Meridian, the acclaimed restaurant located at The Village Dallas, is welcoming the cooler months with a new fall/winter menu from Executive Chef Eduardo Osorio. Rooted in the restaurant’s signature live-fire cooking style, the seasonal menu introduces an array of new dishes and fresh takes on guest favorites, showcasing autumn produce, rich flavors and thoughtfully sourced ingredients.
Blending modern American cuisine with Italian and Mediterranean influences, Meridian’s latest offerings celebrate the season through comforting, craveable dishes that balance familiar flavors with inventive culinary techniques. From vibrant seasonal vegetables and handmade pastas to hearth-fired seafood and premium cuts of beef, the new menu reflects Chef Osorio’s commitment to letting quality ingredients shine.
A new addition to Meridian’s signature “One-Hitters” selection is the Caviar with ham hock egg custard, sunchoke foam and croutons. The Autumn Chicory Salad brings together castelfranco, endive and frisée with fire-roasted beets, goat cheese, shallot crumble and rosé vinaigrette, while the Honeynut Squash offers a comforting combination of stracciatella, brown butter and toasted pepitas and golden raisins.
For heartier fare, guests can enjoy the new Braised Short Rib Cappelletti, featuring pecorino, ricotta, parsnip, ricotta, parmesan foam, truffled Madeira jus and pickled onions.
Meridian’s signature hearth remains at the center of the dining experience, with new dishes and seasonal accompaniments highlighting the depth of flavor achieved through live-fire cooking. The Coal-Roasted Dorade, designed for sharing, is served with red kuri-curry, turnips, coconut basmati rice, coriander, fennel and garden herbs. Returning favorites have also received seasonal updates, including the Texas Wagyu Chef’s Cut with chanterelles, pickled black trumpet mushrooms, leeks and au poivre; the 35-Day Dry-Aged Ribeye with escargot and tarragon butter and bordelaise; and the Wood-Fired Half Chicken with cannellini beans, Swiss chard, pearl onions, guindilla peppers and chicken jus.
The new seasonal accompaniment is the Hearth-Grilled Sunchokes, served with sunchoke purée, warm spices, toasted cashews and brown butter vinaigrette.
The seasonal menu also reflects Meridian’s ongoing commitment to working with farms and purveyors that share its dedication to quality ingredients. The restaurant is proud to partner with Millbrook Mushrooms (Rockwall, TX), Southern Sunny Acres (Winona, TX), Rae Lili Farms (Cooper, TX) and Rosewood Wagyu (Dallas, TX), whose products help inspire the restaurant’s ingredient-driven approach and evolving seasonal offerings.
Meridian’s fall/winter menu is now available. To make a reservation go to https://www.opentable.com/r/meridian-dallas.
