7 Innovators Who Make Dallas Tasty
From fast-casual to fine dining, these culinary pros live to make hungry people happy
Dallas continues to make headlines as a top culinary destination in the United States, with chefs and restaurants adding multiple accolades to their trophy shelves. The city has numerous chefs and restaurant pros who put Dallas on the map for food enthusiasts, some whose contributions date back decades. Other rising stars infuse the local scene with new techniques and trends that keep our melting-pot destination continuously evolving. Best of all, you get to reap the rewards of their talents.
Dean Fearing, Fearing’s Restaurant
Tucked away inside The Ritz-Carlton, Dallas, chef Dean Fearing’s namesake restaurant showcases the iconic style of food first created by the “Father of Southwestern Cuisine.” Order his famous tortilla soup and sample your way through a menu that often blends sweet and savory in unexpected ways. And if you’re really lucky, you might get to hear him innovate in the all-chef alt-country band, The Barbwires.
Janice Provost, Parigi
For more than 20 years, Parigi loyalists have enjoyed everything that chef Janice Provost sends out of her Oak Lawn kitchen, from her seasonally inspired dishes to a decadent chocolate glob dessert. Away from the heat of the stove, she innovates, too. She co-founded Café Momentum with chef Chad Hauser as a place where youth who’ve been in the justice system can learn productive, transferable skills to set them on a new path in life. Provost also led the charge in Dallas to allow dogs on patios, so next time you take your furry friend to dinner, you have her to thank.
John Tesar, Knife Dallas
Like many a great local chef, John Tesar got his Dallas start at the Rosewood Mansion on Turtle Creek, taking over for Dean Fearing in 2006. From there, he went on to open the highly acclaimed Spoon before venturing into the steakhouse biz at Knife, located inside The Highland Dallas. His combination of these two concepts, Knife & Spoon at The Ritz Carlton Grand Lakes in Orlando, FL earned him a coveted Michelin star. Taste his expertise and boundary-pushing steak aging techniques with beef cuts aged 45 to 240 days.
Mariano Martinez, Mariano’s Hacienda
Next time you’re sipping on a frozen margarita, remember we have Mariano Martinez to thank for inventing the frozen margarita machine. Thanks to his bartending innovation, we can now enjoy consistently smooth margaritas and other frozen beverages that taste the same time and time again. He has saved bartenders millions of hours of labor blending drinks to order since his invention was first plugged in back in 1971. Try an Original Frozen while downing copious amounts of chips, salsa, queso, and guacamole for a perfect bar afternoon.
Ross Demers, Cry Wolf
The idea of fine dining in a casual setting may not be new, but chef Ross Demers and his team have taken the concept to heart. Their self-described “unpretentious service, pretentious cuisine” offers diners a finely focused menu of only a half dozen or so options that constantly changes. The restaurant only seats 20 in the dining room, so reservations should be snatched at your earliest opportunity. You can also try your luck as a walk-in and sit at the bar for the full menu.
Jacob Williamson, The Saint
A native Dallasite and fourth-generation Texan, chef Jacob Williamson has landed at this new concept after a celebrated tenure at the now-closed Five Sixty by Wolfgang Puck. His culinary vision effortlessly merges staples of Italian dining and steakhouse fare for a unique culinary experience in an art-filled space. His focus on using local and nearby Texas purveyors brings a new level of freshness and sustainability to the process. Don’t miss a soon-to-be-iconic pairing of brisket & foie gras ravioli with a perfectly cooked 10-ounce Wagyu strip loin. Classic steakhouse sides get creative upgrades, from creamed spinach to mac & cheese.
Ping Lee, Wok Star Chinese
Chef Ping Lee began cooking at 18 years old and never turned back, learning the ropes in his family’s restaurants and finding new ways to reinvent classic Chinese dishes. At Wok Star, he leads the kitchen in creating modern interpretations of everything from egg rolls and dumplings to fried rice and Moo Shu pork. The restaurant’s signature hand-pulled la mian comes in two varieties, but definitely try the chicken dan dan la mian for a real kick of spice. End the evening with a craft cocktail and a delightful chocolate bao bun.
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