In our last article we visited the cow - loving town of Houston, Texas to reveal how the Lone Star State does it bigger and better. But in a state larger than France, the birthplace of all things culinary, it seems only appropriate to come back for a second helping. Representing North Texas, " The Big D " has a lot of similarities to Houston: tongue - teasing Tex - Mex, old - fashioned steakhouses, and of course the presence of master and celebrity chefs. Dallas goes one step further, however, into the venturesome realm of the eclectic.
Don ' t get us wrong – if you like steak, this is the place to go. It comes dry aged and pan roasted, and every bite of USDA Prime beef is a velvety luxury that never skimps on bold beef flavor. Nobody will fault you for indulging the inner - carnivore around these parts, but the surprising thing about Dallas is how many other options you have. On the efforts of popular chefs like Tom Colicchio and Kent Rathbun, Dallas has grown far beyond the steakhouse into the daring realms of haute cuisine and even molecular gastronomy, the culinary approach by which various scientific properties are exploited to create new expressions of food.
The local top - rated restaurant for many years now is Kent Rathbun ' s Abacus. Continental cuisine meets southern smoke meets a shockingly sophisticated sushi bar at this landmark local restaurant.
Lodging options abound in Dallas. To stay near Love Field Airport, consider the Embassy Suites Dallas Love Field Hotel. For a convenient choice in SMU hotels, the Doubletree Dallas Hotel - Campbell Centre is always competitive. The Hilton Garden Inn Dallas Market Center is a cozy choice in downtown Dallas hotels.
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