{"id":341080,"date":"2026-06-18T08:18:37","date_gmt":"2026-06-18T08:18:37","guid":{"rendered":"https:\/\/www.newsbeep.com\/us-tx\/341080\/"},"modified":"2026-06-18T08:18:37","modified_gmt":"2026-06-18T08:18:37","slug":"where-to-eat-in-dallas-for-the-world-cup","status":"publish","type":"post","link":"https:\/\/www.newsbeep.com\/us-tx\/341080\/","title":{"rendered":"Where to Eat in Dallas for the World Cup"},"content":{"rendered":"

As the World Cup begins<\/a>, we found the most delicious, dynamic restaurants in Dallas, which is playing host to nine matches. The on-field action in North Texas kicked off on June 14 with a match between Japan and the Netherlands and continues through July 14, but these options remain well worth a visit beyond then.<\/p>\n

Victory Park | Eclectic<\/p>\n

Billy Can Can proudly identifies as a \u201cdining saloon\u201d \u2014 a point made by vintage shotguns hung on the walls, taxidermy and a mustachioed cowboy mascot. Its menu, however, offers a level of refinement beyond the saloon. Texas venison comes in the form of an egg yolk-topped tartare made with juniper, dried cherries and fried shallots. Flatiron steak is crusted in peppercorns and served in a pool of Cognac gravy. Lamb birria is reinterpreted as plump ravioli soaked in a deep red guajillo jus and salsa macha. On the drink list, Franciacorta, Sancerre and more than a dozen Texas wines are just as at home as the craft cocktails. CLAIRE BALLOR<\/p>\n

2386 Victory Park Lane, Dallas<\/a>; 214-296-2610; billycancan.com<\/a><\/p>\n

Farmers Branch | Barbecue<\/p>\n

When Cattelack first opened in a suburban industrial park in 2013, it quickly secured its spot in the canon of Texas barbecue. Since then, its ownership and footprint have changed, but little else has. The post oak-smoked brisket, pork ribs and links of Hatch chile and Cheddar sausage are as stellar as they\u2019ve ever been. Sides like peppery burnt-ends beans and cakelike squares of chile-studded cornbread nearly steal the spotlight from the proteins. Sandwiches like the Toddfather and the Four Horsemen, which are piled high with multiple meats and slaw, are an efficient albeit indulgent way to see Cattleack\u2019s range. Just grab about a dozen more napkins than you think you\u2019ll need. CLAIRE BALLOR<\/p>\n

13628 Gamma Road, Farmers Branch<\/a>; 972-805-0999; cattleackbbq.com<\/a><\/p>\n

Design District | Mexican<\/p>\n

Housed in a nondescript brick building in a stretch of commercial development, this restaurant is a portal to another time and place. The moody interior, punctuated with ironwork and tile, transports you to a Mexico City hacienda. The menu, too, is well informed by Mexican tradition with handmade masa, wood-fired proteins and fish, moles and extensive lists of tequila and mezcal. The food here is sincere, and the dining room is boisterous and buzzing. Whether you order \u00e0 la carte or opt for the $99 tasting menu for a comprehensive experience, don\u2019t leave without trying the generously stuffed El Machete and a jamaica mezcal margarita. CLAIRE BALLOR<\/p>\n

1400 North Riverfront Boulevard, Dallas<\/a>; 214-277-1800; elcarloselegante.com<\/a><\/p>\n

Old East Dallas | Eclectic<\/p>\n

With its domed hut and cactus-filled backyard, Far Out almost feels like it\u2019s on the other side of Texas. But the restaurant\u2019s slow, indie spirit feels welcome here in flashy, fast-paced Dallas. The chef Misti Norris, whose pioneering restaurant Petra and the Beast was a freewheeling ode to fermentation and sustainability, keeps the flavors here just as memorable, adding pickled carrots to a rich tagliatelle pasta, marrying mojo and apricot preserves in a scene-stealing chicken. That nuance carries over to the cocktail menu, the highlights of which are two colorful frozen drinks that are \u2014 blessedly \u2014 not too sweet. PRIYA KRISHNA<\/p>\n

All are welcome at Fond, where diners in business suits and athleisure alike gather over hot-smoked salmon with horseradish cr\u00e8me fra\u00eeche and Wagyu pastrami layered between marble rye. The menu at Jennie Kelly and Brandon Moore\u2019s neighborhood bistro is as eclectic as their customers, many of whom come for the Detroit-style pizzas, the roster of natural wines and the soft-serve that changes daily (but is always topped with a drizzle of olive oil and flakes of Maldon salt). Here, no comfort food classic is left untouched by Ms. Kelley and Mr. Moore\u2019s creative tinkering. But don\u2019t miss the piquant pickle spears, made with red chile flakes and heaping piles of dill, that come with each sandwich. CLAIRE BALLOR<\/p>\n

1601 Elm Street, Suite 110, Dallas<\/a>; 972-803-6045, fond-dallas.com<\/a><\/p>\n

Knox Henderson | Bistro<\/p>\n

Gemma is a perfect aptronym for a place that has become a jewel of its neighborhood. This bistro from Allison Yoder and Stephen Rogers is serious about its food without taking itself too seriously, which has earned it a faithful following. Warm fig and smoked Gouda scones with salt-flecked butter kick off every meal. French-leaning mains such as moules frites and Italian-minded dishes like handmade pappardelle with braised rabbit are equally notable. The wine list is thoughtful and thorough, as is the service. Whether for a celebratory Saturday night splurge or a quick weeknight dinner, Gemma shines. CLAIRE BALLOR<\/p>\n

2323 North Henderson Avenue No. 109, Dallas<\/a>; 214-370-9426; gemmadallas.com<\/a><\/p>\n

Farmers Market | Thai<\/p>\n

When Yuyee Sakpanichkul Kaiho moved to Dallas from Bangkok, she couldn\u2019t find food that tasted like home. So, she set out to make it herself, opening Ka-Tip with her husband and business partner, George Kaiho, in 2019 as a homage to Thailand\u2019s street food. Ms. Kaiho, who can often be seen flitting between the cash register and the kitchen, gets many of her ingredients from Thailand. It\u2019s an added cost, but one she is uncompromising on. Nostalgia is Ka-Tip\u2019s guiding light. Even the not-too-sweet pad Thai and heady panang curry remain uninfluenced by Western taste buds. CLAIRE BALLOR<\/p>\n

1011 South Pearl Expressway, No. 190, Dallas<\/a>; 214-238-2232; katipthaidallas.com<\/a><\/p>\n

Uptown | Tex-Mex<\/p>\n

It\u2019s not a trip to Dallas without Tex-Mex, and Las Palmas has everything you could want: goblets of frozen margaritas, smooth queso that clings to paper-thin tortillas chips, salsa that doesn\u2019t shy away from heat and combo platters spilling over with rice and beans that scratch the comfort-food itch and taste freshly made. The reality is that there are many wonderful places to eat Tex-Mex, and every local has a favorite \u2014 but in a city that\u2019s changing fast, Las Palmas, with its saloon-esque interior and umbrella-covered patio, feels nostalgic for a Dallas of eras past. PRIYA KRISHNA<\/p>\n

2708 Routh Street<\/a>; 214-647-1232; laspalmasdallas.com<\/a><\/p>\n

Bishop Arts | Italian<\/p>\n

For more than 15 years, Lucia has been widely revered as one of the best restaurants in North Texas. It\u2019s an impressive tenure, and the Italian standout seems to only get better with age. The menu at David and Jennifer Uygur\u2019s neighborhood spot changes constantly, but house-cured salumi and fresh pastas are always on offer, and always worth ordering. Along with unflinching consistency, Lucia\u2019s enduring strength is its understanding of regional Italian cuisine. A recent menu featured grilled lamb tongue with tonnato, a tuna and caper sauce from Piedmont; and a semolina and roasted grape cake similar to the Torta Bertolina often eaten in celebration of the grape harvest in Lombardy. Come for the cozy trattoria, stay for the master class in Italian cooking. CLAIRE BALLOR<\/p>\n

287 North Bishop Avenue, Dallas<\/a>; 214-948-4998; luciadallas.com<\/a><\/p>\n

A leaning tower of Rodolphe Le Meunier butter sits under a dome at the pass, carved up like a tree trunk in a love story. It\u2019s Mamani in a nutshell: chic and poised but having some fun. The marble tables and towering ceilings lend any meal here a luxurious gravitas, though the French-Italian food has a more delicate touch. A simple tonnarelli aglio e olio is lifted by bracing levels of lemon, the duck arrives as both crisp-edged breast meat and a kebab with yogurt sauce. The desserts alone are worth a trip, especially the Paris Brest, a showstopper overflowing with lush hazelnut cream. It\u2019s a bit bigger than the ones you might encounter in Paris. This is Texas, after all. PRIYA KRISHNA<\/p>\n

2681 Howell Street<\/a>; 469-455-1435; mamanirestaurant.com<\/a><\/p>\n

Irving | Nepalese<\/p>\n

Some of the best food in Texas can be found in gas stations, and in Irving, that would be at a Texaco near the airport. Tucked inside the convenience store is a family-run Nepalese restaurant, where the momos are plump, firm and expertly seasoned. Just as exciting is the section of the menu devoted to Newari cuisine, from the Newar people of the Kathmandu Valley in Nepal, laden with a rotating array of pickles, gingery black chickpeas, crisp flattened rice and peanuts tossed with chiles and onions. You may be steps from a gas pump, but it feels more like someone\u2019s dinner table. PRIYA KRISHNA<\/p>\n

3635 North Belt Line Road<\/a>; 469-565-3944; momospots.com<\/a><\/p>\n

East Dallas | Fusion<\/p>\n

One of Dallas\u2019s most eclectic menus is found at the small but mighty Mot Hai Ba. This restaurant is hard to categorize with its dishes like shaking beef, potato-scaled halibut with beurre noisette, and crab and jasmine rice-stuffed leeks with onion marmalade. It\u2019s quite easy to love, though. The chef and owner, Peja Krstic, has a knack for intricate yet approachable dishes, many of which have become mainstays on the menu. Not to be missed are the garlic noodles and the chocolate cake made with beets to balance the sweetness. CLAIRE BALLOR<\/p>\n

6047 Lewis Street, Dallas<\/a>; 972-638-7468; mothaibadallas.com<\/a><\/p>\n

Uptown | Korean Steakhouse<\/p>\n

The roughly $20 million price tag on the build-out for Nuri rightfully raised eyebrows, and expectations, when it opened in 2024. Would a restaurant with $150,000 worth of silk<\/a> wallpaper deliver the same effort with its food? Yes, actually, and Nuri does so while reimagining what a steakhouse can be. Korean influence is woven throughout the menu, as are subtle nods to Cajun cuisine. Instead of lobster bisque or chowder, you\u2019ll find a deeply flavored Korean gumbo made with Akaushi beef and Spam. Instead of the typical mac-n-cheese and creamed spinach sides, there\u2019s maque choux corn cheese and kimchi fried rice spiced with gochujang. Steaks, which range from 10-ounce fillets for $69 to 40-ounce Porterhouse cuts for $350, can be paired with sauces like miso peppercorn and gently spicy ssamjang. It\u2019s a Texas steakhouse 2.0. CLAIRE BALLOR<\/p>\n

2401 Cedar Springs Road, Suite 120, Dallas<\/a>; 469-270-1745; nuristeakhouse.com<\/a><\/p>\n

East Dallas | Mexican<\/p>\n

A newcomer on the North Texas dining scene, Ol\u014dy\u014d is already establishing itself as something special. Olivia Lopez, the chef and co-owner, explores Mexican gastronomy with heavy emphasis on seasonality and heirloom corn. Nearly everything on the pared-down menu \u2014 cocktails included \u2014 is made from scratch. Strawberries are fermented and transformed into vinegar for aguachile made with bluefin tuna brought in from Ensenada, Mexico. Dry-aged duck terrine is served with a calamansi and plantain mole and striking blue tortillas made from corn Ms. Lopez gets from Mexico and nixtamalizes herself. Speaking of that corn, the tamales that helped make her name as a pop-up chef have a spot on Ol\u014dy\u014d\u2019s menu. The current versions are filled with Duroc pork, blanketed in a verdant pipi\u00e1n and served with cubes of pickled watermelon rind. CLAIRE BALLOR<\/p>\n

4422 Gaston Avenue, Dallas<\/a>; 214-420-9976; instagram.com\/oloyo_dtx<\/a><\/p>\n

Lake Highlands | Mexican Fusion<\/p>\n

This unassuming order-at-the-counter spot, tucked into a shopping center with a nail salon and an insurance office, has been one of Dallas\u2019s culinary stalwarts of the past decade. Andrew Savoie, the chef and owner who worked in the kitchens of the Inn at Little Washington and Jean-Georges, seamlessly melds fast-casual sensibilities with the technical skill of fine-dining cooking. Diver scallops, foie gras, escargot, paneer, pork belly burnt ends \u2014 all are transformed into elaborate tacos with housemade tortillas. Refreshingly, the vegetable tacos, like caramelized cauliflower and slow-cooked mushroom, are as thoughtful and exciting as anything else on the menu. CLAIRE BALLOR<\/p>\n

9661 Audelia Road, No. 112, Dallas<\/a>; 972-685-5280; residenttaqueria.com<\/a><\/p>\n

Irving | Indian<\/p>\n

The swanky dining room can feel a bit like a hotel lobby, but the food is the real deal \u2014 a thoughtful appraisal of Indian flavors in all their vivid, prismatic glory. The kebabs are so redolent with warming spices that you\u2019ll smell them before they hit the table, and each entree carries a distinct blend of spices that crisscross the country\u2019s regional culinary traditions. The khichdi \u2014 India\u2019s humble, universal comfort food \u2014 is served tableside, in a presentation that sends a clear message: Indian food is high end food, and it needs no caviar or tweezers to make it so. PRIYA KRISHNA<\/p>\n

5250 North O\u2019Connor Boulevard Suite 146<\/a>; 972-239-1800; sanjhrestaurant.com<\/a><\/p>\n

Irving | Indian<\/p>\n

This cavernous canteen off Highway 635 can boast a wait-list as long as its menu. Locals clamor for the restaurant\u2019s regional South Indian specialties from Tamil Nadu, Andhra Pradesh and Kerala that teem with gunpowder seasoning, ghee and home-style charm. The dosa menu alone takes up a full page, the array of chutneys nearly a full table. Weekends bring thalis that delve deeper into local specialties \u2014 a reminder that when it comes to South Indian food, American restaurants have only just begun to skim the surface. PRIYA KRISHNA<\/p>\n

1001 Macarthur Park Drive<\/a>; 972-787-6884; simplysouth.us<\/a><\/p>\n

Arlington | Ethiopian Barbecue<\/p>\n

Texas barbecue meets Ethiopian cuisine in a brilliant amalgam of cultures at this casual Arlington spot. Instead of barbecue sauce, smoked meats are coated in berebere-based awaze, an Ethiopian condiment. Toasted white bread, a Texas barbecue staple, is served here, but so is injera. The spongy, gluten-free Ethiopian flatbread with its subtle sourdough tang is a perfect vehicle for scooping up spicy meats and sides like missir wat (stewed red lentils). For a taste of everything, order the Tex-Ethiopian platter for two that comes with smoked doro wat (spicy chicken stew), pork ribs, pork rib tips, brisket, injera, rice pilaf and two sides. CLAIRE BALLOR<\/p>\n

5904 South Cooper Street, Suite 110, Arlington<\/a>; 817-385-9975; smokenashbbq.net<\/a><\/p>\n

Farmers Branch | Sri Lankan<\/p>\n

Coconut \u2014 whether flaked inside a chile sambol, swirled into a rich chicken curry or caramelized into a delicate cake \u2014 cradles the Sri Lankan specialties at this understated slice of a Farmers Branch strip mall. The sales pitch is right there in the name \u2014 this food does not skimp on chiles and the flavors feel bright and alive. Any meal here ought to include copious hoppers, both the lacy string variety and the tissue-thin, domed ones, which double as delicious sponges for wiping your plate clean. PRIYA KRISHNA<\/p>\n

13920 Josey Lane Suite 100<\/a>; 469-629-9191; spicyzest.com<\/a><\/p>\n

One of the most memorable (and hard to reserve) culinary experiences in Dallas is found at this 10-seat Edomae omakase bar. Standing at a long counter, the owner and chef Tatsuya Sekiguchi and the sous chef, Yoji Ishii, quietly and punctiliously prepare a 20-course meal before diners. Mr. Sekiguchi breaks focus every now and then to share details of his process and the ingredients, like water from nearby Mineral Wells used to cook the rice. Most of the courses are aged cuts of fish flown in from Japan and Spain like snapper, bluefin tuna, eel and mackerel that is subtly infused with hickory smoke. Dinner at Tatsu is $195 per person, putting it on the high end of restaurant options in the city, but it delivers. From the type of paper Mr. Sekiguchi uses to age fish to the meticulously attentive service, no detail here is overlooked. CLAIRE BALLOR<\/p>\n

3309 Elm Street, Suite 120, Dallas<\/a>; 469-271-7710; tatsu-dallas.com<\/a><\/p>\n

As always, we pay for all of our meals and don\u2019t accept free dishes.<\/p>\n