Chef

Bruno Davaillon

"These simple tacos of pork marinated in achiote are served with onions, cilantro, and lime—Mexican-style, not American-style."

"This is awesome brisket—juicy, tangy, and perfectly smoked. It's the perfect slice of brisket because it has the perfect amount of fat to make it tender and well-balanced, as well as just the right sprinkling of pepper. It's my son's favorite and Texas at its best."

"I feel like all of Tim Byres’ visions for SMOKE as a restaurant are represented in this one dish. It has Texas roots with Tim’s own personal touch. The pork has deep, smokey flavors and richness from the fat. The homemade pickles and tangy mustard-molasses sauce make the dish."

"A Frenchman needs his charcuterie, and David Uygur is doing an excellent job at making soppressata and coppa. The chicken liver and 'nduja crostini are both a must-try."

"This dish has great, rustic flavors. The combination of the roasted porchetta, dry orange zest, butter, and sage makes it addictive."

"A lot of restaurants sell mole in Dallas, but for me, this is THE mole. It has beautiful, deep, complex flavors. I love it because they make the mole with braised duck legs. The sauce has an extraordinary mix of sweetness and heat."