Resident Taqueria
Resident Taqueria owner and chef Andrew Savoie was having a cup of coffee on Thursday morning, Oct. 8, when the Dallas Michelin Restaurant Guide selections were announced. Savoie said he received congratulatory texts from friends and family before he even realized Resident Taqueria had earned the Michelin Bib Gourmand distinction.
Since then, the restaurant has seen a surge in customers, introducing new diners to Lake Highlands restaurants and bringing renewed attention to the team behind its tacos.
“To be recognized by peers in the industry is wonderful in any form,” Savoie said. “It’s like if regular customers come up to me and say, ‘Hey, great dinner, great food, what a great experience.’”
Savoie said the recognition reflects the collective work of his employees, some of whom have been with the restaurant for more than 10 years. He also sees the award as an opportunity to recognize younger cooks and professionals developing their skills in the kitchen.
“This means something. It signifies a level of consistency that we do,” Savoie said.
Savoie said he had no idea when Michelin inspectors visited Resident Taqueria to evaluate its food. According to the Michelin Guide, restaurants do not apply for the distinction, and inspectors visit restaurants multiple times to evaluate their consistency.
Savoie described the Bib Gourmand as acknowledgment for quality food at moderate prices.
“[The award] is kind of ideally what I do,” Savoie said. “I look at the tortilla as a plate or a vehicle in order to present the food, and the food I do is influenced through all those really kind of fine dining restaurants.”
Drawing on years of fine-dining experience across the country, Savoie developed Resident Taqueria’s concept around bringing refined culinary techniques and creative ingredients to the taco.
“We have repetitive tacos that make their way in and out, but sometimes we just throw something new and just have fun with it,” Savoie said.
One of the restaurant’s recent seasonal offerings was a baby crab taco topped with iceberg lettuce, mushrooms, peanuts, cilantro and salsa macha aioli.
Savoie said diners can expect new seasonal tacos as November progresses.
While Savoie sees the award as a tribute of his team’s work, he said it also reflects the Lake Highlands community that has supported the restaurant over the years. He hopes the distinction will encourage more visitors to explore the neighborhood and its other businesses.
“I’m really happy because [the award] is going to have people travel here, but also notice the other businesses,” Savoie said. “It’s a community award.”
