7 Dallas eateries land on Texas Monthly’s best new restaurants list
Texas Monthly’s annual ranking of the best new restaurants looks a little different this year. Instead of the usual list of 10 establishments, food editor Pat Sharpe focuses on favorite takeaway dishes and beverages from across the Lone Star State, highlighting three of the most exciting new openings of the year.
In total, the article covers 30 restaurants in seven regions, which are divided into categories such as starters and side dishes, sandwiches, starters, sweets and cocktails. All offer take-away. To be eligible for the list, facilities must have opened between December 1, 2019 and December 1, 2020.
Dishes lit from Dallas-Fort Worth include:
Grilled pork riblets with chimichurri sauce and figs from Elm & Good, the restaurant in the Kimpton Pittman Hotel in Deep Ellum
Texas Lobster Roll with diced jalapeno, served on grilled brioche by Yo! Lobster, the Nick Badovinus Restaurant in Highland Park Village
Spiced leg of lamb from Pangea, a Nigerian restaurant owned by Chef Kevin Ashade in Garland
Dial Oil Noodles and Dragon Eggplant from Uncle Zhou, a restaurant known for hand-pulled Henan-style noodles that moved to Plano from New York
Fried chicken legs from True Kitchen + Kocktails, a soul food restaurant that opened in downtown Dallas
Grilled skirt Steak on chilled mayocoa beans at La Resistencia Taqueria, the taco tasting room in the Revolver Taco Lounge in Deep Ellum
Dove, a citrus-flavored dessert at the Commons Club, the central restaurant of Virgin Hotels Dallas
Fillet of beef fajitas at Eat Fajitas, the ghost kitchen of Chef Lanny Lancarte II who works at his Righteous Foods cafe in Fort Worth
Grilled Trout Hoppin ‘John In the Provender Hall, the Fort Worth restaurant of chef Marcus Paslay (Tontaube, Piattello Italian Kitchen), rice with black-eyed peas, tomatoes and jalapeno is served.
Adult banana pudding Banana rum and banana liquor are available at Carpenter’s Cafe & Catering, a family-run restaurant in Fort Worth
Bourbon Coffee Bean Ganache Cheesecake with coconut and smoked salt from Wild Acre Camp Bowie, the cheerful brewery on Camp Bowie Boulevard in Fort Worth
The Pearl, the signature cocktail with tequila, sherry and pear liqueur in Ático, the tapas bar in the Fort Worth Stockyards by chef Tim Love
Roasted carrots with chimichurrial dente carrots with garlic cream at Tinie’s, the Mexico City-inspired restaurant in Fort Worth’s Southside