Delicious

Old favorites

Ifyou’re looking to feast on a Sriracha-infused quinoa burger adorned with locally grown kale, Natalie’s certainly isn’t the place to go. In its 24 years of business, not much has changed at this Preston Hollow establishment. And that’s just how the regulars like it. On a recent Friday afternoon, small groups of church ladies, pairs of gentlemen on business lunches and mother-daughter duos filed in, each asking for quiet, private tables. Decidedly un-trendy, Natalie’s menu lists the usual soup and sandwich offerings, crafted with ladies-who-lunch patrons in mind. The dinner menu, however, contains a healthy smattering of meat and potato-type dishes: Natalie’s chicken — in a Port-wine-mushroom sauce with a crispy pecan crust — is a standout. The popular three-salad platter features a hefty helping of fruit accompanied by a homemade balsamic dressing for dipping. But the impossibly moist fresh-baked banana bread helps justify the price. Owner Al Ahmedus recently removed the window curtains and added new tablecloths to freshen up the restaurant. To make it more modern? “No, no!” Ahmedus says. “More casual and inviting. Like home.”

—Whitney Thompson

NATALIE’S RESTAURANT

5940 Royal 214.739.0362 nataliesdallas.com

AMBIANCE: CLASSY, CASUAL

PRICE RANGE: $10-$23

HOURS: 11 A.M.- 8:30 P.M. MON-SAT

11 A.M.-2:30 P.M. SUN

| THREE MORE OLDIES BUT GOODIES | 1 Sevy’s

Order a steak, enjoy unobtrusive service, sip a glass of Scotch from the extensive bar menu, and you’ll see why chef/owner Jim “Sevy” Severson’s American grill has stood the test of time since 1997.

8201 Preston, Suite 100

214.265.7389 sevys.com

2 Celebration Restaurant

The chicken-fried chicken with jalapeño gravy should be on everybody’s bucket list. And you can have a free second helping, which could be part of why this home-style eatery has been a local favorite for 43 years.

4503 W. Lovers

214.351.5681 celebrationrestaurant.com

3 Royal China

This place gets packed, so beware — the handmade noodles and wonton soup are as addictive as they say. But if there is a wait for your table, chatting with George, the friendly owner (and son of Buck Kao, who originally opened the place in 1974), will make the time fly by.

6025 Royal, Suite 201 214.361.1771 royalchinadallas.com

Easy As Pie

Triple-berry hand pies

A perfect little pie is a great alternative to a traditional slice and completes any outdoor barbecue or picnic. Tripleberry hand pies are made with flaky cream cheese pastry dough and filled with thick fruit compote in every bite. There is so much to love about these fruit-filled pockets. Hand pies are portable, need no utensils and give you the perfect excuse to head to the market for an assortment of fresh, seasonal fruits. Happy summer baking!

Triple-berry filling

GROCERY LIST

1/2 cup fresh strawberries, diced

1/2 cup fresh blueberries

1/2 cup fresh raspberries

3/4 cup granulated sugar

3 tablespoons cornstarch

1 teaspoon fresh lemon juice

Instructions

1. Bring all ingredients to a boil in a saucepan. Allow the fruit to boil for 3-4 minutes or until thickened. Remove from pan and allow to cool completely before using.

2. Fill hand pies and bake according to cream cheese pie crust recipe.

Cream cheese pie dough

GROCERY LIST

6 tablespoons butter

4 tablespoons cream cheese

2 tablespoons sugar

1/4 teaspoon salt

1 1/4 cups all-purpose flour

1 1/2 tablespoons ice water

Egg wash: 1 egg, whisked together with 2 tablespoons water

Instructions

1. Beat cream cheese, butter, sugar and salt with mixer until smooth. Slowly add the flour and beat on low until combined. Add ice water and beat until mixture forms a ball and pulls away from the side of the bowl.

2. Wrap dough and chill for 1 hour (prepare filling now, see recipe on previous page).

3. Preheat oven to 375 F. Roll dough out to 1/8-inch thick on a slightly floured surface. Cut into 16 rounds or square pieces, 3 inches each.

4. Place 8 of the rounds on a sheet pan lined with parchment paper. Place 1-2 tablespoons of filling in the middle of each pie crust. Brush egg wash onto the edges of the dough.

5. Place another pie crust on top of filling and seal dough so the filling cannot get out. Create slits on the top of the hand pies. Brush egg wash onto the entire tops of the hand pies and bake at 375 F for 20-25 minutes or until lightly golden.

6. Allow the hand pies to cool before serving.