Petra and the Beast

What a great place to celebrate a special occasion. As luck would have it, and bless us, Joshua our waiter just so happened to be our same server at a different restaurant last time we celebrated my partners birthday. We recognized him, and I even had a video of him preparing our food from last time. Josh is a great waiter. Full of valuable information on the dishes being served. No questions went unanswered and with honesty. We lucked out. Chef Misti is certainly a maestro at her directing the symphony of the different flavors of the food she prepares. We started out with the “small” Charcuterie board. Wow! What an incredible explosion of different flavors and we were almost too full to go on. But we were there to taste at least one of the noodle plates and the pigtail delight. Josh was so kind, that as a remembrance of our previous celebration and our next birthday, we were surprised by him bringing us the beef belly dish. What a treat. He explained completely how it was prepared and it was just as delicious as the TIME it took to prepare it. By that time we were so full, we had to decide on the pigtails plate or a noodle Plate. We went with the lamb noodle plate and decided we needed to return to order the pigtails plate. The lamb noodle plate had fennel, dill and other delightful flavors that it topped off our incredible dinner. Definitely going back. Thank you Petra and The Beast for a memorable dinner!🙏🏼

My nephew and I walked into Petra without a rez on a Saturday night. The odds were against us. Luckily for us, we walked into the wrong door and ran right into the manager. We asked her about our odds of getting a table on such a busy night and she told us there was a 30 min wait. We had a drink at the bar and waited. We later sat at the bar and ordered the charcuterie plate, the pig tails, the picanha beef and a bottle of excellent Oregon Chardonnay. All were superb. The only other contender for #1 restaurant in Dallas was Cry Wolf, which closed. This place has delicious, creative food, excellent, professional service, and the best music play list this side of the Hudson River. The cocktails and wine list round everything out to make this place the best.

This is a nose-to-tail restaurant created and run by Misti Norris. It's on the East side of the city, southwest of White Rock Lake (very trendy region but a little off the beaten path of Greenville's trendy bars, restaurants and stores). They have a semi-open kitchen and we reserved seats in front of a prep station so we could watch them work, which was really fun. We ordered four dishes, which I have labeled and described in the album. By far the best dish was the pig tails. The earthiness of the mushrooms and the tea and the crispy pork...perfect. I thought the tea could lead to bitterness, but no, it was very well-balanced. They were deboned and had an absolutely perfect texture. Having spent a lot of my youth in a rural area in the south I've had my share of pig tails, and these are the best I've ever had. The prawn dish was my next favorite. The pasta had amazing shellfish flavor and was fresh but had a perfect texture. I ate the crispy heads because my husband isn't a fan (more for me!). The pork shank was also a standout. The crab butter was an interesting pairing and it really worked. The grits and peas were lovely and I wish I could have photographed them better but they were underneath. Finally, the ravioli were excellent but we both agreed it was the least outstanding. I liked the smoked of the fish with the lemon oil but because we had it last I think it was overshadowed. Still, perfectly cooked housemade fresh pasta with perfectly cooked filling. Service was excellent--everyone who spoke with us was very well-informed and conversed with us about how they adjust certain dishes (like the pig tails) for the season. We went with beer instead of a wine pairing, which was a good choice because it cut a lot of the fat and worked well with most of the flavors. It was also fun watching them put the charcuterie boards together. They make rilletes in-house and cure their own meats (you can see the great deli slicer on the side of the picture I posted). They also have some of their lacto-fermented ingredients on display with labels and dates for those who are curious about the process. Overall, we will definitely be back. This is one of the better meals I've had in the area in a long time.

Petra's recent transformation from a pop-up eatery to a full-fledged restaurant left me thoroughly impressed. Let's kick things off by acknowledging the incredibly friendly and knowledgeable staff. These servers are true food enthusiasts, and not only did they offer excellent recommendations, but we were also treated to a couple of complimentary dishes. The ambiance strikes a harmonious balance between rustic and contemporary, reflecting the unique fusion of locally sourced, fresh ingredients and on-site butchery. Very 'earthy'. Petra serves those kinds of dishes that require a few bites to sink in and to fully appreciate. With their seasonal menu changes, you can't really predict what you'll get, but here are the highlights from our visit: The pappardelle was a harmonious blend of flavors, while the perfectly cooked beef tongue paired wonderfully with its zesty sauce, although a soft slice of bread to mop up the remaining sauce would have been ideal. The Creek eggplant was a delightful explosion of flavors, putting a creative spin on the classic baba ghanoush. The smokey melon sorbet dessert is one that needs to stay on that menu for good. It was something else and was the highlight of our dinner. A blend of textures and flavours and smells- absolutely divine. Only thing I would change is the size of the melon pieces or the general portion. It was a big dessert but I finished it anyways because I'm a big boy and that's what big boys do :') I would recommend Petra and the Beast for those adventurous diners seeking a well-balanced blend of culinary creativity. Their food is a little weird, but you'll love it. I can't wait to see where Petra will be in my next visit to Dallas!

We got there for a 6:45pm reservation and it was not busy. It was full before we left. The food was very creative which I really appreciate though it may not sound like it from this review. The price was not bad. We enjoyed the cheese board, fall greens, tea braised pig tails and funghetti. The fall greens salad was great, flavorful and fresh. The cheese board was good, the empenadas on it were fantastic. The tea braised pig tails were too heavy for my taste, more like fatty, burnt ends. The pasta in the funghetti dish seemed flat, and tasteless but the sauce was good, just not enough of it. Overall, it was a good experience and I would try it again to see what's cooking next.

We sat at the chef’s table last night for dinner. It was a really nice place to sit and it was cool to see the chef’s work and their plating & presentations. We ordered the pork shank, cured hiramasa, cheese board, the smoked chili tagliarini, and 3 different cocktails. Cocktails were very good and very sophisticated. Expect strong flavors. The plate sizes vary a lot. From the “snack” section we had cured hiramasa that were six very small bites of fish and some sauce; Then the pork shank which was a very large portion. I would suggest clarifying from the staff what each dish size is. I should also mention that if you use Uber to get here, type in the actual address of this location. Uber has not updated their new location so typing in the restaurant name directly into Uber will take you to their old location. According to the staff, this is an issue they are trying to resolve but still seems to be apparent. Amazing food with beautiful presentation. All the staff gave great service. Highly Recommend!

I was a bar guest recently at Petra and the Beast for a girl's night dinner. We arrived earlier in the evening on a Friday at 5:30, and were greeted brightly by miss Mimi at the door. Chris and Cullen are the bartenders who exude graciousness, whit, hilarity, and some really-really-fast hands...on one of the first nights go their buzzing opening week. The entire team helped give guidance and enthusiastic recommendations. (One of my group had an allergy to habanero peppers, that they carefully attended to.) The drinks were balanced and quaffable. The Tea Braised Pig Tails, Pork Dumplings with pickled Cloud Fungus, Farfalle with summer peppers, were our top choices for the evening and gave us that crave-able experience that guarantees a return visit to the space. I highly recommend going with friends so you can share bites across the menu! Will defiantly be returning soon to imbibe the atmosphere of the team and brilliant flavors of Petra and the Beast.