It’s that contemplative time of year when we take stock of what we want to bring with us into the year ahead, and what we’d rather leave behind.
We like to do the same with restaurants, so we asked a handful of local restaurant pros what their ins and outs are for 2026.
Here’s what they hope to see more of, and less of, in the North Texas restaurant industry this year:
Jennie Kelley, chef and owner of Fond
Eat Drink D-FW
In: “Chefs popping up in their own spots. We love doing different food and different concepts in our own space. I’d love to support other chefs doing something similar and showcasing their current passions and versatility.”
Out: “Using expensive ingredients for expensive sake. We all love our caviar but we see people using caviar and foie and truffles on everything, and it’s a lot harder to just make something simple shine instead of ‘dressing it up’ with fancy supplements.” Also, “competitiveness and overall jealousy in the industry.”
Eduardo Osorio, chef at Meridian
In: “I would hope to see more of the industry and guests be open to eating and working with dry-aged fish, not only for sashimi but cooking as well.”
Out: “Dining as an individual. Would love to see more family style sharable dinners.”
Chef Eduardo Osorio prepares Snake River White Sturgeon in the kitchen at Meridian on Nov. 2, 2025, in Dallas.
Smiley N. Pool / Staff Photographer
Bryan Dunn, owner of Rare Foods
In: “Restraint. Simplicity will reign supreme and connect with diners.”
Out: “The overly complex, labor-intensive and pretentious.”
Jessie Washington, chef and owner of Brunchaholics
In: “I hope real food and scratch cooking make a return.”
Out: Restaurants using “frozen items with no effort or love for the food, no respect for the customer who is paying.”
Reyna Duong, chef and owner of Chimlanh
Chef Reyna Duong owns Chimlanh, a Vietnamese coffee shop in Dallas. Her menu includes coffee, drinks, sandwiches and pastries, some inspired by her culture.
Christine Vo / Staff Photographer
In: “I’d love to see Michelin expand their visits and research into Garland/Richardson and South Dallas/Oak Cliff restaurants … Go beyond the easy layups of only restaurants that are on social media. Pounding the pavement is part of the fun and is necessary when finding local gems. As restaurants are shuttering left and right, it’s even more important now than ever for media companies and organizations such as James Beard Foundation and Michelin to put in the legwork and truly seek out Dallas gems.”
Out: “I’d like to see unsafe food handling go away. Whether it be a pop-up or brick and mortar. Customers entrust us to do right by them when they spend their hard earned money with us and that starts with food safety … I don’t care how good your food or beverage is, but if I KNOW you don’t wash your hands or don’t prioritize food safety, I won’t patron your business.”
Leslie Brenner, restaurant consultant
In: “I think (and hope) that honest cooking from the heart will be in. Also it feels like a moment for Sicilian cooking — simple, delicious dishes that can certainly come from the heart.”
Out: “Restaurant groups based in other cities who blow into Dallas and try to dazzle our citizenry with their lavish buildouts, ludicrously expensive menus and obscenely priced dollops of mushy caviar plopped on random dishes.”
Tanner Agar, owner of Rye, Apothecary and Flamant
In: “More Michelin stars for Dallas. And queso at Taco y Vino.”
Out: “Business dinners always happening at steakhouses. There are so many dining experiences in the city; why repeat just one? What better place to celebrate with your team, or woo a client, than a place that’s local, unique, and where the owner will shake their hands at the end?”
Trey Hutchins at Hutchins BBQ in McKinney.
Stewart F. House / Special Contributor
Trey Hutchins, owner of Hutchins BBQ
In: “I would hope what stays in is that Texas barbecue stays relevant with what traditional Texas barbecue has always been and should continue to be.”
Out: “For me, traditional Texas barbecue has gotten way too cheffy and I hope that is out.”
Do you have thoughts on what you hope is in and out in the restaurant industry in 2026? Email me at cballor@dallasnews.com.