To prepare for this fall's Best of Dallas® 2012 issue, we're counting down (in no particular order) our 100 Favorite Dishes. If there's a dish you think we need to try, leave it in the comments, or email me.
Eggs Benedict is probably one of the most hackneyed brunch dishes out there done 70 ways from Sunday at any semi-respectable restaurant. For an adaptation that rouses me from bed on a Sunday morning to battle a brunch crowd, I go to Smoke. Pairing their barbecue with eggs proves to be a recipe for a mind-blowing meal.
A tweaked version of the classic, Smoke swaps out the Canadian bacon for Smoke's elevated version of pulled pork. Sure, pulled pork and eggs are delicious, but I think the real brilliance is in the details. The char job on the English muffins brings a smoky aroma and a texture that a toaster could only dream of. Two perfectly poached eggs come in a Hollandaise sauce with a prominent citrus twang that cuts through the richness of the sauce, oozing yolk, and mound of slow-cooked pork. If that doesn't get you up in the morning, you're probably dead.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
No. 100: The Cleaver and Block Burger at NHS Tavern No. 99: The Bone Marrow at the Meddlesome Moth No. 98: Arepas at Zaguan Latin Cafe No. 97: Jalapeno Poppers at City Tavern No. 96: Elotes: Everywhere No. 95: Dan-Dan Noodles at Royal China No. 94: Smoked Ham Mac and Cheese at The Porch No. 93: Chicken and Waffles at Jonathon's Oak Cliff No. 92: Regina Margherita At Cane Rosso No. 91: Devils On Horseback At The Chesterfield No. 90: Ginger Soy Baby Back Ribs at Tei Tei Robata No. 89: Croissants From Rush Patisserie No. 88: The Reuben At The Cock & Bull No. 87: The Brisket at Pecan Lodge No. 86: The Roast Chicken At Bolsa No. 85: Chicken-Fried Egg at Union Bear No. 84: Brisket Tacos At Manny's No. 83: The Blueberry Ricotta Pancakes at Smoke No. 82: The Oxtail Ragout at Central 214 No. 81: The Italian Beef At Jimmy's