126 September 18 - 24, 2025 dallasobserver.com DALLAS OBSERVER Contents | ReadeRs’ PiCks | shoPPing & seRviCes | aRts & enteRtainment | Food & dRink | sPoRts & ReCReation › BEST THAI Thai Opal Susan Hyland’s Thai Opal in Lake Highlands just keeps quietly chugging along as one of the most slept-on Thai spots in town. Delectable crab meat curry, velvety tom kha shrimp soup, crispy fried tamarind duck — it’s all wonderful here. And we adore the royal Thai ambience of Hyland’s impeccable, intimate space, which has a way of mentally whisking you from Dallas straight into a fine dining establishment somewhere in Bangkok. 6300 Skillman St., No. 156 214-553-5956 thaiopal.com › BEST HOT CHICKEN SANDWICH Ricky’s Dallas is home to many hot chicken sandwiches, but Ricky’s was here before it was cool to be so spicy. There are three locations around North Texas now. There are six levels of heat, and we have no idea what the hottest, ABOMB, with reaper pepper, does to your face and have zero intentions of finding out. Fans of make-it-hurt hot and casual chicken sandwich fans are loyal fans of this spot. Multiple Locations rickyshotchicken.com › BEST BURGER Herby’s Burgers This Elmwood spot is a throwback to the burger days of yore, complete with a jukebox perfectly curated by owner and Dallas DJ legend Will Rhoten. The menu is small but satisfying, leaving little to be desired. If the menu’s anchor, a paper-thin smash-burger topped with grilled onions, cheese, pickles and a house sauce, isn’t enough, playful monthly specials fusing international cuisines with the American staple might be. 2109 S Edgefield Ave. 214-613-6966 › BEST RAMEN Moriya Shokudo Formerly working at a small stand in a Koreatown food court off of Harry Hines, chef and owner Tadashi Nakazawa needed more room to spread out and grow and took up shop at a standalone location in Richardson this year. It’s simply decorated but serving ramen that is anything but simple in flavor and construction. Of the many varieties of ramen offered, the standout is the Moriya jiro style: a rich and flavorful bowl overflowing with minced and roasted black garlic, cabbage, noodles and two generous portions of chashu. Adding a soft-boiled egg doesn’t hurt, either. spot last year by Yelp. 1920 N Coit Road, No. 250, Richardson 972-795-4617 sunrhdwn.wixsite.com/moriya- › BEST CARNITAS Señor Oink This carnitas-only taqueria opened next to Radici in Farmers Branch this summer. You’ll learn a lot about carnitas on your visit here, like the different types of meats: maciza (pork shoulder and butt), cueritos (rind), costialla (rib meat) or buche (stomach). They use cazas from Mexico to cook the piglets and you can order your tacos dressed up five different ways; we like the Guajiro Verde with grilled cactus and a green sauce. We’re also smitten with the bar, where bottles of tequila are carefully curated and mixes are made in-house, like tepache with fermented pineapple and hints of ginger. 12990 Bee St., Farmers Branch 972-803-6666 sroink.com › BEST FUSION Alice Alice, the Pan-Asian restaurant in East Dallas, is intimate, stylish and a little quirky, with disco balls hanging from the ceiling and a DJ spinning music on most nights. It’s upbeat and never intrusive. By your second visit or so, you’ll be best friends with the staff. Chef Randall Braud, himself of Filipino decent, has tweaked a menu that deftly hopscotches across multiple Asian influences. Brisket filled bao buns, a classic pad Thai or Korean- style glazed wings are just a few of the gems on the menu, and there’s an impressive wine list and craft cocktails to spice up an evening out. 1623 Hall St. 469-872-0001 alicedallas.com
