“Eat a little, eat a lot,” says chef Michael Bates of the Canadian eatery that opened in Lake Highlands a little over a year ago.

“Earl’s is set up so that you can drop by and get a bite on your way out, or sit down and do it up right with a complete meal.”

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Despite its national origins, Bates says there’s nothing Canadian about the menu – unless you count the micro-brewed beer – and extols the virtues of such international dishes as “our Japanese-style Gyoza, traditional Indonesian Nasi Goreng and Italian Margherita pizza.”

Other fare includes various cuts of certified Angus beef, chicken and ribs, and pastas and sautes such as lobster and shrimp in champagne cream. Pizzas are baked in Forno ovens, and soups, sandwiches and finger foods round out an eclectic menu.

“The one thing it all has in common is that it’s made from scratch,” Bates says. “Nothing is pre-prepared, nothing made until you order it.”

The hearty fare has attracted a good-sized neighborhood following, including celebrity sightings such as Dallas Mavericks Steve Nash and Dirk Nowitzki, who have occasionally been treated to after-hours service. Even Jerry Jones stopped by midday one Sunday, only to leave when he found out Earl’s didn’t offer brunch at that time. (Note to Mr. Jones – Manager Doug Ross says: “Please come back. Sunday brunch at Earl’s began April 15.”)

“The neighborhood here has been great,” Bates says. “Customers here have been helpful in directing the menu – in helping us get to know what will work in this area.”

EARL’S BISTRO AND BAR

8141 Walnut Hill Lane, Suite 1200

(formerly Houston’s) 214-691-8222

Oven Roasted Chicken with Hunter Sauce and Mediterranean Vegetables

1 full breast, skin-on chicken

Salt and pepper to taste

1 tsp. fresh chopped parsley

Grated Parmesan

Sauce Ingredients

1 oz. 1/4-inch sliced mushrooms

½ oz. sun dried tomatoes

1 ½ fluid oz. demi glace

1 Tbsp. white wine

½ Tbsp. brandy

½ tsp. green peppercorns

½ tsp. Dijon mustard

Vegetable Ingredients

2 quarters red onion

2 quarters red pepper

2 quarters vine ripe tomatoes

2 slices zucchini

Garlic butter to taste

Salt and pepper to taste

Season chicken with salt and pepper, and bake in a 500-degree oven until “just done” – approximately 15-20 minutes. Skin should be crispy and well caramelized.

At the same time, season vegetables with salt and pepper, and drizzle with garlic butter. Place in the same oven with the chicken until soft and well caramelized.

While the chicken and vegetables are cooking, bring the sauce ingredients to a simmer.

Place the chicken on top of the sauce and sprinkle with Parmesan and parsley. Serve vegetables on the side. (Note: Earl’s also serves this dish with garlic mashed potatoes – and chocolate cake is a true comfort dessert. For these recipes, ask Mike.)