Anise is located in the new Drey Hotel and is led by executive chef Aaron Skoultchi, who has worked in kitchens at Rapscallion, Mirador and Boulevardier. Sommelier Amelia Henderson oversees the wine list, and and the head baker is David Madrid of Wheat & Sour and Thorough Bread & Pastry.
The restaurant spans 3,200 square feet and seats 40 in the dining room, 25 in the lounge — with 9 at the bar — 26 on the back patio and 42 on the front patio.
Anise’s menu celebrates cuisine from regions along the Mediterranean, including Tunisia, Morocco, Spain, France, Italy, Greece, Turkey, Lebanon and Israel, as well as the islands of Sicily and Corsica. Some highlights are smoked eggplant dip with tahini, marinated mushrooms and mint; house-made pita bread; harissa-rubbed chicken with chicory salad and pan-drippings vinaigrette; and lamb shoulder tagine with couscous, Marcona almonds and cumin.
The wine list is just as representative of the Mediterranean as the food. There’s a 2020 Llenca Plana Carineña-Garancha from Spain and a 2017 Tornatore Nerello Mascalese from Sicily, to name a couple.
Anise is located in the Drey Hotel, 5630 Village Glen Drive. It’s open 3-10 p.m. Tuesday-Thursday; 3-11 p.m. Friday; 10 a.m.-3 p.m. and 5-11 p.m. Saturday; and 10 a.m.-3 p.m. and 5-10 p.m. Sunday. Brunch is offered 10 a.m.-3 p.m. Saturday-Sunday.
Reservations can be made here or by calling 469-659-6373. Parking is free in the garage or $5 for valet.
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