Toro sashimi
$$, Japanese, Sushi, Uptown
"This is buttery bliss. The toro is always fresh, not frozen. It’s expensive but worth every penny."
ChefChris Ward
Dallas
Accolades
- Rising Star ChefJames Beard Foundation
- Best ChefD Magazine
- Best American CuisineZagat
- ChefsFeed WinnerOne of the Best Things to Eat in Dallas
Where I Go Out
Cheeseburger
$, Burgers, American, Sandwiches, Breakfast, Cedar Crest
"It’s a HUGE burger. I ordered a double-double the first time, and I couldn’t put my mouth around it because it was so thick, so I only order singles now. There is no seating inside, so you have to eat it on your car or standing up."
Pizza diavola
$$, Pizza, Park Cities
"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."
Ricotta gnocchi
$$$$, Outdoor Seating, Reservations, Italian, Bishop Arts
"These are lightly breaded then fried. They’re soft and creamy on the inside with a crispy Parmesan crust on the outside."
Boiled whole blue crabs
$, Southern, American, Seafood, Lewisville
"Spicy seasoning on the outside combined with the meat inside the shell creates pure bliss. They are messy and great to share at a common table."
Brisket tacos
$$, Mexican, American, Oak Lawn
"This is an iconic Dallas dish. The brisket is braised until its fall-apart tender and full of flavor, and it’s served with dipping jus and avocado slices. Many have tried, but no one does brisket tacos like Mia’s."
At My Venues
Crisped foie gras
$$$$, Modern, American, North Dallas
"This is one of very few places that truly know how to sear and cook foie gras. Its sweet demi-glace and chanterelle mushroom ragoût are a sublime finish."
French martini
$$$$, Modern, American, North Dallas
"This is technically not food, but the bar does serve a little platter of assorted noshes: pistachios, olives, and crunchies. So in a sense, it’s like a small and quick pre-dinner appetizer. It keeps my wife and me coming back."
