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    Top Restaurants in Dallas Right Now

    10 Dallas Restaurant of the Year nominees compete for culinary supremacy

    Teresa Gubbins
    May 12, 2015 | 11:09 am

    We've come to the final chapter in our Tastemaker Awards: Restaurant of the Year. These are the places that have stood out in the last year, with noteworthy food, service and atmosphere.

    They join a series of bests we've already recognized, including neighborhood restaurants, breweries, bartenders, bars, burgers, chefs and rising star chefs.

    They're different from the contenders in the best new restaurant tournament, most of which have only opened in the past few months. We invited you to vote for your favorite; it's now down to two restaurants, Dallas Grilled Cheese Co. and Clark Food & Wine, and you have until May 13 to help decide the winner.

    All of the champions will be announced at our grand tasting event on May 14 at the Empire Room.

    Here they are, the 10 candidates for Restaurant of the Year:

    AF+B
    AF+B, which stands for American Food and Beverage, is a chic, comfortable tavern in Fort Worth's West 7th district from Consilient Hospitality. Reflecting the finicky focus of Consilient's Tristan Simon, every element speaks of precision, from the meticulously trimmed cut-outs on the menu to the golden crispness of the French fries to the accompanying house-made ketchup, better than Heinz. The menu changes often; chef Jeff Harris has been observing seasonal cooking longer than most.

    CBD Provisions
    Located at The Joule hotel in the heart of the central business district, CBD Provisions is an brasserie serving American comfort food with an artisanal sensibility. Menu items range from coddled eggs with house-baked bacon bread for breakfast to seasonal salads for lunch to pan-fried organic chicken for dinner. CBD is open for breakfast, lunch and dinner every day of the week. It serves Sunday brunch and a complete menu until midnight on the weekends.

    CrushCraft Thai
    CrushCraft serves spicy Thai "street food," from drunken noodles to the comforting curry noodle dish called khao soi. The level of execution is high, reflecting the four-star experience of chef Paul Singhapong, who has worked at the French Room, Beau Nash, Melrose Hotel and Rosewood Mansion on Turtle Creek. CrushCraft might be the perfect restaurant: It stays open late, and prices are incredibly low.

    Gemma
    Critically acclaimed restaurant from husband-and-wife California transplants Stephen Rogers and Allison Yoder serves American food with a fresh California sensibility and seasonal focus. Rogers is a native of Dallas; both worked at Napa Valley restaurant Press. Wine program includes boutique labels, and a glass-enclosed wine refrigerator keeps both whites and reds at the proper temperature.

    Harvest
    Boutique restaurant in McKinney's downtown square does seasonal menus featuring organic, local and regional products that celebrate the seasonality of ingredients, food and the rich contributions of farmers. Specials include red grouper with English peas, chorizo red pepper vinaigrette and parsnips chips.

    Hibiscus
    Henderson Avenue favorite features cuisine anchored in the modern chophouse genre while showcasing the best of local, regional and responsibly raised products. Wood cooking is a specialty, especially when applied to pasture-raised steaks, poultry and game from nearby ranches. Chef Graham Dodds adds his signature seasonal focus.

    Knife
    Hotel restaurant starring celebrity chef and Top Chef contestant John Tesar takes the steakhouse model that Dallas knows and loves and modernizes it. That means unusual cuts of meat, steak sold by the inch and a custom-built aging room where steaks are aged for 240 days. It has an equally serious commitment to vegetable side dishes and salads.

    Proof + Pantry
    Northeast native Kyle McClelland has helped anchor this American restaurant at One Arts Plaza. But the cocktail program is on equal footing, thanks to barman Michael Martensen. The drinks complement the progressive, yet approachable American fare priced from $10 to $30.

    San Salvaje
    ​Stephan Pyles restaurant takes over the former Samar space with a wide range of Latin influences, from Mexico, Peru, Argentina, Brazil, Cuba and the Caribbean. Menu includes novel dishes such as the causa limeña with spicy shrimp, but Samar's festive atmosphere remains intact.

    Stock & Barrel
    Oak Cliff restaurant is the passion project of well-regarded chef Jon Stevens. Expect to see various fish, fowl and game from the rotisserie and custom wood-fire grill, as well as house-made pastas and dumplings. An entire section of the menu is dedicated to his favorite comfort food: fried potatoes.

    ---

    Buy tickets now to the Tastemaker Awards on May 14.

    Stock & Barrel in Oak Cliff treats vegetables well, such as this broiled artichoke.

    Broiled artichoke at Stock & Barrel in Dallas
      
    Photo by Marc Lee [https://marcsclips.com/]
    Stock & Barrel in Oak Cliff treats vegetables well, such as this broiled artichoke.
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    Bread News

    Award-winning Dallas bakery scores storefront in Oak Cliff mixed use

    Teresa Gubbins
    May 13, 2025 | 6:07 pm
    Kuluntu bread
    Photo courtesy of Kuluntu
    Kuluntu bread

    One of Dallas' best bakeries is graduating to a new location: Kuluntu Bakery, which currently operates as a cottage bakery in Oak Cliff, is moving into the East Dock, the innovative new mixed-use hub at 900 E. Clarendon Dr. near the Dallas Zoo and Halperin Park.

    Founded in 2018, Kuluntu is the cottage food bakery that has been selling breads and pastries from an Oak Cliff home. Despite not having a brick-and-mortar location, the bakery has racked up numerous awards including an impressive ranking on a Food & Wine list of the Best Breads in Every State, a 2023 nomination for a James Beard Award, and a CultureMap Tastemaker Awards nomination for co-founder Stephanie Leichtle-Chalklen for Best Pastry Chef.

    And now they will have a brick-and-mortar location.

    Their current menu changes weekly, with breads such as country sour and lemon-lavender-walnut sour; their signature granola; cinnamon rolls; and pastries such as almond & lemon croissant, cheesy artichoke galette, and salted rye chocolate chip cookies. They send out an email to subscribers every week listing the latest offerings. (To get on the list, email kuluntu@kuluntubakery.org.)

    "At the new location, we will be expanding the menu quite a bit," Leichtle-Chalken says. "It will include items that we’re currently baking plus South African dishes for lunch service."

    They're hoping to be open by the end of the year, and once they do open, they'll close down the cottage operation.

    But Leichtle-Chalklen says this new location will be more than a bakery — it will be a community hub that centers women’s experiences and builds collective power through education, health & wellness, and equity initiatives.

    She already operates Kuluntu as a non-profit, with a goal of co-creating a more equitable food system and community by connecting the food industry, consumers, and partners to center women and humanize all food workers.

    Sustainability and taking care of the planet is a practice that threads throughout their organization: whether that's using Barton Springs Mill organic flours and Cedar Ridge Egg Farm free-range eggs, or whether it's following zero-waste baking by recycling, composting, and using environmentally friendly packaging.

    East DockEast Dock Courtesy rendering

    They'll fit right in at East Dock, a former industrial building that was built in 1915 and is being thoughtfully refurbished with a goal of creating an 18-hour campus: coffee in the morning, daytime operators such as offices, studios, and restaurants, then bars and entertainment at night.

    On July 12, Kuluntu will host "Reimagining an Inclusive Restaurant in Dallas," where attendees can learn about the lived experiences of women food workers and how we can humanize the food system, as well as re-imagine what an equitable and inclusive restaurant could be — sharing your experiences, ideas, and perspectives to shape Kuluntu Bakery into a true community space for all. Pastries and beverages will be included.

    The session will take place at East Dock, allowing a preview of the site which will be under active construction. Get tickets here.

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