Suki Otsuki, executive chef of Mudhen Meat and Greens – the new restaurant at Dallas Farmers Market – responds to critic Leslie Brenner's review in a video interview with Brenner. 

Suki Otsuki, executive chef of Mudhen Meat and Greens – the new restaurant at Dallas Farmers Market – responds to critic Leslie Brenner's review in a video interview with Brenner. 

Vernon Bryant/Staff Photographer 

Following my recent two-star critique of Mudhen Meat and Greens, the new restaurant at Dallas Farmers Market from Shannon Wynne and partners (Meddlesome Moth, Lark on the Park, Rodeo Goat, etc.), executive chef Suki Otsuki sat down with me in front of the cameras to respond to the review. 

"The perception of what we were trying to do wasn't quite there," she told me. 

"I think more and more people are become aware of what they're eating and what food can do for you, and that's the lifestyle we're trying to cater to," Otsuki explains in the interview. The restaurant features a health-focused, vegetable-forward style of cooking; it's a place for, as Otsuki puts it, "clean eating." 

Remember health food? It's having a moment at Mudhen in Dallas (2 stars)

"In Texas in particular it's difficult to find anything like this, and we really worked hard to be on the forefront of that. We know in that process that we were trail-blazing, and we knew it might not be well received or understood, but I think the people that do live this lifestyle (which is how we live, as well) really get it."

For instance, she says, "Our hummus isn't perfectly smooth, but we believe fiber's good for you. If you don't quite understand that, it might seem like things are forgotten."

Her favorite dish? "The Loco Moco," a beef-and-bacon patty sandwich with cauliflower rice, mushrooms "and an egg on top." 

Want to see the full-length, uncut review? Here you go.

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