Dallas nosh euro bistro

Flash-fried tempuraed Brussels sprout petals — a recent blackboard special — are spectacular. When the Samuels opened the original Nosh, they gave Oak Lawn a lovely gift — a casual spot where you could pop in for a terrific, quick bite, or something a little more involved. With original, well-prepared dishes and an appealingly stylish and casual dining room, it was an instant hit.

The restaurant, larger and more spacious than its Oak Lawn sister, has a vibrant, warm, contemporary bistro feel, with glossy wood tables and Riedel wine glasses. Anyone snagging a perch can watch the goings-on on the hot line, but so can everyone in the dining room, thanks to a huge video screen. The chef yelling at a line cook? Matt Bayat, an affable young Iranian-born gent who has lived all over the world, runs the dining room, which gives onto an ample bar area with a large, bistro-height communal table.

A wine room beyond that adds to the sense of spaciousness. Or a sophisticated take on white-bean soup. Four plump green Bar Harbor mussels luxuriate therein.

With a glass of red wine and slices of crusty Empire baguette, it makes a perfect lunch. On the regular menu, a grilled hearts-of-romaine salad makes a fine starter, the lettuce grilled just enough to give it a melting texture and topped with sweet Jonah crabmeat and the right amount of roasted shallot dressing, with charred cherry tomatoes strewn here and there.

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Locally we are excited for the bright and beautiful Carrie Keep, a pantry chef who works at the Highland Park kitchen of Nosh under the long-time Dallas chef and restaurateur Avner Samuel and his exec chef Jon Stevens. Running a bit late for the viewing I approached the restaurant at about pm only to find the building being evacuated. Apparently a fire broke out in the kitchen due to a malfunction of an oven causing flames to jet out uncontrollably.

Owner Samuel was on hand and attempted to squelch the flames to no avail.