16 January 9 - 15, 2025 dallasobserver.com DALLAS OBSERVER Classified | MusiC | dish | Culture | unfair Park | Contents Mario Hernandez CHEF, NURI STEAKHOUSE What was the best thing you ate last year? I had so many incredible meals last year, but I think my favorite was the charcoal-grilled Pacific swordfish at Avra in New York. What are you most looking forward to eating this year? I really look forward to Avra coming to Dal- las this year. Having dined at locations in both NYC and Beverly Hills, I look forward to experiencing Avra’s incredible Greek-in- spired seafood here at home. What are your hopes for the Dallas dining scene in 2025? With Michelin new to Texas this year, I think this is truly the best time to be a part of the culinary scene here in Dallas. DFW has such incredible food offerings, it will be great to see what new concepts pop up this year. The more diversity in food brought to DFW really helps the accessibility and avail- ability of more products to us chefs. Tanner Agar CEO AND CREATIVE DIRECTOR, RYE What was the best thing you ate last year? The tasting menu at Georgie, especially the snacks course to start. It’s exactly the type of cooking I love. What are you most looking forward to eating this year? Hugo’s in Bishop Arts. Anytime local talent can finally expand to owning their own place, I want to support it. What are your hopes for the Dallas dining scene in 2025? I hope to see more local chefs and bartend- ers with unique voices being empowered to run restaurants, or start their own. We have enough chain restaurants and their “some- thing for everyone” approach. Ryan Stock PARTNER, SUSHI | BAR DALLAS AND GINGER’S COCKTAIL LOUNGE What was the best thing you ate last year? The beef ribs at Terry Black’s. This meat is on another level. It’s like the tenderness of short rib. Incredible barbecue and smoke flavor. Wow, it’s insane. What are you most looking forward to eating this year? Delilah is going to be exciting to see, espe- cially to see how they do the interior. I think it will be a much-needed different environ- ment to the Dallas dinner scene. What are your hopes for the Dallas dining scene in 2025? I would love to see more intimate, small-scale spots open up in town. Everyone seems to ap- proach Dallas with just massive restaurants, huge footprints. For the most part, under- standably so, but at times, when the restau- rants are not busy, it can really kill the whole vibe. One of the best things about cities like New York and European towns is the quaint size of the restaurants, and it really adds to the overall vibe and enjoyment of going out. Chas Martin PARTNER, DURO HOSPITALITY: THE CHARLES, MISTER CHARLES, EL CARLOS ELEGANTE, SISTER AND CAFE DURO What was the best thing you ate last year? The Butter Chicken Pie at The Chumley House and the carne asada at El Carlos; both have my heart. But besides our joints, I’ve spent a lot of time at Sanjh, Pearl by Shine, Tastu and Tango Room this year. What are you most looking forward to eating this year? We have some new things in the works for Dallas, but there are some great places com- ing from out of town. Separately, it’s an ex- citing time for DFW! What are your hopes for the Dallas dining scene in 2025? For it to slow down. Every neighborhood, from Oak Cliff to Prosper, has numerous new restaurants. As a consumer, I’m excited, but it’s not sustainable. Jon Alexis FOUNDER, IMPERIAL FIZZ: RAMBLE ROOM, ESCONDIDO, TJ’S SEAFOOD AND BIRDIE’S EASTSIDE What was the best thing you ate last year? Rigatoni all’Amatriciana at Cesare al Casa- letto in Rome. In Dallas, my 8- and 10-year- old daughters discovered taquerias this year and appreciate the details: great meat, sauce and homemade tortillas. We have been tour- ing the best: El Maiz and La Banqueta got the highest marks. What are you most looking forward to eating this year? Pillar. Everything Peja cooks is amazing. What are your hopes for the Dallas dining scene in 2025? Later dining. Dinner at 8:15 is totally normal. You won’t die. Ryan Carbery EXECUTIVE CHEF, NIKKI GREEK BISTRO & LOUNGE What was the best thing you ate last year? The best thing that I ate last year was from Michael’s Bar & Grill in St. Louis. It’s a little neighborhood bar with outstanding Greek food. I spent a little bit of time going back and forth between Dallas and St. Louis, and anytime that I was in St. Louis, Michael’s is always my go-to. What are you most looking forward to eating this year? I look forward to dining with Bob Sambol at Bob’s on Lemmon. I look forward to dining at any of Duro’s restaurants. Jon Stevens at Stock & Barrel, Peja at Mot Hai Bai, Open Sesame and Prince’s in Arlington. What are your hopes for the Dallas dining scene in 2025? I shy away from words like “wish, hope, dream.” I look forward to our Dallas market continuing to embrace the neighborhood res- taurant and giving a shit about where your food comes from and who is behind the ven- ture. We have so many talented individuals in this city who run dynamic and incredible es- tablishments that are overshadowed by the glitz and glam of big out-of-town restaurants. Brandon Hays PARTNER, THIS & THAT HOSPITALITY, GOLDIE’S What was the best thing you ate last year? The peanut butter bar at the Tango Room. What are you most looking forward to eating this year? Pillar, Peja’s new joint. I think he’s the best in the city. I’m so stoked to try his new digs. What are your hopes for the Dallas dining scene in 2025? 2024 was a hard year for a lot of people in the industry — from staffing issues to an overall down year for the industry. As Dallas comes more into the national spotlight and big brands keep coming into town, I hope Dallas does what Dallas does and keeps showing up for the local teams. Sonia Mancillas EXECUTIVE CHEF, VIA TRIOZZI What was the best thing you ate last year? Chef Misty Norris’s [of now-closed Petra and the Beast] gumbo with sticky rice. It’s by far the best I’ve had. What are you most looking forward to eating this year? Easily Osteria il Muro in Denton. It’s closed on my days off and I haven’t been able to make it in. I’ve seen and heard amazing things. What are your hopes for the Dallas dining scene in 2025? Supporting each other has always been big to me. Getting advice and support from other chefs has always been helpful. Talking with Chef AQ [Anastacia Quinones-Pittman of José] or Greg Katz and getting different perspectives on mentoring has helped guide my career. Olivia Lopez CHEF AND CO-OWNER, MOLINO OLOYO What was the best thing you ate last year? The Bun Cha Gio Thit Nuong at Ngon Viet- namese Kitchen completely took me by sur- prise. The dish brought together so many incredible flavors: the charred pork, the crunch of fresh vegetables and lettuce, the crispiness of the spring rolls, and their nuoc cham sauce — a perfect balance of tangy, sweet and savory fish sauce. It was unforgettable. What are you most looking forward to eating this year? I’m traveling to Mexico City in January, and I’m beyond excited to visit Expendio de Maíz. What are your hopes for the Dallas dining scene in 2025? I’d love to see more chefs embrace and show- case the incredible ingredients Texas has to offer. From Texas apples and Rio Grande Val- ley citrus to local ranches, there’s so much beautiful, seasonal produce across the state. Incorporating more of these regional ingredi- ents into our menus could help define a truly distinctive Dallas dining identity. Photography by Alison McLean/ Photo-illustration by Sarah Schumacher City of Ate from p15 Alison McLean Roasted Maitake mushroom at Georgie.
