Dallas Part 2: Best Upscale Restaurants

When I think of food and Dallas, or anywhere in Texas for that matter, barbecue comes to mind immediately and then, not much else. All that changed however, after my visit to Houston. While there, I was pleasantly surprised to discover a wide array of cuisines at casual eateries, upscale restaurants and a Thai and Choctaw fine dining establishment that so impressed me, it made my Greatest Hits list. Would Dallas measure up? Here's what I found:

Partenope Ristorante

Partenope Ristorante

I started my culinary tour at Partenope Ristorante, a destination for "verace pizza Napoletana," or "true Neapolitan pizza." Well, that's what their website says anyway. Being a Neapolitan pizza connoisseur and having been fortunate enough to try some of the best in the U.S., at places like A16, Bello, Pizzeria Sei and Pizzeria Bianco, all of which made a list called the "50 Top Pizza USA," I was curious and excited to give this place a try.

By way of background, Partenope is run by master pizzaiolo Dino Santanicola and his wife, Megan. Dino was born and raised in Partnenope, the original name for Naples, Italy. It was there that he learned to cook, and what he learned, he brought here, to Dallas, Texas.

Margherita Pizza

If you've ever read any of my writing about Neapolitan pizza, you will know that my true test for authenticity is the Margherita pizza. It's simple, classic and you can't cheat it. If it's great, it is because the ingredients are superlative, as is the skill of the pizzaiolo. Did Partenope's Neapolitan-style, Margherita pizza measure up?

It sure did. The balanced sweetness and low acidity of the San Marzano tomatoes came through, the mozzarella was fresh and creamy and the crust was perfectly charred with ample air bubbles. This was some great, Neaoplitian pizza.

In fact, shortly after eating at Partenope Ristorante, I found out that it too, is on the "50 Top Pizza USA" list and has the distinction of being the only pizzeria in all of Texas to snag a spot on the 2025 top 20 list. If you're curious about the other 19 spots, New York and California dominated, occupying 11 of the 20 spots collectively. If you live in either of those two states, chances are, there's superb, Neapolitan-style pizza nearby. And if you are in Dallas, make sure to pay Partenope a visit.

El Carlos Elegante

El Carlos Elegante

Another great restaurant I visited in Dallas is El Carlos Elegante. This upscale, Michelin-recommended restaurant is known for great Mexican cuisine.

If you're looking for a cozy vibe, sit next to the fireplace in the courtyard.

If romance is on your mind, grab an indoor table, where you'll find plenty of candlelight and comfortable seating. Either way, you're in for a great meal.

El Carlito

While I looked over the menu and chatted with the bar tender, I sipped on an El Carlito margarita made with Derrumbes Salmiana and rimmed with hickory salt. The meal was definitely off to a great start.

Squash Tetela

In addition to their cocktails, El Carlos Elegante is known for their in-house masa program, which utilizes heirloom corn that is nixtamalized into various creations including tortillas, tostadas, tamales ... you get the picture. The bartender insisted that the best incarnation of the masa on the menu was the tetela. Sensing my hesitation, only because there were so many dishes to choose from, he ordered the tetela on my behalf, free of charge. That's how certain he was that I would love it.

And so I did. This masa vehicle consists of a crisped triangle of blue corn batter stuffed with any number of ingredients. I was told the chef rotates the ingredients inside the tetela, but the tetela itself is a staple on the menu. On my visit, it was stuffed with squash and black beans and served with mayan hummus made of pumpkin seeds. It was fantastic.

Surf and Turf

The first section of the menu at El Carlos Elegante is entitled "One Hitters" and features tiny, bite-sized snacks, of which you can make a meal if you order enough. Already quite full after eating most of my tetela, I opted to order just a few of these and call it a night.

My favorite was called the "surf and turf." This mini taco was stuffed with wagyu beef tartare and topped with kaluga caviar. It was incredibly rich and delicious and one bite later, I wanted another. I refrained however, so I could try other items on the menu.

Garbanzo Sope

The next one hitter was a tiny sope filled with garbanzo beans, and topped with cabbage and carrot slaw.

Crab Cake

For my final bite, I chose the crab cake filled with a combination of guajillo cheese and crab and topped with kernels of corn and chipotle crema.

Okra and Shishito

As I was requesting my check, the dish pictured above appeared before me in error, or so I assumed. Not so. This was another gift from the kitchen and a speciality of the house.

The dish consists of okra and shishito peppers that have been chargrilled and then tossed in a pistachio, salsa macha. On top of that, there is a generous quenelle of crème fraiche, infused with hoja santa and epazote. Mix it all together and you will get a bite of smokey, spicy, creamy, earthy, grassy, goodness. I highly recommend this restaurant.

Georgie

Georgie

Across town in Dallas' Knox-Henderson neighborhood, you'll find the swanky restaurant, Georgie, known for its upscale, New American cuisine.

The Michelin-recognized restaurant has had a slew of celebrity chefs at the helm including Curtis Stone of Los Angeles' Maude and Gwen, RJ Yoakum of Yountville's French Laundry, and now James Beard nominee Bruno Davillion. Despite the changes, Georgie remains consistent in serving up great food.

Emerson

In addition to food, Georgie is also known for their show stopping cocktails including this, the Emerson. The drink has flavors of basil, lavender, cucumber and lemon.

The eye catching detail of course is the giant, smoke bubble on top. It bursts as you take a sip, releasing wisps of flavors and frangrances.

Agnolotti

I only ordered one dish at Georgie because I was short on time and appetite. I am a sucker for agnolotti and Georgie's chestnut agnolotti measured up to my all time favorites. This agnolotti was stuffed with ricotta and covered in a chestnut cream, Meyer lemon and brown butter sauce. Topping the pasta pillows were slivers of fried chestnuts that imparted great textural contrast and flavor.

Petra and the Beast

Petra and the Beast

Last on my list is Petra and the Beast, a restaurant that came highly recommended by locals and chefs alike. The restaurant first opened in a small, former gas station and then moved to a much larger location and still, reservations were hard to come by.

Foccacia

I started with the warm, moist, foccacia that was served with a generous swipe of koji butter that was speckled with cracked, black pepper.

The Beast Board

The foccacia was great on its own, but the real purpose of ordering it was to enjoy it with the charcuterie, which is what Petra and the Beast is best known for. Titled, "The Beast Board," the charcuterie comes with ten, house-cured meats, house made mustard, pickles, jam and crackers.

The restaurant is known for its whole animal butchery and expertise in cured meats including pate, coppa, lonza, chicken liver mousse, oxtail terrine and whipped ham. Think of that last one as meat butter, which I hadn't had before and can't wait to have again.

Smoked Red Fish and Profound Green Tomato Pappardelle

The next dish was recommended to me by the chef. I read the description and had no idea what to expect, except that pappardelle would be involved. The dish arrived offering delightful smells, and lovely colors, but there was no pappardelle in sight. (Scratches head)

Once I began to mix the smoked red fish, mint, pickled green tomato, tomato leaf emulsion, and black sesame crumbs, I found the pasta at the bottom of the bowl. This was certainly one of the most interesting pastas I have tried. It incorporated ingredients I never thought would intermingle well, but they did indeed.

Tea Braised Pig Tails

Finally, I tried another Petra staple, and one you won't soon find on other menus. The tea braised pig tails are a unique dish, but not surprising to find on this menu because, as I mentioned earlier, Petra is committed to whole animal butchery. This restaurant has found a way to extract flavor from otherwise discarded ends and trimmings and the result is delicious.

In this dish, the simultaneously crispy and buttery pigs tails were combined with summer squash doro wat, dragee peanuts, smoked egg emulsion, sour aji peppers and glutinous rice to create a salad of sorts. These are the types of flavorful and creative dishes you will find at Petra and the Beast, which is why I recommend a visit.

That's it for now, but there is more to come. In my next post, I'll share about equally tasty, but more casual restaurants in Dallas, as well as two vibey places for drinks.

After publishing this post, I learned the Chef Misti Norris abruptly closed Petra and the Beast. Norris stated, “This isn’t the end — it’s a new beginning. I look forward to moving into a space where I can stay true to my core values as a chef and a team, one where creativity, connection, and soul come first.” I am not sure what the next iteration of the restaurant will be or when it will take place, but I hope to see this restaurant back in the Dallas food scene.