(From February 2011) Chef Michael Thomson has a huge crush on all things hot, so be forewarned. Having once been ambushed by a purportedly mild soup that was too picante to swallow, we cautiously ordered a salmon filet with tequila butter and the pecan-crusted chicken stuffed with goat cheese and drizzled with basil cream. Both proved to be safe (and tasty) choices. Bar.

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(From February 2011) Colorful, delicious, and consistent are the key words at this ultra-popular Southwestern spot. Choose the bright, cozy interior or the charming courtyard and dive into the mahimahi tacos (truly in the top five of the fish tacos we’ve sampled) or the blackened chicken with roasted-red-pepper coulis. Hankering for a pomegranate or chocolate martini? This is your place. Bar.

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(From June 2011)

Located in the Dallas World Aquarium, this little pearl of a restaurant is a delightful place for family dining (try to get one of the large tables with a view of the jungle below). The attentive staff quickly brings fresh salsa, tomatillo sauce, and chips to complement the mostly Southwestern fare. Adults will enjoy the taco salad, absolutely stuffed with succulent chicken, fresh guacamole, and pico, and kids will groove on the quesadilla, with its gooey, stretchy cheese. Don’t miss the best brownie in town, served warm and topped with caramel and chocolate sauces and cinnamon ice cream. Beer & wine.

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(From May 2012)

Don’t let the metal bars fool you. That’s the gate to the outdoor patio—open in summer, tented and heated in winter. We started with the creamy potato-cheese soup, spicy with green chiles, then moved to a hearty burger with Swiss cheese and portobellos. We also like the queso taco, a heaping portion of beef, bell peppers, and cheese stuffed in a wheat tortilla. The sides here further amp up the meal: try the Twisted Taters (their homemade chips) or the Texas Toothpicks (deep-fried strips of onion and jalapeño). The Ancho Rancho Chocolate Pie comes piping hot. Bar.

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(From June 2011)

Feeling newly rejuvenated these days, Francesca’s is focusing on farm-to-table vegetables, meats, and seafood. Our visit found morels and Senator zucchini on the menu, and as the season progresses, bountiful produce from Seguin’s Uncertain Farms should also appear in the King Ranch–inspired dining room. Tender antelope steak Di-ane and a standing rib of wild boar from Broken Arrow Ranch were notable for their preparation and accompaniments—sauces with just enough zing, mesquite-smoked pear tomatoes, spinach oil with chile-infused heat. Additionally, you’ll find attentive servers, plus all the little extras, like a dainty amuse bouche and tiny cookies and guava sweets at meal’s end. Bar.

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(From January 2011) Summer marked the fifth anniversary of this small west-side jewel, where modern Mexican accents add warmth to the sleek interior and chef-owner Lanny Lancarte (grandson of the Joe T. Garcia’s founders) contributes his creativity and passion to the always-interesting menu. Tacos with beef and grilled pineapple were sided by ancho rice and a squash-onion medley for a pretty and satisfying en-trée, while a three-course lunch special featured a salad with grapes, blue cheese, and candied pecans; a delicious pan-roasted halibut atop Dijon spaetzle; and warm banana nut bread with coconut–cream cheese ice cream. Bar.

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(From June 2012)

This chic space attracts an equally stylish crowd that comes for fine service, generally successful fare, and to see and be seen. Our group fought over terrific nachos, the sturdy chips paved with refrieds, oniony steak, and lovely blobs of guacamole. Roasted cinnamon-laced pheasant proved pleasant, with its caramelized onions and chunky mushrooms, but a filet of snapper disappointed—fresh enough, but with a scant, bland ginger cream sauce. Its unexpected sidekick of Asian-style braised bok choy, however, was
tender and tasty. Warm chocolate cake left a sweet impression. Bar.

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(From May 2012)

Reata strives to please groups, whether business lunches or family dinners. And there’s something for everyone, whether they be lovers
of steak or game, Mexican or American, large plates or small. Usually the kitchen performs well, though a recent grilled chicken breast with mango chutney somehow managed to be both very moist and a bit tough, prompting covetous looks toward nearby plates of burgers and tacos. The view from the dark-wood
interior into the vine-draped patio assures that summer has almost arrived. Bar.

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(From April 2012)

They have always rocked chipotle sauces here. Since said sauces combine well with items of a porcine nature, give in to glistening medallions or pork chops. On our last visit we augmented our repast with a couple of margaritas, live music, and spirited local chatter. Unfortunately our friend’s entrée, grilled salmon, came out dry, but it was redeemed by dill mashed potatoes and sautéed veggies, which were a cut above the usual. Bar (opens at 5).

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(From May 2012)

Warm, yeasty rolls kept us occupied until our entrées arrived at this russet-hued, classy spot near the Arts District. If you’ve got a hefty appetite, look no further than the chicken-fried venison steak: two crispy, generous pieces sharing a plate with caramelized shallot–sage potatoes, chorizo cream gravy (now there’s a brilliant idea), and braised greens. Then end your feast with the apple and cranberry crisp (supplemented with cherries) with crunchy oatmeal topping and a scoop of cinnamon ice cream. Service is solicitous, even when the house is full. Bar. (opens at 5)

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