Two DFW restaurants made the New York Times’ recently released “50 Best Restaurants in America” list.
Texas was one of the few states to be represented on the list for the third time.
The single Dallas establishment to make the list was Lower Greenville’s Sister, which describes itself as “loosely Italian-inspired” and “relaxed and comfortable.”
The other metroplex restaurant to receive the recognition was Arlington’s Smoke’N Ash B.B.Q., which features Texas and Ethiopian-inspired cuisine.
The NYT described Sister’s aesthetic “Grandma’s house, but make it fashion.” Regarding the cuisine, the publication called it “Italian-ish, emphasis on the -ish. White soy and hijiki give the thick strands of spaghetti vongole a funky depth.”
As for the location, the NYT explained, “Sister resides in the former space of a widely beloved Dallas restaurant, the Grape. It is a worthy successor.”
With four and a half Yelp stars, the restaurant has garnered positive attention. One reviewer, Jody D., praised its impeccable service and “beautiful bistro atmosphere.”
Regarding Smoke’N Ash B.B.Q., the NYT said, “The vibrant Ethiopian flavors — brisket comes lacquered with awaze, a spicy sauce made with berbere — are an ideal match for barbecue.”
Smoke’N Ash started as a traditional barbecue restaurant but later added an Ethiopian menu, as one of the owners, Fasicka Hicks, grew up eating Ethiopian food. The restaurant then combined the two, as “diners started asking for barbecue atop injera.”
Smoke’N Ash also has four and a half stars on Yelp. Reviewer Lowell O. called it a “culinary wonder” and especially praised the “Tex-Ethiopian Platter for 2.”
Austin Caribbean restaurant Canje was also listed as one of the “best” by the NYT, which referred to its food “a tangy, spicy, bright, coconutty dreamscape.”
Last year, only one DFW-area restaurant earned a spot on the list: Roots Southern Table in Farmer’s Branch.
Deciding the 50 best restaurants entailed reviewers eating over 400 meals in dozens of cities. The NYT reported the critics’ days were often “filled with second breakfasts, third dinners, and breakfasts for dinner.”
