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.
3219 Knox Street
The scene was popping when we stopped in on a random Tuesday night — reservations remain hard to get here, even for the 5 p.m. crowd. We sampled an array of appetizers and drinks, all of which were exceptional. But the little fried grouper sandwiches were a standout. It is small enough to be three bites, crispy enough to rival any chicken sandwich, and perfectly accompanied by crispy cabbage slaw and tartar sauce.
3100 McKinnon St., Suite G100
With the gorgeous fall weather still holding out, an afternoon on the patio at this Harwood spot was well-spent. The crispy empanadas stuffed with savory ground beef were recommended and delivered on the promise of being one of the menu’s highlights. The presentation was unexpected and clever, in which each was hanging from a piece of twine with a clothespin.
857 W. John Carpenter Fwy. in Irving
Here’s what you need to know: It’s a double pork chop, chile brined and cooked sous vide with a carnitas-style rub, and the spicy au jus is served on the side. It’s served with a warm potato salad loaded with butter and bits of bacon. It is a wonderful, juicy, flavorful plate.
4514 Travis St., Suite 132
After my first taste of this oyster, I couldn’t stop thinking about it. Even though many other dishes followed it, this was the one I couldn’t get out of my mind. I wondered if it was a fluke, so I took a friend to Georgie to eat it and insisted on watching her face when she did. She reminded me that she doesn’t like oysters, but proclaimed this one amazing. Unprompted at the end of the meal, she told me she couldn’t stop thinking about it. So, I confirmed it wasn’t just me. There’s something magical in this combination dreamed up by chef RJ Yoakum. It comes with a passion fruit granita that has a hefty citrus flavor and a chile oil that creates a shot of heat that lingers. And then there’s the oyster — on the evening we ate them, they were from Maine and the coldness of getting an oyster from that far north this time of year made the taste less salty than usual. Plus, there’s something about the mix of textures in this one of those bites that a person is left ruminating on for a week.