Er Macellaio

Dallas’s 2018 Eater Awards Winners | Eater Dallas

"In the bright, industrial space on Bishop Avenue, David Uygur and his team turn out a rapidly changing selection of stunning cured meats — from Red Wattle pork salame studded with apricot kernels to classic mortadella and dry-cured blood chorizo — with a major focus on salumi. The restaurant pairs killer cocktails and attentive service with one of the year’s most-discussed dishes: tender confit duck tongues served with an addictive onion dip. Unlike Lucia, where reservations remain difficult to score, Macellaio feels like a more accessible, slightly more affordable entry point into Uygur’s cuisine." - Amy McCarthy