Downtown Dallas is becoming a huge attraction to foodies like me. The new and exciting restaurants and bars have a welcoming atmosphere and menus to suit everyone. One of my most recent adventures was to St. Ann’s, which instantly stole my heart with not only the food, but the patio, architecture and gardens surrounding it. The whole restaurant/bar is beautiful and modern and the patio is always full of people.
Like I said, the restaurant stole my heart. The food, however, stole my soul. The variety at St. Ann’s is incredible and effortlessly exciting. If you check out any of their reviews, they’re all glowing. I highly recommend trying whatever sounds good, but I will also suggest a few things…
The appetizers are all very different. There are traditional ones, such as hummus or bacon wrapped, jalapeño-stuffed chicken, tons of delicious seafood options and soups. My absolute favorite is the Coconut soup, without a doubt. While I have a tendency to ask what the soup of the day is just to get the opportunity to try something new, I can’t stop ordering this soup. The shrimp, ginger, lemongrass, Thai basil and mushrooms are so rich and flavorful, they entice me every time. The sides are also fantastic: whenever I go with my mom we can’t decide between the sweet potato fries or the truffle fries, so we order both. No compromises at St. Ann’s, you’ll always get an excellent variety of food and drinks to create the perfect night or day out.
The entrées are all excellent as well. The whole menu changes depending on the season and what is fresh, especially because of the amount of seafood they serve. The food served has an extremely wide variety of health options and can cater to anyone’s needs. One specific entrée I recommend is the trout. I have a weakness for heirloom tomatoes and the way the trout is seasoned and cooked is so exquisite.
Go out, sit on the patio, order a few of their drinks (or try some of the local beers) and enjoy the very eccentric and very wonderful atmosphere provided at St. Ann’s. If Erica is working the bar, let her know I sent you.
With food this delicious, you’ll want to eat at St. Ann’s on a daily basis, but as a college student, that may not be an option financially. However, you can recreate their menu right in your dorm for a fraction of their prices.
For an appetizer, you can start with my favorite hummus recipe from Budget Bytes, or any of the four flavor variations that are included on the recipe page. It only takes 10 minutes to make, and the total cost of groceries ends up being a little over 5 dollars. The recipe calls for a blender, but if you’re dedicated you can easily make it by hand. This recipe is great for pairing with your favorite veggies or pita chips.
If hummus isn’t for you, you can also mimic St. Ann’s delicious coconut soup. I recently made my own coconut chicken soup and it’s become my absolute favorite dorm friendly recipe. As many soup recipes as I’d like to try, I always end up making this soup because it’s just that good. The grocery list and pricing is as follows:
4 inches of fresh, ground ginger ($1.12)
1 medium lime ($0.50)
2 tbsp sriracha sauce (no price b/c I usually steal it from my roommate)
2 cans of coconut milk ($3.38)
1 can of chicken broth ($1.25)
3 cups of water
2 chicken breasts ($6.48)
1 bunch of cilantro ($0.69)
All you have to do is add all of the ingredients except the chicken breast into a pot and bring it to a simmer. Then you add the thinly sliced chicken breast and continue simmering for about 10 minutes, or until the chicken is fully cooked. The longer you simmer it, the more flavor the soup will have, but be careful not to overcook and dry out the chicken. This recipe makes about 8 bowls of soup, so its great to make in bulk and reheat throughout the week.
Budget Bytes also gives you a way to copy St. Ann’s tilapia entree. Try out this recipe for baked tilapia with tomatoes, which is not only affordable, but extremely healthy and nutritious as well.
And to finish your St. Ann’s meal, instead of their lemon tart with pine nut crust, try this lighter, lower fat version of a lemon tart recipe with a delicious rosemary almond crust.