Dallas' Ultimate Holiday Dining Guide
By Farah Fleurima
December 13, 2013
It’s the holiday season, and that means it’s time to loosen your belt for fanciful feasting. Some of Dallas’ top restaurants are planning some delightful dining, so if you’ll be in town and don’t feel like lifting a finger in the kitchen, mosey on over to any one of these establishments for a meal (or part of a meal) worth writing (and possibly avoiding) home for.
Seated Holiday Dinners
Spoon Bar & Kitchen
Once again, Top Chef alum John Tesar will offer a Feast of the Seven Fishes tasting menu at his Park Cities seafood mecca on Christmas Eve. The traditional Italian holiday meal will feature seven courses of fresh ocean treasures for $125 per person; wine pairings can be added on for $75. Call 214-368-8220 to reserve a spot.
Hotel St. Germain
On December 14, the Uptown hotel-restaurant will host an elegant four-course meal with French wine pairings, amid the festive finery the renovated mansion will no doubt be dolled in. You’ll want to dress in your finest for this one.
Indulge in a cream of leek and crab soup, and a choice of entrees including roast turkey, prime rib and seared cobia. The $65 dinner includes complimentary valet service.
Few chefs can add the panache and whimsical touch to a holiday meal like celeb chef Dean Fearing. From lobster bisque with bourbon eggnog cream (!!!) to a lacquered Peking duck with brioche stuffing, you can expect to be impressed. Fearing’s will offer lunch and dinner seatings at $100 each - totally worth asking Santa for.
Rosewood Mansion on Turtle Creek
Chef Bruno Davaillon is regaling gastronomes with both Christmas Eve and Christmas Night dinners. Expect traditional dishes with modern twists, like braised veal cheeks over grits and arctic char with black lentils.
On Christmas Eve, Hotel Palomar’s New American eatery will serve a special $50 menu with first courses like shrimp and lobster chowder and Harvest Salad to mains like roasted strip loin and pan-seared striped bass. If you really want to get in the spirit, pick the yule log for dessert.
Hotel Zaza’s restaurant features an à la carte Christmas Day menu featuring specials like achiote-marinated Christmas duck, Christmas Day Salad and Christmas Ambrosia.
The restaurant tucked into the Warwick Melrose Hotel is featuring a three-course dinner for $45, and from Eggnog Shooter to pumpkin crème brulee, it sounds like a seasonal feast for the senses.
This brunch is an embarrassment of riches, and rich food. Come hungry, because this buffet will sate your desire for cocktail shrimp, prime rib, made-to-order omelets, roasted chicken, desserts and everything between. The 11 AM to 2:30 PM meal costs $60 per person.
The Addison hotel will deck out their Crystal Ballroom with a veritable cornucopia of brunch favorites. If the carving and seafood stations don't sway you, let the chocolate fountain spilling forth near the Bailey's bread pudding do so. Call 972-386-6000 for reservations.
Enjoy a meal that can only be described as voluminous for $65 at the Fairmont Hotel’s restaurant, which includes a welcome glass of mimosa or bubbly.
Rosewood Mansion on Turtle Creek
Once you’re done opening gifts, gift yourself with a food coma. Thanks to Nutella-stuffed French toast and braised Wagyu short rib, it shouldn’t be too hard to slip into happy-stomach nirvana.
Christmas Food To-Go
Sissy’s Southern Kitchen & Bar
Owner and menu muse Lisa Garza is giving you a great gift to share or totally hoard for yourself. Housemade canned jellies and jams are available to go, for $5 (4 oz.) and $8 (8 oz.) in fruit flavors of the season as well as jalapeño. Spicy!
The Bishop Arts pie maker has its seasonal desserts ready for ordering. The cranberry-laden Merry Berry, the coconut-creamy Snowball and the chai-spiced Buttermilk Blitzen are $30 and can be ordered online.
The North Dallas sweets emporium has an entire menu of Christmas goodies sure to banish "bah humbugs." From chocolate peppermint macarons and cake balls to divinity and buche de Noel, this bakery has your dessert needs covered.