Chef

Chris Ward

"This is buttery bliss. The toro is always fresh, not frozen. It’s expensive but worth every penny."

"It’s a HUGE burger. I ordered a double-double the first time, and I couldn’t put my mouth around it because it was so thick, so I only order singles now. There is no seating inside, so you have to eat it on your car or standing up."

"To me, this is the best pizza in Dallas. The dough is thinly rolled and baked in a fireplace chamber. It only takes two to three minutes for this light, slightly charred crust to come to your table. It's thin, crispy, and topped with roasted jalapeños and sopressata—my favorite! I add sausage to mine and enhance it with spicy chili olive oil."

"These are lightly breaded then fried. They’re soft and creamy on the inside with a crispy Parmesan crust on the outside."

"rise nº1 specializes in soufflés, from sweet to savory. The presentation of the escargot soufflé is so different from the classic, garlic butter-laden escargots à la Bourguignonne served in the shells. This has six little soufflés in one with all the flavors of the dish that inspired it. It’s impossibly light yet absolutely satisfying."

"Spicy seasoning on the outside combined with the meat inside the shell creates pure bliss. They are messy and great to share at a common table."