RESTAURANTS & CHEFS 2008
These
restaurants were selected by John Mariani as
(not in order of preference). The content of this overview was written by the
editorial
staff of the Chefs In
America Awards Foundation.
FEARING’S
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SAMPLE MENU
Appetizers
Lobster coconut
bisque with sizzling rice and lobster wonton
Apricot BBQ
glazed Bob White Quail on iceberg wedge salad with cider braised
bacon
Dean’s tortilla
soup with south of the border flavors
BBQ
Bluepoint oysters with creamed spinach,
artichokes, apple smoked bacon
and Gulf Crab
Menu Highlights
Maple-black
peppercorn smoked buffalo tenderloin on Anson
Mills jalapeno grits & crispy butternut squash taquito
Grilled
Wood-grilled
coriander lamb chops with BBQ
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RESTAURANT
Fearing’s, the namesake
restaurant of Chef/Partner Dean Fearing, is one of the hottest restaurant
concepts across the country. It was named “Restaurant
of the Year,” and “Table of
the Year,” by Esquire Magazine
shortly after opening.
Fearing’s
has received continued praise
from The New York Times,
Newsweek and Texas Monthly, among others, and has received a James Beard Foundation
nomination for “Best New Restaurant.
“
CHEF DEAN FEARING
Long
known as the “Father of Southwestern Cuisine,” and now
the creator of a new generation of highly- flavored dishes, Chef Dean
Fearing has spent his life cooking for
people who love good food.
After 20 plus years
at The Mansion on Turtle Creek, Chef
Fearing opened his namesake restaurant, Fearing’s
in August 2007 at The Ritz-Carlton,
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Restaurant:
FEARING’S
Chef:
Dean Fearing
Reservations:
214-922-4848
Address:
Cuisine:
“Elevated American Cuisine” – |