Dean Fearing’s Restaurant Intro’s Fall Menu — Includes Halibut & Pork Carnitas on Same Plate
I’m not sure who’s the more brilliant chef: Dean Fearing (for hiring Eric Dreyer to serve as his chef de cuisine) Â or Eric Dreyer (for turning out the food that makes Fearing look so good every night). No matter. Fearings in the Ritz-Carlton is one of the city’s best restaurants. Yep, it’s expensive. Yep, it’s crowded. Yep, Dean can work a room. But Eric sure knows how to cook.
While there’s barely a whisp of fall in the air, the calendar says it’s autumn, so Fearing’s has trotted out their fall menu.
What’s intriguing? Halibut paired with pork carnitas, for one. (Could be a cool twist on surf and turf …or an utter failure.) I’m also crazed about a heritage pork chop served with crab, ricotta ravioli, and sage-spiked mushrooms. (Vegetarians–find a loophole).
New on the Sunday brunch menu: fish tacos with bleu cheese, Sririacha and mango-pickled red onion salad.
But I’d say we skip right to dessert: chocolate Guinness cake with Bailey’s ice cream, or (even better)
The Ritz-Carlton, Dallas at 2121 McKinney Avenue, 214-922-4848.
Update: Finally, the Dallas Morning News has increased its rating of Fearings to 4 stars (up from an unbelievable–and wrong–two stars).