10
Jul

Scratch & Sniff: Fearing’s Restaurant Intro’s New Summer Menu

By Mike Hiller

Peach Barbecue Glazed Lockhart Texas Quail on Iceberg Wedge Salad with Point Reyes Blue Cheese and House-Made Cider-Braised Bacon (Dinner menu)

Peach Barbecue-Glazed Bay of Fundy Salmon on East Texas Field Pea Salad with Mustard-Sautéed Green Beans and Pickled Papaya Slaw (Lunch & Brunch menu)

Chefs Dean Fearing and Eric Dreyer, the duo who put the ring in Fearings at the Ritz-Carlton Dallas, have intro’d a new menu at their star-studded restaurant. I love this place. You will, too. Vegans, find a loophole.

Yes, it’s expensive. Get your rich uncle to take you. (Will someone please explain why all these chefs Capitalize Every Ingredient?)