Arcodoro & Pomodoro
Hours
- Sunday: 11 am-4 pm, 5 pm-10 pm
- Monday: 11 am-3 pm, 5 pm-10 pm
- Tuesday: 11 am-3 pm, 5 pm-10 pm
- Wednesday: 11 am-3 pm, 5 pm-10 pm
- Thursday: 11 am-3 pm, 5 pm-11 pm
- Friday: 11 am-3 pm, 5 pm-11 pm
- Saturday: 11 am-4 pm, 5 pm-11 pm
Special Features
- Afternoon Tea
- Breakfast All Day
- Brunch Menu
- Business Friendly
- Catering
- Delivery
- Dine at the Bar
- Extensive Beer List
- Extensive Wine List
- Fixed Price Menu
- Gluten-Free
- Happy Hour
- Kid Friendly
- Late Night Menu
- Live Music
- Open 24 Hours
- Outdoor Seating
- Private Dining
- Quiet
- Romantic
- Takeout
- Valet Parking
- Vegetarian Friendly
- Vegetarian Options
- Wheelchair Accessible
- Wi-fi
Alcohol
- Beer
- BYOB
- Full Bar
- Margaritas
- None
- Sake
- Sangria
- Wine
Reservations
- Accepted
- Not Accepted
- Recommended
- Required
- Make a Reservation
Payment Types
- American Express
- Cash
- Check
- Diner’s Club
- Discover
- MasterCard
- PayPal
- Traveler’s Check
- Visa
Profile
This old Dallas favorite delights the senses with a true taste of Sardinia. Fried ravioli is stuffed with wild boar and pecorino Sardo and served in a sauce laced with bitter honey. Arugula salad with thin discs of William pears, aged ricotta Sarda, and walnuts delivers spicy/salty/crunchy/sweetness. Handmade spaghetti infused with bottarga (cured fish roe from Sardinia) and tossed with calamari, grape tomatoes, and Leccino olives is hearty and hot.
Full Reviews
Most Recent
Review: Arcodoro & Pomodoro
By Jennifer Chininis (12/17/2007)
These once-sister restaurants are more or less the same these days, but dinner here is still a thrill. This is hard to achieve in a town where restaurants come and go, and those that stay often don’t deliver quite like they used to. We wandered in late on a Saturday night to find a packed patio and a wait for a table inside and out, so we dined instead at the bar, where the bartender was happy to lay out a place mat and some silverware and treat us tenderly. A glass of Prosecco was a fizzy and fun beginning to an exciting meal. We kept it simple: gnocchi with pesto and scallop and shrimp with crispy fried leek. As I sit here and type I can still taste the gnocchi—perfect, with a slight chew, tossed in a classic pesto prepared in a mortar and pestle with Sardinian pecorino, garlic, basil, pine nuts, olive oil, and a bit of parsley. Toasted pine nuts added just the right crunch and brought out the nuttiness of the pesto. Scallops and shrimp, skillfully prepared, made a light yet satisfying meal, with a smattering of julienned vegetables lurking beneath the nest of crispy leeks. To finish, we selected a puff pastry, kind of like a sopapilla, filled with sweet cheese and drizzled with Sardinian honey, served with a teeny scoop of vanilla ice cream. A shot of limoncello later, we were (very happily) done.