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Dive Coastal Cuisine | Franchesca Nor | Dallas, Texas

October 15, 2013
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Jack Knife Tartare with fresh plantain chips :: Soba Noodle Salad with Seared Ahi Tuna :: Spicy Baka Tuna Tacos with Jicama Slaw and Sriracha Aioli drizzle

I had the opportunity to sit down with the team of Dive Coastal Cuisine and interview owner and chef, Franchesca Nor, for a fall feature in The Spoon Feeds Dallas. Nor is originally from Southern California but lived and worked all over the world from Florida to Italy to Colorado before landing in Dallas. She was trained in the restaurant and hospitality industry, and gained experience and skills, that only advanced her passion for service, quality and cuisine.

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Sobo Noodle Salad with Seared Ahi Tuna

Owner & Chef Franchesca Nor

Owner & Chef Franchesca Nor

Once she moved to Dallas, her desire to be able to eat clean while enjoying it with the highest quality ingredients became a challenge and she couldn’t find “fresh, clean, affordable and convenient fish and vegetables” anywhere. So she decided to make her dream a reality and open a restaurant and cater to people like her. So on July 10th, 2010 she opened her doors to Highland Park moms, Dallas businessmen, Southern Methodist University students and everyone in between with her take on healthy, cuisine.

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Seared Scallops with Asian Buckwheat Noodles, baby bok choy and sesame soy glaze

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Chef Victor Corral

Dive Coastal Cuisine is a mix of Caribbean meets California cuisine and design. When you walk into Dive is you realize Nor has an eye for clean, functional design. The open aired restaurant is  full of nautical hints and pops of color that are splashed throughout the white and silver interiors; while the accents of giant windows, shared tables, an open aired kitchen and a kids corner round out the space allow for for the clientele themselves and environment to be enjoyed.

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Interiors & Details of Dive Coastal Cuisine

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Spicy Baja Tuna Tacos with Jicama Slaw and Sriracha Aioli Drizzle :: Jack Knife Tartare with fresh plantain chips

Nor most importantly created her entire menu based on local organic produce to create her seasonal seafood entrées, appetizers, dips, and an array of creative salads, sandwiches, and specials – as well as fresh—squeezed juices, frappés, sangrias, and an assortment of iced teas, specialty sodas, wines, and microbeers to refresh your palette. And if you aren’t into fresh ceviche and fish tacos, there are items such as Grilled Churrasco Steak Wraps, BBQ Pulled Pork Sandwiches, and South Beach Turkey Burger’s available on the menu as well. Plus, because of her nearly entire gluten free menu, Nor is able to focus on clean, healthy, light and flavorful fare. It’s not hard to understand why people love this mix of menu and design, plus, the genuine staff that focuses on customer service.

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Blackened Mahi with Chorizo Squash Hash :: Key Lime Pie :: “Surf & Turf” Grassfed All-Natural Flank Steak, Black Beans, Cilantro Rice with Chimichurri Sauce

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General Manager Erin Keyes

If you haven’t stopped by yet, you’ll want too! Just get there early as the lines will be out the door by noon! Thank you to Franchesca, Erin and Victor, as well as the entire Dive team, who works so hard to keep this fabulous restaurant a Park Cities favorite! Enjoy!

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Blackened Mahi with Chorizo Squash Hash :: Spicy Baja Tuna Tacos with Jicama Slaw and Sriracha Aioli Drizzle :: Key Lime Pie with Graham Cracker, Granola and Ginger Snap crust

Dive Coastal Cuisine | 3404 Rankin | Dallas, Texas 75205 | http://www.dive-dallas.com

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