Teresa Gubbins reviewed Savor: Klyde Warren Park's new gastropub "was destined to be a smash, if for no other reason than its prime location," and "this sophisticated urban spot is up to the task, with a stunning design and patron-friendly menu" that's mostly "basics with a foodie flair." Best of the bunch is crab cakes with an inventive curry sauce and smoked salmon with apple-fennel chutney; skip the lobster puffs and disappointing calamari. Mini desserts are "very clever," particularly the chocolate-peanut butter pretzel bite and a yuzu tart. [DFW.com]
Leslie Brenner checked out Dee Lincoln's Steak & Burger Bar: Top-notch dry-aged steaks and "very good" burgers mean there's "finally, something to cheer about" at the Uptown spot where JoJo and Bella both faltered. "Relaxed yet attentive service" and a vibe that's both casual and "see-and-be-seen" make for a warm setting in which to enjoy a stunning Wagyu rib-eye sourced from Local Yocal, a flavorful lamb burger with tandoori ketchup, "a well-dressed baby kale Caesar," and a clever miso eggplant starter. The kitchen also has a deft hand with seafood, including "crisply fried, jumbo hush puppy shrimp" and a worthwhile crab cake. [DMN]
Scott Reitz went to Sheba's Ethiopian Kitchen: This family-owned restaurant near Greenville Avenue and Forest Lane is "one of the best places to start" exploring the city's Ethiopian food scene. All the classic dishes are here, including kitfo, a ground beef dish which is best ordered raw as folks in the know do; doro wot, a "thick stew of chicken legs" with hard-boiled egg, and lega tibs, "pieces of beef sautéed with onions and jalapeños not unlike tender, Ethiopian-flavored fajitas." Scoop it all up with tangy flatbread called injera, and be sure to bring some friends, because all the food is "meant for sharing." [Observer]
Daniel Vaughn ate at CattleAck BBQ: This small 'cue joint from husband-and-wife duo Todd and Misty David is in the unlikely neighborhood of North Dallas, but "if you're a serious barbecue fan, you'll be out [there] before long too" — brisket is "wonderfully smoky" and moist, even the lean cuts. Pork ribs are almost too smoky but "still great," but the piece de resistance is the "incomprehensibly velvety" beef ribs. Skip the lackluster pulled pork and sausage that's "average without being offensive." Bonus: free beer. [TMBBQ]
ELSEWHERE: Fort Worth Weekly ate at Little Lilly; The Taco Trail went to Taqueria Laredo in Oak Cliff; SideDish evaluated local purveyors' croissant and Thanksgiving stuffing offerings; Confection Confessions had dessert at Five Sixty.
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