13 March 12 - 18, 2026 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Corn Pugliese — Twice-fermented Texas corn and durum wheat Pastries and sweets include one of my personal favorites, a kouign amann, among others priced at $5 to $12: Chocolate “B” Croissant — The Bread Club’s signature pain au chocolat Kouign-Amann — Caramelized Breton- style pastry Lemon Meringue Tart — The classic Soft Serve — Vanilla gelato and straw- berry sorbet offered with pistachio cream, honey, chocolate syrup or hazelnut crunch There are also several sandwiches, priced from $13 to $17, including a jambon beurre, tuna Nicoise, grilled cheese and spicy chicken salad. Beverages, Too The Bread Club also has a full beverage menu. Signature drinks include a Pistachio Cream Top and an Einspanner Latte (vanilla- bean cold foam and cocoa). Everything is made on a La Marzocco machine. There are also matchas, drip coffee, cold brew and teas. If you’re looking for something stronger (and aren’t we all), there is “an eclectic se- lection of wine, beers and non-alcoholic cocktails available to enjoy on premise or take home,” per a press release. The bakery’s shop also has tinned fish, smoked fish, Spanish potato chips, Ibérico ham, cured meats, olives, jams, honey, spices and more. The Bread Club, 2681 Howell St. Monday– Friday 7:30 a.m. to 5 p.m.; Saturday & Sunday 8 a.m. to 4 p.m. ▼ TACOS WEST DALLAS MIRACLE OUR FAVORITE TACO GOT A GLOW-UP. BY LAUREN DREWES DANIELS I f you live in West Dallas, you likely know Milagro Tacos Cantina is a go-to for great tacos. We particularly love La Costra, where grilled cheese swaddles a tender piece of salmon. It’s one of our favorite tacos in Dallas. The restaurant recently under- went an upgrade, transforming from a quick counter-service spot into a bright, full-ser- vice restaurant with a bar. Chef and owner Jesus Carmona imparts his classic French culinary training to Ti- juana street tacos. Carmona first opened Ta- cos Mariachi in West Dallas in 2015 and was featured on Diners, Drive-Ins and Dives in 2018. Carmona parlayed that success into a second location on Lower Greenville. Then the pandemic hit, and he closed the Green- ville location. In 2021, he relocated the West Dallas restaurant a bit down the road (across from Trinity Groves) and renamed it Mila- gro Tacos Cantina. In the meantime, Carmona has dabbled in other projects, including Pesca in Trinity Groves, which is also one of our Top 50 Dal- las restaurants. He is also a mainstay at the State Fair of Texas, where every fall he pushes gallons of mole-drenched fries. Present day, he just finished a refresh of Milagro. It’s a bit more upscale with table service, lots of bright paint and a bigger bar. The New Menu at Milagro At the heart of the reopening is an expanded menu. Favorites from over the years are still there, along with some coastal Mexican-in- spired dishes and Tex-Mex. A few new dishes of note: • Baja ceviche with shrimp or octopus • Queso birria empanadas (these are offi- cially appetizers, but we got them for a main) • Bone marrow elotes (no, you shut up) • Fajitas • Mole fries Yes, the State Fair mole fries. All year. Ev- ery day. Carmona does everything with intention and passion. I’ve never dined at one of his restaurants without leaving happy. The mole chicken taquitos are phenomenal. But we’ll never visit without getting La Costra, which they can make à la carte if you want to try one of the new dishes. Which you should. The small patio out front is great for happy hour or dinner. Milagro Tacos Cantina, 440 Singleton Blvd. Tuesday - Friday 11 a.m. - 10 p.m.; Sat- urday 10:30 a.m. to 10 p.m.; Sunday 10:30 a.m. - 3 p.m., 4 - 9 p.m.; Closed Monday ▼ ACCOLADES BEST IN TEXAS THREE DALLAS SPOTS GET ACCOLADES FROM TEXAS MONTHLY. BY AAREN PRODY T exas Monthly’s dining critic Paula Forbes traveled to Dallas more than any other city in Texas last year for one reason: audacity. Restaurants that opened between Nov. 1, 2024, and Nov. 1, 2025, mainly focused on predictability and playing it safe, but Forbes was looking for experimentation when searching for the Best New Restaurants in Texas. In a year crammed with smash burgers, caviar and yet another rendition of spicy vodka pasta, which restaurants dared to be bizarre, opinionated, dazzling and even fun? These three Dallas restaurants did (plus one). Meeting All Your Kneads Who needs book club when we have the bread club? BY LAUREN DREWES DANIELS W hile it would be amaz- ing to meet up and ex- change bread and pastries, this isn’t actu- ally a bread club. Feels Like Home, the hospitality group behind Michelin-starred Mamani, Bar Colette and Namo, is opening a bakery in The Quad in Uptown. And, on-brand with their other projects, this bakery comes with a quality- above-all approach. The 30-seat bakery at 2681 Howell St. had its grand opening on Monday, March 9. Calling Up Big Names Feels Like Home recruited Peter Edris as its head baker for this new spot. Edris grew up on a farm in rural Pennsylvania and got a job at a French restaurant where he fell in love with the kitchen. He studied at the New England Culinary Institute and eventually landed in New York City, where he created the bread program at Aureole and was lead baker at Frenchette Bakery. Feels Like Home might have the stron- gest scouting game in the Dallas restaurant industry. The group also recruited Chris- tophe De Lellis for Mamani, which opened last year and quickly earned a Michelin star. Before that, they recruited Michelin-recog- nized Ruban Rolon to run the cocktail pro- gram at Bar Colette in the West Village, which was nominated for Best New Bar by the James Beard Foundation in 2025. The Menu Edris is marrying European baking tradi- tions and Texas-grown grains. The Bread Club futher sets itself apart by using an in- house stone mill for its grains.The full menu goes beyond just bread, however. In addition to traditional loaves, there are laminated pastries, sandwiches, salads, sweets and more. Edris draws influence from travel through Asia and Central America, as well as a deep love of Italian, French and Mexi- can food. Leveraging those influences with Texas grains should make for an interesting program. Breads include: Texas Country — Naturally leavened, house-milled Texas wheat Milanese — Saffron, Parmesan and crispy rice Baguette — Classic, or with sesame seeds Sprouted Quinoa — Texas wheat and sprouted quinoa Fougasse — Mediterranean wheat with green olives Courtesy of The Bread Club Lauren Drewes Daniels Milagro’s chicken taquitos in a mole sauce. | CITY OF ATE | ▼ Dish The Bread Club is using a stone mill in house to grind Texas grains. >> p14
