Dallas delivered an exceptional year of dining, from glamorous white-tablecloth newcomers to quietly brilliant hole-in-the-wall discoveries—and the city’s most trusted food writers took note.
After months spent eating across neighborhoods and cuisines, DiningOut Dallas writers weighed in on the dishes that stopped conversations, sparked delight, and lingered long after the last bite. The result is a curated snapshot of the flavors, chefs, and moments that defined Dallas dining in 2025, one unforgettable bite at a time.
Here are some of DiningOut Dallas writers’ most memorable bites of the year:
Crispy Oysters at Bobbie’s Airway Grill
“Bobbie’s Airway Grill‘s crispy oysters quietly sit on their menu, but these ocean delights deserve marquee lights. Neighborhood restaurant regulars know these are among the best fried oysters in Dallas. Each oyster is individually battered in cornmeal and delicately fried, then plated on the half shell atop a dollop of garlic aioli and drizzled with Flower Street vinaigrette. Bright and nearly drinkable, the vinaigrette balances the fried batter and creamy aioli with champagne vinegar, capers, shallots, Calabrian chili, and mustard. Try them on Bobbie’s Caesar for an out-of-this-world salad.” – Desiree Gutierrez
Greek Salad Martini at Goose Bar
“Lower Greenville’s Goodwin’s hides a tucked-away speakeasy bar shaking a dangerously delicious martini for those who like dinner sipped. Wet your whistle with the Greek Salad martini, a tangy gin martini built with housemade onion and sport pepper brine. It’s garnished with a pearl onion and pepperoncini, staying true to its name. It’s hands down one of the best martini’s in Dallas and worth battling rush hour to hit the $10 martini happy hour.” – Desiree Gutierrez
Dry Aged Cowboy Ribeye with Tableside Seared Uni Butter at Norman’s Japanese
“The 20-ounce, sliced, bone-in ribeye at Norman’s Japanese arrives slicked with savory umami tare glaze, alongside a vibrant, crunchy papaya salad and peanuts. The salad balances the richness of the beef, but the meal isn’t complete without the uni butter, seared tableside. The luxurious, creamy butter delivers the wow factor, adding a whisper of brininess as it’s torched right in front of the table. The result is a kaleidoscope of flavors that feels unmistakably Dallas: showy, filling, and will put a well-worth-it dent in your wallet.” – Desiree Gutierrez
Coconut and Key Lime Pavlova from Two Hands
“Finding pavlova on a dessert menu in Dallas, we imagine, is like when Charles Darwin spotted a finch he hadn’t planned for—quietly thrilling if you know why it matters. Pavlova is an Australian dessert made mostly of meringue, whipped cream, and fresh fruit, and the places that do it in Dallas do it well. Two Hands makes this classic Australian pavlova with coconut gel, key lime curd and a soft whipped cream on the exterior. It’s refreshing, slightly sweet and has a nice zing from the key lime. And yes, it’s leaps and bounds ahead of the banana bread they serve.” – Aaren Prody
Breakfast Sandwich from Cane Rosso
“I can’t believe something this unbelievable is not plastered all over mainstream media. Cane Rosso’s breakfast sandwich is a toasted sesame hoagie stuffed with a sausage and egg scramble, soppressata, bacon and provolone, and served with a side of tots. Chowing down on one of these is like having a slice of pizza and a breakfast plate tango on your taste buds. Greasy, savory, and just a little sweet, it’ll make you levitate if you’re hungover and the same even sober. Get the sandwich from 11 a.m. to 3 p.m. on Saturdays and Sundays, and don’t forget to order the pepperoni bloody mary with it.” – Aaren Prody
Blue Crystal Prawns at Mamani
“I can’t stop thinking about the Blue Crystal Prawns at Mamani. The chef, Christophe De Lellis, tried 15 kinds of prawns before settling on the sweet-but-not-too-sweet blue crystals. He wraps them in basil, deep-fries them, seasons them with espellette pepper from the French Basque country, and serves them with a classic homemade pesto. The ingredients are simple, but the flavor combination is sheer wizardry.” – Diana Spechler
Rice at Namo
“The rice at Namo deserves a call-out, as well. I would eat a bowl of that rice every day if I could. Diners will more likely enjoy it not as a standalone dish, but as a sushi ingredient. Chef Kazuhito “Kaz” Mabuchi considers rice “the most delicate part of the sushi” and treats it accordingly, changing the recipe almost monthly, adjusting soaking times and water ratios, seasoning it with two red vinegars. If you’re a person who doesn’t think much about rice, tasting the rice at Namo will make you start thinking.” – Diana Spechler
Hokkaido Scallop at Meridian
“Tucked away under the pasta section of the newly reimagined Meridian at The Village, this light dish makes a great shareable ahead of larger courses. Tiny Japanese scallops are nestled in little cestini pockets, swimming in truffle brudo, Parmesan froth, chives, and optional shaved winter truffle on top. Tip: Always go for the shaved truffle.” – Steven Craig Lindsey
Chicken Fried Steak Platter at Tolbert’s Restaurant and Chili Parlor
“Easily one of the best chicken fried steaks in DFW, a menu hack takes this ultra-crispy cutlet to belly-rubbing, belt-busting greatness at Tolbert’s Restaurant and Chili Parlor. Order the cream gravy on the side for dipping, which keeps the steak crispy until the very last bite. But to really kick things up a few notches, order a cup of cream of jalapeño soup on the side to create the ultimate CFS experience. Pairs great with fully loaded mashed potatoes, too.” – Steven Craig Lindsey
Baklava at Babel
“Baklava can often be an afterthought at Mediterranean restaurants, something customers expect but probably won’t write home about. That’s not the case at Babel. Rather than flat layers of flaky pastry, the baklava arrives from the kitchen rolled, warm from the oven, and oozing with honey and nuts. Each batch is made fresh each day and the (lucky) staff gets to take home what’s left at the end of the night.” – Steven Craig Lindsey
Chocolate Peanut Coconut Cookie at Brya Zan
“Chef Braden Wages and his wife created Brya Zan, a fast-casual spin-off of their local Malai Kitchen micro-chain. Thai food isn’t known for its deserts, but chef Wages set out to create something memorable, that turned out cheap enough to be a must-order impulse purchase. It starts with a coconut flour butterscotch cookie that’s accented with peanuts and gooey chocolate chips. For $3, you won’t find a more decadent, crave-worthy cookie anywhere in the city.” – Steven Craig Lindsey
Dubai Chocolate Crepe at Whisk Crepes Cafe
“The Dubai Chocolate crepe from Whisk Crepes Cafe was a perfect expression of the now-classic Dubai flavor combo. It was a limited-time offering back in June, but I sincerely hope chef Julien brings it back!” – Rachel Pinn
Cuban Flan at Bella Flan
“The Cuban flan at Bella Flan in Richardson was otherworldly. I’d bet even folks who don’t think they like flan would change their tune after tasting Siv’s version, based on a secret family recipe. Simple in presentation, but an absolute whirlwind of flavor.” – Rachel Pinn
Otsumami Bites at Sushi Kozy
“I was lucky enough to taste a lot of fancy sushi bites this year, but I think a standout were the Otsumami bites from Sushi Kozy Downtown, part of their summer tasting menu. All four were incredible, but the wagyu bite with sesame labneh and parmesan was exceptionally luxurious.” – Rachel Pinn
