Dallas

Destination · Vietnamese-French · Lakewood · $$$

book ahead

Peja Krstic wraps beef brisket and shallot marmalade inside steamed bao at Một Hai Ba.

Destination · Italian · Bishop Arts · $$$

booking essential

David Uygur cures every meat Lucia serves in a room he built for it, about eight of them on the board a night, and the prosciutto on the board now has been hanging two and a half years.

Solid · French-Italian · Dallas · $$$$

book ahead

The room is the 1912 Highland Park Soda Fountain with 38-foot ceilings over it, and the kitchen finishes a Dover sole at your table. The Infatuation scored it 8.6 in April 2026.

Solid · Italian · Highland Park · $$$

book ahead

Up to ten pastas run at nonna on a given night, spaghetti and gnocchi among them.

Solid · Barbecue · Dallas · $$

walk-in

The Wagyu brisket comes off post oak, but Daniel Vaughn says the plates that shine here are the direct-heat ones, a chicken quarter with crisp skin and a pork steak dripping with mop sauce.

Solid · Barbecue · Dallas · $$

walk-in

The pork ribs come off the pit with the skin crisped and laminated like Peking duck, and The Infatuation's Kevin Gray scored the room 8.6 on the strength of them.

Solid · Barbecue · Frisco · $$

walk-in

Hutchins holds its brisket and beef ribs on rotisserie smokers for as long as eighteen hours, and D Magazine says the brisket comes out so tender "the mere threat of a fork makes it fall…

Solid · Contemporary American · East Dallas · $$$

book ahead

Far Out cooks Sichuan pork with pickled okra, crispy bak kwa and a pool of plum sauce, and pours a pilsner beside it.

Solid · Contemporary American · Knox-Henderson · $$$

book ahead

Dinner at Gemma opens with a warm raisin scone, which the MICHELIN inspector calls "simple sounding but sinfully delicious."

Solid · Japanese, Sushi · Deep Ellum · $$$$

booking essential

The MICHELIN inspector's omakase here runs about fourteen pieces in the edomae order, mild fish first and Hokkaido uni deep in the run, and Tatsuya Sekiguchi will resize a piece if you ask.

Solid · Contemporary French · The Quad · $$$$

book ahead

The whole duck at Mamani is prepared "the Mamani way," and Texas Monthly's Paula Forbes calls it "a master class in perfectly crisped and rendered duck."

Solid · Contemporary American · The Village · $$$

book ahead

Eduardo Osorio cooks foie gras against Sea Island cornbread at Meridian, on a live-fire line the chef's table looks straight at.

Solid · Vietnamese · Lower Greenville · $$

walk-in

The green papaya salad at Ngon comes layered with herbs and beef jerky the kitchen makes itself.

Solid · New Zealand-French · Lower Greenville · $$$

book ahead

Toby Archibald built the smoked beef tartare at Georgie and brought it here, where it gets mixed at your table.

Solid · Japanese · Arts District · $$$$

booking essential

Paul Ko left Uchi Dallas to open Sushi Kozy, where a seventeen-course omakase opens on a Japanese-curry fritter and a scallop tartlet in a candied kiwi shell.

Solid · Beer · Medical District · $$

walk-in

Celestial can have a dozen IPAs on the wall at once, and Brian Reinhart says they are "often showcasing specific hops in double or triple combinations."

Solid · Beer · Design District · $$

walk-in

Peticolas took a bronze at the 2023 World Beer Cup for Turtle Kriek, a sour cherry beer.

Solid · Beer · Bedford · $$

walk-in

Turning Point puts its hop bill on the beer: $Texas is a New England IPA built on HBC-431, Hallertau Blanc and El Dorado.

Solid · Beer · Lake Highlands · $$

walk-in

Vector brews Moonsmoke, a Lichtenhainer, which Hop Culture describes as "a cross between a gose and a rauchbier."

Solid · Contemporary French · Knox-Henderson · $$$$

book ahead

Bruno Davaillon, who earned a MICHELIN star as executive chef at MIX by Alain Ducasse and trained under Pierre Koffman at Tante Claire in London, now runs the kitchen at Georgie.

Listed · Indian · The Colony · $$$

book ahead

Windmills brews its own beer and cooks upscale Indian food in the same fourteen-thousand-square-foot building at Grandscape, with a grand piano on a stage at one end of it.

Listed · Beer · North Richland Hills · $$

walk-in

False Idol aged Perpetual Contortion, an English barleywine at fourteen percent, for fifteen months in Ironroot whiskey barrels, with 903 Brewers and Vector Brewing in on the brew.