Clandestine at the intersection of State and Allen streets in Uptown Dallas sits the eponymously named State & Allen. As Dallas’s first ever Green Certified restaurant, State & Allen offers guests healthy alternatives to traditional bar food, along with a selection of fruit and vegetable based cocktails. Those wanting to kick back with a few friends in a sporty, casual environment, while enjoying a variety of delicious, more healthful food and drink options should most certainly consider paying a visit to State & Allen.
The Coconut Blackberry Mojito is a cocktail which consists of Captain Morgan, coconut, lime juice, simple syrup, muddled mint, and blackberries. It is topped with soda, which gives it a carbonated kick. The Coconut Blackberry Mojito is heavy on fruit flavor. It has a sweet, milky taste, and the consistency of a cold-pressed juice. The mint makes for a beautiful garnish for the cocktail, which, overall is spectacular.
Equally as good is the Green Prickly Pear Margarita, which consists of Texas Hill Prickly Pear Moonshine, Wright’s Green Salsa, prickly pear juice, agave, and lime juice. The idea of salsa in a margarita might sound peculiar, but this is Texas, therefore there are very few things that can’t be improved with touches of salsa. The Green Prickly Pear Margarita has a hot, spicy kick to it, and has the thickness and consistency of a bloody margarita. It’s unlike any margarita around, but it makes for a unique, signature item.
For those not too thrilled about the idea of healthy bar options, there are plenty of filling, meat-based items that one would never guess are health conscious. The Pork Belly Tostadas are the perfect alternative to regular greasy, oily nachos. Each tostada is topped with southwestern kimchi, peach chipotle jam, crema, and a small cut of pork belly. The pork belly is cooked very well, with a brown, crispy exterior. It is spiced to perfection, and easy to bite and chew.
Not big on red meat? State & Allen also offers Ahi Tuna Poké, which is a spectacular fish salad with fresh vegetable surroundings. These vegetables consist of radish, avocado, and gyoza crisps.
Another honorable starter mention is the Heirloom Tomato & Pasta Salad. This pasta salad is a six cheese pasta sacchettini blended with blue cheese, walnuts, capicola, grilled corn, and topped with a chervil-peppercorn vinaigrette. This salad is so hearty, it could probably take the place of an entree.
Perhaps the must-try option at State & Allen is the Skillet Pork Chop. The Skillet Pork Chop is about the size of a steak. It is juicy, thick, and served atop a delightfully tangy bourbon gastrique. The Skillet Pork Chop comes served with kimchi arugula salad and confit fingerling potatoes. Many people aren’t crazy about arugula, as it has a bitter taste, however, the sweetness of the kimchi cancels out the bitterness of the arugula.
The Grilled Jerk Redfish makes for a healthier alternative to State & Allen’s meat-heavy dishes. The fish comes garnished with thinly cut sweet potatoes and sauteed broccolini and sits on a bed of grapefruit salsa verde. The salsa verde is to die for! It tastes like a very fine vinaigrette, but spicy, and not as oily.
Overall, State & Allen is the perfect bar for Dallasites who want the sports bar experience, minus the deleterious bar food and cocktails and the overall rowdiness of Uptown nightlife.
State & Allen is open every day, with happy hour beginning at 3:00 p.m. For more information on State & Allen’s hours, menu items, and location, be sure to visit their website.