Seasonal, local and thoughtful are the three words I would use to describe Chef Graham Dodds‘ approach to the new fall menu at Hibiscus. Dodds is known as a pioneer in the Dallas restaurant scene for his ongoing dedication to sourcing the best ingredients from local farms and purveyors. When Dodds took the reigns to the kitchen at Hibiscus, he knew he had to shake things up a bit and add his unique sense of culinary strategy to the menu. After removing some treasured guest favorites, Chef Dodds brought warmth and freshness to the October menu that is currently unmatched by most other restaurants in Dallas.

I was treated by the folks at Hibiscus and Graham Dodds to a fall feast that showcased the talent and seasonal expertise. A delicate dinosaur kale salad with watermelon radish, ricotta salata, pomegranate, raw artichoke made me reminiscence to Dodds previous post at the now defunct Central 214 where he served something similar. A baby beet salad with herb crusted chèvre and charred cippolini was particularly perfect as well. The Beef Cheek Raviolo with assorted mushrooms, black truffle and sherry cream was warming and rich with a striking sweet bite from the spirit. Must order mains include the fall-off-the-bone Lamb Shank paired with white beans, kale and gremolata which pleased the table and served two perfectly. Get the gulf paella, a take on the classic Spanish dish that includes red snapper, rock shrimp, blue crab, goat chorizo all over bed of rice.  We also sample a banger sausage wrapped scotch egg, new to the menu, with wilted kale and bacon in a delicious  bechamel sauce. Winning sides were crispy okra with a spicy calabrian chile sauce and eggplant, and local Comeback Creek Farm Squash with toasted pumpkin seeds & honeynut squash purée.

Hibiscus is a special place for many Dallasites. By design, the cavernous, cozy appeal lends itself to Dodds’ proclaimed favorite time of the year. Of course, we saved room for dessert to see what sweet fall fare the team had in store. A Valhrona Chocolate Mousse with huckleberries and whiskey cream was quickly devoured because who doesn’t love rich, deep chocolate with a boozy cream? Exactly. A brand new Apple and Pumpkin tart made its way to the table with a cinnamon and nutmeg double-cream, another winner. Needless to say, I should have brought my stretchy pants for this indulgent and delicious meal. Stop in to Hibiscus soon to discover why this gem of a restaurant has upped its ante with a wealth of seasonal know how from Chef Graham Dodds.

Hibiscus – 2927 N. Henderson Ave. Dallas, Texas 75206  (214)827-2927