David Uygur

My Venues

  • Lucia
    408 W 8th St
    Dallas, TX

Accolades

  • Nominee for Best Chef: Southwest
    James Beard Foundation
  • Best Chef; Best New Restaurant
    D Magazine
  • Where to Eat Now
    Texas Monthly
  • Best Chefs in Dallas-Fort Worth
    Dallas Morning News
  • "The best restaurant in Texas right now"
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

Where I Go Out

At My Venues

Salumi misti
Salumi misti
$$$$, Italian, Bishop Arts
"Chef David Uygur's skill and passion for salumi is so evident the moment the board of cured meats lands at the table. Working through the flavors and meats is mind blowing. Particularly the speck—it's outta this world."
Pasta
Pasta
$$$$, Italian, Bishop Arts
"The pasta on Lucia’s changing seasonal menu is always the right choice. Chef David Uygur makes it fresh in-house that day for dinner service. It can be difficult to score a reservation, but remember the kitchen counter is for walk-in guests and offers a chance to chat with the chefs."
Salumi misti
Salumi misti
$$$$, Italian, Bishop Arts
"A Frenchman needs his charcuterie, and David Uygur is doing an excellent job at making soppressata and coppa. The chicken liver and 'nduja crostini are both a must-try."
Crostini w/ 'nduja
Crostini w/ 'nduja
$$$$, Italian, Bishop Arts
"This spread of pork shoulder, spices, and Calabrese peppers on their housemade grilled bread is well worth a drive to Oak Cliff. After the 'nduja, order the uni risotto. It is so rich, lush, and creamy, with all the freshness and flavor of the sea."
Chicken liver pâté
Chicken liver pâté
$$$$, Italian, Bishop Arts
"Chicken liver gets a bad rap, but once you taste this one, it will change your mind. My dad is Jewish, so I grew up eating chopped liver. It’s often dry, crumbly, and tasteless, but not at Lucia. This one is creamy, succulent, and impossible to resist. Imagine a perfect 'meat butter' spread on that house-baked bread, which has a tangy crunch with just the right amount of salt. When they saw how much I loved it, they gave me some as a gift to take home. I treated it like 'my precious.'"