SMALL PLATES, BIG FLAVORS
A Texas-inspired brasserie offering small plates of vibrant cuisines influenced by European and Mediterranean flavors and techniques. Experience quality and variety in a one-of-a-kind setting at Ounce, designed for diners to experience a variety of flavors, dishes & cuisines. Ounce serves comforting small plates like toasts topped with duck confit or roasted mushrooms and bacon, a burger made with Beeman Ranch beef, and grilled Spanish octopus.
EXECUTIVE CHEF Richard Blankenship
Richard Blankenship attended culinary school at the Culinary Institute of America in Hyde Park, NY, in 2005 and returned to Dallas to open Charlie Palmer restaurant in 2006. He worked there as entremetier cook for a year before being promoted to sous chef. After a year with the Nick & Sams group, he went back to the Joule hotel to open CBD Provisions with Chef Michael Sindoni. Under Blankenship CBD earned two 4 star reviews from the Dallas Morning News. Blankenship went on to run other kitchens in the Headington portfolio, such as Sassetta and Commissary.
“When the guest chefs come to Attalie they’re going to bring a good cross-section of who they are as chefs. We’re bound to see some old hits and some new ideas they’re working on. I tried to do the same with this opening menu and give the guests a slice of what I’m eating and thinking about at the time. It’s bright, it’s light, and it’s some of my favorite things to eat.”