Best Dessert 2001 | Blueberry Buckle, York St. | Best of Dallas® 2020 | Best Restaurants, Bars, Clubs, Music and Stores in Dallas | Dallas Observer
It's gooey, buttery, crunchy, tangy and warm. It's all of the delicious things your mother used to do to baked dessert that no professional can duplicate. And it feels so much better going down than that other buckle mother used to dish out.
If it swims, dips, dives, plunges, splashes, surfs, crawls or propels, chef Tom Fleming and his kitchen crew will steam, sauté, broil, sear, poach, grill and shuck it until it sings all the way down and hums all the way out.
Patrick Williams
Even those who cringe at the thought of reading the list of ingredients on a package of hot dogs should feel at ease with Angry Dog's namesake, an all-beef hot dog served with mustard, chili, onions and cheese and a side of fries. And with all the toppings, the perennial question of why hot dogs and hot dog buns aren't manufactured to be the same length won't come to mind, either.
Though the menu is more a Med hybrid than straight Greek grub, the food is clean, colorful and voluptuous. The wine program is excellent, and the brunch is terrific. Greek brunch? Yeah, and it isn't just a bunch of breakfast cereal characters standing in for Greek gods, either. Ziziki's brunch buffet slings eggs with feta cheese, croissants, bagels, muffins, slices of roast lamb and Greek salads. Plus, they serve a little champagne and orange juice for the Sunday bacchanalia. Ziziki's
Monica Green's (of Monica's Aca y Alla) Mexico City flourish is a bold departure from typical Tex-Mex breeds. It's well-bred, tailored cuisine from the town known as México, D(istrito) F(ederal). Created by chef-partner Joanne Bondy, the food is refined, colorful, imaginative and tasty. Yet the food has an earthy streak, too, with musky and hearty undertones. The décor is a mix of rustic chic and contemporary dazzle, the latter illustrated by a large cigar room buoyed with masculine heft (brown leather couches, wrought-iron pedestals, etc.). This is Mexican food as perhaps you've never had it.Nuevo Leon, 2013 Greenville Ave.
Nick's is to breakfast what an ox is to basic transportation: It's big, docile and will keep you inching indefinitely on very little money. Nick's will invade your gullet, make building materials out of your digestive system, climb out through your ears and leave you smiling the whole time. How many meals in Dallas (or anywhere) have all of these features? All of Nick's servings are the size of Jerry Jones' ego, which means you generally have to shoot them before you can open your mouth to appreciate their intrinsic worth. Nick's has great fluffy pancakes, corned beef hash with two eggs, hash browns (cooked anyway you like them...well, maybe not flambé) or grits, biscuits and gravy or toast. And they have lots of meats to load up on in addition to bird embryos: bacon, sausage, ham, hamburger patties, gyro meat, pork chops and steaks. Whether you're hung-up or hungover, Nick's is a great way to begin your day. Or end your night.
La Duni not only has a variety of fresh egg creations with Latin twists; it also has breakfast tacos, orange brioche waffles, rum banana nut waffles, skillet baked upside-down cake and an assortment of house-baked breads and pastries. La Duni has a medley of fresh squeezed juices--orange, grapefruit, tangerine, grape, carrot--you won't find anywhere else. Watch out before they make breakfast juice out of brussels sprouts. Plus, they have a large assortment of espresso and coffee drinks, as well as house blend teas. If that isn't enough, this brunch is served on Saturday and Sunday. With a doggie bag, you can even have it on Monday, though leftover sunny-side-up huevos rancheros might be a little weird.
This colorful BYOB spot has an expansive menu bulging with Chinese and Vietnamese fare. Each dish is assembled with fresh, supple ingredients. Caravelle has swell Vietnamese spring rolls and fire pots, splendid whole baked fish and dapper clams with black bean sauce. Plus, you'll leave satiated and without the dizzying blur of Chinese Restaurant Syndrome. (The MSG kind, not the kind you get when you think you've just eaten snake disguised as crab Rangoon.)
Brandon LaJoie
The bakery part of EatZi's may not get the recognition that the market's other fresh-cooked offerings do, but no one offers better fresh-baked breads and other baked goods than at this cook-owned deli. Once you've tried any one of these fresh breads you will understand why there is never an open parking spot at EatZi's.
Lauren Dewes Daniels
Whenever we take jaded locals to Jimmy's, which is across the street from Mai's and Hall's Hobby Shop (two more local landmarks), they're always shocked at the treats and treasures this place holds. They take it for granted that it's one more quickie convenience store, one more neighborhood stop-and-rob on an urban corner; they've driven by it a hundred times and never given it a second glance. It's their loss, and our job to correct their mistaken impressions: This place, owned and operated by fourth-generation Sicilians, is a veritable gastric paradise, a repository of exotica. One aisle overflows with olive oils from the homeland; another is drenched with fine Italian wines available at the nicest price. From capers to crackers, from coffee (Café Bustelo, that dark Miami nectar, is our favorite) to cheeses (including bufala mozzarella, the Tom Hicks of cheese), Jimmy's is your one-stop shopping for a day of nibbling or a night of culinary get-down. The nerve center of Jimmy's is its meat market, located at the back and packed to the brine with some of the finest olives, cheeses and meats in town (the prosciutto is primo). And it's back there they concoct the Cuban sandwich, a spicy mélange of pickles and pork, ham and Swiss cheese, mustard and butter (and, likely, so much more; one bite makes our taste buds do the masticatin' mambo). Call ahead--it takes a good 15 minutes to prepare this delicacy--but stop by and pick up one. Or five. At $4.99, it's a real bargain--the lunch that keeps on giving, if you know what we mean.

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