Mezze Magnificence

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A delicious spread of mezze, fresh tapas and an expansive wine list that satisfies every palate. All of this and more awaits you for a romantic night out at Anise Food & Wine Bar. 

Opening inside The Village Dallas over the winter, Anise is a new pan-Mediterranean restaurant and wine bar that brings all the eclectic flavors of the Mediterranean to you in one sitting. Led by executive chef Aaron Skoultchi, who has been the chef de cuisine at dining destinations like Rapscallion and Boulevardier, Anise is named after the European spice that gives Italian and Levantine dishes their light licorice flavor. It's also a common ingredient found in French, Lebanese and Greek cuisine, all of which Anise unites in one menu. 

“Anise is exactly the kind of Mediterranean concept Dallas needs,” says Junior Borges, The Village’s culinary vice president. “It’s relaxed and approachable, yet Aaron’s cooking is sophisticated and layered. It’s the kind of food I always want to eat.” 

Couples who walk into the establishment are greeted by a plant-filled dining room that seats 40 people. Blue concrete tile lines the walls, evoking a feel of an ancient Moroccan mosaic, while the open display kitchen lets onlookers watch chefs as they prepare their food in real time. Plus with a nine-seat bar, a spacious patio and a back terrace overlooking a gorgeous grove of oak trees, diners have several options when it comes to where they want to dine at Anise. 

Anise’s specialty lies in its wide spread of mezze that helps build up appetites. House-made pita bread is brought to the table that diners can plunge into a variety of dips such as roasted garlic hummus, whipped ricotta or smoked eggplant dip made with tahini, marinated mushrooms and mint. The crispy octopus is one deep-fried option that is complemented by pimenton aioli, chilled white beans and pickled celery. And there are a variety of raw selections as well, including the beef tartare, the rose mignonette oysters and the scallop crudo with a side of las al hangout vinaigrette. 

For a healthier alternative, Anise offers a variety of salads catered to your taste buds, including green salad, roasted beet salad and fattoush made with fried pita, romaine lettuce and red wine vinaigrette. For a larger spread, Anise has a variety of charcuterie boards with ingredients imported from Greece, Italy and Spain, including cheese that is made with raw sheep’s milk and cow's milk. 

And for diners in the mood for flatbreads, Anise provides those too with a few hearty toppings. Beef kafta is one such option for the meat lovers out there, while the roasted lamb tops its flatbread with black figs, red onion, sumac and goat cheese. And of course there’s the classic Margherita, which comes with a generous topping of basil, roasted tomatoes and buffalo mozzarella cheese. 

But it isn’t just the small bites that shine at Anise — the large plates also stand out across 17 hearty entrees. The lamb shoulder tagine is cooked to perfection with Marcona almonds, cumin and couscous, while the whole roasted branzino is charred with padron chimichurri. Anise’s chicken is rubbed with harissa spice while its grilled wester ross salmon is topped with romesco sauce and salsa verde. Vegetarian lovers don’t have to feel left out either with whole cauliflower roasted with green tahini sauce, pepper flakes and toasted pine nuts. 

Of course, no Mediterranean experience is complete without the wine, and Anise offers several varieties by the glass and bottle. Ten varietals are available on tap, including white wines like Anassa, Scarpetta, Patz & Hall and red wines such as Ken Wright, Daou and Chateau Saint-Andre Corbin. Seventeen other varieties are also available by the glass, including rosé and bubbles. But the fun really begins with the bottle menu, which features over 130 options from vineyards all around the world, including Sicily, Portugal and Tuscany. 

Whether you enjoy its eclectic spreads or sip on a satisfying glass of wine, the Mediterranean experience comes to life at Anise Food & Wine Bar. 

“We’re celebrating the whole Mediterranean coast, from Tunisia and Morocco to Spain, France, Italy, Greece and Turkey, to Lebanon and Israel — and of course islands like Sicily and Corsica,” chef Aaron says.