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Central 214 Restaurant Review: Graham Dodds is now the executive chef of Central 214 at Kimpton's Hotel Palomar, where he brings his trademark focus on regionally-sourced farm-to-table food. Dodds, formerly of Bolsa in Oak Cliff, has introduced a winter menu that highlights blood sausage ravioli, oxtail ragoût with crispy gnocchi, cauliflower "risotto," and butternut squash Parmesan with burrata and Tom Spicer's arugula. Starters might include a salad made of Brussels sprouts and pork belly, and salt cod fritters. Dodds also updated the bar snacks menu with treats such as Scotch eggs, quail with leek spätzle, and triple --- not double --- cooked fries.