And the winner is ...

Dallas' best restaurant and top chef crowned at 2020 Tastemaker Awards

Meet Dallas' Best New Restaurant, Georgie by Curtis Stone.

Photo courtesy of Georgie by Curtis Stone

In a year that has left the food and beverage industry devastated from the effects of the COVID-19 pandemic, Dallas-Fort Worth's talented and hard-working culinary stars deserved — more than ever — to be recognized and celebrated at the 2020 CultureMap Tastemaker Awards.

The winners have finally been revealed.

In a special editorial series over the past several weeks, we've been honoring nominees in a wide range of categories. A panel of expert judges consisting of CultureMap editors and former winners helped compile the contenders and select all of the winners — except for Best New Restaurant. That was determined by you, our readers, in a bracket-style tournament.

Like many events this year, the presentation of the Tastemaker Awards went virtual. On July 30, viewers tuned in to watch our our first-ever online awards ceremony hosted by Texas rap legend Bun B.

And instead of gathering for an in-person tasting extravaganza, ticket-holders enjoyed an at-home Tasting Tote featuring everything they needed to bring the Tastemaker experience to them: savory and sweet bites from nominees, complimentary beverage kits, gifts, and games to play throughout the night.

In addition to favorite categories like Rising Star Chef of the Year and Neighborhood Restaurant of the Year, we threw in a delicious new wildcard category: Best Queso.

We also introduced a new Hero Award to spotlight individuals who've done outstanding work to support the restaurant industry amid the pandemic.

Now, let's raise a glass to the 2020 Tastemaker Award winners:

DALLAS

Restaurant of the Year: The Charles Dallas
Dallas Design District stunner is an Italian-inspired eatery starring chef J Chastain (Stephan Pyles, Rosewood Mansion on Turtle Creek) and Chas Martin (Nick & Sam's, Hotel Zaza). It has a wood-fired grill, and menu standouts include fresh crudo, house-made pasta, and a large assortment of vegetable dishes.

Chef of the Year: Justin Holt, Salaryman
Holt attended Cordon Bleu and began his Dallas culinary career cooking at Nana at the Anatole Hotel for four years, before joining David and Jennifer Uygur at Lucia. He started doing pop-ups to fulfill his passion for Japanese food, and they regularly sold out. At Salaryman, he's carved out a niche and won the approval of the city's most discriminating foodies.

Rising Star Chef of the Year: Toby Archibald, Georgie by Curtis Stone
The New Zealand native is an international chef who has worked in some high-flying restaurants and cities. He came to Dallas with his wife to open a restaurant, and has worked with big-name chefs at Bullion (Bruno Davaillon) and at Georgie by Curtis Stone.

Best New Restaurant: Georgie by Curtis Stone
This Knox District restaurant, in the former Villa-O space, comes with the participation of celebrity chef Curtis Stone and is a spinoff of Gwen, a Hollywood restaurant and butcher shop he owns with his brother Luke. Georgie is a collaboration between the two brothers and Dallas restaurateur Stephan Courseau. The menu features Australian Blackmore wagyu and caviar with red wheat blini and crème fraiche. The restaurant is still closed, but the adjoining butcher shop is open.

Neighborhood Restaurant of the Year: Parigi Restaurant
The highly personal chef-driven restaurant in the Oak Lawn district summons a touch of Paris with a little soupcon of New York, as useful for ladies who lunch as it is for a lovers' rendezvous. Few other restaurants in Dallas have survived for 30 years, and definitely not as fresh and vital as Parigi. They're currently open for lunch and dinner with limited seating; reservations are required.

Best Queso: E-Bar Tex Mex
This East Dallas Tex-Mex spot has been open for six years but in some ways, it still feels like a treasured secret. Owner Eddie Cervantes, who used to run the show at Primo's, has re-created the old Primo's vibe on Haskell Avenue. He offers queso standard or E-Bar style with ground beef, guacamole, and sour cream.

Brewery of the Year: 3 Nations Brewing
Launched in 2015, 3 Nations is the brainchild of Gavin Secchi, whose family owns Ferrari's Italian Villa. The brewery resides in a cool building, a former grain storage shed, in downtown Carrollton, where they're doing adventurous beers such as Crazy Pale Ale and Mango Smash IPA. Their taproom is currently closed, but they have a robust curbside program.

Pastry Chef of the Year: Diana Zamora, Lockwood Distilling
Zamora has a wide bank of experience that includes catering, as well as restaurants. At Lockwood, she did fun desserts like ice cream sandwiches, using ice cream from local company Sweet Firefly. She's also a dedicated activist; during these COVID-19 days, she's been working with the Harvest Project, which feeds hungry kids and families.

Bar of the Year: Black Swan Saloon
Opened in 2010, it remains one of Dallas' most highly regarded bars, thanks in no small part to the doting hospitality of bartender-owner Gabe Sanchez and his magical drinks. Yet the trailblazing bar has a modest demeanor. It's a small space, not too glitzy, that surpasses first impressions and sneakily wins you over.

Bartender of the Year: Josh Hendrix, Las Almas Rotas
Easily one of the most liked figures in Dallas' mixology world, Hendrix "doesn't know a stranger," says one peer; "he's a sweetheart," says another. He started in Atlanta with pit stops in New Orleans and Baton Rouge, and has been on the Dallas scene for more than a decade. Hendrix is also supportive of other bartenders, of bars, and of the local scene.

Wine Program of the Year: Macellaio
The Oak Cliff restaurant specializing in cured meats and small plates is a spinoff of Lucia Dallas, the Italian restaurant from husband and wife David and Jennifer Uygur. They tend to choose unusual wines you can't find elsewhere, many though not all Italian. Currently, curbside pickup only, Thursday-Sunday 4-7 pm, with a new menu posted every Tuesday.

Hero Award: Jacob Tindall, 5G Studio Collaborative
Tindall founded a nonprofit called 7740 Dallas to support the healthcare community and keep restaurant workers employed. In April and May, 7740 provided 1,000 meals per week to COVID wards around Dallas-Fort Worth and continues to deliver meals to hospitals every day.

FORT WORTH

Restaurant of the Year: Ellerbe Fine Foods
This darling restaurant is one of Fort Worth's best culinary treasures. Chef-owner Molly McCook opened the restaurant in 2009 and continues to roll out enticing and inventive dishes. The stylish re-do of what was once a former gas station still charms.

Chef of the Year: Tim Love, Lonesome Dove, Love Shack, Gemelle
With restaurants spanning the nation from Seattle to Knoxville, Love's roots remain in Texas, where he is chef and owner of Lonesome Dove Western Bistro, Woodshed Smokehouse, Queenie's Steakhouse, Gemelle, Love Shack, and the newly opened Atico, as well as the storied White Elephant Saloon. He's easily Fort Worth's most famous chef and a regular on food television shows.

Best New Restaurant: Hot Box Biscuit Club
Hot Box started out as a pop-up — one so hugely successful that owners Sarah Hooton and Matt Mobley were persuaded to take the next step. They opened this permanent restaurant in 2019. Their signature buttermilk biscuits and biscuit sandwiches remain the big draw, but don't overlook the fried green tomatoes or their twist on deviled eggs, topped with a dusting of Flaming Hot Cheetos.

Bar of the Year: Blackland Distillery
The full-service, upscale cocktail lounge and tasting room produces four sophisticated spirits: vodka, gin, bourbon, and rye whiskey. You can get a cocktail, tour the distillery, and enjoy a tasting flight of all four spirits for $20.

Hero Award: Mike Hoque, Hoque Global
Hoque and his restaurant company, DRG Concepts, have fed thousands of healthcare workers and restaurant employees displaced by the virus. And he continues to fund 50 meals every day, delivered to hospitals around Dallas-Fort Worth.

awards chefs tastemakers

A Roundup of Restaurant News

Fill up on the festive fare in this roundup of Dallas restaurant news

Maison Chinoise

Maison Chinoise

Spread at Maison Chinoise

This roundup of restaurant news around Dallas is all about new menus, with lots of festive-themed dishes and menu additions. There's a new brunch at a surprising destination, new cocktails, and lots of hot chocolate, fitting for the season.

Here's what's happening in Dallas restaurant news:

Taziki’s Mediterranean Café is opening a location in Las Colinas, at 5910 N. MacArthur Blvd. Taziki's is known for its hummus, whipped feta, kebabs, Greek salad, and Mediterranean lamb burger. This is the chain's fourth Dallas location and 100th location nationwide.

Catch Dallas, the seafood restaurant at Maple Terrace, ha some splashy new items including truffle sashimi, rainbow sashimi pizza, and a Wagyu hot rock dish with options of A5 Kobe beef, olive beef, and snow beef cooked tableside.

Dive Coastal Cuisine in Snider Plaza has new seasonal specials, including beet & blood orange salad, butternut squash soup, fingerling potatoes, coconut rice, and portobello mushrooms, available through the end of November.

TK's Addison, the comedy club, has a new brunch every Sunday from 10 am-3 pm. Shareable options include cast-iron cinnamon rolls with Grand Marnier cream cheese icing, deviled eggs, and Belgian waffle bites. Meals include filet mignon Benedict, crab cakes Benedict, Nashville chicken biscuit, and the hangover burger, with a short rib/chuck/brisket blend patty with bourbon bacon, four-cheese bechamel, a fried egg and crispy onions.

Fish City Grill, Half Shells restaurants are launching a name brand oyster on November 19 called the Mystic Mermaid, which have a heavy brine and shell ranging from 3-3 1/2 inches, served with cucumber-citrus mignonette. Available for for $21 per half-dozen and $42 per dozen at all Dallas, Flower Mound, Richardson, and Plano locations.

Dog Haus is celebrating Thanksgiving all month with a twist on the Turducken: a turkey, duck, and chicken sausage topped with garlic aioli, turkey gravy, onions, and scallions, served on King’s Hawaiian rolls; and the Turducken burrito, a turkey, duck, and chicken sausage, three sunny side up eggs, white American cheese, sweet potato fries, caramelized onions, and spicy mayo in a toasted flour tortilla.

Fleming’s Prime Steakhouse & Wine Bar has a new lunch menu with a two-course prix fixe starting at $28. New options include steakhouse filet chopped salad, and Fleming’s Prime Steakhouse burger, steak frites, and a barbecue salmon fillet. All lunch dishes are $30 or less. There are new cocktails and non-alcoholic beverages, like Tropical Tee and Blackberry Lavenderade.

Carrabba’s Italian Grill has new menu items including Arancini, a risotto bite with fennel sausage, mozzarella, parmesan, & Romano cheese; rigatoni al forno, with tomato cream sauce, Italian sausage, Romano, parmesan, mozzarella and goat cheese; and short rib marsala, bone-in short rib over garlic mashed potatoes with Lombardo Marsala wine sauce. Dessert includes a triple chocolate bread pudding. New festive cocktails feature the merry berry martini and wood-fired old fashioned. Available through January 13.

Taziki’s has brought back its tomato basil soup. Prices start at $5.49, and the soup is also available as part of a soup-and-salad combo with pricing varying by market. This soup is available through January 26.

Beyond Sun Sausage is now available at Whole Foods Markets across Dallas. It’s made from plant-based ingredients, including yellow pea, brown rice, and red lentil proteins. There are 12 grams of plant-based protein per link with no cholesterol, soy, gluten, added antibiotics, or hormones. Flavors include Cajun and pesto, and a four-count package is $11.

Al Biernat’s has new cocktails with a festive twist. At the Oak Lawn location, find Golden Hour with Basil Hayden, Dolin Blanc, Campari, Giffard Piment d’espelette, and grapefruit bitters; Frosted Poinsettia with Titos, spiced cranberry syrup, lemon juice, and Zerbina with red glitter sugar; and Bloody Sidecar, with The Macallan 12, Fruitful Blood Orange, Cointreau, and lemon juice. The Al Biernat’s North menu has Spicy Pineapple Margarita with Flecha infused tequila, Grand Marnier, pineapple juice, and lime juice; Camp Fire Mule with whiskey, lemon juice, maple syrup, and Ladybird ginger beer; and Gin Apple Pie with Roku Gin, cinnamon syrup, and apple cider.

Maison Chinoise in Uptown has launched a new Dim Sum Happy Hour, available Monday-Thursday, with a selection of dim sum for $10. A new Sunday offering features all bottles of wine under $100 available at half-price all day for dine-in.

P.F. Chang’s has added Asian fried chicken to the menu for the first time. It comes in two options, Korean fried chicken and Taiwanese popcorn chicken, with a choice of sauces, including sweet soy glaze, dynamite, hot honey, and chili crisp. Available as bone-in three-piece or six-piece and boneless four-piece or five-piece, eight-piece or 10-piece for shareables.

Laredo Taco Company, 7-Eleven's in-house restaurant, has two holiday specials: Quesabirria, featuring shredded beef and melted cheese, available as a taco or bowl, paired with consommé dipping sauce; and tamales in choice of pork or chicken, in packs of three, six, or 12 or a family size with two dozen tamales and two sides.

Menchie's Frozen Yogurt is collaborating with candy brand Hi-Chew for a limited-edition Key lime pie flavor, inspired by Hi-Chew Dessert Mix’s Key Lime Pie. The flavor is available through November 30.

Main Event has new frozen hot chocolate shakes in three flavors: Classic, a frozen hot chocolate with chocolate candy frosted rim, and a Little Debby Christmas tree cake; s’mores with marshmallow rim and graham crackers; and peppermint with peppermint frosted rim and a candy cane. Bailey’s Irish Cream or Caffè Borghetti can be added to any flavor for $3. Prices start at $11. Available through January 7.

Rita’s Frozen Custard has two limited-time frozen treats: Frozen Hot Cocoa Gelati, which layers Rita’s Frozen Hot Cocoa Cream Ice with Vanilla Custard, blending the taste of hot cocoa with cool Italian Ice; and Frozen Hot Cocoa Gelati Blender with a crushed peppermint topping.

Dunkin' is bringing back holiday favorites and new menu items. Drinks include the cookie butter cold brew, peppermint mocha latte, toasted white chocolate latte, and white hazelnut bark coffee. New items include the cookie butter donut, holiday cookie latte, almond croissant, and hash brown brisket scramble bowl.

Barrilitos, the Mexican soda, has returned to Texas shelves. Originally produced nearly 100 years ago, the drink is available in four flavors: Mandarina, Manzana, Piña, and Ponche de Frutas in both 12-ounce and 1.5-liter bottles. The aguas frescas were sold until 2020-2021, and the sodas were sold until 2017. Now they're available at El Rancho, La Michoacana, and Fiesta stores across Dallas.

Wendy's has a new salted caramel Frosty. It can also be paired with the limited-time mushroom bacon cheeseburger, which features roasted mushrooms, bacon, Muenster cheese, and garlic spread. The Frosty is $3 and the burger is $6.

Texas Parks and Wildlife Commission has shut down two oyster harvest areas in the Gulf: the 14-acre Desperation Reef and the 529-acre Dollar Reef, both in Galveston Bay, to allow the oyster population to recover the reef is healthy enough that they can start harvesting oysters again. They'll reopen in November 2026.

Chipotle has launched a wacky new merchandise collection that includes a $10 cilantro soap, a nod to the small percentage of the population who are genetically wired to experience a soapy flavor when eating cilantro; the $28 “Water” Cup candle, a lemonade-scented candle; and $20 car napkin holder. The collection will be available for individual purchase, or as a bundle for $50.

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