stood in long lines on the sidewalk <\/a>of Wayward Coffee for Molino Ol\u014dy\u014d\u2019s tacos, a soulful combination of hand-pressed, heirloom corn tortillas filled with savory Rosewood Ranch Wagyu suadero, Oaxaca cheese, onion, lime and finished with salt from Colima, Mexico. Two tacos sold for $9.\u00a0<\/p>\nWhen it came time for their first brick-and-mortar, the couple opted for fine dining.\u00a0<\/p>\n
According to Ol\u014dy\u014d\u2019s response, the restaurant does not use Sysco, national distributors or Tyson. Chicken is pasture-raised in Texas, heirloom corn comes from Mexican farmers using regenerative practices and the salt is sourced from a more than 100-year-old co-op.\u00a0<\/p>\n
\u201cOl\u014dy\u014d represents triumphs, tribulations, and our act of service; from our family farmers in Mexico revitalizing our native grain, to our local producers here in Texas,\u201d the restaurant states on its menu. \u201cIt\u2019s the story of where our food comes from, seasonality, terroir, and of honoring those who bring this life to us.\u201d\u00a0<\/p>\n
The restaurant ended its comment to Proter with \u201cCongrats on your :02 seconds of virality \u2026\u201d <\/p>\n
But Proter\u2019s description of the menu does not exactly align with the menu reviewed by the Observer: it\u2019s apparent there have been price changes. <\/p>\n
The restaurant\u2019s Tostada de Callo, the only scallop dish on the menu, was listed at $39 on a recent menu, down from $46, according to a June 26 menu sent to the Observer. The price for a fish dish, for example, has changed too, starting at $90 and dropping to $67. <\/p>\n
There is also a $140 carne asada made with Rosewood Ranch Wagyu ribeye, served with mongo beans, nopalitos salad and charred spring onions. For comparison, Michelin recommended Carlos Elegante has a carne asada with chayote salade and mocajete-style salsa for $64. Don Artemio in Fort Worth, another high-end Mexican restaurant, offers a 16-ounce Ribeye for $90.<\/p>\n
Proter posted two follow-up videos. In one, she said commenters shared her frustration with the rising costs and that some people are choosing to stay in and cook at home. The other addressed Ol\u014dy\u014d\u2019s response.\u00a0<\/p>\n
\u201cIf this restaurant would have read all the comments before they responded, I think that they would have seen this: There is no worse feeling than the feeling of being taken advantage of, and that is how I felt and that is how a lot of people feel,\u201d she said.<\/p>\n
The debate quickly moved beyond dinner, dividing diners.\u00a0 <\/p>\n
\u201cWhy don\u2019t people peep the menu prior to a reservation? It\u2019s that simple,\u201d said Instagram user thebarefootbohemian in a comment. \u201cI admire what Ol\u014dy\u014d is doing. It is cool to see a non cookie cutter restaurant preserving cultural techniques and methods. Giving a damn about ingredients.\u201d\u00a0<\/p>\n
Others disagreed.\u00a0<\/p>\n
\u201cThe tortilla has a better resume than most of us. But after all of that storytelling, the original point remains untouched: Something can be locally sourced, lovingly prepared, historically significant, spiritually fulfilled, and still be overpriced,\u201d said Instagram user Paulioanpitic in a comment.<\/p>\n
Dallas\u2019 culinary scene now walks a tightrope between affordability and providing an experience, raising the question: What justifies the price?\u00a0<\/p>\n
For Ol\u014dy\u014d\u2019, the answer is rooted in ingredients and the people behind the plate. For diners like Proter, the question is whether that story translates to value.<\/p>\n
\u201cIf my message was not clear enough the first time, let me be very direct: Listen to your customer, we want to support you, we want to cheer you on, we just don\u2019t want to feel ripped off,\u201d Proter said.\u00a0<\/p>\n
We reached out to Ol\u014dy\u014d, and while they declined to comment on this situation, they offered this statement on their restaurant:<\/p>\n
\u201cOl\u00f5yo is a fine-dining Mexican restaurant that honors the individual producers and artisans who nurture our land: farmers in Mexico revitalizing heirloom corn, salineros hand-harvesting Pacific sea salt in Cuyutl\u00e1n, Colima, along with farmers and ranchers across Texas. Every menu tells the story of where food comes from and presents Mexican gastronomy in a different light. Our respect for these sources shapes everything we do in the kitchen, where we prepare their work with skill, care, and creativity. Mexican cuisine is one of the world\u2019s great culinary traditions, and we are proud to present it on the same stage as any other.<\/p>\n
Look out for our sister concept, a neighborhood restaurant opening in 2027.\u201d<\/p>\n
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