Lauren Drewes Daniels
Audio By Carbonatix
We’ve started a new series where we pepper chefs with burning questions, like where they eat after hours in Dallas and their worst kitchen disasters. Our first interview was with Meridian’s chef, Eduardo Osorio.
Next up is chef Anastacia Quinones-Pittman, or “Chef AQ,” a Dallas native and a three-time semifinalist for the James Beard Awards Best Chef Texas. She led the kitchen at José for eight years before starting the hospitality group Oh Hi Hospitality in 2025 with Victor Rojas and Carlos Marquez. They have their sights set on a new concept when the time is right, but for now, they are consulting at restaurants, including the new Puerto and AM/FM, in the Design District.
It’s 2 a.m., and you’re starving. Where are you going?
My pantry. I’m a snack hoarder. So I’m always ready for late-night cravings. I can thank Trader Joe’s for my supplies.
What’s one food trend that needs to retire immediately?
Over the top plating. Food that comes in a treasure chest with sparklers, etc.
Pick one: Michelin Guide or Luka back?
Luka, please.
If you’re on a date and you want to really get to know the person’s true character — and if the relationship has real potential — where are you taking them?
Anywhere. And pay close attention to how he treats the staff. From the valet to the server to the busser.
Who is a Dallas maker (farmer, pastry chef, barkeep) you wish more people knew about?
Two: Yusef from My Epicurean Farm, who has some of the best petit greens. And Oak Cliff Bread for their awesome sourdoughs and amazing pastries.
Soundtrack vibe: What’s the soundtrack to your favorite meal (that you’re cooking and serving to other people)? Depends on the meal, but the XX Radio from Pandora (I know, I’m behind) or Natalia Lafourcade Radio. I go between those two consistently.
What dish will you be most remembered for?
Aguachiles.
What are some of your favorite restaurants in Dallas right now?
Meridian, SeaPot and Far Out. Also looking for a sandwich place to add to my roster. My go-to was Great American Hero.
Should caviar really be on everything?
No.
What’s the worst thing that’s ever happened in your kitchen — that you can speak of?
A week after starting a job, the entire line walked out because I asked them not to drink during their shift. We had 300 covers that night with just me, a prep cook and my husband, who showed up mid-shift to wash dishes. It was ugly, but I got a new crew the next day and we went on to do amazing things together.
What’s the most under-appreciated position/job in a restaurant?
Dishwasher. The hardest job ever.
What menu embellishment makes you crazy?
The embellishment that drives me insane is “hand-rolled enchiladas” or “hand-rolled tacos.” Like, how else are they getting rolled?
What is something that, if you see on a menu, you’re ordering immediately?
Crudo. I stay craving acid. If it has a seasonal component and a spice, get me two!
What’s the toughest challenge facing the restaurant industry right now?
Out-of-town restaurant groups. I am a proud, born-and-raised Dallasite. When huge restaurant groups move to Dallas with big vibes and bank accounts, it makes it really hard for us to define our food scene and for local chefs to find spaces.
What has having the Michelin Guide in Texas done for Dallas dining?
I’m not sure we’ve seen the effect just yet. My hope is that Dallas diners look beyond the vibe and the flashy dining rooms to see who’s preparing their food. Where is it coming from? Who’s making their drinks?
