The Best Food and Cocktails at New Dallas Restaurants in 2022 (So Far)
2022 has already been a huge year for new restaurant openings in Dallas. (And we thought last year was crazy.) From glitzy New York imports to holey gems that seem to pop out of nowhere (always a pleasant surprise), there’s been plenty of good stuff to eat and sip.
These are our five favorite dishes and cocktails we’ve tried at new Dallas restaurants so far this year.
What to Order at Dallas’ Best New Restaurants of 2022 (So Far…)
Mammaw Fried Chicken at Restaurant Beatrice
Recently opened in an artisan house in Bishop Arts, this new contemporary Cajun restaurant is signed by chef Michelle Carpenter (Zen Sushi). The kitchen is headed by chef Terance Jenkins, a native of New Orleans (who worked at the iconic Commander’s Place in New Orleans). And Mammaw’s fried chicken with pepper jelly and homemade pickles is amazing. It’s crunchy, warm and has a kick of spice with the jelly. I can’t stop thinking about it.
Linguine with seafood at Enoteca Italia
Earlier this year, I had the chance to discover this new Italian spot in Oak Lawn. The first solo venture from chef Alban Besiri (formerly of Chicago’s Davanti Enoteca), the new family-friendly concept offers a menu of authentic Italian dishes like focaccia, meatballs and pizza. But it was the seafood linguine with squid ink pasta, prawns, octopus and calamari smothered in a rich broth of shellfish, wine and tomato sauce that really stood out to me.
Steak Fries at Toussaint Brasserie
This new French brasserie in downtown Dallas, the Renaissance Saint Elm Hotel, has an interesting menu of classic Parisian dishes like French onion soup and Vietnamese bites like bibimbap. The only dish I can still think of is the first steak frites. It’s a 12-ounce strip of wagyu with garlic butter, salsa parsley, and truffle fries on the side.
Calabrian chilli ravioli at Sister
In Lower Greenville, this new Italian restaurant by Duro Hospitality has many great dishes on its menu, but my favorite had to be the Calabrian Chili Ravioli. Filled with broccoli ricotta, this pasta dish has a perfectly small hint of spice with the chili that doesn’t overpower the big flavors of the dish.
District Sweet Potato Pakoras
The most surprising dish I can remember enjoying this year so far is the Dallas District Sweet Potato Pakora. Crispy, fried zucchini bites — made with chickpea batter — are made by chef Aaron Staudenmaier (formerly of Jasper’s Uptown) and served with a cream of jalapeño-lime dip we couldn’t get enough of. tired.
5 favorite cocktails
Oaxaca affair at the Clifton Club
This new neighborhood bar from Beverley owner Greg Katz whips up killer cocktails in the renovated former Zippers space on Fitzhugh Avenue. I immediately go for anything mezcal these days and the Oaxaca deal did not disappoint me. It includes tequila, mezcal, watermelon, agave, lime, and black lava salt. It’s been one of the most popular at the bar since it opened for a reason.
Martini Italiano at Enoteca Italia
I’ve never been a martini drinker, but this Italian version at Enoteca Italia may have converted me – at least to the Italian gin martini. Made with Zephyr Black gin, Lillet, Italicus and black lemon bitters, it’s a slightly sweeter and more balanced take on the classic drink.
The Original Frozen Sfuzzi at Sfuzzi
A classic is a classic for a reason and luckily this neighborhood pizzeria brought back its signature frozen cocktail when it reopened on Henderson Avenue this year. The Original Frozen Sfuzzi – a Bellini frozen peach – is the signature drink of the place and absolutely delicious. (Fair warning though, the mix also includes vodka.)
Mujeres Divinis in Mexican
Bringing authentic, high-end cuisine from northern Mexico to the Design District, this new spot from Monterrey native Roberto Gonzalez Alcalá also does some great cocktails. One of our favorites so far this year is the Mujeres Divinis – a mi campo blanco tequila blend infused with hibiscus, chartreuse and cucumber. It is pleasant to look at and refreshing.
Gold Fashioned in Magnum Room (Hotel Wine)
Mezcal, tequila, vodka, and gin are the four liquors I typically lean towards when ordering a cocktail. But there’s one bourbon-based drink that made the cut for this non-bourbon drinker – Magnum Room’s Gold Fashioned. It is made with Maker’s Mark Cask Strength bourbon, 43 liqueur, Angostura cocoa bitters and gold. It also comes served with a chocolate gold coin, which for me makes it perfect.