Restaurant review: Hannah’s Off the Square in Denton

by Jeph Burton of North Texas Daily , Chris Speight of North Texas Daily

DENTON — If you want quality food or have a special occasion coming up, definitely consider Hannah’s Off the Square restaurant, wine, and martini bar.

A modest exterior gives way to a spacious and classic-meets-modern interior at this 111 W. Mulberry St. establishment.

A large bar sits to the right with a number of tables arranged within view of several TVs.

The bar is classy and tasteful, stocked with high-end wines, ports, cordials, liquors, liqueurs, and beers.

If you can’t drop a lot of money on dinner, don’t count this place out — happy hour is affordable. From 6 p.m. to 9 p.m. Monday through Saturday, you can enjoy half-priced martinis and glasses of wine, $3 wells, $1 domestics and $3 imports.

We were seated immediately in a spacious dining area at a large table, complete with white tablecloth and a candle. Ambient lighting sets an upscale tone here.

Our knowledgeable server, David, arrived promptly and filled us in on his favorite specials.

He was able to list ingredients, details on food preparation, make recommendations, and deter us from some items on the menu as well. What questions he couldn’t answer right away were forwarded to the chef without hesitation and delivered back to us in no time.

We started with an order of white truffle pomme frittes, a large dish filled with lightly salted, mildly peppered fries, garnished with chives. Truffle oil adds a rich, earthy roundness that fills out the flavors without being overpowering. It’s an interesting dish, tasting like you’re eating a fully loaded baked potato in french-fry form.

The tomato bisque is definitely some of the best, if not the best, in Denton. It’s not too rich, yet has a full-bodied tomato flavor. The consistency of the soup is perfect, a great balance between chunky and creamy, leaning a little more on the creamy side.

We had just enough time to finish the pomme frittes and nibble on some complimentary rosemary-and-sun-dried-tomato bread when the food arrived.

The scallops were seared to perfection, the edges barely crisped while the rest of the meat was left warm and tender.

A light, fluffy-yet-firm risotto complemented the texture perfectly, while candied bacon filled in the gap of creamy and salty with a playful sweetness and a delicate crunch. Beautiful plating and large portions made the whole meal even better.

The rosemary-smoked duck was prepared flawlessly. Expect a tender cut of duck with a light rosemary flavor served over two crepes filled with zucchini and wild mushrooms, complete with baked balsamic grapes.

Baked balsamic grapes are something worth noting. Imagine grapes coated with balsamic vinaigrette and baked to perfection, with flavor reminiscent of baked apples. Baking fruit coaxes natural sugars out for a rich, intense taste.

For dessert, try the panna cotta, a custard topped with a balsamic reduction and fresh blueberries. The exaggerated flavors exploded from all directions, carrying the sweetness of the custard, the saltiness of the balsamic reduction and the freshness of the blueberries.

The crème brûlée was good, but not the best. It was a little too creamy, not quite a custard consistency.

Most students will find it hard to make Hannah’s a regular haunt because of its price, but the upscale environment, delicious food, ever-changing menu, and phenomenal service are really something to be experienced.