Best Dallas Dishes in March 2025

‘

The amount of excellent food available in Dallas is dizzying, yet mediocre meals somehow keep worming their way into our lives. With your Eater Dallas editor dining out frequently, that means coming across lots of standout dishes and drinks that need to be shared.

It’s pulled pork with all the sides at Brisket Rules.

Courtney E. Smith

211 South Akard Street

One might not expect the pulled pork sandwich to be a star at a place called Brisket Rules, but this newly opened spot in the Exchange Food Hall in Downtown Dallas serves one that is killer. The chef even took an informal poll around the hall from other vendors, and they all concurred — it’s the must-eat item. The meats are smoked in a ghost kitchen down the street daily, and the sandwich is served Carolinas style, with an ancho chipotle sauce and colorful slaw. There’s something irresistible in the barbecue sauce, which has the hallmarks of a dark, smoky, and spicy KC barbecue. Go for a side of macaroni and cheese, which is a fatty, cheesy, and carby contrast to the acidic and spicy sandwich.

Crudo is king at the Charles.

Courtney E. Smith

1632 Market Center Boulevard

A specialty of Chef Chuy, the crudos at the Charles are among the very best in Dallas. During a March visit, this off-menu option with kingfish, black squid ink, and garlic was meant to be a shareable plate, but each bite was so addictive that it wasn’t shared at all. A strong citrus acid from the oranges adds to the dish’s bold, intense flavors that somehow all harmonize together. Diners can’t go wrong with any crudo on the menu, but pay special attention to the off-menu options that will be suggested nightly by the staff and give them a go. Those are usually among the Charles’s strangest and more creative dishes. Pro-tip: sit at the bar this spring and pair an order of crudo with a spritz.

Chicken and waffles a la Le PasSage.

Courtney E. Smith

4205 Buena Vista Street, Suite 130

The new brunch service at this French and South Asian restaurant rolled out this month with several tempting dishes. The most notable is its take on chicken and waffles, which is coated in the same house-made five-spice used on Le PasSage’s Beijing duck; then, mixed with hot honey and chili sauce that’s thinned into a syrup. The dish is finished with Chinese pickles, made by cold pickling cucumbers and daikon in vinegar, leaving the vegetables crisp. The chicken is served boneless, which helps with the ease of eating it. Order it with a glass of the ube lemonade, which is also incredible.

Burger yourself at Knife.

Courtney E. Smith

5300 East Mockingbird Lane

Though Highland Hotel recently ended its relationship with chef John Tesar, there is still time to get to the hotel’s restaurant Knife before the Dallas outpost officially closes. Tesar didn’t make this burger personally (and he won’t be making any there again), but it’s still darn good. The aptly named Pimento Burger comes topped with warm, melty pimento cheese and caramelized onions, along with a side of salsa verde fries. It is highly likely to dribble on your clothes and entirely worth it.

Sign up for the

newsletter

Eater Dallas

Sign up for our newsletter.

and make it easy for teens to read and understand.Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from

The amount of excellent food available in Dallas is dizzying, yet mediocre meals somehow keep worming their way into our lives. With your Eater Dallas editor dining out frequently, that means coming across lots of standout dishes and drinks that need to be shared.

It’s pulled pork with all the sides at Brisket Rules.

Courtney E. Smith

211 South Akard Street

One might not expect the pulled pork sandwich to be a star at a place called Brisket Rules, but this newly opened spot in the Exchange Food Hall in Downtown Dallas serves one that is killer. The chef even took an informal poll around the hall from other vendors, and they all concurred — it’s the must-eat item. The meats are smoked in a ghost kitchen down the street daily, and the sandwich is served Carolinas style, with an ancho chipotle sauce and colorful slaw. There’s something irresistible in the barbecue sauce, which has the hallmarks of a dark, smoky, and spicy KC barbecue. Go for a side of macaroni and cheese, which is a fatty, cheesy, and carby contrast to the acidic and spicy sandwich.

Crudo is king at the Charles.

Courtney E. Smith

1632 Market Center Boulevard

A specialty of Chef Chuy, the crudos at the Charles are among the very best in Dallas. During a March visit, this off-menu option with kingfish, black squid ink, and garlic was meant to be a shareable plate, but each bite was so addictive that it wasn’t shared at all. A strong citrus acid from the oranges adds to the dish’s bold, intense flavors that somehow all harmonize together. Diners can’t go wrong with any crudo on the menu, but pay special attention to the off-menu options that will be suggested nightly by the staff and give them a go. Those are usually among the Charles’s strangest and more creative dishes. Pro-tip: sit at the bar this spring and pair an order of crudo with a spritz.

Chicken and waffles a la Le PasSage.

Courtney E. Smith

4205 Buena Vista Street, Suite 130

The new brunch service at this French and South Asian restaurant rolled out this month with several tempting dishes. The most notable is its take on chicken and waffles, which is coated in the same house-made five-spice used on Le PasSage’s Beijing duck; then, mixed with hot honey and chili sauce that’s thinned into a syrup. The dish is finished with Chinese pickles, made by cold pickling cucumbers and daikon in vinegar, leaving the vegetables crisp. The chicken is served boneless, which helps with the ease of eating it. Order it with a glass of the ube lemonade, which is also incredible.

Burger yourself at Knife.

Courtney E. Smith

5300 East Mockingbird Lane

Though Highland Hotel recently ended its relationship with chef John Tesar, there is still time to get to the hotel’s restaurant Knife before the Dallas outpost officially closes. Tesar didn’t make this burger personally (and he won’t be making any there again), but it’s still darn good. The aptly named Pimento Burger comes topped with warm, melty pimento cheese and caramelized onions, along with a side of salsa verde fries. It is highly likely to dribble on your clothes and entirely worth it.

Sign up for the

newsletter

Eater Dallas

Sign up for our newsletter.

and integrate them seamlessly into the new content without adding new tags. Include conclusion section and FAQs section with questions and answers at the end. do not include the title. it must return only article i dont want any extra information or introductory text with article e.g: ” Here is rewritten article:” or “Here is the rewritten content:”