Satiating Spring at State & Allen Kitchen and Bar

A little kimchi closeup.
A view from the top of the Cucumber Lemonade, made with Hendricks Gin, muddled cucumber, mint and refreshing lemonade.
Ahi Tuna time!
All smiles with Lexa in the sunny shades.
Grilled Jerkfish comes with sautéed broccolini, roasted sweet potatoes and a delightful grapefruit salsa verde.
In case you didn't know, Moscow Mules are just $3 on Thursdays.
Pork Belly to die for
Skillet Pork Chop is served with kimchi arugula salad, confit fingerling potatoes and bourbon gastrique.
Strawberry lovers, this one's for you.
The new Spring cocktails are all light and refreshing.
The Pan Seared Scallops are great but the zesty chickpeas are a little bit magic.
The very pretty pasta in the Heirloom Salad.
The very wonderful Peach Ice Cream Trifle.
This Heirloom Salad is worth making a commitment to.

State & Allen Kitchen and Bar 5 Stars

Pork belly is quite the finicky food. If not prepared just right, particularly braised or fried, it simply does not work. Because of this I lead into every pork belly situation with caution. I extended this same fork first caution when trying out the new Crispy Pork Belly Tostadas at State & Allen Kitchen and Bar. After one bite it was clear my need for caution was absolutely unnecessary.

The popular uptown neighborhood eatery recently launched a mouthwatering Spring menu that features 12 new bites and 17 signature new booze concoctions. This leads us back to their Crispy Pork Belly Tostadas. Topped off with southwestern kimchi and peach chipotle jam crema, it has a surprising flavor rich in smoky paprika and spice. Wash this kimchi topped tostada down with the refreshing Cucumber Lemonade, a springy mingling of Hendricks Gin, muddled cucumber and mint.

Another essential spring starter is the Ahi Tuna Poke. True, poke is popping up on every menu around town it seems, but I still recommend trying it here. The veggies are pickled and tender and the tuna really does melt in your mouth.

If there’s a chance you might skip the starters, at least allow youself to get the Heirloom Pasta Salad. Not only is it stunning to look at it, but each bite is an unforeseen celebration in texture and salty, sweet savory deliciousness. Fresh made six cheese pasta sacchettini combines with blue cheese, candied walnuts, grilled corn, chevil peppercorn vin and slices of capicola. Gurantee your mouth did not see this coming. If you’re looking for something a little more filling but still on the lighter side, I recommend the Pan-Seared Scallops. They are are served on a bed of zesty shishito chickpea hash, crispy polenta and citrus beurre blanc. You won’t be able to stop eating the chickpeas. The Skillet Pork and Grilled Jerk Redfish are also worth checking out.

There is a final requirement. You should definitely make room for dessert. The Peach Ice Cream Trifle gives you a creamy and light appreciation for peaches. Fresh E, candied pistachios and sponge cake round out the peachy flavor for a truly rewarding dessert. Even if you’re full, it’s still worth getting to go. Give your spoon the Spring finale it deserves. TXmB

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Where to find them-2400 Allen St, Dallas, TX 75204

Phone- (214) 239-1990

That whole parking thing – Try a garage, or if you’re lucky, there are spaces on the street. Fingers crossed. 

Author: Brittani Robinson

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