Artin's Grill

Artin's suburban location may account for the menu's inclusion of such yawn-inducing standards as spinach-artichoke dip and crisped calamari, but there's no rational explanation for the ethereal flavors of chef Christopher Short's breathtaking short ribs, braised for five hours and served in a superb cabernet pan sauce. Short's also done wonders with a grilled Scottish salmon, tucked alongside a side of herbed brown rice, and an ahi tuna burger studded with sesame seeds. In good news for the restaurant's many fans – and the still uninitiated – Artin's owners are reportedly itching to build additional locations. http://blogs.dallasobserver.com/cityofate/2010/03/first_look_artins_grill.php