Medium fb459f8b 9b43 493a b844 206dbc83e589
Mon 6:30 am - 10:30 pm
Tue 6:30 am - 10:30 pm
Wed 6:30 am - 10:30 pm
Thu 6:30 am - 10:30 pm
Fri 6:30 am - 11:00 pm
Sat 6:30 am - 11:00 pm
Sun 11:15 am - 10:00 pm
2121 McKinney Ave.
Ritz-Carlton Dallas
Dallas, TX75201
Call: 214.922.4848
Book via opentableVisit Website

Dishes

Reviews & Posts

Chef Dean Fearing reviews Wood-grilled lamb chops, saffron, cauliflower, fennel, charred dates, pistachio at
"Wood Grilled Lamb Chops on Saffron Rice with Cauliflower, Confit Fennel, Charred Dates and Spiced Pistachios - off our new menu!!! #fearingsdallas #fearingsrestaurant #fearings #dallasfoodie #dallasfood #deanfearing"
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Chef Dean Fearing reviews Scallops, plum glazed pork belly, morels, sunchoke purée at
"Scallops with Plum Glazed Pork Belly and Morel Mushrooms on Sunchoke Purée - from the new menu!!! #deanfearing #dallasfood #dallasfoodie #fearings #fearingsrestaurant #fearingsdallas"
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Chef Dean Fearing reviews Grass fed sirloin, saffron rice, cauliflower, fennel, charred dates, pistachios at
"Prime Grass Fed Sirloin on Sauté of Saffron Rice, Cauliflower, Fennel, Charred Dates and Spiced Pistachios - our feature tonight! #fearingsrestaurant #fearingsdallas #fearings #dallasfoodie #dallasfood #deanfearing"
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Chef Richard Chamberlain reviews Apricot barbecue glazed Lockhart Texas quail at
"Dean Fearing’s apricot-glazed quail is really amazing. It’s served with an iceberg wedge, salty Point Reyes blue cheese, and cider-braised bacon. Make sure you pick up the quail legs to get every sweet morsel of the Texas-raised quail."
Chef Dean Fearing reviews South Texas antelope, cauliflower purée, spring vegetables, chile chimichurri at
"South Texas Antelope on Cauliflower Purée with Spring Vegetables and Chile Chimichurri - our weekend feature!!! #dallasfoodie #dallasfood #fearings #fearingsdallas #fearingsrestaurant #deanfearing"
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Chef Dean Fearing reviews Salmon, honey soy glaze, tea pasta, 145-degree egg yolk at
"Honey Soy Glaze Salmon with Chop Sticks Rolled Tea Pasta and 145 Degree Egg Yolk - off our new menu!!! #deanfearing #dallasfood #dallasfoodie #fearings #fearingsdallas #fearingsrestaurant"
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Chef Abraham Salum reviews Cos’ chili on jalapeño cheddar cheese biscuits at
"I am not a big chili fan, but Dean Fearing does it like none I’ve tasted before: chunks of beef, great seasoning, perfectly poached eggs, and a great poblano Hollandaise."
Chef Nick Badovinus reviews Barbecued shrimp taco at
"Mango salsa and BBQ—that’s the combo of flavor that brought me to the Mansion 16 years ago to work for Dean Fearing. The lobster taco is the most important dish to ever come out of Dallas. This bite keeps the dream alive. Not to mention Dean is, without question, the best retail politician working the floor of any restaurant in Texas, if not the country! If you want to learn how to run a joint, head on in and watch the master!"

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