For all the great things about dining at DFW, there are just as many downsides. Eater Dallas surveyed local chefs, journalists and food influencers for their thoughts on the local food scene in 2022. Here are their thoughts on the trends they liked and disliked in his 2022.
What are the most exciting Dallas restaurant trends for 2022?
Fearing’s Restaurant Chef Dean Fearing said:
“Shareable. All restaurants tend to this. It makes sense; faster food service to the table and more options for everyone to try. It’s great to be able to almost create our own tasting menu for .”
DeQuilla Gennay, Da Foodie Baddie:
“Loved the seafood boil and ramen trend. Visited King Crabhouse in Arlington. Got a big fat bag of seafood swimming in really good house special seasoning on medium heat level. Big Small. I hurriedly packed the special Rabin’s bag in the car and headed home to boil a packet of Maruchan Ramen Shrimp Flavor – without the seasoning packet if you’re curious – it was amazing in every way – highly recommend the Soup Spoon increase!”
Allie Adamek, Real Slim Foodie:
“Italian cuisine – in my opinion a combination of both – has really surged this year. Whether it has reopened (Sassetta and Dolce Riviera); new concepts (Dea and Cafe Duro); Every restaurant in town may have spicy rigatoni on the menu, but Italian influences are everywhere.”
Courtney E. Smith, Editor at Eater Dallas:
“Many chefs and restaurateurs have spoken to us this year about adapting to the new expectations of their workforce. Generation Z are entering the hospitality and service industry, vying to reshape where they want to be. Moreover, the shift for the better in favor of workers that has occurred during Covid is being embraced by veteran workers and is becoming the new normal. It’s great to hear that people are starting to rethink the value of their front of house, kitchen staff and chefs.
Lily Crumbrich Taylor, Dalasite 101:
“Mexican Restaurants — We have some beautiful new restaurants, so I don’t want to be negative about this, but I’m excited to see Dallas’ restaurant scene mature and introduce more non-Mexican cuisine. South America, I get DMs all the time asking where I can find Central American and Spanish food, but those options are still limited.”
What Dallas restaurant trends will rage the most in 2022?
Leslie Brenner, Leslie Brenner Concepts and James Beard Award winning authors:
“Ultra fine dining is on the rise at the expense of affordable, interesting and creative neighborhood places.”
Knife Chef Jon Tether:
“There are so many great tacos in the Southwest, and there can be great culinary experiences and great tacos, so everyone is sick and tired of using tacos as an excuse for attention.” There’s more to the culinary world than just tacos, and when I look for a restaurant, I look for the real thing, and that’s what I love about Teiichi. [Sakurai at Tei-An] — He takes Japan to Dallas and Jr. [Borges at Meridian] Bring Brazil to Dallas.And now what a chance [Martin at Duro Hospitality] I’m doing He brings authentic Mexican cuisine to Dallas. It’s a true dining experience. “
Rosin Saez, senior editor at Thrillist Food and Drink:
“This is by no means a new trend. Outsiders are coming to Dallas to open the most extravagant and mediocre restaurants for non-$$$ reasons (yes there are exceptions, but this is so boring). “
John Alexis, Imperial Fizz Hospitality Group:
“Lack of effort in hospitality. Many restaurants seem to have given up and are happy with the ‘deal’. An old-fashioned sense of experience vs. guest care.
Eater staff writer and former Eater Dallas editor Amy McCarthy said:
“Everyone was pouring Aperol Spritz and Negroni sbagliatos. It was prosecco, my kingdom for a great spritz made with good froth!
Leslie Chatman, Eater Dallas Contributing to:
“The most infuriating (or annoying) local restaurant trend of 2022 was the influx of Italian (pizza included) spots.
Rachel Pinn, Eater Dallas Contributors:
“The most infuriating thing is the obvious: style over content. Sure, we eat with our eyes, but we also eat with our mouths. Concentrate on eating before the flash.”
Roots Southern Table Chef Tiffany Derry:
“For me, the most infuriating food trend that wasn’t always in restaurants was the butter board. It’s important to focus on individual taste and quality rather than how it looks in the media.”
