Best Greek Restaurant 2015 | Little Greek Food Truck | Best of Dallas® 2020 | Best Restaurants, Bars, Clubs, Music and Stores in Dallas | Dallas Observer

The Little Greek Food Truck may not provide tables, chairs or a little old lady who turns every broken plate into a celebration. It doesn't serve any alcohol, either. What this rolling restaurant lacks in amenities, however, it makes up for in portability, making delicious Greek food possible on any paved surface in DFW. The truck's menu of street food — mainly grilled meat sandwiches served in pita, salads and baklava for dessert ­— has your Greek basics covered. Just bring a little ouzo in a flask, ask for a cup of ice and belt out, "Opa!" as you toss one back.


A trip to Seoul Garden is worth it for the kimchi alone. The cabbage is assertively spicy, fresh, vibrant and so crunchy you'll think it's still fresh. But since you drove here, you might as well enjoy the rest of the menu, starting with Korean barbecue that you'll cook yourself at your table with a charcoal-fired grill. Get the plain, non-marinated cuts if you want the flavor of the charcoal to shine through, and don't neglect the plates of banchan that cover the table when you order. The kitchen here isn't afraid of big and bold flavors, and that personality comes through in these tiny dishes of pickled snacks.

Kathy Tran

The bone broth trend is taking off in other cities as health nuts praise its rich nutritional value. For the customers who have been patronizing LA Han Bat, though, the murky liquid is just another of many delicious options for lunch or dinner. There are no powders, mixes or shortcuts taken here. Four to five stockpots bubble away with protruding cow parts in the back kitchen, each on its way to becoming one of the best soups you can get in Dallas. Order the sul lung tang and get ready to be warmed to the core. Garnished with green onions and plenty of chili paste, this soup tastes too good to be considered health food.

Parliament is half cocktail bar, half theatrical performance. With a good seat, you can watch the bar's drink experts swirl flames around a glass, shake up a Ramos gin fizz or garnish a cocktail with real deer antlers. But the pièce de résistance is the smoked ancho Manhattan, a spicy twist on the classic drink. After mixing your Manhattan with Ancho Reyes chile liqueur, your bartender will ignite a torch, catch all the smoke in a giant vase and pour your drink in after it. The vase gets sealed up and your drink is swirled through and around the cloud of smoke. As the Manhattan is poured into your glass, little curlicues of smoke puff out around you, transporting you to a fairy-tale dreamland of hot-pepper-and-cherry-flavored alcoholic bliss. Thirsty yet?

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