The Resy Hit List: Where In Dallas You’ll Want to Eat in July 2025

Dallas’ newest spot to fuel up is at Australian-inspired Two Hands. Since its 2014 founding in New York, the café has grown to Nashville, Denver, Austin, and at last, Dallas. One draw setting it apart is founders Henry and Tara Roberts’s Hudson Valley farm, where Angus cattle, Romney lambs, and heritage pigs grow. The sourcing shows up in brekky muffulettas with shaved ham, “two hander” burgers, and (sure to go over well here) steak au poivre. The nightly $49 prix fixe dinner has the power to make weeknights special, and it’s also a recommended place for the parched, with smoothies, fresh juices, an espresso machine, and a bar.

Sunsets and city lights are made for cork-popping. Danny Grant’s Italian steakhouse on the 49th floor of The National is a good way to enjoy all of the above, with fresh pastas, caviar service, and wood-grilled items like branzino, dry-aged tomahawks, and South Texas Nilgai antelope. A 127-page drinks list with wines from around the world ends with a page of specialty cocktails, like the Mayor of Speyside for $85, featuring Glenfiddich’s 18-year single malt Scotch. If less decision-making is the goal, the seasonal tasting menu has an optional wine pairing, curated by the restaurant’s sommelier.

Where in the world is Misti Norris? has been a question on many Dallasites’ minds since the chef’s much-vaunted restaurant, Petra and the Beast, unexpectedly shuttered last year. We now have an answer: She’s at Far-Out, near Fair Park, with Christopher Jeffers, a restaurant veteran with a 20-year track record of running smash hit restaurants, including erstwhile Smoke and Bolsa. Possibly Jeffers’s most cosmic spot yet, Far-Out is a Texas desert-style brewpub with Thursday night concerts, batangas, ranch waters, and frozen watermelon margaritas to go with Norris’s pig ears-and-tomatoes or white Bolognese tagliatelle with salsa verde. There aren’t many places we’d rather be discovered on the map.  

Executive chef Sonia Mancillas has unlocked springtime at this budding spot for fresh Italian on Lower Greenville. Leeks, artichokes, spring onions, and fava beans bloom alongside mains like seared diver scallops and grilled Colorado lamb chops. Other new dishes, like the lantern-shaped pasta pockets called lanterne, are stuffed with spring peas, asparagus, and crisped prosciutto. But wait, there’s more. The umbrellas have finally been unfurled at Terraza di Triozzi, the restaurant’s rooftop bar. For when you’re feeling spritz-y, head upstairs prior to a meal for salumi-cheese boards and antipasti. Or tap into your inner Sophia Loren and reserve a cabana to cap off a sunny day with frozen Italian margaritas, Margherita pizzetes, and pistachio tiramisu.  

Even restaurants need a summer vacation, especially those approaching their 15h birthday later this year. So, don’t fret if you’ve been following advice for scoring a seat at Dallas’s most consistently coveted reservation. (tl;dr reserve 30 days in advance, or set a Notify.) During the first two weeks of July, restaurant power couple David and Jennifer Uyger will soak up some R&R in France for their customary two-week summer vacation, as everyone else on the scene catches a break, too. July 16, it’s back to business, with chef David Uyger’s weekly-changing menu. Constants lean to fresh produce-focused Italian with house butchered and cured meats, Jennifer’s refreshingly unique wine list, and pastry chef Maggie Huff’s trailblazing, never-too-sweet desserts.   

At only one place in the world does berbere reign next to brisket at a Michelin-recognized barbecue joint. The Arlington-grown sensation known as Tex-Ethiopian fare materialized when Fasicka Hicks started applying awaze, a berbere-based Ethiopian condiment, to her husband Patrick’s smoked brisket, pulled lamb, and pork ribs. You don’t have to mix the two cuisines here: Doro wat and tibs with injera always delight, whether you choose some of the world’s best beefy collard greens or loaded barbecue fries to side them or not. The spice doesn’t stop at meats, though, with items like berbere sweet potato pie, Texas sheet cake with berbere pecans, and berbere Bloody Marys.

There are two options for dining at The Terminal at Katy Trail: The luxe Le PasSage, open for dinner and weekend brunch, or Travis Street Hospitality’s more casual Rose Café, an all-day affair led by chef Sotear Tep. For lunch or dinner, you’ll want to experience Tep’s Cambodian lemongrass skewers, papaya salad, and rice noodles with fried spring rolls and coconut fish sauce. To drink, cool off with a Mr Chow spritz with matcha-infused St. Germain and Topo Chico, or a -196 vodka seltzer, a popular canned beverage from Japan. Daily breakfast starts at 8 a.m., with chia seed pudding, tacos, and pastry chef Dyan Ng’s croissants.

This one is for all-you-can-eat-loving spice enthusiasts. Featuring Tamil cuisine — specifically the fiery, homey curries and biryanis that typify Kongu Nadu food — this Irving storefront has already grown to Plano, Little Elm, Austin, and Phoenix after chef Arun Ganesan brought his grandparents’ restaurant from Erode to Texas in 2022. Expect a wait on weekends when hungry diners line up for unlimited saapadu — with biryani, chapathis, and curries served on a banana leaf. If visiting for à la carte on a weekday, try the chicken lollipops or the bone-in chicken and mutton biryani made with seeraga sambu, a small-grain rice from the region.

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Neighborhood hang meets date night at this intimate Italian American spot, currently in its second life thanks to Pasha and Sina Heidari, brothers behind similarly cozy gems, St. Martin’s and Las Palmas. On a night when you aren’t in the mood to scream over dinner, come for attentive service and expert recommendations, like baked mezzi rigatoni or the hefty lobster ravioli fra diavolo. The veal scallopini is also a winner, with pounded-thin layers cloaked in a rich, mushroomy Marsala sauce, and when it comes to the filet al Barolo, zero flaws. Hundred-page wine menus aren’t necessary to find something high-quality here, either. The list is as focused as it’s always been, and you can still BYOB for a $20 corkage fee. 

Tweaking recipes from his great-grandfather who had falafel stands in Palestine and their native Jordan, Elias Shiber makes a dang good version at this Fort Worth spot. He’s fine-tuned recipes from the Greek side of his family too: Beefy dolmades on lemony avgolemono, sambousek (the Greek version of empanadas stuffed with spiced feta), and a crowd-pleasing gyro plate. The menu here also goes beyond the traditional to satisfy modern-day cravings. Shiber taps into Texans’ love for guacamole with avocado hummus, and his savviness for discerning what’s “in” comes out in hot honey hummus.

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There’s been a changing of the guard at this caviar-centric, low-lit steakhouse in the Design District. Chef David Gomez took over the kitchen last year, following 15 years of chopping his way up the ranks at some of Dallas’s finest restaurants: CBD Provisions, Sassetta – Main St, Mirador, and Monarch. While premium cuts from Allen Brothers and Westholme Australian Wagyu are constants here, Gomez has refreshed the menu with some springtime exclusives such as rabbit tagliatelle, halibut with pistachio pesto, and baby beets on horseradish labneh. Luxe bites also exist in starters like scallop and foie gras with caviar and beurre blanc, along with selections from co-owner (and wine broker) Simon Roberts’ wine list. 

For those who remember glorious dinners in the pre-2020 era of the French Room, the next best thing is dinner in the French Room Bar. Now, as The French Room focuses on exceptional tea service, the adjoining bar in the Adolphus Hotel has a tiny-but-mighty menu of French classics including coq au vin, steak frites, and profiteroles. The confit lamb shank is one of the largest (and tastiest) bone-in hunks of meat in the area, and we can so far vouch for the French onion soup here as one of the finest in the Big D.

Shady patios, tortilla chips hot-from-the-fryer, and margaritas shaken with superlative Tequilas are designed for springtime sprees. Few places do it as well as chef Omar Flores at his spot in the well-to-do Plaza at Preston Center. Further indications of excellence are found in mojo-marinated octopus fajitas, the super-creamy jazzed-up flan, and dreamy brunches with pan dulce French toast and choripapa-egg tacos. It’s so well-loved that Southlake Town Square got their own edition in 2021. What does it have that the Dallas location does not? Happy hour! — with discounted snacks, mezcal margaritas, and Mexican martinis from 2-6 p.m. daily.

When cacio e pepe and spicy penne alla vodka have clocked all the miles your appetite can handle, might we suggest James Beard-nominated chef Jimmy Li’s scallion oil noodles, a hearty bowl of wheat noodles boosted by chile oil? The dish isn’t the headliner of the dim sum strongbox that originated in Las Vegas and opened up in Plano last year, but it’s sure to satisfy cravings for carbs. Quite the opposite of simplicity are the xiao long bao trophies that turned heads when the shop originally opened in 2019. Heed the warning signs that the dumplings are served piping hot. If unpracticed in the art of consuming soup dumplings, ask a server for a tutorial on how to best savor the hot pork broth and meatballs enclosed in each pocket — evidently, you’re not supposed to pop the whole thing in your mouth at once.

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Ask the locals where they go for tacos in Fort Worth, and you’ll likely hear about Taqueria Temo. Starting from a food truck in 2007, the taqueria soon became an IYKYK gem with its brick-and-mortar “OG spot” in Diamond-Hill Jarvis, followed by another in Haltom City, and last year, the Fort Worth Stockyards. Proof of its worthiness surely lies in that kind of local growth, along with the word-of-mouth advertising that will most certainly rhapsodize over the al pastor de trompo. The adobo-marinated pork sliced from a vertical rotisserie should definitely be tried in the tacos, followed by the burritos, tortas, quesadillas, and sincronizadas, a different type of tortilla sandwich.  

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Nestled among Park Pavilion Center’s treasure trove of storefronts and tea shops is a kitchen making the dynamic food of northwest China’s Uyghur people. Started by chef Adilan Aziz in 2023, her brother, Alim Jan Omar, transported the concept to Houston’s Asiatown last year. After a bite of the chewy, hand-pulled wheat noodles accented by certified zabiha halal lamb, chicken, or steak (there’s a certificate on the door), Texans’ fever for Uyghur food begins to make sense. Lamb takes the leading role in most dishes, like succulent skewers, shank on scented polow, and flaky, meat pie-like gosh naan, served with a vinegar-based chile oil. The garlicky cucumber salad might take some heat off, but not like the housemade honey cake and necessary pitchers of water. 

Find more info here.