Chew on This: Quill Lounge

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

DALLAS -- An aesthetically appeasing atmosphere with food to match? That's any diner's dream, right? And for art enthusiast and chef extraordinaire Joel Harrington, Quill, located in Dallas' Design District, couldn't be a better fit.

"I started cooking actually in high school,” Harrington told NewsFix. “I was 15 years old, wanted to go to art school, didn't really have the finances, if you will, so I moved to Burlington, Vermont and started cooking seriously after high school."

But Harrington's passion for art never died. To this day, he creates marvelous art work. And the rest lives in the dishes he prepares.

"One of the directions that I'm trying to go with the food here is kind of going and making fun plays on American classics,” Harrington said.

Starting with the Waldorf salad bites with apples, walnuts and golden raisins. And the Wagyu sliders, topped with onion jam... and white cheddar cheese.

Chew on This: Quill is serving up Big Eye Tuna loaded with chili Pop Rocks?

"The first time I created that dish I called it "He Likes It" because of the Mikey Life cereal kid, and that whole myth of drinking Coca Cola with Pop Rocks, and it'll blow up your stomach,” Harrington said. “It doesn't really work, I tried it."

"It's like a chili pop rock, which is a cool element because you can hear it, and then when you pop it in your mouth, it makes that fish feel like it's even more alive,” Harrington said.

Explosive!

Now if you want fish but you're not brave enough to take on the pop rock challenge, you can go with the yellowtail Crudo.

"It's Himachi Yellow Tail Tuna, but it's got the flavors of Asia with a coconut lime reduction,” Harrington said.

Whichever direction you go in Quill -- from the dishes to the decor -- you'll feel like you've taken a journey that your taste buds and eye balls will enjoy.