Fearing's Restaurant

Southwestern

  • 92
  • 2015 Best Wine List
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Overview

James Beard Best New Restaurant 2008 nominee, Fearing’s Restaurant, in Uptown’s Ritz Carlton Hotel shines with Chef Dean Fearing's bold innovations on classic Southwestern fare, like peppercorn buffalo tenderloin with jalapeño grits, a butternut squash taquito in smoky chili aioli or the crowd-favorite tortilla soup assembled tableside. Grab a seat at the dapper mahogany-walled Rattlesnake Bar for margaritas and classic cocktails.

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ACCOLADES

  • Four stars from the Dallas Morning News 2016
  • Number 7: The 50 Best Restaurants in Dallas 2016 - D Magazine
  • 50 Best Restaurants in Dallas 2014 - Zagat
  • Best Restaurants in Dallas 2014 - Food & Wine Magazine
  • 100 Best Restaurants in Dallas 2013 - D Magazine

Menu for Fearing's Restaurant

Lunch Menu

Starters

  • Dean's Tortilla Soup with South of the Border Flavorings
  • Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad and Smoky Citrus Vinaigrette
  • Farm to Fearing's Vegetable Salad with Hand Picked Generations Farms Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquettes
  • Crispy Crab Dim Sum on Wok'd Napa Cabbage and Steamed Pork Belly Bun with Pickled Vegetable Salad
  • Ahi Tuna Tartare and Avocado Tower Cucumber/Daikon Salad with Ginger/Miso Dressing on Seasoned Japanese Rice
  • Buttermilk Fried Chicken Tenders on a Salad of Baby Kale, Watermelon Radish, Shaved Heirloom Carrots and Opal Apple with Honey Mustard Dressing
  • Caesar Salad with Smoky Red Chili Dressing, Grilled Radicchio, Baby Romaine, Pomegranate Seeds and Grana Padano Cheese. Add- Mesquite Grilled Bay of Fundy Salmon or Free Range Chicken Breast

Main Course

  • Orange/Toasted Garlic Glazed Bay of Fundy Salmon with Spinach and Cheese Enchiladas, Hatch Chile Ranchero and Carrot/Jicama Salad
  • Black Hills Farm Carnita Street Tacos and Avocado Fries with Poblano Queso, Sweet Corn Gratin and Charred Tomato Salsa
  • Pan Seared Gulf Snapper on Beluga Lentils with Golden Beet Salad and Chive Crème Fraiche
  • Comanche Buffalo Sloppy "Dean" Sliders with Blue Cheese Slaw on a Pretzel Bun with Kennebec Fries and Pickled Voodoo Peppers
  • Prosciutto Wrapped Shrimp on Brazos Valley White Cheddar Grits with Roasted Garlic Butter Sauce and Pico de Gallo
  • Grilled Free Range Chicken Yakisoba on Stir Fried Egg Noodles with Shiitake Mushroom and Tempura Shishito Peppers
  • Dr Pepper Braised Rosewood Ranch Short Ribs with 'Loaded' Whipped Potatoes and Crispy Tobacco Onions

Dinner Menu

Starters

  • Lobster Coconut Bisque with Lobster Pot Sticker and Ginger Sizzling Rice
  • Dean's Tortilla Soup with South of the Border Flavors
  • Barbecued Shrimp Taco with Mango/Pickled Red Onion Salad and Smoky Citrus Vinaigrette
  • White BBQ Glazed Lockhart Quail and Cider Braised Pork Belly with Crispy Iceberg "Wedge", Marfa Tomatoes, Cornbread Croutons, and "Bastard Thousand Island Dressing"
  • Flash Seared Hudson Valley Foie Gras on Griddled Potato Blini with Homemade Apple Butter and House Cured Prosciutto Bundle
  • Crispy Barbecued Bluepoint Oysters on Jonah Crab, Applewood Smoked Bacon and Spinach 'Rockefearing'
  • Texas Carpaccio Yoakum Wagyu Beef and Butter and Lemon Poached Gulf Prawn with Texas Olive Oil, Grana Padano Cheese, Crispy Capers and Pickled Golden Beets
  • Flash Poached Tsukiji Market Hamachi on Ginger Noodle Salad with Spicy Ponzu Pearls and Japanese Snapper Ceviche with Avocado/Wasabi Mousse
  • A Sampler of Griddled Jumbo Lump Crabcakes on Tomatillo/Corn Salsa, Barbecued Short Rib Enchilada with Queso Fundido and Two Bite Lobster Tacos with Avocado Relish

Main Course

  • Maple/Black Peppercorn Soaked Buffalo Tenderloin on Brazos Valley Jalapeño Grits, Tangle of Greens and Butternut Squash Taquito with Smoky Chili Aioli
  • Blood Orange Glazed Bay of Fundy Salmon on Crispy Caramel Soy Sushi Rice Cake with Denton Oyster Mushroom Stir Fry and Pickled Napa Cabbage
  • Nil Gai Antelope Sirloin with Pickled Mustard Seed Demi Horseradish Scalloped Potatoes and Green Bean/Wild Mushroom Sauté with French Fried Onions
  • Lemon/Thyme Crusted Gulf Red Snapper on Black Eyed Pea/Sweet Corn Succotash with Fried Mac & Cheese and Smoked Poblano Tartar Sauce
  • Pan Browned Georges Banks Sea Scallops with Confit Marble Potatoes, Fennel and Oven Dried Tomatoes in Bouillabaisse Broth with Parsley Crusted Calamari
  • A Bar N Ranch Wagyu Beef Filet and Chicken Fried Maine Lobster on 'Loaded' Whipped Potatoes and Soft Spinach Taco with Smoked Tomato Gravy
  • Australian Lamb Tikka Masala on Melted Eggplant Yellow Curry, House Made Paneer, Fragrant Basmati Rice, Aloo Gobi Vegetable Samosa and Coriander Chutney
  • Bone-In Rib Eye Grilled Over Live Mesquite with West Texas 'Mop' Sauce, Creamy Corn Bread Pudding and Crispy Asparagus

Sunday Brunch

Starters

  • Dean's Tortilla Soup with South of the Border Flavors
  • Cos' Chili on Jalapeño Cheddar Cheese Biscuits with Poached Farm Fresh Egg and Poblano Hollandaise
  • Sliced and Diced Fruit Plate with Seasonal Sorbet and Honey Yogurt Dressing
  • Jaxson and Campbell Style Pancakes with Vermont Maple Syrup and Applewood Smoked Bacon
  • Almond French Toast with Vanilla Bean Crème Anglaise, Tropical Fruit Pico de Gallo, Cajeta and Sugarcane Glazed Ham Steak
  • Farm to Fearing's Vegetable Salad with Hand Picked Generations Farms Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquette
  • Crispy Fish Tacos in White Corn Tortillas with Blue Cheese, Sriracha Chili Sauce and Mango/Pickled Red Onion Salad
  • Buttermilk Fried Chicken Salad with Wild Kale, Cooper Farms Peaches, Watermelon Radish, Shaved Heirloom Carrots and Honey Dijon Dressing

Main Courses

  • Carmella's Truck Stop Beef Enchilada Smothered with Tex-Mex Chili Gravy, Two Fried Eggs and Griddled Jalapeno Potatoes
  • Granny Fearing's 'Paper Bag Shook' Fried Chicken with Whipped Potatoes, All Day Green Beans and Tomato Gravy
  • Oven Roasted Halibut with Red Pepper Glaze on Orange Cauliflower Pure e with Royal Trumpet Mushrooms, Heirloom Carrots and English Peas
  • Dr Pepper Braised Short Ribs with 'Loaded' Whipped Potatoes and Crispy Tobacco Onions
  • Mesquite Grilled Salmon with Texas Peach Barbecue Glaze on Lobster Creamed Corn with Fried Silver Queen Okra
  • Wood Grilled Sorghum Glazed Pork Tenderloin on Field Pea/Sweet Corn Salad, Heirloom Tomatoes with Poblano/Pepita Pesto and Crispy 1015 Onion Rings
  • Mesquite Grilled Flat Iron Steak and Chorizo Chilaquiles with Crispy Poached Egg, Blistered Golden Nugget Tomatoes and Mojo Sauce
  • The Whole Enchilada Choice of Starter, Main Course and Dessert

Brunch

Brunch Cocktails

  • Dean's Bloody Mary
  • Cazadores Vampirito
  • Michelada Gringa
  • White Peach Sangria

Brunch Starters

  • Dean's Tortilla Soup with South of the Border Flavors
  • Comanche Buffalo Chili Pie on Fritos Corn Chips with Poached Egg and Poblano Hollandaise
  • Sliced and Diced Fruit Plate with East Texas Berries, Seasonal Sorbet and Honey Yogurt Dressing
  • Jaxson and Campbell Style Pancakes with Vermont Maple Syrup and Applewood Smoked Bacon
  • Bourbon Maple Brioche French Toast with Texas Blackberry Compote, Vermont Butter and Smoked Ham Steak
  • Farm to Fearing's Vegetable Salad with Hand Picked Generations Farms Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquette
  • Crispy Fish Tacos in White Corn Tortillas with Blue Cheese, Sriracha Chili Sauce and Mango/Pickled Red Onion Salad
  • Rain Drop Farms Heirloom Tomatoes with Burrata Mozzarella, Basil Goddess Dressing and Balsamic/Fig Granita

Brunch Main Course

  • Carmella's Truck Stop Beef Enchilada Smothered with Tex-Mex Chili Gravy, Two Fried Eggs and Griddled Jalapeño Potatoes
  • Prosciutto Wrapped Shrimp on Brazos Valley White Cheddar Grits with Roasted Garlic Butter Sauce and Pico de Gallo
  • Granny Fearing's 'Paper Bag Shook' Fried Chicken with Whipped Potatoes, All Day Green Beans and Tomato Gravy
  • Nova Scotia Cod with Sweet Chile Glaze on Miso Sweet Corn/Edamame 'Succotash', Grilled Shishito Peppers and Sesame/Chive Sauce
  • Dr Pepper Braised Short Ribs with 'Loaded' Whipped Potatoes and Crispy Tobacco Onions
  • Orange/Toasted Garlic Glazed Bay of Fundy Salmon with Spinach and Cheese Enchiladas, Hatch Chile Ranchero Sauce and Carrot/Jicama Salad
  • Deep Ellum Stout Marinated Wagyu Flank Steak on Warm Red Chile Potato Salad, Poached Egg and Hatch Chile Hollandaise

Dessert

Dessert

  • Double Dark Chocolate Cake with Honeycomb Brittle and Coffee Toffee Ice Cream
  • Banana Pudding with Homemade Vanilla Wafers, Toasted Meringue, Bananas Foster Sauce and Warm Beignets
  • Peanut Butter Crunch Bar with Peanut Butter Caramel Sauce and Milk Chocolate Ice Cream
  • Lemon Mousse with Olive Oil Poppy Seed Cake, Crème Fraîche Ice Cream and Fresh Citrus with Champagne Sabayon
  • Frozen Carrot Cake with Cream Cheese Ice Cream, Caramelized Pineapple and Macadamia Crunch
  • Seasonal Fried Pies with Vanilla Ice Cream
  • Jill's Selection of Artisan Cheeses with Smoked Almonds, House-Made Jam and Fresh Fruit

Vegetarian

Starters

  • Dean's Vegetarian Tortilla Soup with South of the Border Flavors
  • Charred Corn and Jalapeño Jack Cheese Street Taco with Pickled Red Onion/Mango Salad and Cilantro Sauce
  • Farm to Fearing's Vegetable Salad with Hand Picked Generation Farm Greens, Sherry Vinaigrette and Paula's Goat Cheese/Pecan Croquettes
  • Wanda's House Argyle Greens with Golden Beets, Marfa Tomatoes, Shaved Parmesan and Cask Aged White Balsamic Dressing

Main Course

  • Butternut Squash Taquito with Yellow Tomato Pico de Gallo, Jalapeño / Spinach Enchilada with Ranchero Sauce and Mexican Corn Gratin with Baja Avocado Fries
  • Aloo Gobi Vegetable Samosas with Coriander Chutney, Melted Eggplant Yellow Curry and Fragrant Basmati Rice
  • Sweet Soy and Yuzu Glazed Tofu on Ginger Noodles with Stir Fried Shimeji Mushrooms, Sesame Broccolini and Heirloom Carrots
  • Black Eyed Pea / Sweet Corn Succotash with Fried Mac & Cheese and Smoked Poblano Remoulade

2121 McKinney Avenue
Dallas, TX 75201

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Details
  • Price Range: $$$$
    Atmosphere: Modern, Refined, Upscale
  • Dress Code: Dressy
    Good For: Groups, Outdoor Dining, Special Occasion
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (214) 922-4848
  • Private Dining Room: Yes