Meridian
Eduardo Osorio cooks foie gras against Sea Island cornbread at Meridian, on a live-fire line the chef's table looks straight at.1
Why go
Meridian opened in the Village in 2021 with the Brazilian chef Junior Borges cooking, shut in 2024 after he left, and came back in October 2025 with Eduardo Osorio running the kitchen and a different idea of what it was.1 Eater added it back to its thirty-eight essential Dallas restaurants in Spring 2026.1 Brian Reinhart put it back on D Magazine's 50 Best in his fall 2026 update.2 The cooking runs over fire: foie with Sea Island cornbread, a spicy lamb bolognese, a burger the kitchen takes seriously.1 The bar matches drinks to whichever of those you order.1
Order this / avoid
- Order: the foie and Sea Island cornbread.1
- Order: the grilled lamb belly, which arrives
wrapped in lettuce leaves
to eat with your hands.1 - Order: the lamb bolognese or the house burger, and let the bar pick the drink against it.1
- Book the chef's table if it is free. Rachel Pinn: it
has the best view of the very busy, live-fire kitchen.
1 - Come on a Sunday with three other people for the fried chicken supper, which is $99 for the table and sends a fifth of the takings to Meat Fight.1
What locals & experts say
- Eater Dallas, Rachel Pinn, Spring 2026:
Now, with chef Eduardo Osorio leading the kitchen, Meridian is perhaps stronger and more creative than ever.
1 - RJ Yoakum, chef at Sushi Kozy, names it first when asked where he eats in Dallas.4
- Reilly Brown, chef at Frenchie:
Meridian, Georgie, Loro, Quarter Acre, Mot Hai Ba.
5 - Anastacia Quinones-Pittman, three-time Beard semifinalist for Best Chef: Texas:
Meridian, SeaPot and Far Out.
6
Good to know
- The first Meridian was Brazilian. What is on the card now is Osorio's.1
- Osorio eats at Một Hai Ba and Encina when he is not here.3
Verdict
should-visit — A live-fire kitchen you can sit in front of, cooking American food with a Brazilian accent left over from the room's first life. Order the foie with Sea Island cornbread and the lamb belly in lettuce, take the chef's table if it is free, and bring three other people on a Sunday for the fried chicken.