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Issue 12: Dallas

Discover a locally curated guide to the city's finest experiences

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  • Issue 12: Dallas

    This relaxed yet refined farm-to-table spot in the Bishop Arts District is a perennial favorite thanks to a welcoming vibe, pretty patio, and of course, a tempting menu of seasonally-inspired dishes. Keep things local with an order of Diamond H Ranch quail prepared with queso fresco, chayote and a honey-chile glaze or the chilled Texas shrimp with cucumber and radish salad. And don’t pass up the cocktails, like the grapefruit- cilantro- and tequila-spiked Water Under The Bridge; the bar team here is widely considered one of the best in town.

  • Issue 12: Dallas

    With five stars from the Dallas Morning News under its belt and a packed dining room every night, this 2-year-old Design District hotspot has cemented itself as one of the city’s most-sought after culinary destinations. Chef-owner Matt McCallister earned his kitchen chops under the tutelage of legends like Stephan Pyles, Grant Achatz, Sean Brock and Daniel Boulud–and his talent is in evidence on every plate, from the bright hangar tartare with sunflowers and artichokes to the succulent skate served with pork belly, potato confit and maitake mushrooms.

  • Issue 12: Dallas

    When it opened in 1999, this flagship restaurant from celebrity chef Kent Rathbun brought a lively “global” perspective to Dallas’s white tablecloth dining scene—and 15 years later, it still feels fresh. The menu of homey haute-cuisine and classic cocktails has lots of temptations, but locals agree it’s the lobster shooters—a starter of lobster dumplings served in a shot of coconut curry cream—that shouldn’t be missed.

  • Issue 12: Dallas

    Theme restaurants are notoriously tricky to pull off, but this ode to the Lone Star state from star chef Stephan Pyles succeeds big time by giving diners an experience that’s both entertaining and scrumptious. The biggest challenge? Resisting the urge to order everything—Honey fried chicken? Soft shell crab tacos?–from the menu of modern regional classics.

  • Issue 12: Dallas

    This “modern Texas brasserie” featuring a seductive menu of nose-to-tail dishes opened last fall and has been gracing every critics best-of list since. Dishes not to miss? Try the pan-seared redfish with cucumber-jalapeno broth and the crispy, succulent (and oh-so-dramatically presented!) heritage pig’s head carnitas.