Dean Fearing is the godfather of luxury food in Dallas, which is why Fearing's, his immense fancy-casual restaurant at the Ritz Carlton, is such a sign of the times. The food is imaginative and refined, but you'd look crazy if you went there in a suit and tie.
Amazing experience with my family...almost perfect!.
Fearing's is one of the most beautiful restaurants I've ever
dined in and the service was very friendly. However, I ordered the famous Fried Chicken and I could only eat
part of it because it was not fully cooked. My wonderful son-in-law and daughter, who are huge "foodies" and devoted Dean Fearing fans, brought my Mom, my 3-1/2 year old granddaughter (who by the way was treated so sweetly and had a wonderful time) and myself for a Sunday brunch to celebrate my mom's 81st birthday. The
other courses were amazing and everyone else's entre was amazing. I was a tiny bit disappointed in the service. All of the staff was warm, friendly and courteous; however,
I never received my Mimosa and it was a long wait to receive our bill. I almost never send a "review" of anything, but I felt that Chef Fearing would want to know and I believe that if one doesn't speak up with concerns, then they have no one to blame for things not getting better other than their selves. I will definitely return to Fearings, but will have high expectations that things will
Best Restaurant In Dallas!. I have been eating here for the past two years now, and I thought it was time to say how amazing this place is! I travel all over the country and try many fabulous restaurants, but Dean's restaurant tops them all in my opinion! Try the barbequed shrimp taco...it's incredible! The staff is so friendly and accomodating, and they also have a great bar to enjoy drinks before or after dinner. I enjoy sitting in the kitchen area, because you get to see all the action! Definitely the place to have a great dinner, and a fun night out!
Can't believe it!.
OMG, disapointed to put it mildly!!! As long time fans of Dean Fearing we believed that he could do no wrong. Well, our experiance last night was the definition of wrong. From being forced to wait in the overcrowded and LOUD bar for 45 minutes past our RESERVATION time for our table that just started our "relaxing" (sic) experiance. Then the true circus began, service failed miserably, then the food, ugh, while the dishes were imaginative and well presented the food was horrible. Spiced Filet tasted like liver, the Chicken Fried Lobster was overcooked and was more like chewing gum than food. The Black Bass, by a long margin, the worst piece of fish that I have ever had. We could not wait to leave. Speaking of service, the overpopulated staff were all stumbling over each other, breaking dishes, yelling across the restauraunt, bringing food back from multiple tables it was like watching a clown car of idiots. The final straw was as we were attempting to get out of this miserable, loud circus we waited very patiently for our bill, we then waited ten minutes for the bill to be picked up, we then recieve the bill with no credit card reciept. After waiting another 5 minutes I go to the server stand where a dozen or so reciepts were wadded up and asked, "has my credit card been run and if so can I please have a reciept". We FINALLY were allowed to leave and fought our way back through the SMALL OVERCROWDED LOUD bar.
Thank goodness for the four star Kraft Macaroni and Cheese when we arrived back home.
Dean, we hope that you can get the act together there and a little advice, we know that you are brilliant and have been so impressed with past experiences at the Mansion, please get back in the kitchen, organize the staff so they are not falling over each other and understand what good service is about and please lower the loud music or at least seperate out the wannabee bar goers and the people that are there to have a fine culinary experiance.
Dean is in the house!.
I went for the New Year's Eve dinner (late seating) and was incredibly pleased. When we first entered through the hotel's main entrance and the Rattlesnake bar it was very crowded: Given that it was a holiday, I imagine that was not unusual. We were seated very promptly. The first course was a sampling of four different appetizers: soft scrambled eggs with Osetra caviar, a crab custard, fried oyster with dill potatoes, and smoked salmon on pumpernickle toast. I enjoyed the crab and oyster best. I found that they had the best texture and flavor. The eggs needed salt and the salmon was forgettable
(others at my table loved it.). Second course, fois gras with fig tart and apples. I cannot say enough good things about this dish. No misses there. Third course, lobster bisque...inedible. The lobster was a flavorless "cake" and the bisque itself was thick and grainy...off flavor that was slightly burnt/bitter. Just a strange dish. Main course was John Dory with lobster "thermador", potato gallet, and green beans. Fish was great - perfectly cooked but the gallet was greasy (more like hash browns from Waffle House). My dining partner had the Antelope. If it is one the menu ORDER IT. It alone is worth a trip. Dessert was a sampling of bites that were dissapointing except for the bananas foster bite. Yum. The portions were larger than expected and before the end of this meal I was full. The bread basket is ordinary except for the corn muffin. The wine list is exceptional as is the sommlier. Not stuffy, very helpful, very informed staff. Decor is flawless and the bathrooms live up to the hype - just lock the door. It is pricey ($685 for two - one bottle of wine) but not out of line with other fine dining establishments. (Les Halles, Restaurant August, Craft, Commander's Palace, Charlie Trotter's). If you can fit it into your itenery - go.
Dean strikes out.
Very disappointed in the quality of the food. The scallops were awful and the rest of the meal was just mediocre. There are many wonderful restaurants in Dallas, this is not one of them. I honestly do not know how Dean could put his name on this restaurant.
Thank god I was not with a customer.
Overpriced and Underwhelming.
I was not happy with my first visit to Fearing's last night. I ordered an overcooked, "fishy" Halibut that was priced a good $10-$15 more than it was worth. In fact, all I could think about was how much I'm paying for the atmosphere and the 5 waiters that served me instead of what I really wanted: a good meal.
Note to Dean Fearing: Dallas has some amazing restaurants that serve MUCH better food at MUCH better prices. Next time I have out-of-town guests looking for a good restaurant, I will be taking them to Salum or Hattie's.
The Worst place I could ever dine at. My family and I went to Dean Fearings thinking we were going to make a change for once and try a new restaurant other than The Old Warsaw, which I have made a family tradition to attend every year for about 10 years . I figured Dearings would be a good place to replace it with, come to find out I was very very wrong. I did not get attended until 10 minutes after . After they took our order and it was brought to us the food wasn't as we asked, we had them bring us something different thinking maybe they just made an error. After coming back the 2nd time, they brought our orders out wrong . I was definitely not satisfied by such place. They had no professional ethic whatsoever. I was very dissapointed. Our dessert were brought out , being the only thing done right that night. I Will definitely NEVER return, I receive much better service and better tasting food for much less at The Old Warsaw. It is definitely irreplacable!!
Famed Southwestern cooking by celebrity chef Dean Fearing in a chic Uptown restaurant at the Ritz-Carlton Hotel..
The ambiance is as lively as the high-spirited chef the restaurant is named after. The Rattlesnake bar is abuzz with guests toting signature margaritas. The stylish restaurant features seven different dining areas. A glass pavilion seamlessly opens to blend with the outdoors, while a hospitable main dining room offers views of the bustling kitchen action taking center stage to an intimate artsy dining gallery. Attentive staff are knowledgeable without pretense.
Homespun Southern country cooking inspires the menu by using regional farm-to-market ingredients. Tuna ceviche infused with mango, creamy coconut, sweet peppers and lime is a divinely light starter. Unapologetically bold wood-grilled coriander lamb chops are skillfully consummated with a sweet and sour eggplant ratatouille. Tender filet mignon with chicken fried lobster served over a queso fresco corn mash and spinach enchilada is the ultimate Texan surf and turf. Sensual moist dark chocolate cake with a feather light chocolate mousse is simple, sumptuous and seductive.
Hits: Despite the restaurant being large and busy, it's nice to know that Chef Dean Fearing finds the time to visit each table.
Misses: The hotel is equipped with the latest in technology and the restrooms are no exception. Sometimes the technology isn't perfect for marking a booth occupied.
I was just reading the last review, and had to write. I had Lunch @ Fearings last Monday and was blown away. The food, service, and atmosphere all stood out as one of the best experiences I have had in a long time. First, the Bouillabaisse, which I have had in Provence, was great. My wife had a Salmon and cleaned her plate, that is rare. Our server made us feel welcome, and was helpful, just genuine. I could go on.
I will definitely be back.
Dean, step up man, this place has your name on it.
We were very disappointed, thinking we were going to enjoy a new high end restaurant, only to realize it just isn?t there yet. The bread brought to the table tasted like I had been in the freezer for a while. We asked for replacement which was ok. The sides that came with the Lamb were not eaten by our guest, one dry and the other did not taste very good. The Tortilla Soup had grease floating on it. We asked for ice cream for and finally got the smallest portion, about 2 TBSP, ever received any where.
It can be elegant when the food is delivered by a person for every plate, but our experience wasn?t enjoyable as the servers wandered awkwardly around the table for 10-20 seconds while figuring out which plate went where every time, and once wandered off with a plate having come to the realization circling the table that the order was filled wrong.
Dean, step up man, this place has your name on it
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