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

Preston Hollow Village never looked so cool after this newcomer by local restaurateur Blaine McGowan. White tablecloths and stage curtains in an MCM-inspired space merge with an approachable menu of shrimp and masa dumplings, corn soup, and a $40 prime tenderloin filet. Cocktails hold the limelight, though, especially as cocktail whiz Julian Shaffer leads as general manager and beverage director. If you’ve never tried a Tequila soda with salsa verde and whey, or a gin and tonic with shiso and Szechuan peppercorns, this is the place. Don’t forget the march upstairs to Customs speakeasy for more creative drinks.

If the Jetsons ever dressed up and went out to dinner in 2025, they’d be at this newly-opened restaurant that comes from Jeff Payne and Jason Cross, the folks behind Cousin’s BBQ, right on the edge of Fort Worth’s luxury Montserrat neighborhood. Think midcentury modern elegance, in shades of olive green and gold, with a menu featuring mesquite wood-grilled Irodori wagyu steaks that hail from Creekstone Farms’ crossbreed of Japanese wagyu and Black Angus cattle. Seafood platters, lobster hushpuppies, and ceviche from the Gulf balance out the beef, while freezer vespers and Calvados martinis are on hand to slake cocktail enthusiasts.

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.  

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.

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.   

Founded in 2013 when Stephan Courseau brought Le Bilboquet Dallas from New York to Texas, Travis Street Hospitality is still on a roll in 2025, with a new spot oozing with Bistrot Paul Bert vibes at the Plaza at Preston Center. As at Knox Bistro, culinary director Bruno Davaillon acknowledges the palates of his homeland. Here might be his Frenchie-est work yet, however, with fluffy gougères, leeks Dijonnaise, and a not-to-be-missed Provençale tomato tart. Breakfast starts September 4 with burnt cinnamon croissants, quiche Lorraine, and soft-boiled eggs with French ham and buttered soldiers. And as a reminder, wherever pastry chef Dyan Ng is in charge of desserts, order all of ‘em. 

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.

We cannot verify if this impressive dining hall, opened near Frisco’s Karya Siddhi Hanuman Temple in Dec. 2024, is truly the largest vegetarian restaurant in America, as it claims, but we can confirm the vast menu is a gateway to Indian fare bliss. Complimentary fryums pave the way to more tiffins, thalis, tea-time snacks, and paneer-based curries than can possibly be enjoyed on one visit. Making choices even harder are Hyderabadi-style jackfruit and mushroom biryanis, along with more than 20 types of dosas, including region-specific variations from Mysore and Bangalore, as well as chocolate or banana and Nutella-filled crepes. 

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As temps begin to drop and appetites for simple, well-made pastas inevitably rise, Julian Barsotti’s original Italian American restaurant has been the place for the latter since opening in 2012. There’s no corner-cutting with the red-sauce classics here, beginning with daily-made pasta, extruded through a bronze die like the old days in Italy. Added to that effort are housemade mozzarella and ricotta for dishes like spinach e formaggi lasagna, as well as house-ground sausage for hearty Sunday gravy and tortellini vodka. Perhaps it was those non-negotiables, or the all-Italian wine list that demands ordering a bottle, that impressed Michelin inspectors to recommend Barsotti’s last year. All we know for sure is that you should save room for the carrot cake. 

Like dynamite, Derrick and Kesha Walker’s tiny takeout joint packs a powerful blast of Texas barbecue with a twist of soul. After too many years working as a corporate chef and food service director, Derrick made the move home to cook for the Southside neighborhood where he and his wife met. The pitmaster is now giving what the people want with brisket, hot links, bologna, loaded turkey legs, and “ticken” salad with a touch of smoke. Desserts like Coca-Cola cake and the peach thang also bring it home. For a full spread of comfort, mark the fourth Sunday of the month as Soul Food Sunday, when there’s smoked pork chops, meatloaf, and oxtails, as well as Derrick’s grandmother’s garlic mashed potatoes.  

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Chef Paul Ko’s inaugural restaurant is the latest in a hype-worthy movement to broaden Dallas’s Japanese restaurants beyond omakase counters. The South Korean-raised chef established himself in Texas by leading sushi counters at other frontrunners in town, and now, after a long hold on construction, he’s ready to showcase his talents without fetters — and with table service. Highlights among the seasonally-changing 17-course menu include ornamental otsumami (snacks), prettied-up sashimi called otsukuri, and a land or sea tasting. See also an impressive sake list ranging from $36 to $653 per bottle, as well as cocktails like a dirty sake martini and hojicha Manhattan.

Afternoon tea has evolved from pastime to rite of passage here in Dallas. The top spot for dolling up like the Princess of Wales and Duchess of Sussex is this century-old icon in the Adolphus hotel. Nibbling on elegant snacks, moist scones, and tiny tea cakes is part of the fun, but the real magic comes from the room and Captain Connie Forbin, who started at the hotel four decades ago. She broke molds to become the French Room’s first woman captain, a position she’s gracefully maintained since 1995. For a reflection on the power of service and the current state of hospitality, read our conversation with her.

If you aren’t one of the fortunate folks living or working at Santander Tower, with Jennie Kelley and Brandon Moore’s neighborhood-y gem in the lobby, hear us when we say: underground parking is free with validation, and only an escalator ride stands in the way to one of Dallas’s brightest examples of local talent, doing their own thing, in a cool way. Weekday lunch specials add to the local hangout energy, with starring attractions like muffuletta Mondays, filet o’ fish Tuesdays, and Fridays when you’ll need to arrive early for Red Hook Tavern-inspired burgers. Tack on super-thick and satisfying frites au poivre, a respectable selection of natural wines, the soft serve anointed with olive oil and Maldon salt — and stick a fork in us until chicken Parmesan sandwich Thursday.

You have until the end of October to experience Young Hong and Joon Lee’s daily-baked treats known as Czech klobásníks, but which we Texans call kolaches. After 10 years putting their own spin on the rolls that drive us wild, the couple will move north to Plano at the end of this year to focus on a less labor-intensive pastry and coffee shop. While we can wish that their kolaches with fillings like bulgogi and jalapeño brisket mixed with mozzarella had an indefinite shelf life, alas, they do not. So fill up while you can, and don’t forget the sausage rolls, bacon croissants, or the fruit and cream cheese danishes.  

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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.