To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
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Eggs Benedict is probably one of the most hackneyed brunch dishes out there done 70 ways from Sunday at any semi-respectable restaurant. For an adaptation that rouses me from bed on a Sunday morning to battle a brunch crowd, I go to Smoke. Pairing their barbecue with eggs proves to be a recipe for a mind-blowing meal.
A tweaked version of the classic, Smoke swaps out the Canadian bacon for Smoke's elevated version of pulled pork. Sure, pulled pork and eggs are delicious, but I think the real brilliance is in the details. The char job on the English muffins brings a smoky aroma and a texture that a toaster could only dream of. Two perfectly poached eggs come in a Hollandaise sauce with a prominent citrus twang that cuts through the richness of the sauce, oozing yolk, and mound of slow-cooked pork. If that doesn't get you up in the morning, you're probably dead.
No. 100: The Cleaver and Block Burger at NHS Tavern No. 99: The Bone Marrow at the Meddlesome Moth No. 98: Arepas at Zaguan Latin Cafe No. 97: Jalapeno Poppers at City Tavern No. 96: Elotes: Everywhere No. 95: Dan-Dan Noodles at Royal China No. 94: Smoked Ham Mac and Cheese at The Porch No. 93: Chicken and Waffles at Jonathon's Oak Cliff No. 92: Regina Margherita At Cane Rosso No. 91: Devils On Horseback At The Chesterfield No. 90: Ginger Soy Baby Back Ribs at Tei Tei Robata No. 89: Croissants From Rush Patisserie No. 88: The Reuben At The Cock & Bull No. 87: The Brisket at Pecan Lodge No. 86: The Roast Chicken At Bolsa No. 85: Chicken-Fried Egg at Union Bear No. 84: Brisket Tacos At Manny's No. 83: The Blueberry Ricotta Pancakes at Smoke No. 82: The Oxtail Ragout at Central 214 No. 81: The Italian Beef At Jimmy's