"Set in the Bishop Arts District in an almost century-old building with original pressed tin ceilings and floors, Boulevardier offers a New Orleans-slash-Paris neighborhood bistro feel. Cafe curtains and bistro chairs add the finishing touch. “The idea was to create a bit of a vacation from Dallas,” says co-owner Brooks Anderson. The kitchen cooks up French food with a southern touch. The signature brunch dish, the Legs and Eggs, features a house spin—a classically French duck leg confit. Here, it’s served with sunny-side-up farm eggs, two deep-fried grit cakes, and a drizzling of huckleberry jam. The amped-up steak and eggs dish features a wood-grilled combination of Japanese wagyu steak and Texas black angus served with two eggs and hashed potatoes." - David Landsel
