Formerly one of Dallas’s tiniest restaurants, this jewel of the dining scene has moved into a large adjacent space once occupied by its late cousin restaurant, Macellaio, and it is better than ever. Chef David Uygur’s Italian-inspired dishes showcase top-tier ingredients with magical flavor melds. The menu includes house-made pasta, charcuterie, and bread (the kitchen even mills its own flour), plus phenomenal grilled or braised entrées and sublime desserts. Try this: The crostone (grilled bread) with chicken liver mousse and artichoke conserva is mind-blowing (pair it with a glass of valpolicella). Pastas, including a fava bean agnolotti in brodo (broth), are consistent standouts. The succulent pork shoulder with rapini in a rich jus-and-wine reduction is the best pork dish we’ve had in years. Pro tip: The menu is ever changing, but the online sample sets an accurate tone.
Drinks: Beer & wine