GoodLifeFamilyMag.com JANUARY | FEBRUARY 2019 71 his eponymous restaurant in North Dallas are French comfort at their fin- est. Be sure to start with the Onion Soup Gratinée, a rich broth with silky onions, smothered in bubbling cheese. After that, any choice is the right choice.FromDuckTerrinewithPistachios,FoieGrasandTruffle,toFlounder Crusted with Parmesan, to other French classics, such as Steak Frites with PeppercornSauceorCoqAuVin—eachdishisbothlovinglypreparedand expertlyexecuted. 18111PrestonRd.,Ste.120|Dallas (972)267-5700 www.cadotrestaurant.com Lavendou Bistro Provencal Best described as a “retreat into the French countryside,” and we couldn’t agree more. The elegant yet cozy dining room, made even cozier with quintessentially French fabrics and decor, is the perfect setting for all of your favorite gather- ings—fromdatenighttofami- lydinners.Startwithvelvetyonionsouporlobsterbisquetogetyourtaste buds singing. Entrees are nicely portioned and everything you’d hope for: BeefTenderloinwithcrackedblackpepper,PorkTenderloinwithsweetand savorylavenderhoney,andourfavorite—RoastedDuckwithCassis.Don’t miss the calorie-worthy soufflé with Grand Marnier or chocolate. Be sure to return Monday-Saturday from 11:30-4 for HighTea—a wonderful and relaxingwaytospendanafternoonenFrance. 19009PrestonRd.,Ste.200|Dallas (972)248-1911 www.lavendou.com risen°1 Who doesn’t love a really good soufflé? And this is definitely the place for one.Whether you go with a savory version likeTruffle Infused Mushroom orHerb&SpicySausage,orasweetsoufflélikeChocolateorGrandMarnier (we would definitely suggest at least one of each), these are soufflés just like your grandmother used to make, if she happened to be French. Or a chef.Orboth.Ifyou’rereallylucky,you’llenjoyoneoftheirspectacularsea- sonal soufflés, like Cranberry Champagne. And of course, you simply can- not miss the inadvertent appetizer for which the restaurant has become mostfamous:MarshmallowSoup.Thoughnot technicallymarshmallows, small puffs of baked goat cheese float effortlessly on a delicious red broth toppedwithgreenpesto.Yum. 5360W.LoversLn.,Ste.220|Dallas (214)366-9900 www.risesouffle.com German Jörg’sCaféVienna This quaint café, located in old downtown Plano, is known for some of the best Austrian and German food in the Metroplex, starting with the schnitzel. The schnitzel! Whether you opt for the heartier breaded version or the lighter grilled one—pork, chicken or veal—and with or without a delicate, rich cream sauce, you can’t go wrong. And while you might not equate vegetarian options with meat-centered Austrian cuisine, there are plenty of side dishes that can be made into a satisfying meal (braised red cabbage, spätzle noodles and paprika cucumber salad are favorites). The Bier Stuben accommodates private parties, and the Biergarten is an ideal open-airspottoenjoyfoodandyourfavoriteEuropeanbevvyonaniceday. 1037E.15thSt.|Plano (972)509-5966 www.jorgscafevienna.com Kuby’sSausageHouseandEuropeanMarket Kuby’s Catering has been a Dallas staple for decades. From mouth-water- ing deli trays to box lunches to sit down dinners, everyone loves Kuby’s sausages, Oma’s Potato Pancakes, Schnitzel, Reuben Sandwiches and HomemadeSoupsthatchangedaily.Cateringstartsatjust$14perperson and includes two sausages, several traditional German sides, mustards, bunsandevenAppleStrudelfordessert. 6601SniderPlaza|Dallas (214)363-2231 www.kubys.com Italian & Pizza AndiamoItalianGrill NewListing This is an old-school Italian restau- rant at its very best. Our only problem with the menu is trying to decide what to get—we want it all. Italian favorites are all there (Lasagna, Bolognese, Carbonara, etc.) and delicious, but there are also plenty of twists on classics, like Fettucine con Frutti di Mare with chiles and topped with breadcrumbs;Vitello Romano features tender veal medallions sautéed with baby artichokes, bacon and creamy mushroom sauce; Braciole di Maiale is a juicy pork chop stuffed with crab meat in a brandy sauce (oh my). Service is knowledgeable and friendly, and the kitchenishappytomakesubstitutions. 4151BeltLineRd.,Ste.101|Addison (972)233-1515 www.andiamoitaliangrill.com Carrabba’s Because sometimes, you’ve just gotta have Italian. Whether you’re carb loading with a rich plate of lobster ravioli or keeping it Paleo with a thick and juicy steak or sea- foodandasideofgrilledasparagus, Carrabba’s appeals to families and business professionals alike. Life- just-got-easier options, such as online reservations, several under 600-calorie entrées, and a gluten-free menu,makeCarrabba’sbothaccessibleandupscale.Don’tmisstheItalian lettuce wraps with wood-grilled chicken, vegetables and ricotta salata, drizzled with port wine reduction. New owner Marco Martinez has a pas- sionforcustomerserviceaswellashiscommunity,sobesuretosay“Ciao” onyournextvisit. 17548DallasPkwy.|Dallas (972)732-7752 www.carrabbas.com DoughBros.ItalianKitchen What goes better with craft beer than craft pizza? At Dough Bros., pizza and calzone dough is made fresh daily—they even use locally sourced honey.StartwiththeheavenlyKaleArtichokedipservedwithpitapoints, then go for one of the classic pizzas such as Margherita orThe Bro (meat lovers’delight). You can also build your own from a lengthy list of fresh ingredients such as spicy ranch sauce, banana pepper, broccoli and even house made mac and cheese (on a pizza!). Not feeling dough-y? Try the Mediterranean Chicken Salad with tomato, artichoke, black olives and ‘shrooms or any of the delicious entrees such as Panko Crusted Chicken Parmesan. 5181KellerSpringsRd.|Dallas (469)248-0058 2851PlanoPkwy.|TheColony (469)353-8182 www.doughbro.com Eddie’sNapolisRistorante ItalianoNewListing If you’re craving authentic Italian cuisine, you’re craving Eddie’s. The quaint, casual vibe is the perfect setting for a big (and we mean big) plate of pasta, crispy pizza, sandwichorentree.Enjoythecom- plimentary garlic bread knots, but don’t fill up on them or you won’t have room for the Calamari Fritz Salad—deep-fried, tender calamari (a little bit naughty) atop a crisp salad with roasted garlic, capers, tomatoes and olives (a little bit nice). The Chicken Parmesan is some of the best we’ve had, served with a side of linguine. Friendly servers are happy to makerecommendations. 8822TeelPkwy.,Ste.410|Frisco (214)494-4455 www.napolisfrisco.com Grimaldi’s There was a time when you could only get Grimaldi’s famous coal-fired brickovenpizzainNewYork.Butthatwasthen.Today,thereareGrimaldi’s almost everywhere, it seems.While the menu is somewhat basic (pizzas, calzones, salads), it’s also consistent. But what we like about the Allen lo- cation is that it overlooks the little park atWatters Creek where live music isoftenplayedduringwarmermonths. 836MarketSt.|Allen (214)383-9703 www.grimaldispizzeria.com Kenny’sEastCoastPizza Ifyou’refromtheeastcoast,there’s no doubt about it: you’re going to be verrrry picky about your pizza. That’s why North Dallas has drawn the lucky straw in pizza eating, because Plano is where native Bostonian (and one of Dallas’ fave restaurateurs) Kenny Bowers opened his own pizza place.While the menu also offers Italian Amer- ican favorites featured on the menus of his other successful restaurants, expect a selection here focusing mainly on the pie—pizza pie, that is; cookedinaclassicBakersPrideDeckOven.HandcraftedcocktailsandGrey Gooseontap,too?We’reliningupatthedoor. 4701W.ParkBlvd.,Ste.101|Plano (972)519-9669 www.kennyseastcoastpizza.com Kenny’sItalianPlace This is the real deal when it comes to Southern American Italian com- fort food (think: Parmigiana, Picatta and Marsala) in a fun and friendly atmosphere. A nice selection of pastas ranging from vegetarian to killer “Midnight”meatballsaswellasseafood,steaksandchopsmakeKenny’sa perfectchoice,whetherit’sfamilynightordatenight.Manydishescanbe prepared“light”(ifyou’resoinclined),vegetarianorglutenfree. 5100BeltLineRd.,Ste.764|Dallas (972)661-9380 www.kennysitalian.com Piada When you hear the words “street food,” you probably think about Vietnamese, Thai, or Mexican. Rarely, do you associate street food with Italian, so it’s nice to find a place founded on that very concept. It all starts with Piada’s superthinpizzadough—notquite tortilla, not quite lavash—but wonderfully chewy and light. From there, a plethora of topping options (delectable meatballs, fried chicken, steak, avocado, greens, etc.) turns the dough into your choice of either a folded/layered sandwich known as aTasca (pocket) or a Piada (wrap). Street sides are also good and very fresh, including Orzo Crunch or Roasted Corn. Piada’s reasonably-priced menu makes it a favorite for a quick bite or a sit-down dinner in a fast, casualatmosphere. MultiplelocationsthroughoutDFW www.mypiada.com Ruggeri's Ruggeri's has been a favorite desti- nation for authentic Italian cuisine for more than twenty-five years, whether you're looking for a cozy weeknightspotformouthwatering pasta or somewhere to celebrate a special occasion. Soft-Shell Crab Oreganato is a delicious starter, sautéed with lemon, plenty of gar- licandoregano.Movingontopasta,goforRavioliFrescodelGioro—ten- derdoughpillowsstuffedwithsausageandricottaandtoppedwithalight tomatobasilsauce.Butthetruemenustarjustmightbethe16-ounceveal chop with wild mushrooms and Marsala wine; it melts in your mouth. Craving veal but can't conquer 16-ounces? Go forVitello di Scampi—veal andshrimplivinghappilyonthesameplate,inalightandlusciouslemony butter sauce. Traditional Italian desserts (Tiramisu, Cappuccino Pie, Spu- mone)satisfyyoursweettooth,too. 5950-ARoyalLn.|Dallas (214)750-0111 www.ruggerisrestaurant.com goodEATS