{"id":472577,"date":"2025-12-26T10:15:46","date_gmt":"2025-12-26T10:15:46","guid":{"rendered":"https:\/\/www.europesays.com\/us\/472577\/"},"modified":"2025-12-26T10:15:46","modified_gmt":"2025-12-26T10:15:46","slug":"dallas-chefs-favorite-bites-of-the-year","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/472577\/","title":{"rendered":"Dallas chefs\u2019 favorite bites of the year"},"content":{"rendered":"

It\u2019s difficult to look back over a year of meals and pick one bite that outdid the rest. It\u2019s an especially difficult exercise if you eat and cook for a living.<\/p>\n

We asked a handful of North Texas chefs and restaurateurs to do exactly that, though, and tell us what they ate this year that surpassed everything else.<\/p>\n

Their answers are a de facto list of what and where to eat in the coming year. <\/p>\n

Here are nine North Texas chefs and restaurateurs on their favorite bites in 2025:<\/p>\n

Eat Drink D-FW<\/p>\n

The latest food and drink reviews, recipes and info on the D-FW food scene.<\/p>\n

By signing up, you agree to our\u00a0Terms of Service<\/a>\u00a0and\u00a0Privacy Policy.<\/a><\/p>\n

Anastacia Quinones-Pittman, owner and director of culinary of Oh Hi Hospitality<\/p>\n

\u201cAll the sides at a little place called Soulfood Street Bites (Addison). Their pork fried ribs are insanely delicious. I\u2019m almost afraid to let people know about this place because they\u2019re already so busy!\u201d<\/p>\n

Bonus bites: Hams Orchard peaches in Terrell. Grilled leeks at Pillar in Dallas. <\/p>\n

Jay Jerrier, owner of Cane Rosso, Zoli\u2019s Pizza and Thunderbird Pies\"Texapolitan<\/p>\n

Texapolitan Pizza’s cheese pie<\/p>\n

Jay Jerrier<\/p>\n

\u201cI have my Hall of Fame places that I eat ALL THE TIME like Muchacho and Asian Mint, but the dish that haunts me is the plain cheese pie from Texapolitan Pizza. It\u2019s the only place I\u2019ll eat pizza from in D-FW that\u2019s not my own. As good as anything in New York.\u201d<\/p>\n

Bonus bites: 30 Clove Rigatoni and the ricotta toast from Misti Pasta in Brooklyn. Heirloom tomato and cucumber panzanella from Met Him at a Bar in Los Angeles. Creme brulee doughnut from Bread Ahead in London.<\/p>\n

Jennie Kelly and Brandon Moore, chefs and owners of Fond<\/p>\n

\u201cFocaccia and butter at Osteria il Muro in Denton<\/a>. Our fave restaurant in the Metroplex. We always get their specials and the ragu, but as a fellow restaurant that makes their own focaccia, we really love theirs. It\u2019s warm and fluffy and perfectly seasoned. Maybe it\u2019s because we\u2019re not working\/cooking, but we always cherish it when we go!\u201d<\/p>\n

Bonus bites: Cast iron cheddar cornbread and leek butter from Odd Duck in Austin. Jamon buerre from Rudemouth in New York City. Tiramisu at I Cavellini in New York City. <\/p>\n

Belal Kattan, chef and owner of pop-up concept Bazaar<\/p>\n

\u201cThe gorgonzola ravioli at Via Triozzi<\/a> was one of the best pastas I\u2019ve ever had. I really enjoyed it and think about it often.\u201d <\/p>\n

\"Gorgonzola,<\/p>\n

Gorgonzola, pear and walnut ravioli at Via Triozzi in Dallas<\/p>\n

Daniel Gerona<\/p>\n

Jessie Washington, chef and owner of Brunchaholics<\/p>\n

\u201cThe Lobster jar from Enoteca Italia. It\u2019s amazing. That bread is on another level.\u201d<\/p>\n

Uno Immanivong, chef and owner of Red Stix Asian Street Food<\/p>\n

\u201cThe most memorable bite of food I had was a lobster brown-butter soup dumpling my friend and I made using leftover Thanksgiving lobster. We finished it with caviar. The idea came to life almost by accident. Our brown butter kept solidifying every 30 minutes, so we\u2019d set the bowl by the fireplace to warm it back up.\u201d<\/p>\n

Tanner Agar, owner of Rye, Apothecary and Flamant<\/p>\n

\u201cPokemon menu at Midnight Rambler. Sea urchin with trout roe at Shoyo. Mushrooms at Mirador. And if I\u2019m allowed, the risotto tart with blue cheese ice cream at Rye.\u201d<\/p>\n

Olivia Genthe, chef and owner of Fount Board & Table and Little Blue Bistro<\/p>\n

\u201cI think about the pickles from Fond<\/a> maybe three times a week. Crybaby sourdough is a new fave also. I ate an entire loaf after my Christmas party with just butter and vibes.\u201d<\/p>\n

\"The<\/p>\n

The pickles at Fond in Dallas, which are made with garlic, crushed red chilies, mustard seeds, dried dill, peppercorn and bay leaf.<\/p>\n

Juan Figueroa \/ Staff Photographer<\/p>\n

Toby Archibald, chef and owner of Quarter Acre<\/p>\n

\u201cThe lobster au poivre at Le Cou Cou in NYC. The oft-imitated dish is a signature of theirs and it was perfect! It appeals to all my French-trained sensibilities and then some.\u201d<\/p>\n

Bonus bite: Green curry ice cream made by chef Byron Gomez for the Drifter Dinner Series at Quarter Acre.<\/p>\n","protected":false},"excerpt":{"rendered":"It\u2019s difficult to look back over a year of meals and pick one bite that outdid the rest.…\n","protected":false},"author":3,"featured_media":472578,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5135],"tags":[5229,27144,1596,990,2105,988,358,3187,67,586,132,5230,68,2969],"class_list":{"0":"post-472577","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dallas","8":"tag-america","9":"tag-chefs","10":"tag-dallas","11":"tag-food","12":"tag-food-and-drink","13":"tag-restaurants","14":"tag-texas","15":"tag-tx","16":"tag-united-states","17":"tag-united-states-of-america","18":"tag-unitedstates","19":"tag-unitedstatesofamerica","20":"tag-us","21":"tag-usa"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115785354768086406","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/472577","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=472577"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/472577\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/472578"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=472577"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=472577"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=472577"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}