The idea is to be a perennial pop-up, with a chef and designer chosen three times a year by the Dallas public. The first iteration of Kitchen LTO features chef Norman Grimm.
CBD Provisions has taken its place, with chef Michael Sindoni at the helm and with pig tails, kale salad and some killer Cuban sandwiches on the menu.
Tanoshii's ambitious menu covers street ramen, soupless ramen, hot pot, steam buns and more.
This cocktail nook is noteworthy for its discreet entrance and lack of sign. It's a small, menu-less joint where you tell the bartenders what you like and they concoct a drink to suit your tastes.
With killer sides, Miss Jessie the smoker and a name that combines meat and eroticism, Slow Bone hits all the right barbecue notes.
On top of bringing some much needed greenery into the city's diet, LARK also promises that someday, maybe, Dallas will be a walkable city.
20 Feet boasts po'boys, bahn mi and every sea creature imaginable fried and served with chips.
It may be neighbors with a Chipotle, but the scallops and foie gras provide their own ambiance. And it's good enough to even get the attention of Esquire.
Stephan Pyles labored to make the most Texas-y restaurant possible, and materialized is snakeskin booths and chicken fried steak with injectable gravy.
