The Deep Ellum BBQ institution that put Dallas on every national food map. The weekend beef rib, the brisket by the pound, and the lively brick room on Main Street make this the canonical first stop for any serious visitor.
Tip: Arrive at 11am to beat the queue. The beef rib is a Saturday and Sunday special; arrive by noon or it will be gone.
Address: 2702 Main St, Dallas, TX 75226
Michelin one-star French bistro in Uptown's The Quad that earned its star 48 days after opening in 2025. Chef De Lellis brings Vegas Joël Robuchon technique to a bistronomie format: Dover sole, veal Cordon Bleu, pommes purée.
Tip: Reservations release 30 days ahead at midnight CST. Order the Dover sole and save room for the Paris-Brest.
Dallas's original Michelin-starred restaurant, retained its one star for the second consecutive year in 2025. Omakase of 13-15 pieces of nigiri and 2-3 appetizers in the Continental Gin Building, Deep Ellum. Seatings at 5:30pm and 7:45pm.
Tip: Reservations open on the 1st and 15th of each month at 8am CST on Tock and sell out within minutes. Set a calendar reminder.
Chef David Uygur's Michelin Bib Gourmand Italian in Bishop Arts: daily-made pasta, hand-cured salumi, and a wine list by sommelier Jennifer Uygur that favours small Italian producers. One of the finest Italian rooms in the American South.
Tip: The cacio e pepe and foie gras-stuffed prunes never leave the menu. Everything else is seasonal.
Michelin Bib Gourmand bistro on Knox-Henderson with James Beard Award finalist hospitality recognition. Warm room, France-and-Italy-inflected menu, and one of the most comfortable dining experiences in the city.
Tip: Bar seating is first-come first-served. The fried Castelvetrano olives with Texas pecans arrive unbidden at the start of every meal.
A Lakewood neighbourhood restaurant holding two consecutive Michelin Bib Gourmands with a farm-driven menu that blends Vietnamese flavours and French technique. No attitude. Precise cooking.
Tip: The menu changes monthly. Ask the server what came in from local farms this week; the kitchen often writes one off-menu special around it.
A Michelin-listed Highland Park Italian with a wood-burning oven that produces the city's most reliably excellent pizza and a pasta programme including ravioli of Maine lobster.
Tip: The Friday lunch menu is available and far less competitive to book than dinner. The white clam pizza is non-negotiable.
