Meridian Dallas Rolls Out Fall/Winter Menu Built on Live-Fire Cooking

Meridian, the restaurant at The Village Dallas, has launched its fall/winter menu under Executive Chef Eduardo Osorio, and the structure of the update tells you where the kitchen is placing its bets: live-fire cooking, ingredient-driven plate design, and a short list of named Texas suppliers.

The menu blends modern American cooking with Italian and Mediterranean influences, and the seasonal rewrite follows a familiar full-service playbook — new center-of-plate items, refreshed versions of returning favorites, and accompaniments built around autumn produce. Handmade pastas, hearth-fired seafood, and premium beef cuts anchor the offering.

What's actually new on the menu?

The additions span categories rather than clustering in one course:

• A caviar dish joins the restaurant's signature "One-Hitters" section, plated with ham hock egg custard, sunchoke foam, and croutons — a high-margin luxury sku paired with a low-cost richness base.
• An Autumn Chicory Salad combines castelfranco, endive, and frisée with fire-roasted beets, goat cheese, shallot crumble, and rosé vinaigrette.
• Honeynut Squash arrives with stracciatella, brown butter, toasted pepitas, and golden raisins.
• On the hearty side, Braised Short Rib Cappelletti comes with pecorino, ricotta, parsnip, parmesan foam, truffled Madeira jus, and pickled onions.

A new seasonal accompaniment — Hearth-Grilled Sunchokes with sunchoke purée, warm spices, toasted cashews, and brown butter vinaigrette — rounds out the à-la-carte side of the card.

How the returning sellers were re-engineered

The more telling moves involve existing dishes rather than new ones. Meridian kept its proven proteins and swapped the seasonal garnish around them, which limits retraining and waste while still giving repeat guests a reason to return.

The Texas Wagyu Chef's Cut now carries chanterelles, pickled black trumpet mushrooms, leeks, and au poivre. The 35-Day Dry-Aged Ribeye is served with escargot, tarragon butter, and bordelaise. The Wood-Fired Half Chicken comes with cannellini beans, Swiss chard, pearl onions, guindilla peppers, and chicken jus.

The one genuinely new large-format item is the Coal-Roasted Dorade, designed for sharing, served with red kuri-curry, turnips, coconut basmati rice, coriander, fennel, and garden herbs. Shareable hearth proteins are a check-builder — they push party size and per-table spend in a way individual entrées can't.

Who supplies the kitchen?

The seasonal menu formalizes Meridian's work with four named Texas producers: Millbrook Mushrooms in Rockwall, Southern Sunny Acres in Winona, Rae Lili Farms in Cooper, and Rosewood Wagyu in Dallas. That's a tight, drivable supplier radius — all four sit within roughly a two-hour run of the restaurant — which matters for produce freshness and for the provenance story the menu is built to sell.

The restaurant says these partnerships directly inspire its ingredient-driven approach and its rolling seasonal changes, meaning the menu will keep shifting as the farms' output does.

What does this change for diners?

The fall/winter menu is live now, and reservations are open through OpenTable. Guests returning for the ribeye or the half chicken will find familiar proteins with new seasonal accompaniments; first-timers get a clearer picture of what the kitchen wants to be known for — hearth fire and Texas-sourced product.

With the menu now framed as seasonal and supplier-driven, expect another rewrite when spring produce comes online across those same four farms.