• A juicy heritage chicken salad with glazed carrots and onions is a fresh take on a classic. Photograph by Claire McCormack.
      A juicy heritage chicken salad with glazed carrots and onions is a fresh take on a classic. Photograph by Claire McCormack.
    • With an open kitchen and an airy room, the mood is energetic and welcoming. Photograph by Claire McCormack.
      With an open kitchen and an airy room, the mood is energetic and welcoming. Photograph by Claire McCormack.
    • Redfish with heirloom tomatoes and a cucumber jalapeño broth is a menu favorite. Photograph by Claire McCormack.
      Redfish with heirloom tomatoes and a cucumber jalapeño broth is a menu favorite. Photograph by Claire McCormack.
    • Antique exposed brick adds texture and warmth to the dining room. Photograph by Claire McCormack.
      Antique exposed brick adds texture and warmth to the dining room. Photograph by Claire McCormack.
    • Save room for an irresistible banana trifle served in an individual canning jar. Photograph by Claire McCormack.
      Save room for an irresistible banana trifle served in an individual canning jar. Photograph by Claire McCormack.

      Issue 12: Dallas

      This “modern Texas brasserie” featuring a seductive menu of nose-to-tail dishes opened last fall and has been gracing every critics best-of list since. Dishes not to miss? Try the pan-seared redfish with cucumber-jalapeno broth and the crispy, succulent (and oh-so-dramatically presented!) heritage pig’s head carnitas.