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    Best New Restaurants

    Best new restaurants of 2013 add spark to Dallas-Fort Worth dining scene

    Teresa Gubbins
    Dec 30, 2013 | 6:00 am
    • Slow Bone cafeteria tray
      Photo by Jennifer Chininis
    • Little Red Wing potato-crusted fish
      Photo by Marc Lee
    • Pepe's Ranch enchiladas
      Photo by Teresa Gubbins
    • Pacific Table miso-glazed salmon
      Courtesy photo
    • Savor yuzu curd tart
      Photo by Teresa Gubbins
    • Lark on the park warm chanterelle salad
      Photo courtesy of Lark
    • Pakpao chicken satay
      Photo courtesy of Pakpao
    • Zoli's Grandma pizza
      Zoli's NY Pizza Tavern/Facebook
    • Mot Hai Ba banh mi
      Photo by Marc Lee
    • Peak & Elm taquitos
      Photo courtesy of Peak & Elm

    Dallas-Fort Worth had a phenomenal restaurant year in 2013, with lots of openings, expansions and new concepts featuring one-of-a-kind cuisines. We welcomed hot dining trends like truck yards, ramen shops and designer doughnuts. We ate our veggies, yet also porked out on meat. We tapped ever more deeply into craft beer.

    From a vibrant and broad pool of openings, these 12 stood out as best of the bunch.

    Belly & Trumpet
    Who: Upscale restaurant on McKinney Avenue from Richard and Tiffanee Ellman, who also own Oak and Pakpao.
    Why: Chef Brian Zenner possesses both imagination and skill. His seasonal focus means you'll always find something new.
    What: Steamed buns with Wagyu beef tongue, pickled cucumber and turnip; gnocchi with black garlic, rapini, black trumpet mushroom, calabrese pepper and basil.

    CBD Provisions
    Who: Restaurateur Tristan Simon partners up with hotelier Tim Headington to revitalize downtown Dallas with this splashy opening in The Joule.
    Why: Hard to resist a couple of fun-loving perfectionists driven to do everything right.
    What: House-made strozzapreti pasta with wild mushrooms; kabocha squash with sorghum, blue cheese and pecans; corn cake.

    Lark on the Park
    Who: Ringside seats to Klyde Warren Park from veteran restaurateur Shannon Wynne (Flying Saucer, Meddlesome Moth).
    Why: Husband-and-wife chefs Dennis Kelley and Melody Bishop work hard and think outside the box. Plus: beer.
    What: Autumn wheat berry salad with roasted squash, kale, Medjool dates and pecans; ricotta gnudi with brown butter, spinach and Taleggio cream.

    Little Red Wasp
    Who: Baby sibling of Grace, the fine-dining pinnacle in downtown Fort Worth, from restaurateur Adam Jones and chef Blaine Staniford.
    Why: Not so "serious foodie" as Grace — and cheaper too.
    What: Potato-crusted fish of the day with wilted spinach, spaghetti and meatballs.

    Mot Hai Ba
    Who: North Vietnamese cantina from chefs Colleen O'Hare and Jeana Johnson, in old York Street space.
    Why: Authentic Hanoi-style food you won't find anywhere else, executed at a four-star level.
    What: Banh mi sandwich in multiple options including omelet, liver pate and pork, pork belly, beef or tofu; sizzling cake with shrimp.

    Pacific Table
    Who: Sophisticated yet casual seafood spot from Fort Worth chef Felipe Armenta (The Tavern).
    Why: Pristine seafood, beautiful people, gorgeous room, ultra-hot.
    What: Miso-glazed salmon with sticky rice and broccolini, yellowtail jalapeño roll.

    Pakpao
    Who: Thai in the Design District from busy-busy Richard and Tiffanee Ellman (Oak, Belly & Trumpet).
    Why: Chef Eddy Thretipthuangsin capably navigates both authentic Thai and four-star technique. (Thretipthuangsin left Pakpao on December 30.)
    What: Chicken meatballs, bamboo salad, citrus steamed cake with lemongrass crème anglaise.

    Peak & Elm
    Who: Father-and-son Jesse Moreno Sr. and Jesse Moreno Jr. branch out from their La Popular Tamale niche.
    Why: Jesse Sr. has the old-school, Mexican-by-way-of-Dallas cooking chops; Jesse Jr. knows how to package it for 2013.
    What: Taquitos with dirty rice, stacked enchiladas, anything with the house-made tortillas.

    Pepe's Ranch
    Who: Breakfast-and-lunch spinoff of award-winning Tex-Mex restaurant Pepe's & Mito's.
    Why: Earnest, eager-to-please disposition with straightforward food at discount prices.
    What: Enfrijoladas with black beans and cilantro rice, breakfast tacos, chicken and waffles.

    Savor
    Who: Former Ritz-Carlton chef holds forth in prominently located restaurant at cooed-over Klyde Warren Park.
    Why: Major points for atmosphere alone at this shiny, sparkling glass box. Answers the question: where to take your parents.
    What: Crab cakes with curry corn puree; mini-desserts such as yuzu tart, $3 each – get them all.

    Slow Bone
    Who: Maple & Motor burger-meister Jack Perkins expands into barbecue.
    Why: He freshens up a locked-down cuisine with his unusual approach to cooking meat and respect for vegetable sides.
    What: Brisket, Brussels sprouts and cauliflower gratin, pea salad, "chili mac" (macaroni and cheese with a ladle of chili).

    Zoli's NY Pizza Tavern
    Who: Pizza pundit Jay Jerrier expands his repertoire from Italy to New York.
    Why: You can eat for under $5, and oh that crust.
    What: One slice each of the three varieties: thin crust; thicker, moister "Grandma"; and thickest, airy Sicilian. Plus an order of garlic knots.

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    RIP Rain

    Dallas Caramel Company founder Rain McDermott dies at 52

    Teresa Gubbins
    Jun 11, 2025 | 7:41 pm
    Rain McDermott
    Courtesy
    Dallas Caramel Company founder Rain McDermott

    Dallas entrepreneur Rain McDermott, who founded artisan caramel maker Dallas Caramel Company when she was only 34 years old, died after a battle with breast cancer; she was 52.

    Her passing was noted on the company's Facebook page, stating that "it is with the heaviest hearts that we share the passing of our beloved founder, Rain McDermott. Rain lost her courageous battle with breast cancer, but not without an incredible fight—full of strength, grace, and unwavering spirit. She gave her all, just like she did in everything."

    A native Texan, Elizabeth Rain Reglin McDermott grew up in Houston and moved to Plano at the age of 7. According to her biography, when she turned 9, her father took her on a date to the Reunion Tower which inspired her creativity and propelled her desire to leave her own mark on the city.

    She attended El Centro College (now Dallas College), earning a degree in pastry, culinary & food service management, then started Dallas Caramel Company in 2007 to satiate her curiosity: Could she make a delicious caramel that would satisfy her sweet tooth?

    Her caramels and turtles, which were made at a facility in Wylie, were described as bold, unapologetically delicious, and as big as Texas, in 11 flavors — many inspired by Dallas, including Sea Salt, Orange, Cinnamon, Marshmallow, Espresso, TX Drunken Nut (Texas Whiskey & Texas Pecans), Pumpkin, Bacon, Apple Pie, Chocolate, Lemon Meringue, and traditional Original.

    Services were not yet announced but according to the post, the company will carry on "her mission of world caramel domination, one delicious piece at a time."

    Friends meanwhile called her "the sweetest and kindest soul," "an amazing woman and mentor," who was "adored for her enthusiasm and determination." Customers expressed gratitude for her wonderful caramels and doting personal service.

    "Rain's sweet smile lit up every room, her hugs could fix just about anything, and her love for caramel was only matched by her love for her husband Sean and her dogs Wylie and Maui," the post said. "She poured her heart into Dallas Caramel Company, and every bite of caramel tells a little piece of her story."

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