How To Navigate The Menu At Boulevardier Like a Champ

Categories: Food News

All pictures Lori Bandi
The charcuterie board at Boulevadier
Boulevardier, the subject of this week's review, has received nothing but gushing press until Leslie Brenner reviewed the restaurant for The Dallas Morning News last week. For the most part, I agree with Leslie's review, but I think there are some great things to focus on should you pay Oak Cliff's newest bistro a visit.

If I were to go back to Boulevardier on my own dime, here's how I'd tackle it.

Start with the raw bar: The oysters at Boulevardier are perfect, and while some restaurants charge more than $3 a shell, they come in at $2.50 here.

Stick to the small plates: The Texas quail is masterfully cooked, and the charcuterie board is the best I've had since moving to Dallas. Crawfish beignets? They're light, fluffy and full of flavor. The prices here are more than fair and the dishes deliver big.

Look to the burger: It's a show-stopper topped with cheese, perfect house-cured bacon and comes with a side of killer fries.

Be wary of big plates: You'll lose your shirt on the prices, and the execution just isn't there yet. If you want to go big, avoid the roast chicken and lamb's neck and opt for the steak frites or the bouillabaisse instead.

Eat this way and you'll walk out of of this restaurant singing chef Nathan Tate's praises. Order some of the other plates and you might wonder what all the commotion has been about.

Crawfish beignets

Woah burger!

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My Voice Nation Help

I agree with the oysters, charcuterie, and steak frites. I also have had the lamb neck twice and both times it was spot on. Luck of the draw apparently. I also mentioned Boulevardier to one of the OC's most well known chefs and he, a man of respected palate, said he had not tried the entire menu but he had thoroughly enjoyed everything to date, particularly the oysters and lamb. Que cera.


Oak Cliff, not Oak Lawn.

scott.reitz moderator

 @runDMC I don't think the lamb tastes bad, and if we're judging taste alone then you're right. My problem is the unwieldy presentation and the size of the plate. It stands at least six inches tall.


I love every part of the lamb, neck included, but I'm used to it served dismantled in some way. Imagine those same flavors, with the fat, bones and other unmentionables removed, tossed with gnocchi, or tucked into pasta.


Thanks for the good comment.

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