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Issue 12: Dallas

Discover a locally curated guide to the city's finest experiences

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    • A salad of white asparagus with poached egg and fava beans is summer on a dish. Photograph by Claire McCormack.
      A salad of white asparagus with poached egg and fava beans is summer on a dish. Photograph by Claire McCormack.
    • The loft-like, light-filled dining room has a cool industrial edge. Photograph by Claire McCormack.
      The loft-like, light-filled dining room has a cool industrial edge. Photograph by Claire McCormack.
    • A collection of contemporary gig posters makes an artful arrangement. Photograph by Claire McCormack.
      A collection of contemporary gig posters makes an artful arrangement. Photograph by Claire McCormack.
    • A bone-in tenderloin with roasted mushrooms and spring onions is a carnivore's delight. Photograph by Claire McCormack.
    • Weathered chestnut leather stools are a welcome perch at the bar. Photograph by Claire McCormack.
      Weathered chestnut leather stools are a welcome perch at the bar. Photograph by Claire McCormack.
    • Locavores will love the cucumber and radish salad with chilled Texas shrimp. Photograph by Claire McCormack.
      Locavores will love the cucumber and radish salad with chilled Texas shrimp. Photograph by Claire McCormack.

      Issue 12: Dallas

      This relaxed yet refined farm-to-table spot in the Bishop Arts District is a perennial favorite thanks to a welcoming vibe, pretty patio, and of course, a tempting menu of seasonally-inspired dishes. Keep things local with an order of Diamond H Ranch quail prepared with queso fresco, chayote and a honey-chile glaze or the chilled Texas shrimp with cucumber and radish salad. And don’t pass up the cocktails, like the grapefruit- cilantro- and tequila-spiked Water Under The Bridge; the bar team here is widely considered one of the best in town.

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      The Belmont's midcentury lobby is comfy and cool. Photographs by Claire McCormack.
       
       
      Pick up a souvenir.
       
      Market-driven cocktails.
      • Reclaimed wood and iron elements give the dining room a chic industrial edge. Photograph by Claire McCormack.
        Reclaimed wood and iron elements give the dining room a chic industrial edge. Photograph by Claire McCormack.
      • For this dish, pork belly is cedar smoked, then braised, pressed, and served alongside skate and wild herbs. Photograph by Claire McCormack.
        For this dish, pork belly is cedar smoked, then braised, pressed, and served alongside skate and wild herbs. Photograph by Claire McCormack.
      • A minimalist atmosphere lets chef Matt McCallister's spectacular cooking shine. Photograph by Claire McCormack.
        A minimalist atmosphere lets chef Matt McCallister's spectacular cooking shine. Photograph by Claire McCormack.
      • The menu changes constantly to reflect the best of the season's bounty. Photograph by Claire McCormack.
        The menu changes constantly to reflect the best of the season's bounty. Photograph by Claire McCormack.

        Issue 12: Dallas

        With five stars from the Dallas Morning News under its belt and a packed dining room every night, this 2-year-old Design District hotspot has cemented itself as one of the city’s most-sought after culinary destinations. Chef-owner Matt McCallister earned his kitchen chops under the tutelage of legends like Stephan Pyles, Grant Achatz, Sean Brock and Daniel Boulud–and his talent is in evidence on every plate, from the bright hangar tartare with sunflowers and artichokes to the succulent skate served with pork belly, potato confit and maitake mushrooms.

      • A Rio Star cocktail and a barrel-aged Old Fashioned.

        Issue 12: Dallas

        When it opened in 1999, this flagship restaurant from celebrity chef Kent Rathbun brought a lively “global” perspective to Dallas’s white tablecloth dining scene—and 15 years later, it still feels fresh. The menu of homey haute-cuisine and classic cocktails has lots of temptations, but locals agree it’s the lobster shooters—a starter of lobster dumplings served in a shot of coconut curry cream—that shouldn’t be missed.

      • Dig into the gooey brownie, snickers, and Dr. Pepper float.

        Issue 12: Dallas

        Theme restaurants are notoriously tricky to pull off, but this ode to the Lone Star state from star chef Stephan Pyles succeeds big time by giving diners an experience that’s both entertaining and scrumptious. The biggest challenge? Resisting the urge to order everything—Honey fried chicken? Soft shell crab tacos?–from the menu of modern regional classics.

        • 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.