Contemporary in Dallas

Artin's suburban location may account for the menu's inclusion of such yawn-inducing standards as spinach-artichoke dip and crisped calamari, but there's no rational explanation for the ethereal flavors of chef Christopher Short's breathtaking short ribs, braised for five hours and served in a superb cabernet pan sauce. Short's also done wonders with a grilled Scottish salmon, tucked alongside a side of herbed brown rice, and an ahi tuna burger studded with sesame seeds. In good news for the restaurant's many fans – and the still uninitiated – Artin's owners are reportedly itching to build additional locations. http://blogs.dallasobserver.com/cityofate/2010/03/first_look_artins_grill.php

The Crescent Club, located on the 17th floor of Hotel Crescent Court in Uptown Dallas, enjoys dazzling views of the downtown Dallas skyline with décor reminiscent of a classic 19th-century private club, with hardwood floors, deep wood paneling and rich carpets. On select nights, live music gives guests the opportunity to dance the night away on a leather dance floor. The space can also be used for business meetings as Hotel Crescent Court is a part of the multi-use Crescent Complex, home to offices of a wide range of business professionals. While travelers are staying at Hotel Crescent Court, they too have the chance to experience life as a member, as they are able to dine in The Club for the duration of their stay. The culinary team provides a lunch, dinner, intimate evening and dessert menu, satisfying any occasion.

All hands on deck! Dive offers diners made-to-order (and ordered at the counter) dishes. Opened in 2010, owner and chef Franchesca Nor's restaurant is housed in an old Dunkin' Donuts in Snider Plaza. As the name suggests, seafood is Nor's specialty here. Moreover, Nor, a California native, has lived in Miami and Italy, making the food here more than a passing interest for the chef. So parts of the menu change based on what's fresh, while keeping things affordable. The catch of the day, ceviche marinated in limejuice with plantain chips on the side, is only a 10 spot. Suffice it to say, there is a bounty at Dive Coastal Cuisine. Butternut squash hash and sage brown butter accompany the seared scallops. Diners also enjoy surf-and-turf and taco platters bolstered by a long list of sandwiches and salads.

LYFE Kitchen was founded by restaurant industry and business leaders including Mike Roberts, former global president and chief operating officer for McDonald's, and Mike Donahue, former chief communications officer for McDonald's USA. The restaurant showcases a menu created by award-winning, world-class Chefs Art Smith and Tal Ronnen offering great-tasting food that is convenient, affordable and good for you - and good for the communities it serves.

Look past the silly names for entrees such as Cure For The Common Cabbage or Everybody Loves Relleno, and you’ll quickly realize that Rye serves seriously good fare that you’re unlikely to find in mainstream Dallas restaurants. Dinners are built from an array of plates that grow progressively larger on the menu, each selection a smart combination that encourages discussion between flavorful bites. Of course, with a name like Rye, there is plenty of brown liquor available, as well as a serviceable wine list. Small plates might be a foreign concept in Dallas, but we’re grateful to Rye for continuing our education.

Top pick: The Icelandic hot dog on the traditional Danish rugbrød (rye bread) is barely two bites, but the Wagyu beef sausage with sweet mustard and remoulade is a mouthful of flavor. You would be forgiven for ordering two, three or even five of them for a meal, if there weren’t so many other options on the menu to explore.

Julian Barsotti’s third and newest Italian restaurant, Sprezza, does a poor job acting like it just rolled out of bed. Evidence is everywhere of the great care invested in every detail, from the light fixtures to the wine list, from the serving dishes to, ironically, the restaurant’s name. But in a short time, Sprezza is already threatening to up-end more established restaurants in Dallas. Sprezza is not a big, dramatic place. The menu is mostly pizzas that rotate on and off the menu frequently and pastas. The cooking philosophy is all about respecting great-quality ingredients, not imposing crazy ideas on them. Flavors are fresh, not bold. If Sprezza was a football player, it would score touchdowns but never bust out a victory dance.