Located in The Ritz-Carlton, Dallas, Fearing’s features modern Southwestern-American cuisine with a farm-to-table approach. Indeed, along with Stephen Pyles and Robert Del Grande, chef Dean Fearing kind of wrote the book on modern Texan cooking (one of his latest cookbooks is literally called The Texas Food Bible). What does “modern Southwestern-American cuisine” mean? Barbecued shrimp taco with mango and pickled red onion; barbecued short rib enchilada with queso fundido; mesquite-grilled, bone-in rib-eye with West Texas mop sauce; and “Texas carpaccio,” Yoakum Wagyu beef and butter-poached Gulf prawn with Texas olive oil, Grana Padano, crispy capers, and pickled golden beets. With many dining venues on-site, diners can choose from anything from the outdoor patio to the more upscale Gallery. If you’re dining chef-side in Dean’s Kitchen, or at the Chef’s Table, look for the ebullient chef; he’s almost always present. And make sure to order his signature tortilla soup.
— Arthur Bovino, 101 Best Restaurants, April 1, 2015