Bite your tongue

Beachy East Dallas joint The Lot shows off splashy Sharon Hage menu

The Lot, sliders
Photo by Teresa Gubbins
The Lot, Buffalo style buffalo
Photo by Teresa Gubbins
The Lot, yuca fries
Photo by Teresa Gubbins
The Lot, fried cauliflower
Photo by Teresa Gubbins
The Lot, cashew butter sandwich
Photo by Teresa Gubbins
The Lot, beef tongue sandwich
Photo by Teresa Gubbins
The Lot, rotisserie chicken
Photo by Teresa Gubbins
The Lot, kale
Photo by Teresa Gubbins
The Lot, biscuits
Photo by Teresa Gubbins
The Lot, pecan cake
Photo by Teresa Gubbins

East Dallas' new sandpit/restaurant-bar The Lot held a free lunch for about 20 bloggers on Tuesday to spread the word about its menu, conceived by consulting chef Sharon Hage. It's a clever menu with sandwiches that run from common options like burgers to more inventive items like grilled pimiento cheese; a quartet of salads; foodie items like kale chips; and even some veggie choices, such as fried cauliflower.

Pictured here, Brian Luscher Post Oak Red Hots with pickles and mustard, 3 for $11. Spicy red mini hot dogs were stuffed into slider buns. Even if you're not obsessed with symmetry, the relationship between the long, thin tube of meat and the tiny round bun was awkward.

Lot owner John McBride said they get their bread made for them; why not just get rolls that match the size of the hot dog?

The Lot's Buffalo-style buffalo meatballs were Sharon Hage's twist on chicken wings, with four bison meatballs rolled in red hot sauce, dotted with dabs of blue cheese, and served with a couple of stalks of carrots and celery.

Yuca fries were like Flintstones fries: big wedges stacked like Stonehenge. The menu says they're coated with malt vinegar dust and served with garlic mayo dip – "our ode to the British pub chip."

The outside was very crisp, and the inside was super fluffy-starchy, in a good way.

Fried cauliflower was lightly dusted with cayenne and served with a rather thin buttermilk dip. Grip Mediterranean Grill, the new fast-casual chain from the owners of Ali Baba, has a very similar fried cauliflower.

The $7 cashew-butter sandwich with sliced bananas was an adult spin on a regular old PB&J, served on nine-grain toast. (Banana is an extra $1.) Lot owner John McBride said this sandwich hadn't found its audience, but this option would be a popular pick for any vegan or vegetarian.

Beef tongue sandwich with Swiss cheese, sautéed red onion and a fried egg on toasted rye. The tongue was sliced thinly; many attendees said the sandwich tasted like a Philly cheesesteak.

Half rotisserie chicken with roasted garlic, charred lemons and dipping bread. The chicken is used in a number of dishes on The Lot's menu, including pizza and salad.

Crispy baked kale is a side dish that capitalizes on the current popularity of this dark, leafy green. The kale was crisp, like paper. This is another dish that would appeal to vegetarians.

Gluten-free biscuits with butter from Paula Lambert. These were about the size of ping pong balls and would appeal not only to anyone who has issues with gluten, but also to those who've hopped on the gluten-free thing as the latest hot diet trend.

Desserts consist of "skillet cakes" in a trio of flavors such as this salted-caramel pecan skillet cake with Carnival Barker's vanilla ice cream. The cake was finely textured, almost like a pound cake, and extra-moist; any dessert that arrives warm wins points.

The flavor of the cake seemed more vanilla than pecan, with the pecan presence being the sprinkling of nuts on top. Owner John McBride is a big fan of Carnival Barker ice cream.