16 best new restaurants in Dallas compete for Tastemaker title — vote

The 2020 CultureMap Tastemaker Awards, our annual event honoring the best local food and drink, comes at a challenging time. With the coronavirus, we can’t eat out much these days. But we can still celebrate the best of chefs, bartenders and breweries. All of our nominees are listed here.

Part of the tastemaker tradition is the Best New Restaurant, where you choose who wins, in a bracket-style competition where 16 new restaurants compete against each other.

You can vote for your favorite once a day. The voting lasts four rounds and includes 16 candidates for two finalists.

We will announce the winner at our Virtual Awards on July 30th. This includes an online awards show as well as a tasting bag of canapes, sips, and more to enjoy at home.

To vote Click here. Don’t hesitate: the first bracket ends on July 13th. Click!


The upscale bistro on the transition to Fitzhugh Avenue was created by Greg Katz, the charming F&B veteran of Fireside Pies, Victor Tangos, and the Headington Group. Named after his mother, Beverley’s menu is crossed Jewish with Texas, Mexico, and beyond, with ceviche tacos alongside caviar on potato fritters, chicken schnitzel, and matzo ball soup. Service is smooth and the atmosphere is dazzling, with black woods, brass accents, a marble bar, and banquets that wrap around the dining room. Currently open from Tuesday to Sunday for dinner and Saturday and Sunday for brunch.


Drake’s comes from Hunter Pond, the founder and CEO of Vandelay Hospitality Group, including concepts such as the East Hampton Sandwich Co. chain and Hudson House, the east coast style restaurant also on Lovers Lane. Drake’s is inspired by classic old-school Los Angeles hangouts like Delilah’s, Craig’s, and Mr. Nice Guy with an old Hollywood flair: dim lights, red interiors, and a circular bar in the middle. The restaurant is currently only open for dinner. Reservations are required. The phones are open from 3 p.m. to 10 p.m.

Commons Club

Virgin Hotels Dallas’s flagship restaurant is open all day with a bar, lounge and adjoining coffee bar. The Commons Club was designed to be felt only by members. It offers a fun atmosphere with a quirky-cool decor. The menu is trendy but accessible, and ranges from a $ 15 burger to $ 44 steak fries to a tempting dish of homemade noodles in truffle butter. There’s also a decadent brunch and a concept / menu called The Kitchen by Matt McCallister, which serves a seasonal menu with a French meets Texan theme. Currently open 50 percent for all three meals. Reservations are welcome, but not required.


Located in the Hall Arts Hotel in the Dallas Arts District, Ellie’s offers a Napa-inspired menu of pastas, salads, sandwiches, and an excellent wine list – no surprise given that owners Craig and Kathryn Hall are well-known wine lovers who own Hall Wines in Napa Valley . Chef Eric Dreyer, Oprah Winfrey’s private chef and former chef at Fearing, rolls out gems like watermelon and feta salad with rocket and basil dressing and salmon with peach glaze, corn and heirloom tomatoes. The restaurant is currently open for tours only from Tuesday to Saturday from 4pm to 9pm.

Georgie by Curtis Stone

The Knox District restaurant in the former Villa-O is frequented by celebrity chef Curtis Stone, a spin-off from Gwen, a Hollywood restaurant and butcher’s shop that he owns with brother Luke. Georgie is a collaboration between the two brothers and Stephan Courseau, owners of the nearby restaurants Le Bilboquet and Up on Knox. The menu includes Australian Blackmore Wagyu, caviar with red wheat blini and crème fraiche, hot smoked salmon and black cod. Not currently open, but menu items can be ordered from Thursday to Saturday from 6 p.m. to 9 p.m. in the adjacent butcher’s shop.


Chef Matt McCallister’s casual-chic restaurant specializes in fine home cooking. The signature is the Parker House rolls, which are served with a Parmesan dipping sauce in the morning and chicken drops. Mains include half chicken, grass-fed sirloin, and wagyu rib eye. The desserts are from Maggie Huff, who was a pastry chef at McCallister’s former FT33 restaurant. A big feature is the cane bar with oysters, bluefin tuna and dry-aged beef tartare. McCallister’s commitment to farm-to-table includes a small garden on site. Currently open for dinner from 5pm to 9pm, with indoor and terrace seating, reservation required.

Sketches of Spain

Named after the Miles Davis album, this North Oak Cliff restaurant specializes in “pinchos,” a more sophisticated version of Spanish tapas usually found in northern Spain. Pinchos often use toothpicks; “pinchar” means “pierce”. Consider zucchini “cups” – hollowed out and filled with sauteed seafood, vegetables, goat cheese, and aioli. Her inspiration is the traditional Spanish taberna, an unpretentious place to hang out with friends. Currently open with limited capacity, with dining room and terrace seating; Reservations recommended. Take-out can be ordered on the website.

Red Stix street food

Red Stix is ​​a culmination of Chef Uno’s childhood memories and travels. Every handmade bowl or sandwich is finished off with a yakitori stick. The sticks are threaded with chicken, pork or steak pieces and grilled over binchotan charcoal and then embedded on a rice / noodle / salad bowl or sandwich with vegetables, pickled daikons and herbs. Currently, the dining room is open Monday through Saturday and has a walk-in window for take-away orders.

Pappas Delta Blues smokehouse

The upscale grill restaurant comes from the renowned Pappas restaurants in Houston (Pappadeaux Seafood Kitchen, Pappas Bros. Steakhouse, Cantina von Pappasito). They make your prototype grilled meat platters, and their signature is their prime beef brisket. They also make buttermilk fried chicken and a fancy chicken fried steak. Her other theme is bourbon, which you can order in one flight. This place in Plano, in a former Bone Daddy’s, is second after the original in Brewster, Texas. Currently this restaurant is temporarily closed.

Toluca Bio

The fresh, healthy Mexican restaurant on the ground floor of the Gables Villa Rosa building in Uptown is a new concept from TJ Frank, co-founder of Southpaws Grill. It offers local, organic, vegan, vegetarian and gluten-free options with the aim of being both vegan and non-vegan – a place where vegans and non-vegans can eat in the same place. and enjoy good food. The menu features salads, tacos, bowls and burritos with an eclectic approach that leaves plenty of space to customize to your liking. Currently open daily at 50 percent capacity. No reservation required. Take-away orders can be placed on the website. Delivery takes place via all third-party companies.

Sloane’s corner

The American bistro is the latest concept from experienced restaurateur Tim McEneny (Front Room, Jalisco Norte) and has a very personal touch: it is named after his daughter. It’s a cosmopolitan place on an important corner of downtown, in the newly renovated Trammell Crow Center near the Nasher Sculpture Center, which has very accommodating breakfast, lunch and dinner, as well as a daily happy hour from 2pm to 6pm as well as a coffee bar and Take-away corner with take-away food and drinks. The restaurant is currently closed temporarily.


The southern European-inspired coastal restaurant in Bishop Arts is from Exxir Hospitality, a collaboration between the Nazerian family and COO Jeremy Hargrove. The menu features light, dim sum-style apps that slide around on bar carts. The menu has an Italian influence, with dishes like porchetta with salsa verde, roasted fregola with Italian sausage and manila clams, fried baby artichoke hearts, homemade pasta, and wood-fired pizza. Currently open with limited capacity, with dining room and terrace seating; Reservations recommended.


Chef Justin Holt’s izakaya-style restaurant in Bishop Arts serves yakitori, ramen and cocktails with shochu and Japanese whiskey. Noodles are made from homemade flour made from Texas wheat, and the miso and cucumbers are fermented on site. The restaurant is small and has an atmosphere with 27 seats at the bar, a communal table and three dining tables. When the restaurant is full, put your name on a clipboard with a waiting list.

400 degrees

The Italian restaurant in the Ross Ave building. 2000 by Australian celebrity chef Johnny Di Francesco, specializes in Neapolitan-style pizza made from authentic ingredients such as San Marzano tomatoes, mozzarella, olive oil and ice cream imported from Italy. The menu also includes rustic Italian dishes such as veal chops with polenta, pappardelle with mushrooms or salmon con caponata – IE, eggplant, olives and onions. The desserts are delicious, including thick chocolate cake and a beautiful tiramisu. The restaurant is currently closed temporarily.

Hinodeya Ramen Bar

Masao “Mark” Kuribara, a fourth generation chef and restaurateur from Japan, has opened this ramen house and bar on Greenville Avenue in the former BB Bop area. It is Kuribara’s fourth in the US and the first outside of California to specialize in dashi ramen – a noodle bowl whose light, pure-flavored umami-filled broth is based on dashi, the seafood base used in much of Japanese cuisine. Their noodles are thicker than the ones used for Tonkotsu ramen and a little unfussy, made according to Hinodeya’s specifications by Yamachan Ramen in San Jose. Currently open with dining room and patio seating, plus takeaway and roadside delivery.

Uncle Zhou

The renowned Chinese restaurant from Queens, New York, which specializes in hand-pulled noodles, moved to Plano in search of a better audience for its traditional Henan Chinese food. Henan is a province in central China whose cuisine focuses on rice, rice noodles, pork, onions, and smoked meat. The goal is to balance flavors: not too hot, not too salty, not too sweet. These hand-drawn noodles are long – so much so that they provide tiny scissors to cut. Currently open with limited dining room seating plus takeout, no reservations required.

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