Adelmo’s has fed Dallas for more than 27 years on Cole Avenue. Now, with a new location in Inwood Village that opened May 6 in the old Bijoux Restaurant space, Adelmo Banchetti and his family are sure to continue making diners feel at home for years to come.
“I enjoy meeting the customer, seeing them at Cole and now at our location in Inwood Village. Our customers are like family,” Adelmo’s wife Eliza Banchetti said.
Adelmo felt it was time to move his restaurant when he felt the north end of Uptown changing; the restaurant lost its parking area and was frequently surrounded by construction.
The new location boasts plenty of parking and patio seating, as well as a built-out bar, cozy table seating in the bar area, and a wine room that holds more than 1,200 bottles.
“We had to completely gut the space,” Eliza said.
The Banchettis made sure to bring some of their artwork from the old location, as well as the classic etched mirror in the men’s room, to give the new space a familiar feel. The dining room is decorated in warm colors to provide an “at home” feeling.
Adelmo and Eliza originally opened Adelmo’s Ristorante on Cole Avenue on Sept. 12, 1989, where they set the standard for fine Mediterranean cuisine in Dallas. The family business includes Adelmo and Eliza’s son Andrew, who is the conceptual chef and responsible for the restaurant’s Wine Spectator Award of Excellence in 2016, and their daughter Lauren, who oversees the hosting and accounting functions and is in charge of the family’s secret tiramisu recipe.
Diners will still find their favorites on the menu but there have been some notable additions. On the specials board, patrons will notice a lot more seafood choices. The menus also feature new salads and gluten-free and vegan options.
The food does not disappoint. Tabbouleh and crab cakes are a must for those looking for lighter or vegan fare. The recipe comes from Lebanon, Eliza’s home.
Meals start off with a complimentary amuse bouche of pickled vegetables, green beans, carrots, black olives, and jalapenos with a basket of warm Empire Bakery bread, Gino Toschi balsamic vinegar, and Castelvetrano olive oil from Jimmy’s Fine Italian Food Store.
The mixed green salad that came next was as fresh as if someone stepped out back and picked the lettuce from their garden. The fresh herbed vinaigrette was light and didn’t overpower the flavor of the greens.
A red snapper dish was light, flaky, and perfectly prepared in a beurre blanc sauce. Vegan linguini was cooked al dente with basil pesto and a marinara that was light but thick enough to cling to the linguini. A peach tart, cappuccino, and freshly sliced strawberries decorated with a sprig of mint capped off the meal.
Dinner always ends with a complimentary plate of amaretti and housemade chocolate chip biscotti.
“To be recognized by customers as a comfortable place to come and eat, it is an honor for us to take care of them. We look forward to welcoming them back,” Adelmo said.