Homegrown Hospitality
Encina Finds Success With Seasonal And Locally Sourced Ingredients
Culinary destinations don’t need unheard-of ingredients or stuffy aesthetics to leave an impact on the Dallas dining scene. Oak Cliff’s Encina proves that with its accessible and appetizing menu and down-to-earth setting.
“We want our guests to feel like this is an extension of their home. We made a very thoughtful and intentional effort to do this by mixing warm tones and softening the color combinations to create a homey Southern charm feel with sophistication,” co-owner Corey McCombs explains. “It feels like a grownup version of what was here before.”
The New American concept opened in the former Bolsa location in October and has attracted foodies throughout the Metroplex thanks to its authentic, vibrant dishes. Chef and co-owner Matt Balke joined forces with McCombs to create a concept that pays tribute to Balke’s hometown of Uvalde, Texas. It’s there that Balke’s passion for locally sourced ingredients and protein came to life. Encina’s seasonal menu takes inspiration from Texan, Californian and Southern flavors, all while still staying focused on the quality of each component.
“When developing my menus, I tend to start with one certain ingredient and create a dish around it. We have farmers who visit with me on a regular basis and present fresh produce and product for inspiration,” Balke says. “We are focused on serving simplistic, familiar dishes that offer value and are well executed, consistent and made with quality ingredients.”
That care not only applies to the dinner menu but also its bar program. Created with herbs and edible flowers from local growers, Encina’s cocktails allow freshness to do the heavy lifting. Big flavors lie in the Cactus Jack — Cazadores Reposado, Aperol, sweet peppers, dill, lime and Tajin salt — while The Flower Patch — strawberry and rosemary vodka, Grand Poppy, lemon and sparkling wine — provides a new take on bubbles.
After pursuing the menu, start out with a few appetizers to set your expectations for the quality ahead. The A Bar N Beef Cheek Pastrami, served with granbury pimento cheese and sweet tea gastrique, screams Southern cooking, while the 44 Farms Beef Tartar, served with deviled egg puree, pickled celery, capers and sourdough bread, boasts refined, local luxuries. For a classic flavor combination, try The Cliff flatbread, topped with goat cheese, provolone, confit tomatoes and arugula. But for something new, order the Reuben to start, accented with pastrami, Swiss cheese, sauerkraut and pickle dressing.
Dynamic flavor combinations also dominate the entree menu, like the Turkey Leg Confit, served alongside Brussels leaves, roasted carrot salad and a pomegranate and black pepper gastrique. But for an elevated take on a go-to steak, treat yourself to the 44 Farms NY Strip, complete with green chile hominy grits, broccoli rabe and roasted garlic butter.
For comfort food perfect for cold December days, opt for the Ricotta Gnocchi, served in a mushroom broth and complete with braised leeks, roasted mushrooms, pecan gremolata and pecorino. The Butternut Squash Grain Risotto, topped with dried salami, corn, mustard greens, sunflower seeds and goat cheese, is also sure to provide that comforting warmth the Italian staple is known for.
Whether you enjoy these dishes in the dining room or on the climate-controlled patio, prepare to eat in an intimate yet spirited environment.
“We hope Encina will bring back an atmosphere of comfort that was there for so long with a touch more of refinement,” Balke says. “There’s nothing better than witnessing the excitement in people’s faces when they try something new.”