Impeccable execution is the key to superb sushi. That, and a disciplined reverence for presentation and service. Teppo, which means iron cuisine, embraces all of these things. Teppo sushi is briny, cool, firm and moist--from the sea urchin to the octopus. The Teppo roll is a glorious thing of fleshy vibrancy. The core is a rich rose of salmon mingled with cucumber and carrot threads. The exterior is draped with sheets of yellow tail and sections of avocado with the edges punctuated with sesame seeds. It's a sensory barrage of balanced flavor and textural elegance. And it's no doubt rich in iron, too.

The lunch crowds here tell you all you need to know about the food. Expect a 10- to 20-minute wait during peak lunch hours, but go ahead and put your name in. It's worth it. Just tell the boss you had a flat on the way back from lunch (or come back for dinner). We like our curry dishes and pad Thai fiery, and Royal Thai can turn up the heat--but only if we ask for it--while preserving the many layers of flavors that make Thai distinctive. Tulip dumplings stuffed with shrimp and pork and served with a spicy soy dipping sauce will kick-start your meal. If you're hungry, follow them up with one of the varieties of whole fried fish, which come with sauces both fiery and spicy sweet, or try one of the mixed seafood entrées with basil. Fried cubes of catfish and a mildly sweet sauce put a delicious spin on a bland fish, and Royal Thai has perfected the art of cooking squid without turning it into vulcanized rubber.

Readers' Pick

Royal Thai

Its plush and cutting-edge tones are choreographed with dramatic angles, jarring plunges and hard surfaces softened by sloping ceiling soffits, rounded angle points, rich wood, deep reds and sumptuous fabrics. And chef/owner Kent Rathbun's food employs as much dipping, lunging, sloping and breathy sweeping as the atmosphere, albeit with more aroma. Rathbun draws from a variety of influences--Asian, New American, Southwestern--stirring them in his state-of-the-art kitchen to craft atypical compositions that astonish without alarming. To keep things graspable, Abacus embraces consistency: The food is uniformly clean and top-notch, while the hectic décor follows an endlessly repeated design cue: squares tucked within squares. Everything in this restaurant is just a little offbeat, and perhaps no other presents unusual opulence and elaborateness as shrewdly. The bathrooms are clean and well-appointed, too. Fancy that.

They say they use only fresh ingredients to make their gelato, or Italian-style ice cream. They say it's lower in calories, fat and sugar, smoother and more velvety than American ice cream. We say they're sneaking heroin into the mixer. Yeah, that must explain why we can't pass a Paciugo shop without stopping in for a piccolo cinnamon or, when the season's right, a dish of tart and sweet mango or delicious black cherry packed with fresh fruit. C'mon, Paciugo, 'fess up. We're inveterate dieters and had given up ice cream until you came along. How did you get us hooked again?

Readers' Pick

Marble Slab Creamery

Various locations

Yes, the place gets a bit pricey as far as pricey places go, and, yes, it has a history of being a bit snobby as far as snobby places go, but look around and see what everyone is eating at Star Canyon. It's a big, fat, juicy hunk of rib-eye steak, and its been cooked with a tangy Southwestern sauce, and it's heaped with these amazingly thin onion rings, and the sauce and the rings mix and meld into a splendid goop of their own making. What can we say? It's just a great piece of meat that's worth the bucks and the attitude.

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.

They're golden, crisp, well seasoned, moist, ample, and they make a terrific palate prelude to the "kiss of mint" condoms this place passes out at closing time.

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.

Soft, smooth, ivory-colored snowballs of fresh mozzarella move out the back door of Paula Lambert's The Mozzarella Co. headed for local groceries including Simon David, Whole Foods Market, Tom Thumb, Albertson's and Fort Worth's tiny, exclusive Roy Pope Grocery. Some of these cheeses are headed for the salad plates at The Mansion, too, where they might be sliced and alternated with juicy, red slices of ripe tomatoes, drizzled with extra virgin olive oil and topped with racked black pepper and a chiffonade of fresh basil leaves. "I love Paula's cheeses," executive chef Dean Fearing of The Mansion says, "and we were the first restaurant to carry them." Mozzarella was the first and only cheese Lambert made for a while, but now she's added a unique "Deep Ellum Blue" to her bill of fare. It's stacked in a cooler behind the small retail counter at the front of the shop, along with mozzarella rolls stuffed with prosciutto, green olives or sun-dried tomatoes; goat's milk ricotta; and goat cheese rolled in black peppercorns or chopped herbs. Lambert's first cookbook, The Cheese Lover's Cookbook and Guide, contains 150 of her favorite recipes plus textbook-quality, comprehensive sections on cheese history, nutrition, types of cheese, storing, serving and cutting cheese, and even a chapter on making cheese at home.

Everyone now knows that real Mexicans rarely eat a steady diet of nachos, burritos, stiff tacos, and Mescal worms. Real Mexicans eat limp tacos and veal short ribs braised in red mole--at least the haute ones do. Monica Greene's Dallas interpretation of Mexico City cuisine is at once intriguing, dazzling, and soothing--from the clay-pot fish entrées to the chicken tacos. Maybe they'll even drape a couple of Mescal worms on a salad every now and then.