Since 1999, Abacus has represented the quintessence of creative dining injected with a good dose of common sense. Now, after a complete overhaul of the dining room and the addition of the Bar at Abacus, a transformation fueled by modern chic, lighter hues and rich textural finishes of wood,... More >>
Chef Avner Samuel has recast his American interpretation of the Michelin three-star restaurant with shaven prices and an emphasis on organic and locally grown ingredients graced with a Tiffany touch and classic French technique. Pan-fried, free-range Good Earth Farm eggs with crispy pancetta,... More >>
Bijoux is not the most expensive restaurant in Dallas. Yet. But it just may be the most worth it. Nourishment can be had in one of three forms: a nine-course tasting menu and a three-course prix fixe and five-course prix fixe menu that offers a choice of appetizers, entrees, cheeses and... More >>
With installments in New York, Las Vegas, Sonoma, D.C. and Reno, among other locales, chef Charlie Palmers Dallas increment sits in the Joule Urban Resort in a rehabilitated Main Street building, in all of its Texas handsome, breezy-themed glory. So it at least has an old Dallas pedigree.... More >>
Stay for the exquisite Wagyu skirt steak and the buffalo tenderloin or the Alaskan halibut, but be blown away by the austerity of the vegetables: the Jerusalem artichokes, sautéed haricots verts and the lady creamer peas. Celebrated founding chef Tom Colicchio founded his New York... More >>
Dallas Fish Market chef Randy Morgan says his goal of primacy is to align food with décor, in this case a modern white glass and metal room with repeating geometrical shapes cleansed into near sterility. Thus Morgan, who resuscitated the shuttered Russian Tea Room in New York, works his... More >>
Perhaps more than any restaurant in recent memory, the setting of Fearingslocked in the Ritz Carlton, honed by the Johnson studio of Atlanta into a set of distinct design chapters in the Fearings dramais as critical to the experience as the mopped rib eye on the plate.... More >>
The French Room remains one of Dallas truly great plunges into dining opulence. Far from French, the cuisine is an inbred mutt of culinary royalty, with genetic specks from a few European corners pestered with American ingenuity and freshened with Japanese anal retentiveness. Its... More >>
Slipped into the historic Boyd Hotel, a Deep Ellum spot that made beds for luminaries like Bonnie and Clyde and Huddie Ledbetter, Local serves food that is fiercely simple, fresh and impeccably tight. Flavors dance in these dishes without blurring the palate with fussy complexity. Even simple... More >>
Chef Tre Wilcox took over Loft 610’s kitchen at the end of September, 2009, just as his television fame (Top Chef and Iron Chef) was beginning to wane. His arrival brought a new level of sophistication to the lounge/restaurant—soft smoke easing through a beautifully crafted tuna and cucumber... More >>
New Mansion chef John Tesar is the dark horse on the Dallas dining terrain, the diamond in the pot-holed asphalt rough. This outsider could not compete with or build upon the traditions and culinary movement iconography that unfolded from the Mansion through the decades under the Lucchese-booted... More >>
If it swims, it flies. The Oceanaire has fresh fishArctic char, Shetland Island trout, barracuda, red mullet, smoked sturgeon, thresher shark, blowfishflown in from every conceivable global spotIceland, the East Coast, New Zealand, Panama, South America, Hawaii. The menu is... More >>
Pappas violates the order of things: The onion rings, big as brake drums, are stacked into a tower; the shrimp in the shrimp rémoulade could easily serve as stand-ins for the digits that clasped Fay Wray. Tomato in the beefsteak and onion salad? Big as a softball. And its split in... More >>
Perrys makes its bed with prime. And while prime may at times seem interchangeable with flame-proof saddle padding on many of the city's upper-crust steak menus, Perry's has the real thing both on paper and between the lips. It's juicy, rich and infiltrated with lusty silk that... More >>
Billing itself as an amalgamation of traditional Southern cookery and modern culinary style, Screen Door is really both and neither of these, though it splits its menu into then and now. It mixes the heartiness and nomenclature of Southern cuisine with a little European flavor. Hence foie gras... More >>
Stephan Pyles has distilled Texan, South American, Spanish and Mediterranean flavors into one well-tailored, compelling clash. Pyles calls it New Millennium Southwestern Cuisine. This means you can mull a wide range of ceviches, tapas, foie gras with Peruvian underpinnings, Texas steak and... More >>
Tucked in a tiny, post-industrial mall space, this Japanese restaurant is perhaps the finest of its ilk in Dallas. Sushi is impeccably fresh. Dishes, such as foie gras on a daikon pedestal, are creative and exacting. Other Japanese mainstays are tipped on their ear. Baby octopus tempura,... More >>
Zen Sushis meditations are focused on the artifacts of the plate, nearly to the exclusion of all else. The surroundings are comfortable yet Spartan and reek of soul, much like the austerity of sushis exacting craft and discipline. At the end of the sushi bar is a pulpit to such... More >>