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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.
Hummus and aleppo on focaccia at Be Home Soon.
Courtney E. Smith
9540 Garland Road #407
The hummus on freshly made focaccia at this small spot in Casa Linda is so good that I came back and had it twice. The chef whips the hummus so it is fluffier and more spreadable than any other hummus in town. To achieve this incredible texture, staff say the secret is to slowly add a few ice cubes to the blender as it mixes. Spread on top of the crispy, salty focaccia covered in fresh herbs, it is heavenly.
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Tostadas for lunch at Coco’s Fire & Ice.
Courtney E. Smith
410 North Bishop Avenue #106
This small Mexican food spot in Bishop Arts may be one of the city’s most overlooked restaurants. It’s not easy to find — you have to go through the street entrance and past a smelly candle shop and a store full of chotchkes before you hit the dining room. A recent lunchtime visit yielded a plate of tostadas topped with spicy ground beef, round slices of tomato and red onion, loads of crispy iceberg lettuce, and a blessedly cooling squirt of sour cream. With three tostadas to an order, it’s a generous portion for lunch. Things were looking pretty quiet, so there was no line and no reservations needed.
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Biscuits and gravy at Rayo.
Courtney E. Smith
841 Exposition Avenue
Chef Joshua Harmon says that Rayo is planning to launch an ongoing brunch pop-up, partnering with different chefs each week starting in May. The crew pulled together a few test runs in April, and at one of them, I basically ate the entire menu. The biscuits with sausage gravy, topped with a sunny-side-up egg, really hit the spot. Like much of Harmon’s cooking, it was an ode to the breakfasts his mom used to make.
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The scallops at Georgie.
Courtney E. Smith
4514 Travis Street, Suite 132
The scallops dish currently on the menu at Georgie is a perfect spring option. Unusual yet memorable, it is served in a ricotta whey that adds a certain tanginess. The scallops are also smartly accompanied by thinly sliced, cooked vegetables that add a pop of color and a much-needed element of texture to the dish. It’s the most splurgy dish of the month, and well worth it.
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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.
:no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25976501/Be_Home_Soon_hummus.jpg)
Hummus and aleppo on focaccia at Be Home Soon.
Courtney E. Smith
9540 Garland Road #407
The hummus on freshly made focaccia at this small spot in Casa Linda is so good that I came back and had it twice. The chef whips the hummus so it is fluffier and more spreadable than any other hummus in town. To achieve this incredible texture, staff say the secret is to slowly add a few ice cubes to the blender as it mixes. Spread on top of the crispy, salty focaccia covered in fresh herbs, it is heavenly.
Tostadas for lunch at Coco’s Fire & Ice.
Courtney E. Smith
410 North Bishop Avenue #106
This small Mexican food spot in Bishop Arts may be one of the city’s most overlooked restaurants. It’s not easy to find — you have to go through the street entrance and past a smelly candle shop and a store full of chotchkes before you hit the dining room. A recent lunchtime visit yielded a plate of tostadas topped with spicy ground beef, round slices of tomato and red onion, loads of crispy iceberg lettuce, and a blessedly cooling squirt of sour cream. With three tostadas to an order, it’s a generous portion for lunch. Things were looking pretty quiet, so there was no line and no reservations needed.
Biscuits and gravy at Rayo.
Courtney E. Smith
841 Exposition Avenue
Chef Joshua Harmon says that Rayo is planning to launch an ongoing brunch pop-up, partnering with different chefs each week starting in May. The crew pulled together a few test runs in April, and at one of them, I basically ate the entire menu. The biscuits with sausage gravy, topped with a sunny-side-up egg, really hit the spot. Like much of Harmon’s cooking, it was an ode to the breakfasts his mom used to make.
The scallops at Georgie.
Courtney E. Smith
4514 Travis Street, Suite 132
The scallops dish currently on the menu at Georgie is a perfect spring option. Unusual yet memorable, it is served in a ricotta whey that adds a certain tanginess. The scallops are also smartly accompanied by thinly sliced, cooked vegetables that add a pop of color and a much-needed element of texture to the dish. It’s the most splurgy dish of the month, and well worth it.
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Eater Dallas
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