Mashup
Chef Dennis Bernard has combined American southern cooking with Mexican cuisine for Dove’s menu.
Throwback
Dove’s interior features 70s-styled wood veneer wainscoting and earth-toned tile flooring to complement the restaurant’s original tin ceiling.
Walk in
Here’s how Dove’s looks as guests enter the luncheonette.
Inside looking out
A prime seat is against the window where you can watch the world go by.
Worlds collide
Chef Bernard takes buttermilk fried chicken and smothers it in chorizo verde gravy with sweet peas and pearl onions. It’s a steal for $15.
Straight up
Bernard plays it straight with red chile enchiladas, which feature roasted chicken thighs with guajillo-ancho chile sauce.
Mexican flair
A tempting side dish is grits garnished with queso fresco and hot sauce.
Highlight
A menu favorite is the Smoked Brisket Taco Norteno, which showcases smoked brisket with avocado-buttermilk puree, watermelon radish, red onion and habanero-lime vinaigrette.
Pure comfort
Another menu winner is Pozole Rojo, which consists of braised pork shoulder in guajillo chile broth with hominy.
