The sign has been visible from Northwest Highway for weeks and now the popular comfort-food restaurant Dish has an opening date. The new dining spot opens Feb. 24 for lunch and dinner.
Dish took over the Hillcrest-Northwest Highway storefront formerly occupied by Soleo Mexican Kitchen. With executive chef Andrew Bell at the helm, the restaurant focuses on seasonal American food, including many of the signature dishes from the original location, which debuted on Cedar Springs in 2009.
Owner Tim McEneny (who also created Front Room Tavern) says the new 5,000-square-foot Preston Hollow space has a different atmosphere from the other location.
“It is a softer, brighter design using a lot of different textures from wood, granite, glass to polished steel and ceramic tiles,” he says.
The restaurant also has a patio that can 34 people, plus an outdoor bar.
Here’s a little bit more about chef Bell:
Bell has worked in some of the most respected kitchens in both Dallas and Austin. Bell worked as a sushi chef at Citizen and sous chef at Mercury before moving to Austin to work as chef de cuisine at Wink then moved on to work as a sous chef for Tyson Cole at Uchi. After moving back to Dallas in 2006, Bell was contacted by notorious chef Avner Samuel and accepted the chef de cuisine position at Aurora and worked there until 2008. In 2008, Bell opened Dr. Bell’s BBQ in the heart of downtown Dallas. Bell closed Dr. Bell’s BBQ in 2010 and joined Avner again at Nosh Euro Bistro as sous chef for the Oak Lawn location. In 2012 Bell took over Bolsa Mercado and ran the catering and daily menu offering in the market. After a short stint at The Mansion on Turtle Creek as banquet chef, Bell returned to Bolsa to act as executive chef. In 2015, Bell reached out to the NL group and was hired as executive chef for the Preston Hollow location.
Also on staff is pastry chef Alison Mores of Front Room Tavern. She created the dessert menu at Dish. Trevor Landry oversees the bar menu, featuring several creative cocktails.
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