Lodged between Truth & Alibi and Cafe Salsera, On The Lamb is a neighborhood brasserie doing a small menu that will change from night to night. Demers, who was most recently chef at Oak Dallas, has worked at the Rosewood Mansion on Turtle Creek, Mi Piaci, The Commissary, and Ocho Kitchen + Cocktails.
Uys is a native of South Africa, so they'll be doing the charcuterie with a South African twang, including an item called biltong, like an air-dried beef. They'll be big on jerky, with different kinds set out on the bar in big candy jars.
Dishes served at friends-and-family events in early May included veal bresaola, duck fat fries, oxtail osso bucco, lamb pappardelle, and duck confit. One of Demers' favorites is a Marquez sausage with braised lentils, confit potatoes, and pickled mustard seeds. There's also an ambitious set of desserts from pastry chef Francisca Lang.
The space has about 40 seats with a long walnut bar and 1920s ceiling that feels both old and new.
The kitchen is tiny, with barely enough room for two chefs. But getting to have this level of attention in such a small space is a big part of what makes On The Lamb such a unique experience.