60 BEST OF DALLAS® 2026 dallasobserver.com DALLAS OBSERVER ARTS & ENTERTAINMENT | SPORTS & RECREATION | FOOD & DRINK | SHOPPING & SERVICES | READERS’ CHOICE | CONTENTS with crème fraîche, gold flakes and caviar. The Irish pub classic is a glorious tangle of crunchy popcorn chicken, crisp battered fries, fried onions, bell peppers, jalapeños, and bold dirty spice rub. Add the caviar be- cause Dallas, obviously. BEST OMAKASE Sushi Kozy 2000 Ross Ave., Dallas sushikozy.com A standard omakase gives the chef leeway. Sushi Kozy’s omakase sets a standard. In- spired by the Japanese tradition of kaiseki, chef Paul Ko blends nearly two decades of experience with seasonality and artistry. Add chef RJ Yoakum’s precision and inno- vation, and you’ve got one of Dallas’ most formidable culinary duos. Together, Ko and Yoakum build a 17-course voyage around dry-aged fish and some of the world’s most sought-after regional seafood. The journey begins with Yoakum’s signature flan, a deli- cate dance of oyster, vin jaune and caviar, with an optional uni upgrade. From there, delight in otsumami, otsukuri, nigirizushi, intermezzo, temaki and more. BEST DIRTY MARTINI Mike’s Gemini Twin 1906 S. Harwood St., Dallas @MikesGemini Mike’s Gemini Twin Lounge is a Cedars en- clave filled with the life’s finer things: an inop- erable stripper pole and one of the filthiest martinis in Dallas. Mike’s Dirty Martini is built for the posh, and anyone who needs a lit- tle vodka to put some hair on their chest. It’s one of a kind, made with a house-made olive brine, fresh-pressed olive juice and choice of gin or vodka. Umami bitters keep it classy; a cheeky sword with olives keeps it humble. BEST FOOD INSTAGRAMMER Shane Johnson @ShaneReviewedThat In a world full of Temu Alix Earles cosplay- ing as food critics, Shane Johnson is a breath of fresh air. Better known as @ShaneRe- viewedThat, Johnson has built a following with more than 71,000 followers on Insta- gram and 143,000 on TikTok by spotlighting the places algorithms usually ignore. He’ll drive anywhere from South Dallas to Royse City for a hole-in-the-wall before waiting in line for the city’s most overrated reserva- tion. One day he’s giving Peter Piper Pizza a nostalgic, yet painfully honest review; the next he’s introducing Dallasites to a crunchy churro hot dog from IYKYK Mochi Churro on Regal Row. ............ Las Palmas 2708 Routh St., Dallas laspalmasdallas.com Las Palmas Tex Mex is the undisputed heavyweight champion of Dallas’ Tex-Mex class. Beloved by practically everyone, the Uptown restaurant transformed the former Baby Routh into a mecca for crispy tacos, rich sour cream enchiladas and spicy margaritas that celebrate the best of both sides of the border. The queso flameado is a flambeed tableside artistry wrapped in a buttery flour tortilla, while the Maine lobster and Akaushi wagyu fajitas flaunt Dallas’ flair for excess in the most delicious way: sizzling beneath a drizzle of luxurious bone marrow butter. BEST DOUGHNUTS Jarams 2117 Abrams Road & 17459 Preston Road, Dallas jarams.com The doughnut portfolio that Jarams sports is anything but your average confectionery. If there’s an event or holiday, they’ve got a doughnut for it. Once, there was a Guinness doughnut to celebrate Father’s Day, while an apple jam croissant doughnut made everyone forget about the pumpkin pie at Thanksgiv- ing one year. Between the seasons, sweeten up your mornings with the funnel cake, cake, buttermilk and glazed doughnuts. Look for specific flavors like creme brulee and banana pudding that regulars love. No sweet tooth? No problem. The kolaches are their own force to be reckoned with. BEST CROISSANT Glazed Croix at Croix Bakehouse 5355 Dallas Parkway, Frisco croixbakehouse.com For years, Frisco’s dining scene has been synonymous with suburban-chasing chain restaurants. Lately, though, the city has blossomed into a destination worth the gridlocked trek. Croix Bakehouse is one of the reasons why. Led by baker-owner Ro- drigo Morales, the bakery specializes in naturally leavened sourdough, but the glazed croix is the undeniable star. The airy, flaky pastry is dipped in a sugar glaze for a gloriously indulgent laminated deli- cacy that’s part croissant, part glazed donut and unavoidably addictive. Each bite shat- ters into buttery, sugary flakes. Warm it up for a soul-satisfying bite that’ll keep you coming back for more. Provided by Jarams Jarams Provided by Sushi Kozy Sushi Kozy How do nominees get on our Best of Dallas Readers’ Choice ballot? The previous year’s winner is automatically added, along with other top picks from the past year; there’s also a write-in field. How often can readers vote? Readers can vote daily while the Readers’ Choice poll is live to declare their favorites in hundreds of categories. How do editorial picks work? While readers declare what is named a Readers’ Choice winner, editorial picks are determined by our editors and writers. The editorial staffers keep the Best of Dallas in mind all year as they’re out and about in the city, noting people, places and things to check out. Send suggestions to [email protected]. If I win, do I get a plaque? All of our winners, both Readers’ Choice and editorial picks, may receive a counter card for their award for free. (If you are contacted by a business trying to sell you a plaque, that business is not associated with Best of Dallas or Dallas Observer.) What qualifies as “Dallas?” Both editorial and Readers’ Choice picks share the same expansive definition of Dallas: If it’s in North Texas, we’ll consider it. F R E Q U E N T LY A S K E D Q U E S T I O N S ®