Thursday, November 14, 2013

Dough by Datz new Bistro Menu

One of my favorite sweet treats in Tampa Bay is Dough by Datz. Lucky me - Dough recently launched a Bistro Menu! I do not have a sweet tooth by any means and have always admired Dough for going the savory route on a lot of their pastry's and desserts. I couldn't wait to check out their Bistro menu as their sister restaurant Datz has always been known for culinary creativity.
photo from datztampa,com
My friend Lauren and I were excited for a girls night out and Dough was the perfect place for it.
Chef Domenica Macchia prepared a tasting menu for us and upon first sight, I couldn't hold my excitement. She has worked everywhere from St. Pete to across the pond. I am excited Dough has her talent and look forward to what she presents in the months coming.
We were first presented with a course called Duck Fat Fries. I love duck. I love fries. But I was a little afraid of this dish. Fears begone.....I wanted more and more. I don't believe I even touched the side of garlic aioli. I may have to take Gabe here this weekend just for the fries :) I am now a believer of love at first bite.
Next up on the menu was a surprisingly delicious salad called The Passport. Petite Endives topped with olives, figs, goat cheese, crispy chickpeas and a "100-year old celery dressing" recipe. This was one of the better restaurant salads I have ever had. I will put it up there with my top 3, which is in company with the 1905 Salad at Columbia and Houstons original Ceaser Salad. Every bite was magical.
Dough is the first restaurant to do brew cocktails. Same concept as brewing beer, but they make cocktails and pour them off tap. I sampled the Holiday Cheer, a cocktail made with cinnamon whiskey, pomegranate and multiple other holiday flavors. I want this concoction on Christmas morning!
The third dish on our lineup was Roasted baby beet risotto - imported rice, slow-roasted beets, Parmesan cheese, roasted vegetable stock and a hint of Pernod, a liquor made with licorice. I generally hate licorice and beets but liked this dish. I didn't mind the earthiness of the beats and couldn't taste the licorice, although I could smell it in every bite. I loved the goat cheese on top - a great flavor and texture variance.
Our main entree was 'Taste of Salmon', a pan-seared wild salmon with lavender honey sauce, served on top of spinach. It was perfectly seared and the lavender honey sauce was amazing.

It was then time for dessert. Lauren and I decided to get a cup of Dough's homemade gelato. I got popcorn (YES!) and Lauren got Pistachio. See, we are savory salty girls at heart.
Then Chef Domenica prepared small bites of a housemade candy which included layers of dark chocolate, marshmallow, Buffalo Trace bourbon and Nueske's bacon. You know me and chocolate/bacon combo's!
I am so excited for Dough's new Bistro menu and look forward to brunches at this beautiful location! Check out Doughs new Bistro menu by clicking here.
Datz Dough on Urbanspoon


  1. This is definitely a very interesting a diverse line-up they gave you guys! While the duck fat fries would get anyone going, that passport salad is totally up my alley...looove endive..oddly enough, I was considering making stuffed endive with some of the same ingredients recently. Also, that risotto sounds like it'd be awesome....if...there was no licorice. One of the very few tastes in the world that I dislike. Pretty pics!!!

  2. Sounds like a fantastic new menu! I must have some duck fat fries...stat!