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Inside Enrique Tomás’ First U.S. Restaurant — a New Dallas Wonderland

The Legendary Spanish Ham Purveyor Has Arrived in North Texas, and is Currently Offering Most of Its Menu to Go

Let me show you something,” says Ricardo Sieveking, co-owner of the new Enrique Tomás restaurant, as he bounds up the stairs from the dining room into the second-floor lounge. Off in a corner, a glassed-in room holds dozens of magnificent mahogany-hued legs of jamónThe head of the ham is the front part where the hoof is loca... More, the curedWhen we talk about curing in gastronomy we are talking about... porkThe pig is a wonderful animal that is part of the famous Med... product that is justly Spain’s pride and joy — and, at up to $1,300 per leg, some of the priciest hamIberian ham (jamón ibérico) is a culinary tradition in Spa... More in the world. Aged 18 to 36 months and hanging in neat rows, each jamón is ready to be expertly sliced and savored.

“I don’t think there’s another room like this in the U.S.,” Sieveking says, ushering me inside for a whiff of the ravishingly intense aroma. Of the 150 Enrique Tomás shops worldwide, this is the first in the U.S. — and the first to focus on being a restaurant, he says.

Dallas seems to have been a smart choice for the debut: In the first 15 days since the restaurant opened in February, it sold 35 legs, in portions as small as 1.5 ounces. (When dining rooms were ordered to close to help flatten the coronavirus curve, the restaurant shifted to takeout and delivery.)

Whole jamóns are part of the show in the dining room, displayed on an elevated platform where trained cortadores carve them into neat slivers that maximize the way they will melt in your mouth and surrender their complex flavors. Start with a platter called The Jamón Experience, a sampler of all three types of jamón that Enrique Tomás imports, served with tomato-rubbed toasts.

It’s a lesson in taste to go from the firmer, porkier 18-month jamón de campo to the supple king of the hamsHam is one of the star products of the Spanish gastronomy, a..., Ibérico de bellotaAccording to the dictionary of the Royal Spanish Academy, th..., made from pata negra pigs finished on a diet of acorns.

Then move on to other dishes on chef Jaume Barnadas’ menu, a blend of classic and contemporary Spanish cooking, with Galician octopus, grilled chistorra sausagesIn Spain we know very well what a cured sausage is, but for ..., or a warm manchego dip that’s like a sexy Spanish version of queso. There are plans to turn the upstairs into a gin-and-agave lounge. Meantime, you can sip Spanish-style gin and tonics, such as one made with Barcelona’s Ginraw and garnished with rose petals, a lemon twist, and blueberries.

And if anyone invites you into Tomas’ jamón room … Say yes.

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Gran Reserva Jamón / Ham

Sliced Gran Reserva Jamón/Ham (2.5...

Jamón/ham de Campo Ibérico

Sliced Ibérico de Campo Jamón/Ham...

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