Working with ingredients sourced from the best purveyors in France and Mexico, our menu features dishes such as Hay smoked Foie Gras made with jaggery, plantains, pepita and coconut; Lobster Bisque en Croûte with traditional French-style bisque, Mexican-inspired vegetables and black jalapeno ash; Enfrijoladas with homemade cilantro tortillas, duck confit, crispy duck skin and crema; and Plantain Empanadas with steamed plantain casing filled with braised oxtail, capers and chives.

In addition, the same award-winning bar team voted “Best Cocktails" by Dallas Observer, D Magazine, and Dallas Morning News three years in a row and spearheaded by James Beard award nominee, Michael Martensen, is behind the bar at Madrina serving cocktails inspired by French and Mexican classics (cocktail menu attached). The wine selection will is comprised largely of French varietals with special attention to Bordeaux, Burgundy and Loire Valley regions. The cocktail menu features mindful and focused drinks including a heavy and hand-picked selection of agave-distilled spirits such as mezcal, tequila from Mexico and Armagnacs, Eau de vies and aperitifs from France.

Madrina provides an elevated dining experience with great emphasis on superior service and attention to detail in every dish and cocktail. Guests each night have a chance to enjoy the Chef Counter seating option in which they'll discover how Chef Peraza prepares each course and can interact with him directly. A secluded wine cellar room is also available for small, private parties of eight. The cantina-style bar area is an intimate, lively and more casual space with music and drinks flowing.

Madrina is a concept developed by Misery Loves Co., based in Dallas, TX. Misery Loves Company, LLC (“Misery Loves Co.") is a concept development, management and operations company focusing on the hospitality industry. They are composed of a group of like-minded individuals that pride themselves on quality over quantity. MLC's mission is to offer excellent food & beverages, while immersing themselves in the community and becoming an industry leader. Their goal is to set out and create a working platform to educate and grow talented individuals in the bar, restaurant and hospitality industries. MLC is operated by Sal Jafar II, Michael Martensen and Jeremy Hargrove. This group of industry leaders have become close friends and realized they had great a synergy of ideas and concepts. MLC is the vessel to bring those synergies to life.

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