This near–Cultural District neighborhood spot becomes more of a favorite with every dinner. Pleasantly scented by the kitchen’s wood fire, the Pigeon continues to deliver luxurious renditions of familiar dishes laced with bits of surprise. Chef Marcus Paslay’s shareable ideas include a nubby smoked salmon dip, served in a squat vintage jar with warm garlic flatbread and quick-pickled red onion and cucumber slices for brightening the fish. Duck confit provides the salty punch of protein on a Bibb wedge salad, decorated with candied pecans, tangy onion, and creamy blue cheese. From the house smoker, a compact square of pressed short rib glazed in ancho and honey comes apart at the slight tug of fork tines to be consumed with bites of brussels sprouts salad teased with cranberries and hazelnuts. Deeply satisfying, braised lamb falls away from the shank into its roasted garlic-caper relish with mint-and-lemon-dressed parsley, all atop a creamy polenta pillow.
City: Fort Worth