3 Best Restaurants in Dallas and Fort Worth, Texas

Dallas celebrity chef Dean Fearing has been winning over new fans with his namesake restaurant in the Ritz-Carlton with three graciously designed rooms: friendly, bustling Dean's Kitchen, the more formal Gallery, and an airy glassed pavilion. Fearing's creations hint at his Southwestern roots, but rely more on his adventurous spirit and relationships with regional and global producers. The maple-marinated buffalo tenderloin is pleasantly sweet, nestled near jalapeño grits and a butternut squash taquito. Every plate reveals a similar layering of flavors, colors, and textures, such as cod atop hijiki rice, stacked with tempura-fried herbs and surrounded by a complex miso-clam broth. For dessert, butterscotch pudding and whipped cream are served next to hot apple fritters and a scoop of praline ice cream.

Here at Mansion Restaurant, simple flavors are layered to produce complex results, such as slow-braised short ribs, poached lobster with risotto, and porcini-crusted filet mignon. Count on dining with DFW's most moneyed folks, who relish the legendary service and exquisite surroundings. The interior design successfully marries contemporary furniture, fixtures, and artwork with the grand, historic feel of the Italian Renaissance–style residence built in 1925. Lunch is less expensive but still fashionable. Views of the landscaped grounds are lovely from the veranda. The outdoor seating is also open at night, lending a more casual feel to one of Dallas's most revered institutions.

If you can get to the Stockyards, you shouldn't miss dining at Lonesome Dove, where sophisticated and exotic food is served in a setting of brick walls, rustic hardwoods, and a pressed-tin ceiling. Chef Tim Love's creations include kangaroo carpaccio nachos with avocado relish, chili-rubbed foie-gras brûlée, and grilled New Zealand red deer chops served with truffle mac and cheese. Less adventurous options include, at lunch, meatloaf with barbecue sauce, chipotle mashed potatoes, and sautéed spinach and a grilled ham-and-cheese sandwich with tomato-basil soup.