Chef

Tre Wilcox

"Tim Byres makes the most amazing sweetbreads I’ve ever had. The roasted figs with jalapeños, onions, smoked bacon, asparagus, and goat’s milk crema give this dish an incredibly unique flavor profile."

"This is a staple and a favorite of mine. It comes with great truffles, sweet corn, sharp Parmesan, and an incredibly delightful creaminess. This particular preparation is my favorite, and although it's seasonal, they always have a type of risotto on the menu."

"The fresh arugula, bright-red tomato, applewood-smoked bacon, and honey wheatberry bread from La Brea would be enough. But what sends this sandwich over the top is the mound of fresh, jumbo lump crab meat that Francesca Nor adds to it."

"This is one of the most creative dishes I have had in Dallas. The combination, depth of spices, and textures of different proteins—from seafood to red meat—in one bite are insane."

"This is one of my favorite pasta dishes in Dallas. Julian Barsotti makes all of his pastas in-house, and this one is so delicate, filled with tender chunks of fresh Maine lobster swimming in a light wine sauce. It should not be missed."

"The housemade salumi is creative, a real home run. It has great flavors and perfect texture. Reservations are hard to come by, so drop in for an open seat at the bar."