Whats New?
TX Monthly Review Magazine [ August 2008 Restaurant Reviews ]
Latest Review by Dallas Observer [ View Article ]
Vallet Parking at Medina, what you should know... [ Read Details ]
Medina oven & bar yet again, "Restaurant of the week!" (5/22/08)
Medina Oven & Bar is on MySpace [ myspace.com/medinadallas ]
A Winner For Victory Park - www.star-telegram.com [ View Article ]
Star-telegram features us on "Drink of The Week" [ Get Recipe ]
Thoroughly Modern Moroccan - Dallas Morning News [ View Article ]
In TX Monthly (August Edition Review)
New & Noteworthy
Dallas We like the intimacy of this Victory Park newcomer, where dramatic wrought iron, tile floors, tantalizing aromas, and vivid colors evoke visions of Morocco. A generous platter of pita bread with hummus, smoked eggplant, and harissa preceded the Marrakesh chicken tagine: braised breast meat served atop sliced potatoes in a savory lemon-infused sauce that just begged to be sopped up with puffy pita.
In TX Monthly Review Magazine (June Edition)
Valet Parking at Medina
(5/25/08) Get Valet parking at $3.00/Lunch & $5.00/Dinner with validation from Medina all week. Valet is on Houston and Lamar Street intersection - located right next to Medina oven & bar.
At the "C" parking Lot is walking distance to Medina, with complimentary parking for 3 hours and any additional hour is $1 extra.
Events by Medina
View photos from a special birthday celebration hosted by Medina
Star-Telegram Featured Medina oven & bar with a "Drink of the Week"
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Star-Telegram announced "Drink of the Week" with Medina oven & bar's Marrakesh Mint Tea Martini™. Try one at home, or come and let us make one for you!
Medina oven & bar Marrakesh Mint Tea Martini™ Recipe:
- 1 1/4 oz Grey Goose Vodka
- 2 splashes of Mojito mix with fresh lime
- 1 dash / (a drop) of orange Blossom water
- 1/4 oz Traditional Moroccan tea (Bring dry green tea leaves & fresh Mint
to a boil.) Mix Traditional Moroccan Tea to the rest of ingredients, shake, strain & serve in a chilled Martini glass
Garnish with fresh Mint leaf & Lemon.
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Another Celebrity Visits Medina!
Dave Chappelle visits Medina late Februrary. He enjoyed Moroccan cuisine topped off with several glasses of Moroccan mint tea during his 3 hour visit with us. He kindly took photos with staff and patrons of Medina Oven & Bar, telling us that "this is my favorite restaurant in Dallas..."
Dave Chappelle, Diana (Medina Staff) & Friend.
Victory Park's Medina: A taste of Morocco
Luxury fashion, style and dining advice from The Dallas Morning News.
LIFE/TRAVEL F!D Luxe
By: Tracy Anchor Hayes
We've been feeling Morocco lately, and not just because a good friend recently returned from Marrakech toting suitcases crammed with caftans and babouches. Multiple trips to Victory Park's new MEDINA OVEN & BAR are at least equally to blame. Manager and co-owner Sam Benoikken actually grew up in Medina, and when he tells us his chicken tagine and seven-vegetable couscous are just like home, our mouths are way too full to argue. Settle into a pillow-strewn banquet and savor, or, if the weather's pleasant, head outside for the patio's perfect view of Victory fountain!
Dallas City Search
Editorial Review for Medina Oven & Bar
By Sabra Girard
The Scene
A bazaar patio with ornate seating grants a majestic fountain view. Textured fabrics, exotic tiles and eclectic lanterns, imported from Morocco, envelope the restaurant interior. Sensual music also captures and pervades the true Moroccan spirit. Bold iron and canvas art stretch across the walls, and at times select celebrities accent the cozy bar. Guests dine at intimate tables surrounding the authentic Moorish oven that permeates the air and appetite.
The Food
Before dinner, don't miss the Moroccan mojito with brown sugar cane. It will sweeten the Moroccan-Mediterranean experience. Sensational spreads such as hummus, fresh flatbread and the baby spinach and preserved lemon wraps introduce the wildly smooth flavors of this inspired menu. Main entrees such as shrimp calzones and Marrakesh chicken breast or Za'atar grilled lamb chops reveal the traditional and inventive Euopean culinary passions. An enticing dessert with a foreign flair is discovered with delight in the orange blossom crème Brulee.
What to Drink
Wines are compiled from Spain, France, Morocco, Italy and other global regions.
The Extras
Partner Sam Benoikken is personable and attentive to each guest; ask for him if you have any special needs.
Hits:
Although tables are spaced only inches away from each other, the music, mood and food do allow for a secluded experience.
Misses:
Food and drink were exceptionally prepared and delivered but the small tables weren't always cleared effectively to offer space for comfort or additional items
Know Before You Go
The restaurant only seats 50 people at once so reservations are advised.
Parking
Medina and Luna De Noche share a valet service which is stationed at Luna De Noche
Friday, January 18, 2008
The Dallas Morning News
By Alan Peppard
Jessica Simpson Spotted at Medina Oven & Bar
Jessica Simpson is still on the radar,
[ The Simpson watch ]
The singer and Tony Romo fave was spotted this week at Medina Oven & Bar in Victory Park.
She happily signed autographs for Medina staff and patrons. |
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Friday, December 21, 2007
Best Bites: Dining out in DFW December 21
By Teresa Gubbins
Morocco: The door between Europe and Africa
Certain local trend-setters have hinted at an incipient "Moroccan" movement, and Medina Oven & Bar adds fuel to that fire. Located on Victory Park and having just opened this week, it does a modern take on Moroccan-Mediterranean cuisine, with sophisticated spices and ingredients.
The menu intrigues. The salads alone make you want to go eat there NOW: The Casablanca salad has arugula, beet, raisins, grape tomatoes, pine nuts, and gorgonzola in a pomegranate vinaigrette, while the Med-Rim salad has spinach, poached figs, toasted almonds, cinnamon-spiced orange, and feta cheese in a honey-lemon vinaigrette. Soooo there.
For a lesson in persistence and ingenuity, talk to co-owner Sam Benoikken, a native of Morocco who has spent 20 years working his way up from water-boy to waiter to captain, who went back to school to obtain a degree in hotel management from the University of North Texas, before finally opening his own place with partner, entrepreneur Yaser Khalaf. Benoikken's drive and passion for what he does -- the glorious oven with Moroccan tiles, the balance of cumin and paprika, the personal investment -- is like a gale force wind. Look out.
DALLAS GUIDE LIVE (Dallas Morning News & Guidelive.com)
This midpriced Moroccan-Mediterranean addition to the Victory Park dining scene focuses on blending "innovation with tradition" and includes a bazaar-style patio with a fountain, trees and views of the neighborhood.
