There are only five tables at Gorji, and on any given night, each one belongs to a single party for the entire evening. Nobody else is coming in after your reservation. Nobody’s rushing the check to turn the room. That single decision says almost everything about how Mansour Gorji runs his restaurant.
Continue readingFiled under Steven Doyle
There’s a version of Dallas dining that mostly disappeared decades ago, the kind with a chandelier the size of a compact car, a curtained room for the tables that want privacy, and a bandleader who knows when to bring the room down to a whisper. That Dallas still exists. You just have to drive to Addison to find it.
Arthur’s Steakhouse opened in 1948 on McKinney Avenue, back when Uptown was still just a stretch of Dallas nobody had branded yet. Arthur Bates and his wife ran it there for years, building the kind of reputation that gets a restaurant called Dallas’ first real steakhouse. Bates sold it in 1988 to Mohsen Heidari, a restaurateur who’d already run Farmer’s Grill and worked his way up through Dallas kitchens since the early ’70s. Heidari moved Arthur’s twice more, first to Central Expressway, before landing it at 15175 Quorum Drive in Addison in 2001, where it’s been ever since. Seventy-seven years, three addresses, one name that never changed.
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First-timers at Queen of Sheba all stall out at the same spot on the menu. They get through the doro wot fine. The tibs, no problem. Then they hit the spaghetti and look up, confused, because there is a full Italian section at this Ethiopian restaurant in Addison, and somebody at the table always says the same thing. Oh, that must be for people who won’t try the real food.
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Every year on July 3rd, half a million people pour into 4.4 square miles of Addison, and the town handles it without flinching. Kaboom Town! has been running since 1985, and it has earned its reputation — USA Today, Travel + Leisure, Condé Nast, the Wall Street Journal, and the American Pyrotechnics Association have all ranked it among the best fireworks shows in the country. This year carries extra weight: 2026 marks the 250th anniversary of the signing of the Declaration of Independence, which means the crowds will be bigger, the national attention higher, and the planning more important than ever. Tickets to Addison Circle Park are moving fast. If you haven’t grabbed them, move on that first.
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Addison has more restaurants per capita than any city in Texas and consistently ranks among the highest restaurant-dense cities in the entire country. That statistic surprises people who think of it as a suburb on the way to somewhere else. The Belt Line Road corridor alone packs more serious food — steakhouses, Italian, Southern, Japanese, Mediterranean, Pan-Asian — into a walkable strip than most full cities manage. North Dallas runs alongside it with its own deep roster of neighborhood restaurants that have been feeding Preston Hollow, Park Cities, and the Preston Forest corridor for decades. Together they form one of the most underestimated dining destinations in the Metroplex, and during the World Cup they’ll be well positioned to serve visitors staying at the Addison hotel cluster and the North Dallas hotel corridor along the Dallas Tollway.
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Addison already has one of the best Oktoberfests in Texas. This fall, it gets something to match year-round.
Hofbräu Pub, the American offshoot of Munich’s legendary Hofbräuhaus, has announced its first Texas location will open in Addison this fall. The brewery behind it has been around since 1589, and its beer has been brewed to the same Purity Law since 1516 — water, barley malt, and hops. Nothing else. No shortcuts, no watermelon seltzers.
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Oak & Stone is headed to Addison in summer 2026, bringing its high-energy dining room and signature self-pour tap wall to 5225 Belt Line Road #220. The Florida-born concept, part of Artistry Restaurants, marks its second North Texas outpost following its McKinney debut this spring.
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Bushi Bushi Dim Sum in Addison is a dim sum experience that turns every bite into a moment of discovery. The restaurant’s strength lies in the meticulous care taken with each dish, making even familiar items feel extraordinary. The soup dumplings set the stage: delicate, translucent skins envelop a steaming pork broth that bursts on the tongue, rich and savory with just a whisper of ginger. Each dumpling is perfectly pleated, tender but resilient enough to cradle the hot filling until the very first bite. Shumai follows with plump morsels of pork and shrimp, lightly seasoned with sesame oil and a touch of ginger, their springy texture and golden tops inviting repeated bites.
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