‘Measure of a Man’

This Dallas Jewish Bookfest features a lecture from Martin Greenfield, Holocaust survivor turned owner of America’s premier custom suit company, as documented in his book “Measure of a Man.” Still working at his Brooklyn factory, Greenfield continues to dress A-listers of D.C. and Hollywood, including Bill Clinton, Martin Scorsese, Leonardo DiCaprio and Jimmy Fallon. The lecture begins at 7 p.m. with a book signing to follow.

Schultz Rosenberg Campus, 12324 Merit, 214.739.2737, jccdallas.org, $10 advance, $13 at the door

JAN. 26

Jim Fay

One of America’s most sought-after presenters in the fields of parenting, positive discipline and classroom management visits The Lamplighter School as part of the school’s Dolores Evans speaker series. Jim Fay has coauthored “Parenting with Love and Logic.” At 7 p.m. he shares his tips on consistent and practical ways to work with children. A book sale and signing will follow the presentation.

11611 Inwood, 214.369.9201, thelamplighterschool.org, $15

Oso Food And Wine

11910 Preston, Suite 209

972.789.1630 osofoodandwine.com

AMBIANCE: INTIMATE, LOW-LIT

PRICE RANGE: $23-$42 FOR ENTREES

HOURS:

5-10 P.M. MON.-SAT.

TIP:

SAVE ROOM FOR DESSERT: THE SPICED DATE CAKE WITH CARDAMOM ICE CREAM IS A MUST.

Michael

Cox opened Oso Food and Wine a few months ago, billed as a Mediterranean restaurant, but its influences draw upon much more.

“So many countries border the Mediterranean, like Italy, Spain and Libya,” Cox says. “I want to expose people to new flavors by drawing on these cultures without going too far out of the comfort zone.”

The mezze platter’s smooth garlic hummus and fresh lima bean baba ganoush is classic Lebanese fare, while the warm frisee salad, with Korean pear, roasted daikon and burnt honeymiso dressing, showcases an Asian influence. A whole fish on the original menu proved a bit too daring for some diners. Executive chef Kelly Hightower — whose résumé includes stints at Hattie’s, Tei Tei Robata, and Ziziki’s swapped it out for a buttery portion of pan-roasted halibut, keeping the well-balanced sweet and savory accompaniments: roasted fingerling potatoes, shaved fennel, olives and an Italian vinaigrette. With 30 years in the restaurant business, Cox says he has opened plenty of eateries — but never one in which he has been so personally involved, even down to the name. “In Spanish, oso translates as ‘bear,’ which is a nickname that my kids call me,” Cox says. “In Italian, it means ‘to risk.’ ” —Whitney Thompson

The mezze platter: babaganoush and roasted garlic hummus, sprinkled with olives and accompanied by the chef’s selection. Photo by

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