Oddfellows made a name for itself quickly after it opened in 2011 serving high-end coffee, gingerbread pancakes, beignets and Buffalo mac and cheese, among other dishes. A few years later, co-owner Matt Spillers decided to shake things up a little. Spillers and kitchen manager David Rodriguez released a new menu in November. They kept many of those favorites, but they’ve added some new things in the same vein as the creative comfort food that made Oddfellows famous. Barbacoa and grits, for example, comes with a healthy serving of melt-in-your-mouth beef atop a big bowl of cheddar grits with chili oil. The braised pork belly is served on a potato and leek cake with onion marmalade. The glazed duck confit with fried quinoa comes with broccolini; the duck is tender and juicy, and the quinoa is like Chinese fried rice. Veggie fajitas are the restaurant’s first vegan offering, with a plate of roasted vegetables, black beans, corn salsa and guacamole. Don’t miss the new appetizers, pork belly nachos and angry Frito pie, which is served with chorizo and beef chili, jalapenos, red onion and pickles.
316 W. Seventh
Monday, 7 a.m.-2 p.m.
Tuesday-Sunday 7 a.m.-10 p.m.
If it’s Sunday and the weather is nice, Oddfellows will be slammed, but brunch is served all day.
Photos by Elliot Muñoz (click to enlarge)
3 more comfort-food commissaries
This tiny restaurant and its owners, Jonathon and Christine Erdeljac, brought chicken and waffles to Oak Cliff, God bless them. The restaurant also serves a number of vegetarian and vegan items, including big salads.
1111 N. Beckley
2 Tillman’s Roadhouse
With dishes such as fried pickles and okra, venison chili pie and chicken and dumplings, Tillman’s does creative comfort food right.
324 W. Seventh
Fish and grits, fried green tomatoes, mac and cheese and an amuse bouche of chewy white bread and butter are just a few reasons to eat at Hattie’s.
418 N. Bishop