Earlier this month the Michelin Guide added five Dallas restaurants to its 2026 Texas selections. Far Out was not one of them. That is worth a second look, because few kitchens in this city have had a better year.
Far Out sits in a converted Quonset hut at 1906 S. Haskell Ave., just north of Fair Park, with a cactus-lined patio out front and a bar that stays busy well after dinner. Owners Caroline and James Lee brought in Misti Norris as culinary director in May 2025, a few months after she closed Petra and the Beast. She has been cooking on Haskell Avenue ever since, and the rest of the country has noticed.
This spring the James Beard Foundation named Far Out a semifinalist for Best New Restaurant. Not long after, Norris was picked for the foundation’s TasteTwenty cohort, a national group of chefs who will represent their cities at Beard dinners and events through 2027. On the side, she runs Rainbowcat inside Saint Valentine in Old East Dallas, which landed at No. 5 on Texas Monthly’s list of the best new restaurants in the state.
The food at Far Out is the reason for all of it. Norris keeps the menu short and changes it with the seasons, building each plate around Texas farms, house fermentation and whole-animal cooking, the same habits that made Petra and the Beast one of the most talked-about restaurants in Dallas. Nothing stays put for long, so the dishes in these photos are what she is cooking right now, not what anybody wrote about last spring.
The garden herb fazzoletti is the one to order first. The pasta is folded into loose handkerchiefs with herbs pressed into the dough, then bathed in a sauce of Texas tomato and smoked redfish that comes across deep and a little smoky. La Mancha cheese is grated over the top, along with a fennel seed crumb that gives every bite a little crunch, and a scattering of fresh basil leaves finishes it.
The fire-roasted Texas eggplant comes off the grill blistered and soft, laid over peppered yogurt and spooned with a bright garden chermoula. Salted sunflower seeds and a tangle of young greens go on top, and thin slabs of Asiago Americano melt into the eggplant. Two thick slices of griddled house focaccia come alongside, and you will want both for the yogurt left on the plate.
Then there is the Texas chuck flap, a cut most diners never see on a menu. Norris cooks it to a deep crust, slices it and finishes it with a magenta beet jus so vivid it nearly glows against the plate. A salad of shaved beets, Easter Egg radish, pickled purple hull peas and a big handful of parsley and dill keeps the beef from feeling heavy. It is the kind of plate that shows exactly how she thinks: a humble cut, a vegetable used two ways and nothing wasted.
Michelin inspectors visit when they visit, and their picks are theirs to make. Diners don’t have to wait on them. Anyone who followed Norris from Small Brewpub to Petra and the Beast already knows what she does with a menu. The Quonset hut is simply the latest place to find it.
Far Out is open Tuesday through Sunday starting at 4 p.m., until 10 p.m. Tuesday and Wednesday, 11 p.m. Thursday, midnight Friday and Saturday, and 9 p.m. Sunday. It is closed Monday.
