Best Kids' Restaurant 2008 | Fuji Steak House and Sushi Bar | Best of Dallas® 2020 | Best Restaurants, Bars, Clubs, Music and Stores in Dallas | Dallas Observer

Don't let the kids sidetrack you to the Chili's next door or the Goff's across the parking lot. The real deal in kids' meals is the far pricier Fuji's Steak House and Sushi Bar. Yes, this is one of the best sushi bars in the city, thanks to chef Son Le, formerly of Steel fame—one that you and the spouse could easily enjoy on your get-the-hell-away-from-the-kids date night. No matter. Plunk your antsy kids down at one of Fuji's many teppan grills and prepare to be amazed at them being amazed at the slice-and-dice antics of the knife-wielding hibachi chefs. Maybe it's the oil fire that flares in their warmed faces, the flying shrimp tails that land artfully in the chef's tall hat, the smoking stack of onions shaped like a volcano, the bottle of Ramune (Japanese Sprite) with the marble inside, or the actual food—steak, chicken, shrimp, lobster and calamari—that tastes as good as it looks cooking. Whatever. A good time will be had by all ages. And the kids might not even bitch and moan about eating their vegetables, not with a big honker of a knife pointing the way to health.

Best Kosher-Vegetarian-Indian Restaurant

Madras Pavilion

Not that trying to locate an Indian restaurant that serves only kosher vegetarian fare is something many people struggle with, but Madras Pavilion offers diners enough options that you can find something savory enough to satisfy within the bounds of any dietary restrictions. They have several sampler-style entrees that make for easy grazing, and there are several safe items to start with, like the flawlessly flaky samosas or the tasty uthappams, which are often referred to as Indian pizzas. But if you want to be sure to find something you'll like, then show up for the lunch buffet, the shining star of the restaurant. Seven days a week, from 11:30 a.m. to 3 p.m. an immense buffet table, nearly the entire width of the dining area, is continuously filled with items from veggie curries and naan to soups and dosai. Everything they serve is prepared fresh daily, and make sure you order their mango lassi. Theirs is one of the best we've ever had and the perfect sip to soothe one's stomach after the spiciness of the food.

Fearing's at the Ritz Carlton

Though his namesake restaurant might in time be best known for its lush, smoky prime rib served on Sundays or its "mopped" rib eye slobbered in a slop of molasses, German beer and vinegar during mesquite-firing—a welcome departure from Dallas steakhouse monotony—Fearing's wood-grilled coriander lamb chops might take the cake in some minds, as it does ours. These chops tease with a raciness that never unravels into gamy chaos. They whet with clean juices and deep red flesh and luxurious, silken chewiness. Seasonings and treatments serve only the meat; the meat serves only the tongue. And that tongue is verrrry happy.

Aló Cenuduria and Piqueos serves the sort of street foods sold off carts and from stands along the thoroughfares of Mexico and Peru. Founding chef Taco Borga (La Duni and its offspring) accentuates the Japanese DNA inherent in his Peruvian creations, like his cebiche, diced bits of shimmering halibut tossed into lime and orange juices blended with a fish broth called tiger's milk for just a few seconds and then served immediately. Peruvian sashimi is strips of yellowtail or tuna percolated in a pool of sour orange runoff blended with Peruvian peppers, onion, cilantro and garlic with a squeeze of lime. There are beef picadillo burritos, enchiladas rolled with tortillas in a choice of mole or roasted tomatillo/pinto bean sauce, and crispy tacos with Peruvian pineapple salsa wadded with coarse cabbage shreds and threads of jicama. There are Peruvian brochettes (anticuchos) and the Afro-Peruvian peasant tacu-tacu, a sticky black bean and rice pie served in a cast-iron skillet topped with hash brown-like shreds of radish and tufts of frisée plus a crowning choice of scrambled egg, seafood or a "pork wing."

It's difficult to stay energetic and productive without a bit of something in the tummy and a break from the office. That's why so many people nix the brown bag and spend the cash dollars on the weekday lunch. But those hard-earned bucks don't have to be wasted on greasy grub or even four-star noshes. Luna de Noche has the cure for a bad day and more in its Xochitl soup. The dish is an event from start to finish. A server first presents a bowl of rice, chicken chunks, pico, avocado and tortilla strips. Then comes a shower of white peppery chicken broth over the top. The aromatic effect is exhilarating and enticing. The bites and slurps, however, exceed all expectation. The combination of fresh pico and avocado in the broth amps up spice and richness while the chicken offers an additional level of savory wholesomeness. Sodium aside, the warm and soothing concoction offers a rejuvenation of soul while being healthful, and finishing a bowl makes for a full-but-not-bursting satisfaction. This is what chicken-and-noodles wants to be when it grows up.

In the new shopping center across the street from the old Divino's location, on Gaston between Peak and Haskell a few blocks from Baylor Medical Center, the new Divino's sells a lunch that's one slice with two toppings and a drink for $2.30. How can you beat that? And this is not lukewarm pizza that tastes like it came frozen from Tom Thumb. This is real-deal, oven-baked Italian pizza—rich, creamy cheese on thin, crisp crusts with all the standard topping choices. They also offer a good Italian menu including baked ziti (five bucks), linguini with white or red clam sauce, $5.95, and other dishes, served with salad and bread. That's cheap.


Forget all of the goo-stricken, haute renditions. This mac and cheese is simple: elbows, house-made cheese sauce, basil. That's it. A gooey, muddy-yellow spread of macaroni is tarred in Gruyère and queso touched with finely minced and sautéed purple onions, garlic, and essences of basil and tomato plus sparks of black pepper and an unexplained halo of smoke wafting from the alchemy. This is transcendent rib adhesive.

The main problem with Tex-Mex restaurants lies in the free chips; it's difficult to pace yourself so that you're not already loosening your belt when your meal arrives. Avila's provides a delicious plate that's a perfect-sized complement to three baskets of their delicious chips: the enchiladas de frijoles negros (that's black bean enchiladas for all you white folk). Two corn tortillas are dipped in an ancho chile wash, filled with refried black beans, rolled and topped with Monterey jack cheese. (And a bonus that the menu doesn't even mention is a dollop of guacamole.) Sides of rice and pico de gallo keep it light. Just think of it this way: While your dining companions are painfully stuffed, you still have plenty of room for sopapillas.

Taryn Walker

Gone are the days of huddling inside the tight quarters of Ali Baba's teensy Lower Greenville location waiting for a table to open up so you can chow down on falafel, kebabs and hummus. But we can't forget those days. No, those old cramped memories make us truly appreciate the spacious new Abrams digs that allow Ali Baba to provide the residents of Dallas with comfy booths and a grand lunch buffet. The sneeze-guarded beacon offers up affordable, eat-to-excess combinations to suit your Mediterranean fancy. For the most part, any regular menu option is steaming and waiting for a tong-grab, giving the opportunity for a little experimentation, which pays off when you return for dinner already educated on the entrees. The newer, bigger kitchen has also proffered better tasting food on the whole—the fried kibbi is crisp on the outside and nutty and nourishing on the inside, the tabouli is bright and clean, the gyro is savory and heavenly with fresh pita. And oh, the kafta kebab. Now, buffets and comfortable seating may not seem like the wave of the future, but for a Dallas staple, it can mean a more satisfying lease on life.

Thank Allah for impatient landlords and generous chefs. Without them Dallas would have missed out on the best food on a stick outside the State Fair. In Pakistan, Afghan Grill chef and founder Asmat "Matt" Pikar paid off a landlord who was hassling an Afghan refugee over two months of late rent. In exchange, the refugee, a former Kabuli restaurateur, taught Pikar the secrets of the kebab as repayment. That was lucky for us. Pikar has brought his learning to Dallas, serving up coal-fired bulanee (fried, leek-filled turnovers); kadu buranee (sautéed pumpkin with garlicky yogurt); and aushak (leek dumplings with yogurt). Saffron and coriander add heady aromas to this Kabuli comfort food. War may be hell, but it has its benefits.

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