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This is Tim Byres’ temple of meats at the Belmont Hotel. Nearly everything is made in-house, from sausages, sauces, pickles, and breads to wood-infused spirits and cocktails. Seared scallops, grilled quail, and bricked Cornish hen entrées share equal space on the menu with smoked meats. Byres smokes or cures almost all of his dishes over wood. Brunch is big; expect to wait.