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5 Dishes You Must Order at Gemma

By Farah Fleurima
February 3, 2014
Photo by: Kevin Marple

The Cali-inspired cuisine at Gemma, the new Henderson Avenue dining destination, has been drawing droves since its late December launch. Husband and wife team Allison Yoder and chef Stephen Rogers’ goal is to craft simple, fresh and seasonal fare in a rustically chic setting. Here are five plates that exemplify that mission in delicious style.

2323 Henderson Ave.; 214-370-9428

  • Photo by: Farah Fleurima

    Raw Oysters

    Gemma serves up some fantastic shellfish varieties, with our briny favorites being Penn Cove oysters from Washington state and Forbidden oysters from the Chesapeake Bay. Not only were they brimming with flavor and phenomenally fresh, but we loved Gemma’s accoutrements: a simple mignonette and a jalapeño-ginger beer granita that lent the oysters a bright, clean zing.

  • Photo by: Farah Fleurima

    Baked Oysters

    Yeah, so we were in an oyster mood this particular evening. But who could resist these babies, dressed in fabulously porky guanciale, jalapeño, leeks and Gruyere cheese? We didn’t even try; the spicy, herby, melted-cheesiness of it all went down beautifully with our Texas Vermentino on tap.

  • Photo by: Farah Fleurima

    Duck Breast and Confit Leg

    This sliced breast, cooked to medium perfection, and a pleasantly rich and salty confit leg sat over a barley-vegetable mix dotted with scrambled egg with an Asian stir-fry treatment. Pickled daikon and carrot shreds on top brought a lovely acidic balance to a delightful dish we know we’ll crave again.

  • Photo by: Farah Fleurima

    Roasted Brussels Sprouts

    We’re suckers for a crisp-outside, tender-inside Brussels sprout just like this, but the addition of crisp cubes of bacon kept our fork returning to this bowlful of tastiness all night.

  • Photo by: Farah Fleurima

    Basque Cake

    Talk about a decadent send-off. This warm mound of cake melted in the mouth, and combined with Meyer lemon ice cream, a bit of chocolate and a wedge of citrus, it was a winning dessert that beautifully translated all that Gemma aspires to - inventive, fresh and luxurious but not heavy - on one plate.

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