Dallas celebrity chef Dean Fearing has been winning over new fans with his namesake restaurant in the Ritz-Carlton with three graciously designed rooms: friendly, bustling Dean's Kitchen, the more formal Gallery, and an airy glassed pavilion. Fearing's creations hint at his Southwestern roots, but rely more on his adventurous spirit and relationships with regional and global producers. The maple-marinated buffalo tenderloin is pleasantly sweet, nestled near jalapeño grits and a butternut squash taquito. Every plate reveals a similar layering of flavors, colors, and textures, such as cod atop hijiki rice, stacked with tempura-fried herbs and surrounded by a complex miso-clam broth. For dessert, butterscotch pudding and whipped cream are served next to hot apple fritters and a scoop of praline ice cream.
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