Chef

Dunia Borga

"The half duck is roasted then iron skillet-seared and served with a cherry sauce. The sweet and tart sauce complements the extra crispy skin and tender meat beautifully."

"Long before the molten lava cake showed up, Parigi was serving this gooey, crispy, chocolatey dessert with a big dollop of whipped cream. No one has been able to match it."

"It’s moist and flavorful, with just the right hint of smokiness. The warm, homemade barbecue sauce is just perfectly tangy, spicy, and sweet. The brisket comes with a side of Texas toast, and along with the pickled green tomatoes, this is a winning combination."

"We love the Triple ‘Roni pizza and always add sun-dried tomatoes. It’s magnificent with its touch of truffle oil, and the sun-dried tomatoes add a sweet yet tangy flavor to it. Aside from the Fort Worth location, this pizza can be found at any of Texas' Fireside Pies."

"If I can’t make it to Nonna Tata in Fort Worth when I need that Italian pasta fix, I head to Nonna at Lomo Alto and Lemmon. The menu varies with the seasons, but I haven’t had a bad pasta yet. They present it like your Italian grandma would—simple, straightforward, with no complications in execution or presentation. It's just great combinations of ingredients that burst with flavor and pasta that's always al dente."