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Chef Dean Fearing does it up big with his Southwestern cuisine at The Ritz-Carlton, Dallas.

Cuisine
Open
Breakfast & Dinner daily, Lunch Mon.-Sat., Brunch Sun.
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Fearing's, Dallas, TX

Fearing's Restaurant Review

: Dean Fearing’s big, bold Southwestern flavors sit comfortably on the menu next to chicken yakitori, mixing it all up in a dramatic coup d’état of taste. Start with griddled lump crab cakes embellished with tomatillo corn salsa and paired with a barbecued short rib enchilada with queso fundido, two-bite lobster tacos with avocado relish, or Dean’s tortilla soup. Continue with maple-black peppercorn buffalo tenderloin or a bone-in rib-eye grilled over live mesquite with West Texas "mop" sauce, creamy cornbread pudding and crispy asparagus. Some entrée descriptions seem deceptively simple, but on the plate they achieve an enchanting exuberance. The ever-expanding wine cellar is first-rate, and perhaps you’ll have the pleasure of sommelier Paul Botamer’s assistance in picking a wine pairing within reach of your price point. Chef de cuisine Eric Dreyer leads the kitchen, but patrons can still find Fearing touring the dining room and shaking hands on a nightly basis, clad in his signature cowboy boots; if it’s an up-close-and-personal experience you desire, reserve the Chef’s Table situated in the midst of the lively kitchen. In fact, there are seven unique areas in which to dine at Fearing’s: two outdoors and five indoors. One might choose to settle in for a refined repast among artworks in The Gallery, or relax in the Rattlesnake Bar that features jalapeño elk corn dogs, and poutine with Wagyu short rib, white cheddar and a fried egg.



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