Did you know HARWOOD has its own Swiss roots? CEO and Founder of Harwood International, the developer of the neighborhood, Gabriel Barbier-Mueller was born and raised in Geneva, Switzerland and moved to Dallas in 1979. Swiss influence can be found in designs for the buildings and restaurants, and also in the Swiss cows that line the border of HARWOOD.
Merging the Texan and Swiss hospitable way of thinking, we call this union our “Swexan” connection. In honor of Swiss National Day on Monday, August 1, you’ll notice our Swexan pride displayed around the district with custom flags and specialty offerings at our restaurants on the holiday.
Swiss cuisine is a harmony of many regional influences, especially French, German and Italian cuisines. Chefs from the HARWOOD eateries crafted specials with their own unique interpretations of traditional and contemporary Swiss dishes.
Switch up your java jolt at the coziest coffeeshop in HARWOOD with The Nutty Swissman, a smooth white chocolate mocha cappuccino with an infusion of hazelnut.
Paying homage to the savory cheese that originated in Switzerland, Mercat Bistro’s lunch special will feature the Grilled Triple Swiss Cheese Sandwich paired with a traditional Swiss potato soup.
Two Swiss features will also be available during dinner. Patrons can sip on the bistro’s own absinthe cocktail. The anise flavored spirit dates back to the 18th century and originates from the Jura region of Switzerland. Many notable figures like Pablo Picasso, Ernest Hemingway, and Oscar Wilde were all known absinthe drinkers of their day. Patrons will be delighted with a complimentary Swiss-inspired dessert highlighting rich notes of chocolate and hazelnut.
Alongside the crisp new salads, Happiest Hour will showcase its rendition of tartiflette for lunch though Sunday, August 7. Tartiflette was fashioned near the French-Swiss border and gets its name from tartiflâ, meaning potato in Arpitan – a language spoken in western Switzerland.
Similar to potato gratin, this rustic dish consists of thinly sliced potatoes, smoky bacon bits, caramelized onions and Reblochon cheese. The cheese, which originated in the Alps Valley, features a nutty flavor.
Polenta has long been enjoyed in Ticino, Switzerland, an Italian-speaking canton with Mediterranean flair in the southernmost region of the country. The café of Marie Gabrielle will highlight this golden cornmeal dish accented with mushrooms as an accompaniment to a Swiss steak served with peppers and onions. While the Swiss steak does not originate from Switzerland, the name has to do with the tenderizing preparation technique known as “swissing.” Patrons can also look forward to enjoying a Swiss meatball soup with potatoes, a known staple ingredient in Swiss cuisine.
Dallas’ largest garden patio is featuring a truly authentic Swiss dish with a precise date of origin, March 5, 1798. On this date, the Bernese of west-central Switzerland defeated the French at the Battle of Grauholz and celebrated with a grand feast that brought together a myriad of meat cuts. This dish became known as the Berner Platte and is still enjoyed today. Saint Ann will offer the dish as a hearty lunch special with Saint Ann sausage, pork belly, potatoes, greens and sauerkraut. It will be served with potato rösti, another popular potato dish served in the style of a fritter eaten all over Switzerland. So much so that some consider it to be a national dish.