better table. Highjy recommend.

Gay friendly?

Maybe it's just me, but who wants to see Victoria Secret type videos? I'd prefer ESPN over that! Good food and service.

The See-And-Be-Seen Restaurant in Oak Lawn

The Dallas Morning News said it best when including it in their "Best New Restaurants of 2009" list: "It seemed like Tim McEneny's shiny new Oak Lawn restaurant, with its mod bar, LED-illuminated raised booths and recessed, color-changing crystal chandeliers, was hot from the moment it opened in November. It's a real see-and-be-seen vibe, which makes for fantastic people-watching. But McEneny paid proper attention to the basics, which makes Dish more than just the scene du jour. The menu, conceived by "concept chef" Doug Brown and executive chef Brian Sommers, reads like fairly basic American fare, but Sommers executes the dishes – such as an arugula salad with "pulled" salmon and cranberries, or juicy, saucy roast chicken – deftly and with a measure of flair. General manager Shawn Horne keeps a watchful eye over the dining room, and the service is spot-on." The restaurant earned a 3-star rating from the Dallas Morning News.