On January 12, 2010, a catastrophic earthquake hit the small nation of Haiti, leaving the …
Casual eateries usually deliver a lackluster menu, peppered with an ultra-relaxed attitude toward freshness and flavor complexity. Lazy Dog Restaurant and Bar, the new restaurant at Addison’s Village On The Parkway, delivers sophisticated tastes without the stuffy atmosphere. Ultimately, this breaks down to one enjoying the Togarashi Edamame all from the comfort of a maxi dress. Officially opening on September 23, here’s the scoop on why this Southern-California based favorite, will soon be a local staple.
Chief executive and founder Chris Simms along with Chef Gabe Caliendo, provide a safe environment for culinary exploration. Case in point: Everything on the menu can be pronounced with ease. Who can be intimidated by the use of pine nuts and golden raisins in the turkey meatballs perfected by Chef Gabe’s grandma?
On date night, order the thoughtfully curated mahi mahi — carefully layered on a bed of black beans and topped with sautéed veggies and a tangy chimichurri sauce. Pair it with what we’re coining as the best mojito you’ve had since your last trip to Miami.
Not one for surf, and in need of more turf? Opt for the Hawaiian Sticky Ribs with a side of umami fries for an evening with the girls. Let your hair down and take it from us — you’ll want to skip calorie-counting and go all in with this dish.
Need to quench your thirst? Order the Housemade Sangria Sampler (pictured above) and sip the smooth white peach or slightly fizzy raspberry moscato before dessert arrives. When dessert does arrive make sure it’s the Butter Cake. The name is simple, but the feelings warranted from this perfect sweet, crunchy, melt-in-your-mouth pastry will make you reconsider your dessert standard.
And just when you think things couldn’t be any more magnificent, Lazy Dog takes things up a notch. Hence, the discovery of the dog-friendly menu. Paw-fect. Bring your four-legged friend to the Parkway’s newest obsession. Addison now has new meaning.