Well, a trend emerged — a big one. Each had interesting bites to share, but answers to the third question were almost identical: Hey, Dallas, eat local!
The problem, if you want to call it that (we do), started as early as 2017 when big-name restaurants and bars started rolling into Big D, all strategically choosing our city for expansion. Bottled Blonde from Scottsdale, Arizona, revived a forgotten part of downtown, one bottle-service reservation at a time. Flashy big-name imports like Carbone from New York, Crown Block from Las Vegas and Chicago-based Danny Grant's Monarch all moved into high-end real estate. Other imports included Komodo, La Neta and Federales (now closed).
Even international businesses have dipped their toes in the murky Trinity waters: Eataly from Italy (via New York City) has solidified itself as a boutique grocer with several restaurants at NorthPark Mall. The world-famous La Tarte Tropézienne opened its first bakery outside of France in downtown Dallas in 2020 (but has since closed).
Dallas native and New York Times writer Priya Krishna even wrote an article about it: "For Diners With Deep Pockets, Dallas Is the New Dubai."
But not all culinary imports are equal. Case in point: Dallas received one Michelin star in the inaugural guide this past November, courtesy of chef Tatsuya Sekiguchi, who arrived in Dallas from Japan by way of New York. His small Deep Ellum omakase, Tatsu, which he and his wife own, showcases the art of omakase, and we couldn't be more grateful. But chef Sekiguchi has fully embraced being Texan, even donning a 10-gallon cowboy hat at the Michelin ceremony. He wore that hat as though he'd worn it all his life.
When Georgie dropped Curtis Stone from the marquee, French Laundry-honed chef RJ Yoakum took over and has made Dallas his new home. New Zealand-born Toby Archibald of Quarter Acre has worked around the world, but his restaurant on Lower Greenville is his home. Last fall, he hosted a benefit for the Baylor Scott & White Dallas Foundation, Tiniest Texans, with other local chefs.
New restaurants anchored far away continue to roll in. The Greek restaurant Avra (with outposts in New York, Miami and Beverly Hills) will open this spring. CATCH, mimicking spots in New York, Miami and LA, opened in the historic Maple Terrace. The Hampton Social, with more than a dozen locations, is taking over the old Iron Cactus spot in downtown Dallas.
Woosh. So many imports. So little space left in our elastic bands. But here's the deal: dining dollars are finite, and every dollar counts. Remember that when you're picking your next haunt for a plate of linguine. Dallas chefs and restaurateurs certainly hope you do.
Here's a roundup of what food some great Dallas chefs are excited about, near and far, along with their hopes for the local dining scene.
Chefs Anastacia Quinones-Pittman, John Tesar and Peja Krstic
Photography by Alison McLean and Nathan Hunsinger; photo-illustration by Sarah Schumacher
Anastacia Quinones-Pittman
Chef, José What was the best thing you ate last year?The best thing I ate last year was all the fresh local produce from spring and summer. We had a really good year. Local blackberries while cooking in Bluffton, South Carolina; strawberries from Demases farms; cherries from Big B's farms in Hotchkiss, Colorado; and Texas peaches from Comeback Creek Farms. If we're talking about Dallas restaurants specifically, it would be a tie between chef Sonia's (Mancilla) mussels at Via Triozzi and any iteration of chef Misti's (Norris) pigtails at Petra.
Which restaurant are you most excited to try this year?
I'm most looking forward to dining in Monterrey, Mexico. It's been several years since I've been, and I'm looking forward to reacquainting myself with the dining scene.
What are your hopes for the Dallas dining scene in 2025?
I’d love to see Dallas continue to grow as a city that nurtures and celebrates its local talent. There’s so much creativity and passion here, and I hope more independent chefs and restaurateurs have the opportunity to bring their visions to life. My dream is for Dallas to be known not only for its vibrant dining scene but for its ability to foster culinary innovation and diversity that draws people from all over — not just for the aesthetics but for the quality of the food and experiences we create.
John Tesar
Chef, Knife and Knife ItalianWhat was the best thing you ate last year?The best thing I ate last year was everything I experienced in Japan. Visiting six cities in eight days as the new Kobe ambassador, I had the chance to savor an incredible variety of Japanese cuisine. From perfectly marbled Kobe beef to the freshest sushi and ramen — every bite was unforgettable.
What are you most looking forward to eating this year?
Knife Steak & Seafood — it’s been a long time coming. This concept brings together the best of Dallas’ Knife Steakhouse and Spoon Bar & Kitchen (Dallas, 2012–2014), inspired by Knife & Spoon in Orlando, where we earned a Michelin star.
What are your hopes for the Dallas dining scene in 2025?
I hope more people gain an appreciation for just how challenging the restaurant business is and choose to support the local chefs who have been consistently contributing to the Dallas market long before the big national brands arrived.
Peja Krstic
Chef, Mot Hai Ba and Pilla What was the best thing you ate last year?Chef Toby Archibald of Quarter Acre was one of the chefs for the Bryan's House charity dinner. [Krstic is on the board and hosts dinners annually.] So Toby made this dish with, I think, coconut and crab and something else, and probably singlehandedly one of the best dishes I've had. And also the Creste de Gallo pasta at Even Coast. It's so ... it's ridiculous.
What are you most looking forward to eating this year?
Well, mostly, I'm excited to see what chef RJ [Yoakum] brings to Georgie next year. I'm really excited about him. I've been supporting him. He's a young chef. Very good kind of attitude and a lot of passion. It's been a while since I've seen somebody in the city like him, and I'm really cheering for him. Now that they're on the map for Michelin, it's time to rise and shine and see what he can do.
What are your hopes for the Dallas dining scene in 2025?
Our scene is kind of ... bumpy in a sense because there are a lot of these big restaurants and big groups coming in from other cities, and I don't think we're seeing any value in it at all, as opposed to "there's big places opening" and that's pretty much it. It's very vague. It's been very vague for the past few years. And then there are a few restaurants that closed, such as Homewood and some other spots — Meridian closed. I feel that we have less chef-driven restaurants now in Dallas than before, so I'm looking forward to seeing more chef-driven restaurants.
Mario Hernandez
Chef, Nuri SteakhouseWhat was the best thing you ate last year?I had so many incredible meals last year, but I think my favorite was the charcoal-grilled Pacific swordfish at Avra in New York.
What are you most looking forward to eating this year?
I really look forward to Avra coming to Dallas this year. Having dined at locations in both NYC and Beverly Hills, I look forward to experiencing Avra’s incredible Greek-inspired seafood here at home.
What are your hopes for the Dallas dining scene in 2025?
With Michelin new to Texas this year, I think this is truly the best time to be a part of the culinary scene here in Dallas. DFW has such incredible food offerings, it will be great to see what new concepts pop up this year. The more diversity in food brought to DFW really helps the accessibility and availability of more products to us chefs.
Tanner Agar
CEO and Creative Director, Walkabout Hospitality GroupWhat was the best thing you ate last year?The tasting menu at Georgie, especially the snacks course to start. It’s exactly the type of cooking I love.
What are you most looking forward to eating this year?
Hugo’s in Bishop Arts. Anytime local talent can finally expand to owning their own place, I want to support it.
What are your hopes for the Dallas dining scene in 2025?
I hope to see more local chefs and bartenders with unique voices being empowered to run restaurants, or start their own. We have enough chain restaurants and their “something for everyone” approach.
Ryan Stock
Partner, Sushi | Bar Dallas and Ginger's Cocktail LoungeWhat was the best thing you ate last year? The beef ribs at Terry Black's. This meat is on another level. It’s like the tenderness of short rib. Incredible barbecue and smoke flavor. Wow, it’s insane.
What are you most looking forward to eating this year?
Delilah is going to be exciting to see, especially to see how they do the interior. I think it will be a much-needed different environment to the Dallas dinner scene.
What are your hopes for the Dallas dining scene in 2025?
I would love to see more intimate, small-scale spots open up in town. Everyone seems to approach Dallas with just massive restaurants, huge footprints. For the most part, understandably so, but at times, when the restaurants are not busy, it can really kill the whole vibe. One of the best things about cities like New York and European towns is the quaint size of the restaurants, and it really adds to the overall vibe and enjoyment of going out.
Restauranteurs Chas Martin and Brandon Hays
Photography by Alison McLean; photo-illustration by Sarah Schumacher
Chas Martin
Partner, Duro Hospitality: The Charles, Mister Charles, El Carlos Elegante, Sister and Cafe DuroWhat was the best thing you ate last year? The Butter Chicken Pie at The Chumley House and the carne asada at El Carlos; both have my heart. But besides our joints, I’ve spent a lot of time at Sanjh, Pearl by Shine, Tastu and Tango Room this year.
What are you most looking forward to eating this year?
We have some new things in the works for Dallas, but there are some great places coming from out of town. Separately, it's an exciting time for DFW!
What are your hopes for the Dallas dining scene in 2025?
For it to slow down. Every neighborhood, from Oak Cliff to Prosper, has numerous new restaurants. As a consumer, I'm excited, but it's not sustainable.
Jon Alexis
Founder, Imperial Fizz: Ramble Room, Escondido, TJ’s Seafood and Birdie’s EastsideWhat was the best thing you ate last year? Rigatoni all'Amatriciana at Cesare al Casaletto in Rome. In Dallas, my 8- and 10-year-old daughters discovered taquerias this year and appreciate the details: great meat, sauce and homemade tortillas. We have been touring the best: El Maiz and La Banqueta got the highest marks.
What are you most looking forward to eating this year?
Pillar. Everything Peja cooks is amazing.
What are your hopes for the Dallas dining scene in 2025?
Later dining. Dinner at 8:15 is totally normal. You won’t die.
Ryan Carbery
Executive Chef, NIKKI Greek Bistro & LoungeWhat was the best thing you ate last year?The best thing that I ate last year was from Michael's Bar & Grill in St. Louis. It's a little neighborhood bar with outstanding Greek food. I spent a little bit of time going back and forth between Dallas and St. Louis, and anytime that I was in St. Louis, Michael’s is always my go-to.
What are you most looking forward to eating this year?
I look forward to dining with Bob Sambol at Bob’s on Lemmon. I look forward to dining at any of Duro’s restaurants. Jon Stevens at Stock & Barrel, Peja at Mot Hai Bai, Open Sesame and Prince’s in Arlington.
What are your hopes for the Dallas dining scene in 2025?
I shy away from words like "wish, hope, dream." I look forward to our Dallas market continuing to embrace the neighborhood restaurant and giving a shit about where your food comes from and who is behind the venture. We have so many talented individuals in this city who run dynamic and incredible establishments that are overshadowed by the glitz and glam of big out-of-town restaurants.
Brandon Hays
Partner, This & That Hospitality, Goldie’sWhat was the best thing you ate last year?The peanut butter bar at the Tango Room.
What are you most looking forward to eating this year?
Pillar, Peja’s new joint. I think he’s the best in the city. I'm so stoked to try his new digs.
What are your hopes for the Dallas dining scene in 2025?
2024 was a hard year for a lot of people in the industry — from staffing issues to an overall down year for the industry. As Dallas comes more into the national spotlight and big brands keep coming into town, I hope Dallas does what Dallas does and keeps showing up for the local teams.
Sonia Mancillas
Executive Chef, Via TriozziWhat was the best thing you ate last year?Chef Misty Norris's [of now-closed Petra and the Beast] gumbo with sticky rice. It’s by far the best I've had.
What are you most looking forward to eating this year?
Easily Osteria il Muro in Denton. It's closed on my days off and I haven't been able to make it in. I've seen and heard amazing things.
What are your hopes for the Dallas dining scene in 2025?
Supporting each other has always been big to me. Getting advice and support from other chefs has always been helpful. Talking with Chef AQ [Anastacia Quinones-Pittman of José] or Greg Katz and getting different perspectives on mentoring has helped guide my career.
Olivia Lopez
Chef and Co-Owner, Molino OlōyoWhat was the best thing you ate last year? The Bun Cha Gio Thit Nuong at Ngon Vietnamese Kitchen completely took me by surprise. The dish brought together so many incredible flavors: the charred pork, the crunch of fresh vegetables and lettuce, the crispiness of the spring rolls, and their nước chấm sauce — a perfect balance of tangy, sweet and savory fish sauce. It was unforgettable.
What are you most looking forward to eating this year?
I’m traveling to Mexico City in January, and I’m beyond excited to visit Expendio de Maíz.
What are your hopes for the Dallas dining scene in 2025?
I'd love to see more chefs embrace and showcase the incredible ingredients Texas has to offer. From Texas apples and Rio Grande Valley citrus to local ranches, there's so much beautiful, seasonal produce across the state. Incorporating more of these regional ingredients into our menus could help define a truly distinctive Dallas dining identity.
