{"id":518523,"date":"2026-01-15T18:35:12","date_gmt":"2026-01-15T18:35:12","guid":{"rendered":"https:\/\/www.europesays.com\/us\/518523\/"},"modified":"2026-01-15T18:35:12","modified_gmt":"2026-01-15T18:35:12","slug":"dallas-chef-qa-with-eduardo-osorio-at-meridian-in-the-village","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/518523\/","title":{"rendered":"Dallas Chef Q&A with Eduardo Osorio at Meridian in the Village"},"content":{"rendered":"

\t\t\t\t\"Chef
\n\t\t\t\t\t\tChef Eduardo Osorio chats in the kitchen at Meridian\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n

Lauren Drewes Daniels<\/p>\n

We\u2019re asking Dallas chefs about their favorite late-night grub, overhyped trends, a few personal questions and their favorite restaurants in Dallas.<\/p>\n

In our first Q&A, we talk to executive chef Eduardo Osorio at Meridian in The Village<\/a>. Osorio is from Los Angeles and serves a seasonal modern American menu with global influences. Here\u2019s our chat.<\/p>\n

It\u2019s 2 a.m., and you\u2019re starving. Where\u00a0are you going?
<\/strong>My kitchen for a simple sandwich my girl makes. <\/p>\n

What\u2019s one food trend that needs to retire immediately?\u00a0<\/strong>
Excessively tall foods that are uncomfortable to eat, or topped off with gold.<\/p>\n

Pick one: Michelin Guide or Luka back?<\/strong>
Michelin Guide (sorry, Luka).<\/p>\n

If you\u2019re on a\u00a0date and you want to really get to know the person\u2019s true character \u2014 and if the\u00a0relationship has real potential \u2014 where\u00a0are you taking them?\u00a0<\/strong>
To a bar first, then a museum.\u00a0<\/p>\n

Who\u00a0is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?\u00a0<\/strong>
Rae-Lili Farm.\u00a0<\/a><\/p>\n

What dish will you be most remembered for?\u00a0<\/strong>
As of now,\u00a0I would say it\u2019s between scallop cestini or my cornbread. [These are both on the menu at Meridian. The Hokkaido scallops are served in a truffle brodo with Parmesan froth, chives and winter truffles. The Foie and Sea Island cornbread is made with shishitos, white cheddar, brown butter, spiced honey with an option for caviar, and it\u2019s one of the best things our food editor ate last year.]<\/p>\n

\"foieFoie and Sea Island cornbread at Meridian.<\/p>\n

What are some of your favorite restaurants in Dallas right now?\u00a0<\/strong>
Encina and Mot Hai Ba. I need to explore more this year.<\/p>\n

Should caviar really be on everything?\u00a0<\/strong>
Short answer: No, only when it earns its place. Caviar should feel intentional or confident.\u00a0<\/p>\n

What\u2019s the worst thing that\u2019s ever happened in your kitchen that you can speak of?<\/strong>
The hood system at Meridian went down during service, and we had to run with burning wood outside to kill the smoke and prevent the Ansul system [sprinklers] from going off. <\/p>\n

What\u2019s the most\u00a0under-appreciated position or job in a restaurant?\u00a0<\/strong>
Sous chefs. Everyone always forgets about them; it\u2019s always about the executive chef. \u00a0<\/p>\n

What menu embellishment makes you crazy?<\/strong>
Handmade pasta, when it\u2019s mostly, if not all, extruded.\u00a0<\/p>\n

What is something that, if you see on a menu, you\u2019re ordering immediately?<\/strong>
Hand-cut noodles!<\/p>\n

What\u2019s the toughest challenge facing the restaurant industry right now?<\/strong>
Finding a team that\u2019s fully ready to push for the next level; hospitality comes first, the rest will follow.\u00a0<\/p>\n

What effect has the Texas Michelin Guide had on Dallas dining?<\/strong>
Being new to Dallas, I immediately saw more willingness of chefs to do more tasting menus, collaborations \u2026 the importance of working together in the industry, and individual chefs taking the leap of faith and becoming a pop-up restaurant.<\/p>\n

Bonus: What chef would you like us to send this to next?\u00a0
<\/strong>Chef Peja at Mot Hai Ba and chef AQ (Anastacias Quinones-Pittman).<\/p>\n","protected":false},"excerpt":{"rendered":"Chef Eduardo Osorio chats in the kitchen at Meridian Lauren Drewes Daniels We\u2019re asking Dallas chefs about their…\n","protected":false},"author":3,"featured_media":518524,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,27144,1596,1149,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-518523","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-chefs","10":"tag-dallas","11":"tag-interviews","12":"tag-texas","13":"tag-tx","14":"tag-united-states","15":"tag-united-states-of-america","16":"tag-unitedstates","17":"tag-unitedstatesofamerica","18":"tag-us","19":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115900561935802157","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/518523","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=518523"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/518523\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/518524"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=518523"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=518523"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=518523"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}