14 of the Most Photogenic Dishes in Dallas–Fort Worth

By Steven Lindsey  |  August 26, 2015
Credit: Erica Wilkins

There's a reason #foodporn has more than 64 million posts on Instagram. Some dishes are just so darn pretty, it's nearly impossible to resist taking a quick snap. Yet of those millions of photos, we suspect only a tiny portion truly capture what makes that dish so special — few images will actually make you rush to the restaurant and give the dish a try. Poor lighting, flash and any number of circumstances can lead to food photo fails. When photos do their job, however, it's magic. Here are 14 of the most photogenic dishes in Dallas. 

  • Brisket-stuffed jalapeños at Hutchins BBQ
    Every Friday, Saturday and Sunday, the Frisco offshoot of the original location of the popular barbecue joint in McKinney serves up these adorable spicy morsels. Fresh jalapeños are stuffed with brisket and cream cheese then wrapped in crispy bacon. Postcard-perfect.

    9225 Preston Rd.; 972-377-2046

  • Credit: Kevin Marple

    Jumbo day boat scallops at DISH Preston Hollow
    Few things are as visually glorious as a perfectly seared scallop. At the Preston Hollow location of this New American favorite, the kitchen creates a gorgeous composition with three jumbo day boat sea scallops, sweet corn and bacon atop pearl couscous. A soft-poached egg is perched in the center and the entire ensemble rests on a drizzle of citrus butter.

    8611 Hillcrest Ave.; 214-363-3474

  • Cobia ceviche at Proof+Pantry
    This beautiful gathering of cobia can be caught mingling with cucumber, pineapple, celery and edible flowers for a ceviche that doesn't need a bit of airbrushing.

    1722 Routh St.; 214-880-9940

  • Texas pho at Henry's Majestic
    Beef soups aren't known for their visual appeal, but this Uptown tavern defies the odds with its take on the Vietnamese staple. Red jalapeños, fresh herbs and a soft-boiled-egg centerpiece provide colorful — and flavorful — bursts of red, green and yellow to the bowl of brisket, Beeman Ranch Akaushi flank steak and rice noodles. 

    4900 McKinney Ave.; 469-893-9400

  • Burrata at Vivo 53
    The composition on the plate at this Downtown Fort Worth Italian newbie is mostly courtesy of Mother Nature, but the organic roasted vine tomatoes lend such a vivid pop of color against the fresh burrata with pesto and Taggiasca olives atop a puddle of golden olive oil, it's well worth a #nofilter shot.

    525 Taylor St., Fort Worth; 855-216-2378

  • Chef's platter at Kenichi
    You could dine every day at this Victory Park modern Asian restaurant and not see the same version of executive sushi chef Noboru "Sho" Mochido's sushi and sashimi platter, made with the freshest fish available and adorned with the artistic touches of his of-the-moment whims.

    2400 Victory Park Ln.; 214-871-8883

  • Credit: Erica Wilkins

    Majuro sashimi and goat cheese at Uchi Dallas
    If you want a real challenge, find anything on the menu at Tyson Cole's delightful modern Japanese restaurant in Uptown that isn't worth photographing and waiting for the likes to pour in. Yet there's something unequivocally appealing about this daring combination of this bigeye tuna getting cozy with chunks of creamy goat cheese and Fuji apples, all drizzled in nutty pumpkin seed oil.

    2817 Maple Ave.; 214-855-5454

  • French ham Benedict at Bread Winners Cafe
    Hollandaise sauce and the morning sun–colored hues of its velvety cascades is a worthy muse for many a chef. At this local chain of breakfast-centric bakery-cafes, eggs Benedict goes French with poached eggs nestled in a flaky croissant, with fresh steamed asparagus and smoked ham.

    Multiple locations

  • Credit: Fogo de Chão Brazilian Steakhouse

    Picanha sirloin at Fogo de Chão Brazilian Steakhouse
    At the original U.S. location of this white-tablecloth Brazilian churrascaria in Addison, their signature steak, picanha, best captures the art and science of churrasco cooking. So often steaks are not very camera-ready, but the expertly cooked, lightly rock-salt-seasoned beef is sliced thin at the table and always ready for a close-up.

    4300 Belt Line Rd., Addison; 972-503-7300

  • Lobster roll at East Hampton Sandwich Co.
    Presentation is as important as the quality ingredients at this local chain of elevated handheld creations. Served on a butter-toasted roll with knuckle and claw meat, this lobster sandwich is a real looker.

    Multiple locations

  • Credit: Claire McCormack Photography

    Morning Bliss toast at Society Bakery
    Toast gets a festive makeover at the Greenville Avenue location of this bakery. Jalapeño cheddar bread is toasted and covered with pimento cheese, a slice of fresh tomato, sliced hardboiled egg and Nueske's applewood-smoked bacon. The best part? It tastes just as good as it looks.

    3610 Greenville Ave.; 214-827-1411

  • Credit: Kevin Marple

    Grilled wild salmon at Sugarbacon Proper Kitchen
    So many of the dishes at this new-to-the-scene New American restaurant on McKinney's historic Downtown square have that "it" factor, but salmon has rarely looked as come-hither as this — expertly seared, placed gently atop local pea succotash and crowned with lemon-herb butter, pickled onion and fresh dill.

    216 W. Virginia St., McKinney; 469-952-5150

  • Ahi tuna fajitas at Uncle Julio's
    Spicy seared rare ahi tuna, which is pan-seared and served with soy-ginger sauce on a bed of julienned zucchini and yellow squash with mango-jicama slaw, offers up a rainbow of vivid colors rivaled only by the varied textures and flavors on the plate, especially when loaded into crisp Bibb lettuce cups at this local chainlet of Mexican restaurants.

    Multiple locations

  • Credit: Kevin Marple

    Coconut pie at Remedy
    In the world of crave-worthy foods, desserts have an unfair advantage. Can anything really compare to the appearance of one of the splendid pies at this modern soda fountain on Lowest Greenville? One look at the coconut pie and it's love at first sight, followed by love at first bite.

    2010 Greenville Ave.; 469-294-4012