Dinner at Fearing’s is an experience you don’t just taste—you feel. We made sure to arrive early for cocktails in the Rattlesnake Bar, which is always more than interesting in itself, full of energy, creative drinks, and just the right vibe to set the tone for the evening.
From the moment we were seated in the dining room at The Ritz-Carlton, Dallas, we knew we were in for something special. Dean Fearing, the father of Southwestern cuisine, moves through the room with warmth, charm, and effortless showmanship. Sharing stories from his decades-long career—including his time as executive chef at The Mansion on Turtle Creek—Dean makes every table feel personal, every visit memorable.
We were also welcomed by Executive Chef Sean Blanchette, whose quiet command of the kitchen ensures that each dish arrives perfectly timed, perfectly plated, and perfectly paired with conversation and company.
We kicked off with the Southwest Sampler, and from the first bite, it was clear this was going to be a night to remember. The griddled jumbo lump crab cakes were ethereal—light, delicate, and enhanced by smoky chipotle crema. The lobster tacos, which we had anticipated all day, did not disappoint—crispy, buttery, and topped with a refreshing avocado relish. The BBQ short rib enchilada was rich, comforting, and very much needed.
We enjoyed the Flash Fried Barbecue Gulf Oysters on the Half Shell, a standout that perfectly balanced richness and smokiness. Topped with jumbo lump crab, applewood smoked bacon cream spinach, and Sonny Bryan’s house BBQ sauce, each noisette delivered in texture and flavor—a crispy, savory delight that made us wish the appetizer was bottomless.
Next came the Hudson Valley foie gras torchon, creamy, luxurious, and perfectly balanced with citrus and toasted brioche—every bite a moment to pause and savor the craft.
For entrées, we went with a mix of favorites and playful surprises. The toasted sesame–seared Chilean sea bass was tender and flaky, with grilled pineapple salsa, coconut sweet potato purée, and miso butter sauce bringing sweet and savory together beautifully. The pan-seared Eastern Shore scallops were light, sweet, and perfectly caramelized, paired with English pea purée, potato-leek caramelle pasta (a delightful candy shaped pasta with a potato bite), Parmesan-basil broth, roasted tomatoes, and crispy pancetta. Each element was thoughtful, harmonious, and uniquely Fearing’s.
By dessert, the warm fried apple pies arrived golden and fragrant, filled with caramelized apples, crème fraîche crémeux, and cinnamon ice cream—they were gone almost as quickly as they hit the table, leaving smiles all around.
Service throughout the night was impeccable—swift enough to keep the evening flowing, yet relaxed enough to enjoy the food and conversation. Watching Dean Fearing move through the room, telling stories, and checking in on every table elevated the evening further, while Chef Blanchette’s skillful orchestration in the kitchen made it seamless.
Our only regret? Not ordering the antelope, one of Fearing’s signature game offerings, a reminder that even after an extraordinary meal, there’s always one more reason to return.
At Fearing’s, it’s never just a meal—it’s a story. From cocktails in the Rattlesnake Bar to the final bite of dessert, it’s a night filled with flavor, laughter, and hospitality that makes every guest feel like family. By the end of the evening, we left full, happy, and already planning our next visit.
