Wednesday, November 14, 2012
Restaurant review: Boulevardier adds brunch, mimosa mavens squee
The beef tongue hash: an entree so delicious it tastes you back.
DALLAS Most people mistakenly think the word brunch is a combination of the words “breakfast” and “lunch.” But most people would be wrong.
If you dig deep into the word’s etymology, you will discover that brunch is really a slang term for brutishly French because back in the days of the Napoleonic Wars, soldiers prepared for daily battle with a strict regimen of calisthenics, Eggs Meurette, and mimosas.
And finally, there’s a restaurant in Dallas that dares to keep the French in brunch.
Welcome to your new Sunday hangout: Boulevardier in Oak Cliff’s Bishop Arts District. It’s already one of the most buzzed-about new restaurants in town, but the addition of brunch is sure to get it on the gaydar of many a Bloody Mary fanatic.
Here you can get delectable dishes such as “Legs and Eggs” (above), a plate bursting with flavors from crispy duck leg confit and sunny side up duck eggs atop stone ground grits cakes. Or beef tongue hash, an entree so delicious it tastes you back!
They’ve also got a killer French toast or Le Petite Déjeuner of croissants, baguettes, and biscuits should you need a gluten rush to keep you energized the rest of the day.
And, of course, it wouldn’t be a French morning meal without a fantastic, perfectly prepared quiche. Just don’t embarrass yourself when ordering. It’s actually pronounced qwee-CHAY.
No need to thank us. Just another free bit of knowledge from your friends at Gay List Daily.
Pegasus News Content partner - Gay List Daily
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