Dining
BY CODY THORN
Tacos ($6 7 each) o ered include falafel, jalapeno rubbed salmon and gyro.
44 Farms Braised Beef Short Ribs ($29) includes roasted potatoes, carrot puree, Cigar onions and Brussel sprouts.
PHOTOS COURTESY FERAH TEX MED
Ferah Tex-Med in Southlake serves fusion of avors After garnering more than 20 years of experi- ence working as a chef in resorts overseas, Burak
From left: Heidi Berlin, Jeremy Berlin, Burak Ozcan and Stephanie Ozcan operate Ferah Tex-Med.
The backstory Ozcan worked with Southwestern cuisines when he moved to Dallas. Mixing traditional Mediterra- nean food with a Texas twist, he created what he called “Tex-Med.” Berlin became a fan of the cuisine that Ozcan created in the kitchen. The details There are staples such as hummus and shish kebabs, and falafel, gyro tacos and charred salsa with pita bread are also on the menu. “One thing that I think is really great is we have a variety of American food, and we have more traditional Mediterranean dishes,” Stephanie said.
Ozcan moved to the Dallas area in 2009. The native of Turkey worked under chef
Stephan Pyles, who had a show on PBS, when he arrived to the United States. Then, Ozcan took his culinary trades to various hotels in the Dallas-Fort Worth area and met Jeremy Berlin. The latter was a general manager of a hotel chain, and the friend- ship formed turned into a business partnership. Ferah Tex-Med opened in Garland in 2019 with Ozcan and his wife, Stephanie Ozcan, and Berlin and his wife, Heidi Berlin, joining together. A second location opened in Southlake in 2022, and they celebrated its rst anniversary in July.
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E. SOUTHLAKE BLVD.
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355 N. Carroll Ave., Southlake www.ferahtexmed.com
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