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    Trolling for clicks

    Dallas-Fort Worth heavies Fearing's and Woodshed slide into list of 101 Best Restaurants in U.S.

    Teresa Gubbins
    Feb 20, 2013 | 1:33 pm

    Two lucky lucky restaurants from Dallas-Fort Worth scored a ranking on the latest traffic-trolling "top restaurants" list, this one generated by The Daily Meal, a list-delirious website ostensibly dedicated to topics of food and drink. The "101 Best Restaurants in America" includes Fearing's at the Ritz-Carlton, Dallas at No. 94 and Woodshed Smokehouse in Fort Worth at No. 92.

    For DFW, that is all she wrote.

    The list's top three slots go to the most trite-and-true restaurants in the country: French Laundry, Gramercy Tavern and Le Bernardin. It goes without saying that the list is dominated by New York and California restaurants, with 28 list-makers from New York and 20 from California.

    A list like this can be a wonderful thing, because it gives us a chance to evaluate our weaknesses — which can be basically summed up as, we're not California or New York.

    But no tears: A list like this can be a wonderful thing, because it gives us a chance to evaluate our weaknesses — which can be basically summed up as, we're not California or New York. Honestly, we're just grateful for any scraps on the national table. We're thrilled with a showing of two restaurants, because it could have been none at all.

    And looking more carefully at the two restaurants that do appear, it doesn't seem questionable in any way, shape or form that both are headed by two of our most well-publicized, highly prominent Food Network regulars: chefs Dean Fearing and Tim Love. They're two of our very best chefs, and they deserve every tout they get.

    We even like Woodshed and have taken some heat for our praise from local diners who've not been as enchanted with Love's casual patio hang.

    But you do have to wonder how the evaluation went down. A truly qualified list would have required someone from the crack Daily Meal team to come to DFW and eat at Lucia, Tei An, FT33, and all the various and sundry other restaurants that opened in 2012, then deem them less worthy than Fearing's and Woodshed.

    Alas: Judging from the list of obscure bloggers and random journalists that make up the "illustrious members of their expert panel," there were no representatives from Dallas. The main Texas contributor appears to be Pat Sharpe of Austin-based Texas Monthly.

    Another way that you can tell how legit this list is — and that it has nothing to do with gross, shameless, unbridled trolling for traffic — is the inclusion of Shake Shack, the stupidly overrated New York burger place. As the story reads, "There were winners that will be certain to infuriate detractors and inspire advocates. In its first year on the list, Shake Shack’s claim to the 11th spot (above Jean-Georges, Daniel, Alinea, Chez Panisse, Del Posto and Per Se) will likely anger more than In-N-Out lovers."

    Yes! In-N-Out! Anger! Outrage! Click click click.

    Honey and thyme-glazed grass-fed lamb chop on parsley root puree with Kennebec potato fries, cheese pierogi on braised lamb choucroute, and fresh shaved black truffles at No. 94 Fearing's.

    Lamb chop at Fearing's Restaurant in the Ritz-Carlton, Dallas
    Fearing's Restaurant Facebook
    Honey and thyme-glazed grass-fed lamb chop on parsley root puree with Kennebec potato fries, cheese pierogi on braised lamb choucroute, and fresh shaved black truffles at No. 94 Fearing's.
    unspecified
    news/restaurants-bars

    Pizza News

    Pizza Guys from California opens first Texas restaurant in Plano

    Teresa Gubbins
    Oct 17, 2025 | 5:05 pm
    Pizza Guys
    Pizza Guys
    Pizza Guys pizza with pepperoni "cups".

    There's a new pizza in town: Called Pizza Guys, it's a Sacramento-based chain known for gourmet pizza at a price point that meets every budget, and it's opening its first-ever Texas location in Plano at 9613 Coit Rd. #109 on Saturday, October 18.

    Pizza Guys was founded in 1986 as a single location in Sacramento, then began franchising in 1994. They currently have 100 stores open across three states — California, Nevada, and now Texas.

    "Reaching our 100th location and opening in Texas is a proud moment for Pizza Guys," says founder and CEO Shahpour Nejad, who built the chain brick by brick.

    Each Pizza Guys pizza is made with fresh dough, whole milk mozzarella cheese, and a sauce made from fresh-packed California-grown tomatoes.

    There are more than 30 pizza options, including classic cheese pizza, meat lovers, veggie, and so on. But there are also global-inspired combinations such as

    • Spicy Curry Pizza with a Tuscany thin crust, pesto sauce, mozzarella, curry seasoning, spinach, yellow onions, feta, jalapeño, crushed red pepper, tomatoes, and basil seasoning
    • Texas BBQ with mozzarella, chicken, bacon, red onions, and Cattlemens hot & spicy BBQ sauce drizzle
    • Serrano Chilli Pizzawith mozzarella, bacon, Canadian bacon, red onions, pineapple, Kogi Serrano Chili sauce drizzle, and cilantro

    Many pizzas are topped with chicken including a Buffalo chicken, California garlic chicken — featuring their signature proprietary garlic sauce — chipotle chicken, and bacon chicken supreme. They also have a stuffed crust option.

    Beyond pizzas, there are pastas, flatbreads, wings, salads, calzone, and appetizers such as a unique popper made from mashed potato, stuffed with jalapeno and cheese.

    The Plano store is owned and operated by Ramandeep (Raman) Singh and Ranjeet Klair, a husband-and-wife team with extensive food industry experience and a shared passion for great food and hospitality. Together, their goal is to make Pizza Guys Plano a local favorite – a place where people can get great food and friendly service.

    “When we decided to open a Pizza Guys in Plano, it wasn’t just about bringing another pizza restaurant to town,” said Ranjeet Klair. “It was about becoming part of a community that values quality, hospitality, and family—just like we do.”

    pizzaopenings
    news/restaurants-bars

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