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Between a blue door with the words “Tastu Dallas” and a gold design, and a wooden wall, peeks out a glimpse into a small dining room where sushi is served.
Getting inside Tatsu Dallas is no small feat these days.
Tatsu

The 12 Hottest Restaurants in Dallas, September 2022

Don Artemio in Fort Worth continues to cause conversation and Cathedral Italian Bistro moves into Plano

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Getting inside Tatsu Dallas is no small feat these days.
| Tatsu

New restaurants are opening rapidly in Dallas, and this map answers the vital question, “Where are the buzziest places to eat right now?”

In this month’s update of the Eater Dallas Heatmap, the heatwave is burning everything up, and so are a few exciting dining destinations. Places to check out include the first American outpost for a luxurious restaurant serving a taste of Northeast Mexico and beloved Dallas chef Luke Rogers’ naew Italian spot in Plano.

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Note: Restaurants on this map are listed geographically.
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Cathedral Italian Bistro

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Luke Rogers has been keeping his latest restaurant under wraps. But the buzz is slowly getting out as folks take to Facebook to rave about the garlic knots with umami butter, rigatoni and wagyu bolognese, and the veal osso buco.

Akira Back Dallas

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Snowboarder turned Michelin star awarded chef Akira Back opened an outpost of his Japanese and Korean-influenced sushi restaurants at Grandscape — bringing one of the most pedigreed spots in this new development. That includes a private dining room, a “mystery box” of sushi for adventurous diners, and whimsical dishes such as the Pop Rockin’, which embeds Pop Rocks in a sushi roll — but hear us out, it’s delicious. Go there to order sushi with a presentation and ingredients not found anywhere else in the Metroplex.

A blue bowl with crisp rice is topped with radishes and microgreens.
The crispy rice at Akira Back Dallas.
Akira Back

District Dallas

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The combo of a relaxed neighborhood restaurant with a bar that takes up the center of the room and better than casual food with a sommelier on hand to help with your wine and whiskey selection from their massive library is unusual. That’s precisely what District brings to the extremely popular Addison restaurant district it landed in. Try brussels sprouts, ahi tuna poke, and the duck-filled beggar’s purses to start. District also recently added a brunch service. 

A table is crowded with white dishes of food set on a white table cloth. A large glass of red wine sits off center.
A selection of dishes at District Dallas.
Kathy Tran

Onēsan Dim Sum Sushi

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With its sophisticated cocktail list, curated sushi offerings, and Korean dim sum that include ton-katsu and glazed ribs, this spot looks like a solid go-to for cocktails and light bites.

Hugo's Invitados

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Hugo’s Invitados opens in the spot Mi Cocina vacated in the West Village, assuring the locals that their access to Mexican food will remain uninterrupted. This is the second location after its debut in Las Colinas, and on the menu are adventurous dishes, from Spanish octopus hummus to duck confit chile relleno.

Carbone Vino

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Carbone Dallas may still be impossible to get into, but its sister restaurant, Vino, saves space for walk-ins. If a lighter atmosphere and fare sounds good, grab an outside table or just belly up to the Rococo bar and enjoy a classic cocktail. 

On a white tablecloth, assorted Italian dishes are placed with a focus on pasta and seafood.
An array of appetizers at Carbone.
Major Food Group

Caterina's

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That old-school Little Italy energy comes to life in Tim Love’s newest restaurant, Caterina’s, in the Fort Worth Stockyards. Try a plate of beef carpaccio to start. Order a plate of caprese salad with heirloom tomatoes, fresh mozzarella, basil, and balsamic vinegar. The house-made pastas cover all the expected bases, while the veal chop and roasted chicken is comfort food but better. 

A plate of beef carpaccio with mushrooms and Italian parsley.
Beef carpaccio at Caterina’s.
Kevin Marple

Tatsu Dallas

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Tasting menus are becoming a trend at Dallas sushi restaurants. This one, off Deep Ellum, offers a $170 per person service in a 10-person venue. With two services running Tuesday through Sunday, that means a minimal number of reservations. 

A man’s hand places a piece of sushi onto a black serving plate.
A tiny peek at what you’ll eat when you land one of Dallas’s most unavailable reservations.
Tatsu

Sassetta

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Sassetta brings fine Italian dining to the Joule hotel downtown. Don’t miss the burrata panzanella salad, made with toasted bread crumbs, burrata, heirloom tomatoes, and sourdough vinaigrette. The pork parmesan, which finds a nice cut of meat crusted in cheese, is also a delight. Lunch service is a newly added feature, with a few specially crafted menu items not available in the evenings.

A pizza is served on a marble top with a bottle of olive oil and a tray of seasonings.
Pizza at Sassetta.
Thanin Viriyaki/Sassetta

Trinity Groves welcomed its first new restaurant under its new CEO Julian Rodarte — and the concept is kind of a mood board based on his wife and Trinity Groves Director of Marketing Alexa “Lexy” Rodarte. The energy is highly pink, and the menu is positively delicious. Drop in for “high” tea service infused with CBD or order the red snapper, one of the menu’s most outstanding and over-the-top dishes.

A woman pours aioli on a plate next to a whole red snapper.
Lexy’s whole red snapper is a full-table dish.
Adriana Herrera

Stepchild

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Newly inside Exchange Place, the food hall at AT&T Discovery Center, is Stepchild by chef Misti Norris. The menu combines Cajun-inspired and Southern favorites alongside worldly plates, from a frog legs appetizer to pre-order only five-day aged Koji chicken. It’s here for a limited time, so run, don’t walk.

Five-day aged Koji chicken with dipping sauces, served on a wooden board.
The five-day aged Koji chicken at Stepchild. 
Stepchild

Don Artemio Restaurant

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The next special event that comes up in life is begging to be celebrated with a reservation at Don Artemio — but the place keeps it casual enough that there is a brunch and lunch menu for a more relaxed experience. This location is the group’s first in the U.S. to serve its noteworthy and inventive Northern Mexican food.

Cathedral Italian Bistro

Luke Rogers has been keeping his latest restaurant under wraps. But the buzz is slowly getting out as folks take to Facebook to rave about the garlic knots with umami butter, rigatoni and wagyu bolognese, and the veal osso buco.

Akira Back Dallas

A blue bowl with crisp rice is topped with radishes and microgreens.
The crispy rice at Akira Back Dallas.
Akira Back

Snowboarder turned Michelin star awarded chef Akira Back opened an outpost of his Japanese and Korean-influenced sushi restaurants at Grandscape — bringing one of the most pedigreed spots in this new development. That includes a private dining room, a “mystery box” of sushi for adventurous diners, and whimsical dishes such as the Pop Rockin’, which embeds Pop Rocks in a sushi roll — but hear us out, it’s delicious. Go there to order sushi with a presentation and ingredients not found anywhere else in the Metroplex.

A blue bowl with crisp rice is topped with radishes and microgreens.
The crispy rice at Akira Back Dallas.
Akira Back

District Dallas

A table is crowded with white dishes of food set on a white table cloth. A large glass of red wine sits off center.
A selection of dishes at District Dallas.
Kathy Tran

The combo of a relaxed neighborhood restaurant with a bar that takes up the center of the room and better than casual food with a sommelier on hand to help with your wine and whiskey selection from their massive library is unusual. That’s precisely what District brings to the extremely popular Addison restaurant district it landed in. Try brussels sprouts, ahi tuna poke, and the duck-filled beggar’s purses to start. District also recently added a brunch service. 

A table is crowded with white dishes of food set on a white table cloth. A large glass of red wine sits off center.
A selection of dishes at District Dallas.
Kathy Tran

Onēsan Dim Sum Sushi

With its sophisticated cocktail list, curated sushi offerings, and Korean dim sum that include ton-katsu and glazed ribs, this spot looks like a solid go-to for cocktails and light bites.

Hugo's Invitados

Hugo’s Invitados opens in the spot Mi Cocina vacated in the West Village, assuring the locals that their access to Mexican food will remain uninterrupted. This is the second location after its debut in Las Colinas, and on the menu are adventurous dishes, from Spanish octopus hummus to duck confit chile relleno.

Carbone Vino

On a white tablecloth, assorted Italian dishes are placed with a focus on pasta and seafood.
An array of appetizers at Carbone.
Major Food Group

Carbone Dallas may still be impossible to get into, but its sister restaurant, Vino, saves space for walk-ins. If a lighter atmosphere and fare sounds good, grab an outside table or just belly up to the Rococo bar and enjoy a classic cocktail. 

On a white tablecloth, assorted Italian dishes are placed with a focus on pasta and seafood.
An array of appetizers at Carbone.
Major Food Group

Caterina's

A plate of beef carpaccio with mushrooms and Italian parsley.
Beef carpaccio at Caterina’s.
Kevin Marple

That old-school Little Italy energy comes to life in Tim Love’s newest restaurant, Caterina’s, in the Fort Worth Stockyards. Try a plate of beef carpaccio to start. Order a plate of caprese salad with heirloom tomatoes, fresh mozzarella, basil, and balsamic vinegar. The house-made pastas cover all the expected bases, while the veal chop and roasted chicken is comfort food but better. 

A plate of beef carpaccio with mushrooms and Italian parsley.
Beef carpaccio at Caterina’s.
Kevin Marple

Tatsu Dallas

A man’s hand places a piece of sushi onto a black serving plate.
A tiny peek at what you’ll eat when you land one of Dallas’s most unavailable reservations.
Tatsu

Tasting menus are becoming a trend at Dallas sushi restaurants. This one, off Deep Ellum, offers a $170 per person service in a 10-person venue. With two services running Tuesday through Sunday, that means a minimal number of reservations. 

A man’s hand places a piece of sushi onto a black serving plate.
A tiny peek at what you’ll eat when you land one of Dallas’s most unavailable reservations.
Tatsu

Sassetta

A pizza is served on a marble top with a bottle of olive oil and a tray of seasonings.
Pizza at Sassetta.
Thanin Viriyaki/Sassetta

Sassetta brings fine Italian dining to the Joule hotel downtown. Don’t miss the burrata panzanella salad, made with toasted bread crumbs, burrata, heirloom tomatoes, and sourdough vinaigrette. The pork parmesan, which finds a nice cut of meat crusted in cheese, is also a delight. Lunch service is a newly added feature, with a few specially crafted menu items not available in the evenings.

A pizza is served on a marble top with a bottle of olive oil and a tray of seasonings.
Pizza at Sassetta.
Thanin Viriyaki/Sassetta

Lexy's

A woman pours aioli on a plate next to a whole red snapper.
Lexy’s whole red snapper is a full-table dish.
Adriana Herrera

Trinity Groves welcomed its first new restaurant under its new CEO Julian Rodarte — and the concept is kind of a mood board based on his wife and Trinity Groves Director of Marketing Alexa “Lexy” Rodarte. The energy is highly pink, and the menu is positively delicious. Drop in for “high” tea service infused with CBD or order the red snapper, one of the menu’s most outstanding and over-the-top dishes.

A woman pours aioli on a plate next to a whole red snapper.
Lexy’s whole red snapper is a full-table dish.
Adriana Herrera

Stepchild

Five-day aged Koji chicken with dipping sauces, served on a wooden board.
The five-day aged Koji chicken at Stepchild. 
Stepchild

Newly inside Exchange Place, the food hall at AT&T Discovery Center, is Stepchild by chef Misti Norris. The menu combines Cajun-inspired and Southern favorites alongside worldly plates, from a frog legs appetizer to pre-order only five-day aged Koji chicken. It’s here for a limited time, so run, don’t walk.

Five-day aged Koji chicken with dipping sauces, served on a wooden board.
The five-day aged Koji chicken at Stepchild. 
Stepchild

Don Artemio Restaurant

The next special event that comes up in life is begging to be celebrated with a reservation at Don Artemio — but the place keeps it casual enough that there is a brunch and lunch menu for a more relaxed experience. This location is the group’s first in the U.S. to serve its noteworthy and inventive Northern Mexican food.

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