Best New Restaurants

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

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.

unspecified

Tex-Mex News

Get Tex-Mex and bargain margs at Alexander's Cantina in North Dallas

A Mexican restaurant with a killer happy hour has debuted in North Dallas: Alexander's Cantina & Cocina, a family-owned restaurant and bar, has opened at 4805 Frankford Rd. #105, a space most recently occupied by Casa Don Luis Tex-Mex and before that, a Corner Bakery.

Alexander's is a bigger-and-better spinoff of Alexander's Mex Cuisine, a restaurant opened in Plano in 2023 by Bernardo Garduño and his family, featuring Tex-Mex and street food from his hometown Mexico City.

Garduño worked for many years in the service industry before coming to Dallas in 2015. He crafted Alexander's menu by drawing on his restaurant experience, along with recipes from his mom.

Signature dishes include:

Pambazo — Mexican bread dipped in chili sauce, filled with potatoes, chorizo, and queso, then fried
Alambre — steak, ham, and bacon with onion, peppers, and cheese
Bistek a la Mexicana — steak tips, onion, and bell pepper simmered in a spicy tomato sauce until it turns into a stew

Other crowd-pleasers include chicken mole, brisket tacos, birria, fajitas, enchiladas, and more. They have a big selection of seafood including tacos with salmon and coconut shrimp, plus vegetarian options such as veggie fajitas and spinach enchiladas. One favorite extra: Their chips come not only with salsa but also black bean dip.

The new location has given them room to grow in a way they were unable to do in Plano, Garduño says.

"Plano is doing very well but that location is small, and there was no room to expand," he says. "We did extensive renovations at the Dallas location that included the addition of a bar, as well as room for parties and entertainment, like salsa on Fridays and Saturdays."

The menu at the two locations is basically the same but Dallas has a few new dishes such as mojarra frita, a whole tilapia fried and served with rice, plus carnitas, and a few more tacos, he says.

One item they recently dropped: soft-serve margaritas. Garduño was quick to jump on that early 2026 trend, and Alexander's made many a "soft-serve margarita" list, but the trend turned out to be short-lived.

"It did well for a month, but people went right back to regular margaritas," he says. "Those drinks are fun but they're very sweet. The mix has to be highly sugared in order to get the texture correct. The ingredients and equipment to make it were expensive, which meant we had to charge more for it — $16 as opposed to $10 for our regular margaritas."

Garduño has kept an eye on the trend. "We're not the only place no longer doing it," he says.

Besides, it was not a good fit with Alexander's generous happy hour, featuring $5.50 house margaritas, $6 flavored margaritas, and $4 beer, available from 11 am-6 pm every day at the Plano location, and Sunday-Thursday at Dallas.

"Our happy hour has become one of our trademarks," he says.

tex-mex openings