This Way In >>

the campy interior of Dragonfly

Dragonfly at Hotel ZaZa intro’s new fall menu, but star is F&B guy Alex Aland


the campy interior of Dragonfly

Dan Landsberg is the chef of Dragonfly

Dragonfly's scallops with ramen noodles and bacon-dashi broth

Hotel ZaZa's F&B director, Alex Aland, is a really really good somm.

Ok, I’ll admit it right up front: Dan Lansberg, the executive chef of Dragonfly in the Hotel ZaZa, is a great guy. Talented chef, charitable, creative, personable, caring, kind. His food and his cooking reflect all that. So I wasn’t the least bit surprised that Lansberg’s new fall menu is full of vibrant, hearty dishes that make you happy, even if the one-sheet list is, by Landsberg’s own admission, a bit porcine heavy.

He complements a hefty shank of pork osso buco with pancetta-braised collard greens and a pool of grits enriched with just the essence of butternut squash. To prove that even the most humble ingredients can be sublime, Landsberg roasts then purees the squash, passes it through a fine-mesh sieve, and, finally, employs  only the the remaining drops of golden liquid as the base for the grits.

The small dining room has the feel of a campy parlor — plush, quirky, lit with those Edison bulbs that make everyone look like a flapper. Landsberg borrows from  NYC’ chef David Chang (Momofuku) for a dish with chewy housemade ramen noodles (Landsberg adds diver scallops and a bacon-dashi broth) and goes back to Chang again for starter of salty, sweet pork belly,  cooked first in a hot oven to crisp the pork then in a lower oven to render out much of the fat. Landsberg’s touch: a spoonful of  parsnip puree and a drizzle of Spanish chorizo oil.

The portions are just right, which means you’ll have plenty of room to savor any number of wines from an excellent collection curated by Alex Aland, Hotel ZaZa’s equally talented and affable food and beverage director. If Aland is working the floor– and it’s worth the effort to make sure he is — take a cue from any good sushi restaurant and go omakase (“I’m in your hands”). The guy will throw down some amazing bottles, even if you just want to try a glass or three.

Landsberg’s new menu is good, but Aland’s wine service is even better. Valet your car, get a room upstairs, and sleep late. Dragonfly is worth it.

Recently Published


Fort Worth’s Waterside will include start-up restaurant incubators

Have dreams of owning your own restaurant but need some help? ...

wine in glass and bottle

Hot Date: Ruffino hosting Italian wine dinner at Nicola’s Ristorante on October 14

Italian wine producer Ruffino will host a wine dinner at Nicola’s ...

fwfwf central market heim bbq dinner copyright Michael Hiller

Heim BBQ shines in Fort Worth Food & Wine Festival Collaborative Dinner at Central Market

Fort Worth’s Central Market and the Fort Worth Food ...


Snag a seat at Nick & Sam’s Oaxaca-themed family style Sunday Supper tonight

If you’re looking for a great meal in Dallas tonight, ...

grace peter michael winery dinner copyright Michael Hiller-8

Peter Michael Winery dinner proves why Grace restaurant is Fort Worth’s best

Fort Worth isn’t flashy, and neither is the downtown ...

taylor kearney front room tavern dallas copyright Michael Hiller-13

At Front Room Tavern, Taylor Kearney proves he’s one of Dallas’ best young chefs

Everything about the food at Front Room Tavern seems to ...

graham dodds

Chef Graham Dodds leaving Hibiscus to open new concept

Graham Dodds is leaving his top chef gig at Hibiscus to open a new ...

pollo tropical hurst

Pollo Tropical to bring its Caribbean grilled chicken to Lewisville on September 18, followed by Greenville Ave, Plano & Cedar Hill

Pollo Tropical is expanding to 12 restaurants in the DFW area and ...


Newcomer Dallas Supper Club brings pop-up monthly dinners to Dallas

 Ed. Note: Guest contributor Sean Granfield is the braintrust ...