Pick Up Chicks
The rotisserie chicken gets a much-needed lift at Chic from Barcelona, a charming new restaurant at the corner of Preston Road and Forest Lane. The Mediterranean-inspired menu is simply delicious. Chicken slathered in a “secret sauce” (think mild curry) and patted with aromatic herbs is the star here, paired nicely with side dishes such as roasted apples, rice steamed in garlic and olive oil, and piquillo peppers sautéed with parsley and garlic. Dine inside or on the patio, where there’s a mosaic wall designed from the drawings of the fourth-graders at Las Colinas Elementary School who were studying the work of Picasso.
In a hurry? Call ahead and they’ll have your order waiting. Look out, La Madeleine. You could soon be out of cluck. 11909 Preston Rd., St. 1426. 972-239-2442. $-$$. - Nancy Nichols.
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Eat Right
Vegetables never looked so good. A single recipe inspired CHIC from Barcelona. Spanish chef Tony Botella concocted a to-die-for "pollo a l'ast", a succulent rotisserie-style chicken so Magda Onandian and her husband, Rafa Vilaclara, brought this spectacular dish stateside. In August, CHIC from Barcelona opened its doors in Preston Forest Square.
The interior is almost as delicious as the fare (which includes tapas, salads, gazpacho and an entrée of beef tenderloin marinated in white truffle oil. Onandian describes CHIC as "modern yet cozy". We call it bueno. Muy Bueno. 11909 Preston Rd. , 972.239.2442; chicbarcelona.com.
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One thought often floats through my head when I'm dining at a restaurant that blends good food with a fun, comfortable atmosphere and affordable pricing: I wish there were a place like this in my neighborhood.
At some point during each of two visits to Chic From Barcelona, I not only thought this, I said it aloud to my dining companions. Days later, the wish remains.
The restaurant is the brainchild of Spanish expatriates Magda Onandia and Rafa Vilaclara, who centered their concept around a recipe for rotisserie chicken developed by famed Barcelona chef Tony Botella. The birds are rubbed with a secret blend of herbs and spices, brushed with olive oil and white wine, and slow-roasted on a gas-fired rotisserie...
The restaurant is the brainchild of Spanish expatriates Magda Onandia and Rafa Vilaclara, who centered their concept around a recipe for rotisserie chicken developed by famed Barcelona chef Tony Botella. The birds are rubbed with a secret blend of herbs and spices, brushed with olive oil and white wine, and slow-roasted on a gas-fired rotisserie...
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Chick Envy - Chic introduces the secrets of Barcelona rotisserie
We would like CHIC from Barcelona to become a welcoming oasis in Dallas. We want people to think of Chic when they think of Barcelona. We want people to think of Barcelona when they think of CHIC.
Thus reads the Chic from Barcelona "vision" statement, a piece of circular thinking that could trap you in a Catalan chicken vortex if you're not wary. This vision statement supplements the Chic from Barcelona "mission" statement, which basically sings the praises of Barcelona brevity.
Thus reads the Chic from Barcelona "vision" statement, a piece of circular thinking that could trap you in a Catalan chicken vortex if you're not wary. This vision statement supplements the Chic from Barcelona "mission" statement, which basically sings the praises of Barcelona brevity.
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Chic From Barcelona
The last time we were in Barcelona, we couldn't put ourselves away from Fundació Joan Miró long enough to sample polo a l'ast, the famous rotisserie chicken dish found in the Spanish town. Our mistake. Fortunately, husband-and-wife team Onandia and Vilaclara are roasting poultry aplenty at Chic ("Chick") from Barcelona. The recipe's a secret -all they reveal is that there's a spice blend, some white wine and some olive oilinvolved- but whatever it is, we plan on eating this crispy-skinned, juicy bird as often as we can.
White plates decorated by guests line the yellows walls of the dining room, Philippe Starck chairs circle black tables and a window into the kitchen gives a peek at the slowly rotating rotisserie.
Other Details we love? Gaudí-designed tiles imported from Barcelona that line the path to the front door, and a colorful mosaic wall from Dallas artis Julie Richey. wrapped around the patio. (The whole place was designed by the owners, Juan Mas, Bernard Fric and Techcon Dallas, Inc., by the way). Other must-try dishes include refreshing gazpacho soup, spicy fried potatoes called bravas abd heavenly roasted apples. We'll see you there?.
Other Details we love? Gaudí-designed tiles imported from Barcelona that line the path to the front door, and a colorful mosaic wall from Dallas artis Julie Richey. wrapped around the patio. (The whole place was designed by the owners, Juan Mas, Bernard Fric and Techcon Dallas, Inc., by the way). Other must-try dishes include refreshing gazpacho soup, spicy fried potatoes called bravas abd heavenly roasted apples. We'll see you there?.
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Signature chicken packed with flavor
Chic From Barcelona is a bright, relaxing addition to the Dallas dining scene. It's an easy restaurant to settle into, with bright yellow walls, light wood floors and a modern decor that is clean, uncluttered and completely comfortable. Walls are adorned with displays of white plates with various messages of good wishes written on them from friends of Chic, as well as drawings of chickens contributed by some of the youngsters who have visited the restaurant.
Chic from Barcelona is the creation of Magda Onanadia and Rafa Vilaclara who, along with their children, settled in Dallas after leaving Barcelona to travel the world. Their menu centers around a recipe for rotisserie chicken developed by Barcelona chef Tony Botella. The chickens are rubbed with a secret blend of herbs and spices, brushed with olive oil and white wine and slow-roasted on a gas-fired rotisserie.
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Chic kicks chicken up a notch
THE CUISINE: Spanish/rotisserie chicken
THE CONCEPT: Casual, modern restaurant in north Dallas opened by Spanish expatriates Rafa and Magda Vilaclara specializes in rotisserie chicken, with a spice recipe developed by Tony Botella, a Barcelona chef.
THE FOOD: Chicken is the specialty, specifically a half-chicken ($9.80), breast and thigh, rubbed with herbs and cooked over a gas-fired rotisserie grill. There are only two other entrees: beef tender Magda ($15.25) and "canelons" ($8.75), pasta stuffed with turkey and covered with bechamel sauce.
The gas-fired rotisserie, with its slow, even heat, must be the reason the chicken was so juicy. Since the herbs were a "secret" blend (What spice blend isn't?), it's impossible to say exactly what they were. But the flavor was definitely unexpected, with an almost Asian profile -- lemongrass, maybe? coriander? turmeric? -- and lots of citrus and sweetness. The sweetness was heightened by the accompanying side dish: roasted chunks of green apple.
Beef tender Magda also was unexpected: Slices of tenderloin were cut paper-thin and painstakingly spread out on a plate, then drizzled with white truffle oil. The presentation was "square," with a square dish and square beef slices, each about as big as a slice of Melba toast.
The total amount seemed to be about 5 ounces, which is more than the official 3-ounce portion size recommended by nutritionists. If eaten leisurely, with the side of "bravas" -- fried potato cubes -- it was nicely filling. But in this land of 22-ounce steaks, it looked minuscule.
Gazpacho ($1.50), bright and fresh, was served in a juice glass, like a shooter, to be drunk in a couple of sips. The "CCP" salad ($4.95 or $3.50 for a side bowl) seemed pricey for its combination of lettuces in vinaigrette.
Desserts ($5.95), which we didn't try, were an exotic trio, including crema Catalana -- like creme brulee but served in a bowl -- and "mel I mato," spoonfuls of cheese served with honey or sugar. The wine list had terrific bottles from Spain, with good options by the glass, such as the Higueruela grenache ($7.50), an easygoing red with lots of fruit.
THE ATMOSPHERE: Chic sits in a prime north Dallas shopping center, a couple of doors down from Mercury Grill. The space is bright and cheery, with modern plastic furniture and customer-designed plates on the wall. In front is a patio and a bar with an eye-catching mosaic countertop.
THE SERVICE: Rafa Vilaclara is a congenial and friendly host, who is often stationed by the door or at the entrance to the bar. Servers were friendly, too, though occasionally beset by distractions.
THE DETAILS: Open 11 a.m. to 9:30 p.m. Monday-Thursday, 11:30 a.m. to 11:30 p.m. Friday and Saturday. Major credit cards accepted; full bar; wheelchair-accessible.
Chic From Barcelona
11909 Preston Road
Dallas
972-239-2442
THE CONCEPT: Casual, modern restaurant in north Dallas opened by Spanish expatriates Rafa and Magda Vilaclara specializes in rotisserie chicken, with a spice recipe developed by Tony Botella, a Barcelona chef.
THE FOOD: Chicken is the specialty, specifically a half-chicken ($9.80), breast and thigh, rubbed with herbs and cooked over a gas-fired rotisserie grill. There are only two other entrees: beef tender Magda ($15.25) and "canelons" ($8.75), pasta stuffed with turkey and covered with bechamel sauce.
The gas-fired rotisserie, with its slow, even heat, must be the reason the chicken was so juicy. Since the herbs were a "secret" blend (What spice blend isn't?), it's impossible to say exactly what they were. But the flavor was definitely unexpected, with an almost Asian profile -- lemongrass, maybe? coriander? turmeric? -- and lots of citrus and sweetness. The sweetness was heightened by the accompanying side dish: roasted chunks of green apple.
Beef tender Magda also was unexpected: Slices of tenderloin were cut paper-thin and painstakingly spread out on a plate, then drizzled with white truffle oil. The presentation was "square," with a square dish and square beef slices, each about as big as a slice of Melba toast.
The total amount seemed to be about 5 ounces, which is more than the official 3-ounce portion size recommended by nutritionists. If eaten leisurely, with the side of "bravas" -- fried potato cubes -- it was nicely filling. But in this land of 22-ounce steaks, it looked minuscule.
Gazpacho ($1.50), bright and fresh, was served in a juice glass, like a shooter, to be drunk in a couple of sips. The "CCP" salad ($4.95 or $3.50 for a side bowl) seemed pricey for its combination of lettuces in vinaigrette.
Desserts ($5.95), which we didn't try, were an exotic trio, including crema Catalana -- like creme brulee but served in a bowl -- and "mel I mato," spoonfuls of cheese served with honey or sugar. The wine list had terrific bottles from Spain, with good options by the glass, such as the Higueruela grenache ($7.50), an easygoing red with lots of fruit.
THE ATMOSPHERE: Chic sits in a prime north Dallas shopping center, a couple of doors down from Mercury Grill. The space is bright and cheery, with modern plastic furniture and customer-designed plates on the wall. In front is a patio and a bar with an eye-catching mosaic countertop.
THE SERVICE: Rafa Vilaclara is a congenial and friendly host, who is often stationed by the door or at the entrance to the bar. Servers were friendly, too, though occasionally beset by distractions.
THE DETAILS: Open 11 a.m. to 9:30 p.m. Monday-Thursday, 11:30 a.m. to 11:30 p.m. Friday and Saturday. Major credit cards accepted; full bar; wheelchair-accessible.
Chic From Barcelona
11909 Preston Road
Dallas
972-239-2442
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Table Talk
New American cuisine gets elevated (literally) at the sleek, high-rise eatery LUQA and its top-floor PETRUS LOUNGE, now open in downtown's Dallas Roof Gardens Building.
Exec chef David Gilbert may have cooked for the likes of Diane von Furstenberg and Paris Hilton in his former gig at the Beverly Hilton in L.A.. but the homegrown chef also knows what it takes to please Dallas Foodies.
Exec chef David Gilbert may have cooked for the likes of Diane von Furstenberg and Paris Hilton in his former gig at the Beverly Hilton in L.A.. but the homegrown chef also knows what it takes to please Dallas Foodies.
Find proof in everything from butternut-squash ravioli tossed with caramelized apples, truffles and lavender honey, to Gilbert's signature lunch-only showstopper: the juicy Big D Bison Burger, topped with smoked gouda and served with crisp sweet-potato fries.
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Magazine: www.yelp.com
Chi From Barcelona by Meredith H.
After reading good reviews and having nothing to do this past Saturday, we decided to give Chic a try. Now, we are officially in love with this place and want to become regulars. Halfway through our meal, my husband looked at me and asked if we could come back tomorrow. I would have said "yes" but they are closed on Sunday. From the moment you walk in, you are greeted with warmth and a smile. The bar area is so swanky, cool and inviting. The clientele was mixed with North Dallasites and Europeans alike and you can tell that the Spanish owners spent time making their restaurant as authentic as possible with a contemporary twist. The crowd and atmosphere were so cool that I felt like I was actually dining in Barcelona until we walked out into the strip mall to leave.
The musts on the menu...the Pan con Tomate with Manchego cheese is delicious. The shots of gazpacho were also refreshing but the true winner is the rotiserrie chicken. It has an olive oil and white wine sauce on top as well as a special recipe of herbs and spices and is served with baked apples. The chicken was so tender it fell off of the bone and no knife was necessary. Usually I do not rave over chicken but I could eat this dish for days. Also, the bravas (potatoes with spicy red sauce) were notable.
If you are looking for something new and different with a European twist, Chic is for you. It is a nice break from Tex-Mex and it officially on our new favorite neighborhood spot.
The musts on the menu...the Pan con Tomate with Manchego cheese is delicious. The shots of gazpacho were also refreshing but the true winner is the rotiserrie chicken. It has an olive oil and white wine sauce on top as well as a special recipe of herbs and spices and is served with baked apples. The chicken was so tender it fell off of the bone and no knife was necessary. Usually I do not rave over chicken but I could eat this dish for days. Also, the bravas (potatoes with spicy red sauce) were notable.
If you are looking for something new and different with a European twist, Chic is for you. It is a nice break from Tex-Mex and it officially on our new favorite neighborhood spot.