CHEF PULEO
Chef/Owner Daniele Puleo has finally brought his Italian menu with its Sicilian roots to Dallas . Originally from Palermo , Sicily , Daniele moved to Scottsdale , Arizona where he opened the quaint Tiramisu restaurant. Before landing in the Park Cities, Daniele toured through Los Angeles where he managed the landmark restaurant, Rex II. In addition, Puleo oversaw a 35,000-bottle wine cellar and was quickly recognized as authority by respected wine critics and connoisseurs. Wanting to return to his passion in the kitchen, Daniele opened Daniele Osteria, November 3 rd 2004. His career is based on the integrity of his traditional dishes and his uncompromising promise to deliver authentic Italian cuisine to the neighborhood. Beyond the menu, Chef Puleo has designed a warm, intimate atmosphere that is reflected with an elegant décor and personal underpinnings. Daniele Osteria is a new experience with the feel of Old World Sicily. From the wood and marble bar, heavy velvet drapery and brick wine cellar you will forget that you are in the center of Uptown. Beneath the gnocchi gorgonzola or veal siciliana you will even notice that the dishware has been personally delivered from Italy . You will not only experience the culinary artistry and obvious passion of Daniele but he will personally visit your table or shake your hand upon arrival. Chef Puleo insists that his success is measured by repeat business and the mutual respect of his guests.
"To me, dining is like art and your diners should experience their cuisine as they would experience art. I take pride in the food I serve and want every customer leaving anxious to come back and experience it all again."