From the restaurant's website:
"Long known as the 'Father of Southwestern Cuisine' and now the creator of a new generation of highly flavorful dishes, Chef Dean Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing's in August 2007 at The Ritz-Carlton, Dallas. A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for true foodies."
Full bar. Serving breakfast and dinner daily, lunch Mon-Sat. Sun brunch 11:15 am-3 pm.
"Fearing has been one of America's greatest chefs for 20 years. ... And he already seems inextricable from this spectacular new place, with a menu that improves on all he did before, including his signature tortilla soup, which he's been making for ages."
- John Mariani, Esquire, Oct. 16, 2006
ADDRESS
2121 McKinney Ave,
The Ritz-Carlton ,
Dallas, TX 75201
LOCALEATS AWARDS
Top 100 Restaurant
Best Southwestern in Dallas
DESCRIPTION
From the restaurant's website:
"Long known as the 'Father of Southwestern Cuisine' and now the creator of a new generation of highly flavorful dishes, Chef Dean Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing's in August 2007 at The Ritz-Carlton, Dallas. A reflection of his personal vision and design, the lively, comfortable restaurant features seven stylish dining settings, including the most distinctive alfresco experience in Dallas and a popular interactive display kitchen offering ringside seating for true foodies."
Full bar. Serving breakfast and dinner daily, lunch Mon-Sat. Sun brunch 11:15 am-3 pm.
"Fearing has been one of America's greatest chefs for 20 years. ... And he already seems inextricable from this spectacular new place, with a menu that improves on all he did before, including his signature tortilla soup, which he's been making for ages."
- John Mariani, Esquire, Oct. 16, 2006