Located on the fourth floor of the new Forty Five Ten on Main, Mirador is already drawing the prettiest crowd in the city.
Art in the main dining room
Wall art inside the lounge
I may never eat anywhere else. Since it opened in late December, I’ve dined at Mirador a half-dozen times. The newest Dallas restaurant concept from Headington Companies and The Joule, located on the fourth floor of Forty Five Ten on Main, is — dare I say — perfect.
Much like Brian Bolke’s stunning store beneath, Mirador is bright and airy. Custom Knoll rose-gold Saarinen chairs surround marble tables, and banquettes are swathed in Knoll’s patchwork Heritage fabric. Place settings mix Jose Noe Suro and Georg Jensen china, Christofle flatware, and custom La Fornasotta glassware, which can all be purchased downstairs.
A table on the patio, facing Main Street and Tony Tasset’s Eye, will serve as a coveted reservation come spring. For prime visual stimulation inside, request a spot facing a pair of Juergen Teller photographs — zoomed-in images of dishes by Michelin-starred chef Antonio Guida for the cookbook Eating at Hotel Il Pellicano.
Mirador is already drawing the prettiest crowd in the city: well-heeled Forty Five Ten clientele, bright young things, and posh out-of-towners, likely temporary residents of The Joule.
Enough about the pretty. We’re here to eat. The Joule’s executive chef, Junior Borges, developed the menu, which is sophisticated but not pretentious. Start with tuna crudo or whipped ricotta toast, served with marinated fruit, olive oil, and sourdough. The farro bowl and chicken paillard are oft requested mains. Admittedly, my go-to is the simple grilled steak — a perfectly portioned New York strip served with crispy potatoes.
Having been with Headington Companies for barely a year, Borges has come into his own at Mirador: combining his time at FT33 and Uchi to develop a distinctive style. Reservations are required: Securing a walk-in table during lunch hour is nearly impossible. For private parties, a dining area in the main restaurant can be curtained off, and there’s a more intimate room near the lounge.
As I pen this piece mid-January, I’ve just returned from a preview of dinner, which debuts February 2 and is available Thursday, Friday, and Saturday. Dinner will feel a bit more formal than lunch service, though still relaxed, I’m told by The Joule’s general manager, Justin Fields — the gentleman who has masterfully overseen all of The Joule’s culinary projects, from CBD Provisions to Americano to its catering business.
Should you order one thing, let it be the lobster. In this inventive spin on lobster thermidor, the chef lightly poaches the crustacean, scoops out the meat, and places it back into the rosy shell, where it is topped with aromatic herbed butter and roasted. It’s edible drama in a most divine mise en scene.
Mirador, 1608 Elm St., 214.945.8200.