After six years of building a loyal following at their Oak Cliff restaurant Encina, chef Matt Balke and Corey McCombs have opened a second location. The married couple, who are also business partners, launched Isbella in mid-October at 200 N. Main St. in Duncanville.
When the pair first discussed the project with CultureMap, McCombs said a second restaurant "seemed like the logical next step." She noted that many Encina diners travel from Duncanville and nearby cities, so the owners were pleased the new spot would sit closer to those customers' homes.
Isbella is housed in a repurposed midcentury building that once served as a volunteer fire station. Like Encina, it offers New American cuisine with Southern influences and a focus on seasonal ingredients. McCombs describes the food as "approachable, comforting food" that is also "elevated."
Starters, priced from $12 to $18, include Wagyu beef cheek pastrami with sharp cheddar pimento cheese, warm crab dip with sea salt potato chips, and Granny Isbella's Skillet Cornbread, served with whipped honey brown butter and pepper jelly. Shareable platters cost $12 each and feature bacon and tomato braised collard greens, crispy shoestring fries, sweet corn elotes, chile braised black eyed peas, and an avocado and grapefruit salad.
The menu also lists caprese panzanella and roasted beet salads. Sandwiches range from chopped steak to a warmed muffuletta with provolone and pepperoni, plus fried catfish with cabbage. Entrees include a Berkshire pork chop, blackened redfish, roasted jalapeño chicken thighs, and Southern-style barbecue shrimp and grits. For dessert, diners can choose strawberry goat cheese cheesecake or chocolate pot de crème.
Drinks include wine, local and international ciders and beers, and cocktails, along with a creative mocktail list. One of them, The Placebo Effect, costs $10 and combines zero-proof Ritual Rum with pineapple, orange, coconut, and cinnamon. It is described as "tropical, creamy, and bright."
The couple's history with their Oak Cliff space runs deep. Encina sits on Davis Street in the former home of Bolsa, a farm-to-table restaurant where Balke worked as chef. When Bolsa closed in 2020, Balke and McCombs took over the space and turned it into Encina.
Family is central to the new restaurant. Isbella is named for Balke's mother and was designed with family ancestry in mind, down to small details. The handwritten logo on the exterior signage, for instance, was inspired by the signature of Balke's grandfather. The owners say they hope to cultivate the same sense of community in Duncanville that they have enjoyed at Encina.
For now, Isbella is open for dinner Tuesday through Saturday from 5 to 9 pm. The owners say they plan to expand the hours and add Saturday and Sunday brunch soon.
