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Stupid Lists

Dallas nets spot on fishy list of most underrated food cities

Teresa Gubbins
Apr 20, 2017 | 11:01 am
CBD Provisions
CBD Provisions’ pig head carnitas.
Joule Dallas

A website called Tasting Table included Dallas in a listicle called "American's Most Underrated Food Cities," advising readers to eat their way through these "under-the-radar culinary gems."

Under whose radar, they do not say, but the inclusion on this list is something for which Dallas should be supremely grateful. Getting recognition from a national website, especially one based in the all-important city of New York, is always a feather in any flyover city's cap.

But before you pop the champagne, some scrutiny of said list is warranted.

The piece begins: "There's nothing we love more than eating our way through a fantastic food city, indulging in the Michelin-starred hot spots and local haunts that put our chosen destination on the global map. But from Rust Belt fine dining to seafood shacks down south, there's more to this country than blockbuster cities and their tourist traps."

That's some wordsmithing. It lets you know that #1, Dallas has no Michelin-starred hot spot and is therefore not a culinary destination, and #2, alternatively, that people who flock to Michelin-starred restaurants are dumb tourists.

Dallas joins a list of underrated food cities that includes such blazing metropolises as Boise, Idaho; Cleveland; Honolulu; Jersey City, New Jersey; Memphis, Tennessee; Milwaukee, Wisconsin; Salt Lake City; and Omaha, Nebraska.

If you read the Dallas blurb, you get a sense of the mindset:

"While Houston might be the 'next big thing' and Austin the reigning champ, few other Lone Star-ers show more culinary promise than Dallas-Fort Worth. But before you complain about the sprawl, think about what all that space allows: areas with their own distinct flavors, like trendy Deep Ellum and blossoming nearby Plano; a diverse array of immigrant communities boasting spots like authentic Tex-Mex joint Avila's or pho master Peja Krstic's Một Hai Ba; and, obviously, the room to develop Texas-sized projects, like Legacy Food Hall, a star-powered dining and entertainment mega complex featuring Top Chef alum John Tesar's Knife Burger, Roots Chicken Shack from fellow TC alum Tiffany Derry and an on-site brewery called Unlawful Assembly. Elsewhere, Downtown's CBD Provisions, with its pig's-head carnitas and cocktail program helmed by booze legend Christy Pope (Little Branch, Milk & Honey), is killing it, and the tasting menus at fine dining stalwart The Mansion are always on point. Saddle up, partner!"

Yikes, who wrote this? The author listed is Tasting Table editor Meredith Heil, a resident of Brooklyn. Certain phrases jump out. Let us deconstruct.

1. "While Houston might be the 'next big thing' and Austin the reigning champ-" See, in New York circles, Houston and Austin are aces. Dallas is "underrated."

2. Note the casually inserted, "But before you complain about the sprawl." Was anyone complaining about sprawl? Isn't sprawl more of a Houston thing?

3. And this: "blossoming nearby Plano." Of all the "nearby" suburbs to name-call, why Plano? (The answer seems to be the "star-powered dining and entertainment mega complex" Legacy Food Hall.)

4. This part is odd: After a nod to our immigrant communities, the story applauds "pho master Peja Krstic's Mot Hai Ba." Mot Hai Ba is a fine restaurant, even if it is no longer owned by its founding chefs Jeana Johnson and Colleen O'Hare. And Peja Krstic is a well-regarded chef. But he's from Serbia. And of all the great phos in town, from Ten Ramen to Pho Is For Lovers to Pho District to Wabi House, is MHB really the restaurant you would tout for its pho?

5. Last but not least is the distasteful concluding quip, "Saddle up, partner!" — more of that prevailing, misguided, outsider-y perspective that Dallas is an absolute sea of cowboy hats. Giddy up!

Lists generate traffic and are certainly not easy to write from remote locations where you don't have your finger on the local pulse. And Dallas diners know that the restaurant scene is currently in crazytown bustling mode; a voucher from out of town is meaningless. It's just funny to see how the city is perceived, and how stereotypes get propagated.

The list also includes San Antonio, Texas' other sad second-string city to "next big thing" Houston and reigning champ Austin. The intro to San Antonio begins, "Coming in right alongside little brother Dallas, Alamo City is an equally important stop."

That's you, Dallas: San Antonio's "little brother."

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Spring Arrival

West Dallas gets new Spanish-Peruvian restaurant with big-name chef

Luciana Gomez
Sep 18, 2026 | 4:27 pm
Ulloa's
Photo courtesy of Ulloa's
Paella will be on the menu.

A new restaurant with a high-profile culinary director will bring Spanish and Peruvian flavors to West Dallas: Called Ulloa’s, it is coming to 727 Fort Worth Ave., with a projected opening in March 2027.

The concept is from philanthropists Susan and Woodrow Gandy, who were previously investors in the historic Belmont Hotel just around the corner. They've teamed up with Dallas celebrity chef Kent Rathbun as culinary director, along with Christopher Tunnell as general manager to lead the front of the house.

Rathbun is a name Dallas diners know well, with a resume that includes The Mansion on Turtle Creek, the Landmark Restaurant at the historic Melrose Hotel, Seventeen Seventeen at the Dallas Museum of Art, Abacus, Jasper's, Rathbun’s Blue Plate Kitchen, and more. He's won numerous awards and made multiple appearances on Food Network. He was most recently behind the launch of On The Rocks, an Italian bistro in Burleson.

Kent Rathbun Chef Kent Rathbun will be the culinary director of Ulloa's. Photo courtesy of Kent Rathbun

Tunnell’s background spans both culinary direction and front-of-house operations. He worked at Los Angeles hot spots Ketchup, Geisha House, and Les Deux, as well as the Mandalay Bay and The Mirage in Las Vegas, before moving to Dallas to open The Mexican, the upscale restaurant in the Design District.

“I am truly excited to partner with Chef Kent Rathbun, whose reputation is amazing — not only in the DFW Metroplex, but in the culinary world,” Tunnell says. “He has been with this project since the beginning, helping develop it; this will be a very chef-driven, culinary-forward restaurant.”

The team's vision for Ulloa’s is both culinary and urban, with hopes of anchoring the corridor and attracting other businesses to Fort Worth Avenue — a stretch connecting downtown Dallas with Oak Cliff that remains somewhat underdeveloped despite its panoramic skyline views.

The restaurant is named for Spanish explorer, astronomer, and scientist Antonio de Ulloa, who spent extensive time in the Mexican peninsula before becoming Louisiana’s first governor. During his travels, Ulloa documented a fogbow — a circular rainbow formed when sunlight meets mist that causes silhouettes standing between the sun and fog to appear ringed in light, a phenomenon known today as “Ulloa’s Rings.”

That vibrant phenomenon inspired both the restaurant's identity and logo. The concept promises "bold, worldly flavors in a welcoming neighborhood setting inspired by exploration and discovery,” the owners say.

Ulloa's Rendering of Ulloa's.Rendering courtesy of Ulloa's

While the menu remains in development, Tunnell describes the culinary direction as “Spanish soul with a Peruvian heart.” The kitchen will merge the coastal flavors of both traditions — ranging from paellas and ceviches to crafted cocktails and signature adaptations by Rathbun.

The 200-seat, two-story space will feature a downstairs dining room, a large bar, and an outdoor patio. Upstairs, plans call for a secondary bar, a private dining room, a patio, and an expansive balcony patio, offering views of the city's skyline and of the Margaret Hunt Hill and Margaret McDermott bridges.

While the upstairs space will be available for private events, the owners intend for it to operate primarily as an organic extension of the main restaurant. The buildout will include a guest elevator along with ample parking, including both self-parking and valet options.

The team says the restaurant will have have an aesthetic that's “warm, theatrical, generous, elegant but alive, with the energy of a great Spanish tapas bar and the soul of Peruvian hospitality.”

Ulloa’s plans to launch with dinner service first, followed by lunch and weekend brunch.

restaurants bars peruvian flavors west dallas oak cliff kent rathbun
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