Best Macaron 2017 | Chelles Macarons | Best of Dallas® 2020 | Best Restaurants, Bars, Clubs, Music and Stores in Dallas | Dallas Observer
Brian Reinhart

In February, we exhaustively compared the products of nine local bakeries that specialize in macarons and came away impressed with four. This notoriously fickle dessert, batches of which can be ruined by the day's humidity, has no better champion in Dallas than Chelles Macarons, available at stalls in the Dallas Farmers Market and Plano. The baking is consistently spot on and the flavors are balanced, never treacly or sickly sweet. And some of the best offerings from Chelles are also some of the most adventurous, such as black sesame seed or the sophisticated-tasting Fruity Pebbles.

Kathy Tran

At 20 pages, Flora Street Cafe's wine list is impressively long. But it's also impressively thorough and adventurous, with lots of attention paid to the natural wine movement and lesser-known regions and grape varietals. Of course, that's not all to satisfy geeks: Obscure wines with less glamorous marketing are often good bargains. So skip Champagne and try excellent sparkling wine from Austria or Sicily; then spot a bargain in the "Interesting Red" section. Many of the adventures come courtesy of sommelier Madeleine Thompson, an eager explorer skilled at defusing the awkwardness that can come when ordering fine wine. Thompson's move of beginning the wine list with a short selection of personal favorites is a habit we'd like to see elsewhere around town. Alhough she's moving to another state for a new job, the cellars she leaves behind at Flora Street Cafe are still full of temptations.

Kathy Tran

Squash blossom quesadillas, huitlacoche, tlayudas, enfrijoladas, banana leaf tamales: Mi Lindo Oaxaca's menu is an exhilarating walk through the markets of the region to which it pays homage. This cash-only restaurant on Fort Worth Avenue has as sophisticated a kitchen as many in Dallas; the staff members make the bread and chocolate, too, which is used for the housemade mole sauce. Grasshoppers are on the menu, on memelitas and as filling in various other dishes. Not sure what to get on your first visit? We'd recommend Mi Lindo Oaxaca's tlayuda, which is a bit like if The Rock was from Oaxaca and invented a bigger, meatier, crispier, more amazing version of the quesadilla.

Tom Jenkins

Pineapple pico, roasted peanut habanero, poblano pepita pesto — few Mexican restaurants in DFW give as much attention to salsa as Urban Taco, which serves a dozen salsas that you can taste in a trio for $3.50. At Urban Taco, you can make a whole meal out of chips and salsa and not feel bad about it. The mezcal selection doesn't hurt, either.

Readers' Pick: El Fenix

The benefits that come with operating a food truck normally don't extend to barbecue. The size of most smokers, along with the long cook times that the best barbecue requires, generally make barbecue a better fit in a restaurant with four walls rather than four wheels. None of these challenges seems to faze Eric Hansen of Not Just Q. Not Just Q's truck sports an onboard smoker that can fit up to 500 pounds of brisket, ribs, chicken, turkey, pulled pork and sausage, each of which is available by the pound, on a bun or in a tortilla. We're big fans of the smoky and juicy brisket, which could be a star at most brick-and-mortars, and standout sides such as the homemade coleslaw or cheesy corn with bits of ham aren't to be missed.

Jesse Hughey

Strangeways doesn't have the largest beer selection in DFW, but it's certainly not small — and biggest doesn't always mean best. Strangeways is a bit of a dive compared with the city's other craft beer heavy-hitters, but this underdog should not be underestimated. The best time to visit is during one of its epic themed weeks, including Barrel Week, when the bar devoted all 40 taps to barrel-aged brews, and Sour Week, when lovers of obscure and intense sours could geek out all week long. When Strangeways devote itself to a particular style, it goes all out, hoarding kegs to devote every tap to that week's featured style. There's something to be said for such focused dedication in the era of customers who expect endless choices.

Readers' Pick: The Ginger Man

This newcomer to the DFW artisanal butcher scene has a small selection, but what it has sings. The Texas wagyu options are meticulously sourced and can be cut to your specification. Deep Cuts specializes in Old World butchery with New World attention to sustainable sources and responsible usage. Deep Cuts is a whole animal shop, which means it utilizes every edible cut of a whole animal to make in-house sausages, boudin and chorizo. There's a fun selection of gourmet charcuterie and cheeses, and every day at lunch, it offers a different hot sandwich, such as a smoked brisket or gourmet ham and cheese made with Berkshire ham and reserve English farmhouse cheddar.

Readers' Pick: Jimmy's Food Store

Brian Reinhart

How is it that the best barbecue in Dallas comes from a place that's only open two days a week for lunch? At Cattleack Barbecue, owners Todd and Misty David wouldn't have it any other way. For just 3 1/2 hours on Thursdays and Fridays, Cattleack serves sublime examples of brisket, pulled pork, housemade sausage and pork ribs. The quality of these basics would be enough to warrant a visit, but each week also features a different special, such as boudin or pastrami burnt ends that are a must-try. Last year, a remodel allowed Cattleack to double the size of the dining room, and it added an extra day of service on the first Saturday of each month. We've sung the praises of Cattleack for years, so when Texas Monthly ranked Cattleack as the third-best barbecue joint in the state earlier this year, we did our best to act surprised. When it comes to barbecue in Dallas, Cattleack is without peer.

Readers' Pick: Pecan Lodge

Scott Reitz

This West Village patisserie is so much more than macarons. From ice cream sandwich pop-ups with fresh-baked cookies to fun hybrid desserts like croissant waffles, Bisous Bisous keeps experimenting in delicious ways. Classic desserts such as chocolate croissants shine, but we particularly love chef-owner Andrea Meyer's quirky collaborations with local chefs such as Brian Luscher, who helped Bisous Bisous create savory "cruffins" (croissant muffins) in flavors like cheeseburger and pizza.

Readers' Pick: Village Baking Co.

Mark Leveno

When Jettison opened late last year in a cozy modern space adjacent to big brother Houndstooth Coffee, we fell in love instantly. Finally, a break from the endless mimosas and Moscow mules that populate every square inch of Dallas. At this West Dallas cocktail den, you'll find a creative menu that plays frequently with sherry and mezcal, two liquors that, in the hands of Jettison's attentive bartenders, make for delightfully complex and intriguing cocktails. The design is modern romance, the glassware is delightfully elegant and you're guaranteed to sip something you haven't had before. Come with an open mind and leave with a new favorite spirit.

Readers' Pick: Black Swan Saloon

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