Loco Moco with Vital Farms egg, 44 Farms ground beef, bacon patty and Sriracha vinaigrette over cauliflower rice (Photo by Raynor Bearden)
Shannon Wynne is at it again. The visionary and restaurateur has been ahead of the culinary curve since launching his empire of Flying Fish restaurants and Flying Saucer Draught Emporiums in the mid ’90s. His Meddlesome Moth, a beloved spot for brunch or a happy-hour brew, opened in 2010, preempting the rapid development and expansion of the Dallas Design District, and his aptly named Lark on the Park opened in Uptown a few years later, just in time for the debut of nearby Klyde Warren Park.
Wynne’s latest neighborhood of note is the revamped Dallas Farmers Market, which plays home to his newest concept, Mudhen Meat and Greens. Here, the health-conscious clan adores clean offerings — organic, paleo, GMO-free, locally-sourced, vegan, pasture-raised and the like appear prolifically on the menu, thanks to in-house nutritionist Mark Herrin — and the gourmand set praises the palatability of it all, from root-vegetable pasta to buffalo meatballs and the build-your-own bowl option that offers 40,000 different meal possibilities.
In a moment of wit, cocktails are named after breeds of fowl (go for the Lakenvelder) and crafted at a bar decorated with John Deere decor. Mudhen Meat and Greens, 900 S. Harwood St., 214.698.7000.