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Dickey's Barbecue Pit

0.1 mi$BarbecueOak Lawn
1 Review

"The way Dickey’s gets the chicken so tender, so smoky, and so tasty... it’s an art. It's almost as if they sous-vide the chicken. With all that flavor and tenderness, you can tell it took a long time for someone to master that technique."

Wild Salsa

0.3 mi$$MexicanDowntown
1 Review

"Comprised of cabbage, roasted corn, pico, corn tostada, charro black beans, and an avocado dressing, this salad is a great lunch. Add charred steak to it, order a side of bacon-tomato guacamole, and then eat the salad with a bit of the guac one bite at a time."

The Original Sonny Bryan's Smokehouse

0.3 mi$BarbecueFort Worth
1 Review

"When I moved to Dallas in the late ’70s, Sonny Bryan’s was the first barbecue shack I ate at, and I fell in love. I love the barbecue sauce so much that I decided to use it at Fearing’s! The pork ribs are marinated overnight in their own barbecue sauce, smoked in an original pit from 1948, and heated on a charbroiled grill. Pairing a slab of those with crispy onion rings is out of this world. I take every chef and food personality that visits Dallas to have lunch with me here."

Stephan Pyles

0.4 mi$$$Modern, AmericanDowntown
1 Review

"A ceviche tasting is a must-order when grabbing dinner at Stephan Pyles. I almost always incorporate the red snapper with smoked corn and chili Pop Rocks or the ahi tuna with passion fruit and coconut. The tastings are lively little dishes, and the fresh fish clears the palate and prepares you for the fabulous, creative food ahead."

Stephan Pyles

0.4 mi$$$Modern, AmericanDowntown
1 Review

"The super stylish Stephan Pyles has a tapas counter not to be missed. It’s my go-to for half-shelled oysters and clams at the raw bar."

Stephan Pyles

0.4 mi$$$Modern, AmericanDowntown
1 Review

"Anything Stephan Pyles puts on this damn tamale is awesome. They are so light, and bursting with unassuming flavor. What I like most about this dish is the seared foie gras. It’s crisp and creamy but not fatty—well, fatty, but in the best way. The ingredients inside the tamale change, but the last time I had it, sautéed stone fruit made the masa stand up, and the acid of the fruit softened the foie gras. Even after working with him for so many years, I still can’t seem to make this as good."

Katherine Clapner
Chef Katherine Clapner
Dude, Sweet Chocolate

Stephan Pyles

0.4 mi$$$Modern, AmericanDowntown
2 Reviews

"Stephan Pyles’ classic crab tamale tart and its delicious mesclun salad with great olive oil and salt always pleases! It’s one of my favorite food combinations in the city."

Wolfgang Puck at Chinois
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Wolfgang Puck
Chinois, Spago, Cut
Santa Monica, Beverly Hills, Las Vegas...
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