After an excellent experience in September, I finally made it back to Lanny's Alta Cocina Mexicana. This visit was as rewarding as the first.
The meal opened with great promise--Mexican tapas (pictured below). There was a fried oyster with jalapeno and fennel cream, a foie gras hamburguesita with piloncillo-caramelized onions and pear compote, and a flat bread topped with a cilantro-mint pesto, chorizo, and parmesan. Each bite-sized item was packed with interesting flavors and textures, making it one of the best amuse bouche presentations I've had this year. Other highlights included a butternut squash and ancho chile soup with smoked hamcock (served in a small hollowed-out pumpkin), a lobster and goat cheese crepe, and seared pork loin in apple mole. Apart from a few similar (but not identical) courses, the degustation menu had completely rotated, offering some wonderful new delights. For more pictures and details, see the link below.
Tables this time were decorated with Fall arrangements in pumpkins and vases. Service was warm, attentive, and unpretentious, in keeping with the restaurant's feel. It's a unique place in the DFW food scene--one I hope to return to many times.