Chef

Tre Wilcox

"This dish is amazing. They make their own curry from scratch, not from paste, like most Vietnamese restaurants do. The extra care shows in the end result. Order it spicy!"

"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 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."

"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."

"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."