Dallas Chef Misti Norris Takes Culinary Director at New Restaurant | Eater Dallas
"A neighborhood-focused restaurant housed in the space formerly known as Wriggly Tin, this operation recruited Misti Norris as culinary director after she closed her prior restaurant. The project emphasizes community engagement—building a greenhouse and programming for the outer neighborhoods—and values a tight-knit staff culture rather than a corporate model. Working with a compact kitchen and an unconventional three-deck pizza oven, the team reimagined a menu that moves beyond flatbreads and wings toward more sustainable, bolder flavors; an example is a steak-and-potatoes plate that riffs on steak frites with an herbed, crispy potato cake, Texas wagyu tri-tip marinated in koji, cognac and soy, a French onion–style sauce, herb salad from Profound Microfarms, and grated Gruyère. Norris is positioning herself as a mentor and consultant there, retaining freedom to pursue pop-ups and other concepts while helping to train younger cooks and stabilize the business." - Courtney E. Smith
