Accolades

  • Nominee for Best Chef: Southwest
    James Beard Foundation
  • Best Chef; Best New Restaurant
    D Magazine
  • Where to Eat Now
    Texas Monthly
  • Best Chefs in Dallas-Fort Worth
    Dallas Morning News
  • "The best restaurant in Texas right now"
    The New York Times
  • ChefsFeed Winner
    One of the Best Things to Eat in Dallas

My Restaurants

  • Lucia
    408 W 8th St
    Dallas, TX

Where I Eat

Behind the Scenes

Chef David Uygur reviews  at post.venue.name
Uni
"They always seem to have a tasting of uni, or sea urchin roe, at Yutaka. How they prepare the uni changes, but it’s always delicious. When I last had it, it featured a tempura sandwich of shiso and uni."
Chef David Uygur reviews  at post.venue.name
Shish tawook
"My favorite take-out dish is the shish tawook. Two skewers of marinated, grilled chicken breast are served with your choice of sides. I always have the fattoush salad and baba ghannouj, a smoky eggplant dip made with tahini, garlic, and lemon. The chicken comes with garlic sauce, but I prefer to dip the chicken in the baba ghannouj."
Chef David Uygur reviews  at post.venue.name
Regina Margherita pizza
"I love the Motorino—Jimmy’s sausage, burrata, Calabrian chiles, friarielli, and basil—but my first love is the Regina Margherita: a beautiful, perfectly browned, crispy crust with just a bit of tomato, fresh basil, and mozzarella di bufala."
Chef David Uygur reviews  at post.venue.name
Fried chicken
"When I get a craving for Southern comfort food, I head to Babe’s Chicken Dinner House for a fried chicken dinner. They brine the birds before battering and frying them up to crispy perfection. Dinner comes with servings of all-you-can-eat sides—mashed potatoes, sweet corn, green beans, and biscuits. They are all tasty, but it’s the chicken I love."
Chef David Uygur reviews  at post.venue.name
Wurst Teller
"Kuby’s is a Dallas institution. My mother-in-law ate there when she attended SMU. I always order the Wurst Teller, their signature sausage plate. Kuby’s makes the sausages in-house, and they’re all delicious. I especially love the weisswurst, a pale sausage made from veal that's flecked with parsley, as well as their smoked bratwurst. A good dollop of horseradish-y, whole-grain mustard, plus their homemade sauerkraut, red cabbage, and hot German potato salad, make the ideal accompaniments."
Chef David Uygur reviews  at post.venue.name
Bánh xèo
"This restaurant is tucked away in a strip mall in Garland. There are all sorts of delicious dishes on the menu, but I find the bánh xèo, or egg crêpe, to be the most addictive. It’s not really what we think of as a traditional crêpe; think of it a very thin-skinned omelet made with rice flour and egg stuffed with shrimp, pork, and bean sprouts. It’s served with a plate of fresh cilantro and lettuce. Grab a lettuce leaf, wrap up a bit of crêpe in it, and dip it in the sweet and salty fish sauce."

From My Menu

Chef Brian Zenner reviews Salumi misti at Lucia
$$$ | Italian
Oak Cliff
5 Reviews
"Chef David Uygur's skill and passion for salumi is so evident the moment the board of cured meats lands at the table. Working through the flavors and meats is mind blowing. Particularly the speck—it's outta this world."
Chef Chris Ward reviews Ricotta gnocchi at Lucia
$$$ | Italian
Oak Cliff
1 Review
"These are lightly breaded then fried. They’re soft and creamy on the inside with a crispy Parmesan crust on the outside."
Chef Katherine Clapner reviews Chicken liver pâté at Lucia
$$$ | Italian
Oak Cliff
1 Review
"Chicken liver gets a bad rap, but once you taste this one, it will change your mind. My dad is Jewish, so I grew up eating chopped liver. It’s often dry, crumbly, and tasteless, but not at Lucia. This one is creamy, succulent, and impossible to resist. Imagine a perfect 'meat butter' spread on that house-baked bread, which has a tangy crunch with just the right amount of salt. When they saw how much I loved it, they gave me some as a gift to take home. I treated it like 'my precious.'"
Chef Tim Byres reviews Pasta at Lucia
$$$ | Italian
Oak Cliff
1 Review
"The pasta on Lucia’s changing seasonal menu is always the right choice. Chef David Uygur makes it fresh in-house that day for dinner service. It can be difficult to score a reservation, but remember the kitchen counter is for walk-in guests and offers a chance to chat with the chefs."
Chef John Tesar reviews Crostini w/ 'nduja at Lucia
$$$ | Italian
Oak Cliff
1 Review
"This spread of pork shoulder, spices, and Calabrese peppers on their housemade grilled bread is well worth a drive to Oak Cliff. After the 'nduja, order the uni risotto. It is so rich, lush, and creamy, with all the freshness and flavor of the sea."