Ahi Tu

Let me start off by saying, I’ve NEVER in my life finished a meal and been as happy as I was after my meal at Driftwood in Oakcliff. I will begin by explaining the atmosphere. It is cozy, comfortable, upscale, light and airy. The room a baby blue, the walls covered in sea shells, the staff in matching country plaid shirts, the water containers made of beach blue glass, metal saddle style bar seats. If I had to grade the atmosphere, it would receive an A+. It was more than impressive.

Next, the appetizers Ahi Tuna Crudo with Avocado Ice Cream, and Blue Point Oysters with Preserved Meyer Lemon and Watermelon-Shisho Mignonette. Presentation was beautiful and portion size was perfect. The Ahi Tuna Crudo is a must have menu item. It is like nothing i’ve ever tasted before. The thin pieces of tuna complimented by the creamy avocado ice cream blended perfectly. The ice cream kept the tuna cold but not too cold and added a sweet-tangy kick that left my taste buds screaming.

Entrees, Grilled Gulf Shrimp with speckled butter beans, crispy white corn polenta, spanish chorizo and lobster froth. The shrimp was perfectly grilled and flavorfully seasoned and the beans with spanish chorizo and crispy white corn polenta contrasted perfectly with the light fish. The corn polenta was moist, salty and divine. The “Tongue and Cheek” entree left me pleasantly surprised, Beef Tongue and crispy seared Alaskan Halibut cheeks with asparagus puree. The beef tongue was an unexpected flavor that was so wonderful it is hard to describe. It tasted almost like a beef ravioli and the crispy seared halibut was perfectly cooked with a crispy outside and tender-moist inside.

Finally, desert. They have three offerings and so obviously we ordered all three. (I have a bit of a sweet tooth.) First, the Madagascar Vanilla Creme Brulee, Orange Carmel, Cajeta Whipped Cream. Often times I am not a Creme Brulee fan, but this dessert may have made me a believer. It had the perfect amount of crunch and left me spooning for more out of the cute empty class jar. Second, Texas Blueberry Buckle in a sour cherry, brown butter sauce with olive oil ice cream. For those of you who don’t know what a Blueberry Buckle is, it is like an extra-sweet, warm blueberry muffin with an added crunch. This buckle was filled with blueberries and the olive oil ice cream complimented it perfectly. Third and maybe my favorite, Callebaut Chocolate Terrine with Pistachio Gelato. You could taste the almond extract with every bite. This extra moist piece of chocolate cake was rich and chocolatey without that overpoweringly rich flavor you find in most chocolate cakes.

So now its your turn to have the meal of your life. Call and get your reservations.

642 W. Davis Street, Dallas, TX 75208 214-942-2530