ABOUT LA BODEGA

Housed in a vibrantly renovated 100-year-old shotgun building along Oak Cliff’s West Eighth Street, La Bodega’s specialty is organic, antibiotic-free-rotisserie chicken and killer sandwiches and salads.

The birds are sourced from Bell & Evans (family-owned and operated since 1894 in Pennsylvania Dutch country), which uses the industry's cleanest processing method of 100% air-chilled, resulting in a healthy, more flavorful roast.

The concise menu (where food waste is considered and left to a minimum) continues with sandwiches, salads, and sides with a Mediterranean flair. Guests can get their hands on sardine, pulled chicken, tuna, or vegetarian sandwiches. Scoop up chicken panzanella, tuna caponata, white bean, and fattoush salads. Add on sides including crispy dressed potatoes, french fries, chips and more.

ABOUT OWNER, SKYE MCDANIEL

This Oak Cliff native has cooked at some of the neighborhood’s favorite restaurants, including Boulevardier and Bolsa, and has worked throughout Dallas’ culinary culture for over twenty years.

While maintaining restaurant jobs, in 2014, she started a weekly Sunday supper potluck in her backyard, where at times, upwards of 50 people would show up for connection, conversation, and good food. She prepared the main dish; guests set the easygoing scene with everything else. It was an open-door invitation where we all had a seat at the proverbial table.

That deep-seated root in her community and heritage has taken her to this point—opening her own concept space that serves house-prepared, seasonally fresh food at La Bodega, inspired by her Italian heritage and travels through the Mediterranean.