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Chef David Uygur’s quiet, confident cooking is some of the best in Dallas. The restaurant’s Web site call the cuisine French, but Uygur celebrates Texas ingredients and techniques, using Texas quail, smoked corn, local tomatoes — whatever’s great at the moment. Salumi is cured in-house, and the reasonably priced wine list is tops. Beer and wine.
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At Lola, chef David Uygur understands what good cooking is about: finding the best ingredients of the moment and the place and treating them in a way that illuminates their very essence. (Full review)