When I first moved to Dallas over the summer, Macellaio was one of the restaurants that made me really happy to be a critic here. David and Jennifer Uygur had just followed up their massively successful (but tiny!) Italian restaurant Lucia with this bigger, more casual new place nearby in Bishop Arts. All of that extra room in the kitchen meant that David, the chef, had the space to fully explore his obsession with cured meat.
And his salumi board was something to behold. Rosy ribbons of speck, marbled coins of ventricina vastese salami, an impossibly silky mortadella, even a version of pastrami made with Texas wagyu beef. When Uygur told me he had 1,500 pounds of salumi curing in his locker, right that second, I was dying to know more.
And now we all can. In the first edition of a new dining series we're calling EatDrinkInsider, The News would like to invite you to share a four-course meal with David, Jennifer and me.
We'll be taking over the restaurant on Tuesday, Dec. 11, for a special dinner that will focus on all things meat: An array of whole-muscle cuts including coppa and wagyu beef tongue basturma served with a roasted carrot salad and farro; fermented, dried sausage such as black pepper salame paired with a rich polenta with mushrooms; smoked pork short ribs with chistorra and greens; and for dessert, a mincemeat hand pie with ice cream.
Expect lively conversation, terrific wine pairings and some professional tips on, well, how the sausage is made.
If you love salumi, now it's time to really get to know it.
Tickets are $125 and cover dinner, all wine pairings, tax, tip and a gift bag. They are available at https://prekindle.com/event/23647-chefs-table-at-macellaio-dallas.