ARIA FRESCA, CIBO FRESCO Eataly’s Terra is all about local, seasonal, traditional ingredients Story by JEHADU ABSHIRO | Photography by JESSICA TURNER
FROM THE SEASONAL MENU TO THE DECOR’S WARM WOODS, HANGING PLANTS AND STONE-LAID WALLS, TERRA IS SIMP LY E A RT H Y. “Terra is really a chef ’s dream restaurant,” Executive Chef of Eataly Dallas Jake Epstein's says. “It’s a beautiful space, large, so you can have a lot of play on the menu we have.” Eataly's Terra, the rooftop restaurant focused on seasonal ingredients, wood-fired grilling and a tradi-
tional four-course, serves a cornucopia of Italian cuisine. Almost every item on the menu includes smoked elements using hickory or oak. The herbs, vegetables and meats hang over the grill. The concept is high-quality ingredients cooked simply — lightly charred Texas quail, smoked ribeyes from local ranches or vegetables grilled for hours before being turned into a puree. The rotating menu was developed as a four-course meal broken up into antipasta, spiedini (grilled and
Opposite: Gran tagliere, a chef selection of imported cured meats; arrosticini, grilled lamb skewers with hatch chili and lemon; and braciola di maiale, a pork chop with charred onions and Texas pecans. Above: Hundreds of plants, gardening tools and the indoor/outdoor bar creates an airy atmosphere.
APRIL 2022
prestonhollow.advocatemag.com
25
