Wednesday, September 28, 2022 Sep 28, 2022
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Yes, Reservations: A Guide to Holiday Dining in Dallas and Fort Worth

By Liz Johnstone |

My family dined out for Thanksgiving, and we were all very grateful to succumb to a tryptophan-induced coma without having to bother with a sink full of dishes. Restaurants: an truly amazing invention. Some of them will be open to feed you and yours for Christmas. Jump for the list. Christmas Day, Dec. 25

Canary by Gorji. Three courses, $30 per person, plus tax and tip. The regular menu is also available. Call for reservations; they’re seating 5-10 p.m.

Craft Dallas. Seating 11 a.m.-7 p.m. Reservations required. $95/adults, $45/kid (6-12), kids under 5 free. Price doesn’t include beverages, tax, or tip. First course – (For the Table) Enjoy the following starters to whet your appetite:

  • Frisee & Hazelnut
  • Mussels & Tarragon
  • Foie Gras & Ruby Red Grapefruit

Main course – (Choose One)

  • Chestnut Tortelloni & Black Truffle;
  • Burgundy Snails & Farm Egg;
  • Chatham Cod & Ham Hock;
  • Steelhead Trout & Smoked Roe;
  • Quail & Pecan
  • Porchetta & Pineapple;
  • Veal Cheeks & Prune; OR
  • Sirloin & Bone Marrow

Side dishes – (For the Table)

  • Root Vegetables & Maple
  • Potato Puree & Créme Fraiche
  • Lacinato Kale and Medjool Dates
  • Maitake Mushrooms & Fines Herbes

Dessert – (For the Table)

  • Stout Ginger Bread
  • Apple Custard Tart
  • Rum Raisin Ice Cream

Landmark Restaurant (inside Warwick Melrose Dallas Hotel). The brunch buffet offers over 50 items, including a dessert station and options for kids. Seating begins at 11 a.m. and lasts until 2:30 p.m. and prices are $55 for adults, $24 for children ages 5-12, and children under five dine complimentary. Meddlesome Moth. Open 5 p.m.-midnight (regular Sunday close). Seasonal special is pecan-crusted veal cheeks with cranberry demi glaze and root vegetable croquettes and sweet potato mousse. For dessert: polenta apple cobbler. The featured rare beer tapping is Deschutes Jubel 2010, “a Once a Decade Ale.” Mignon. Three courses, $59.95 per person plus tax and a 20% gratuity. Seating 11 a.m.-9 p.m. First Please select one of the following

  • Petit Boston Bibb salad with Granny Smith apples, candied walnuts, blue cheese and grain mustard vinaigrette
  • Lump crab cake with braised fennel, tomato confit & lobster sauce
  • Hearts of Romaine Caesar salad with brioche croutons & shaved Parmesan
  • Shrimp cocktail with cucumber, grape tomato, chives, and cocktail sauce

Lobster bisque Second Please select one of the following

  • Pan roasted Atlantic salmon, creamed white corn, spinach, bacon & balsamic butter
  • Seared Maine diver scallops roasted jumbo asparagus, oven cured tomatoes & peppered goat cheese
  • Mint-crusted rack of lamb 14oz, white cheddar and dino kale with Port wine balsamic figs
  • Prime filet “au poivre” 8oz with forest mushroom, spinach & red wine risotto with peppercorn brandy sauce
  • Roasted Chilean sea bass with potato-chive raviolis, roasted baby artichokes & black truffle jus
  • Prime grilled ribeye, bleu cheese and walnut gratin, vanilla Port and balsamic reductions, truffle potato wedges

Third Please select one of the following

  • Cinnamon & white chocolate crème brulée
  • Molten chocolate cake
  • Strawberry ice cream
  • White chocolate & Grand Marnier bread pudding
  • Butter pecan ice cream

Nana. Four-course brunch for adults, three courses from kids.  11 a.m. – 2 p.m. Rosewood Mansion on Turtle Creek. Christmas Day brunch (11 a.m.-2:30 p.m.) and dinner (6-9 p.m.). Three courses, $105 per person. Call for reservations. Brunch menu: Starters Soft Scrambled Egg, house-made gravlax, crème fraîche, American caviar Lobster-Butternut Squash Bisque, brioche croutons, cinnamon cream Roasted Baby Beets and Blue Cheese, pickled Asian pear, arugula pesto, hazelnuts Egg Benedict, candied bacon, piquillo pepper Hollandaise, grilled asparagus venison Carpaccio, ancho chili oil, pistachios, mache salad Mansion Granola, house-made vanilla yogurt, fresh berries, cassis syrup Entrées Brunch Omelet, Paula Lambert’s goat cheese, smokehouse bacon, spinach Soufflé French Toast of Hazelnut Brioche, caramelized apple, vanilla Chantilly cream Seared Scallops, brandade, Yukon potato, braised celery, clam chowder sauce Grilled Wild Salmon, celeriac puree, blood orange, baby greens salad Roasted Chicken Diablo, winter root ragout, tarragon Beef Tenderloin, smoked potato puree, braised Swiss chard, house steak sauce House-Made Tagliatelle, shrimp Bolognese, purple basil Desserts Holiday Chocolate Yule Log chocolate cream, crispy chocolate pearl, vanilla ice cream; hazelnut-pear parfait hazelnut mousse, poached Bartlett pear, caramel ice cream; Crumbly lemon-raspberry meringue pie, raspberry sorbet Executive Chef Bruno Davaillon Dinner menu: Starters Roasted Baby Beets and Blue Cheese, pickled Asian pear, arugula pesto, hazelnut Celeriac Soup, Parmesan puffs, gala apple, curry oil Seared Foie Gras, pineapple-raisin chutney, black peppercorns, baby cilantro Maine Lobster Risotto, pumpkin, lemon emulsion, chives Scallop Carpaccio, apple jelly, crispy quinoa, sea bean, cilantro, jalapeno Entrées Wild Stripped Bass, roasted sunchokes, bacon marmalade, mache, warm truffle vinaigrette Roasted Dayboat Scallops, Yukon potato, braised celery, clam chowder sauce Prime Beef Tenderloin au Poivre, wild mushrooms, duck fat fries, béarnaise Braised Texas Wagyu Short Ribs, parsnip puree, pearl onions, pickled vegetable salad Roasted Duck Breast, caramelized turnips, quince condiment, red currant reduction Desserts Holiday Chocolate Yule Log chocolate cream, crispy chocolate pearl, vanilla ice cream, Hazelnut-Pear Parfait hazelnut mousse, poached Bartlett pear, caramel ice cream, Crumbly Lemon Pie lemon-raspberry meringue pie, raspberry sorbet Executive Chef Bruno Davaillon The Second Floor. Seating 11 a.m.-10:30 p.m. Specials:

  • Cranberry pecan salad, goat cheese, sherry vinegar ($9)
  • Acorn squash soup, bacon, sage dumplings ($5-$9)
  • Grilled Virginia ham, pumpkin risotto, crispy haricot vert ($17)
  • Truffle crusted lamb rack, asparagus, twice baked Yukon potatoes ($32)
  • Eggnog crème brulee, spiced shortbread, candied orange ($9)

Steel. “Steel will celebrate the season with dinner from 5:00 – 9:00 p.m. on Christmas Eve, Saturday, December 24 and 5:00 – 9:00 p.m. on Christmas, Sunday, December 25. Steel will feature a special three-course prix fixe menu for $45 per person, plus tax and gratuity, as well as offering their regular sushi and a la carte menus.  Reservations recommended by calling 214.219.9908 or” Menu: Starters

  • Red Curry Lobster Bisque
  • House Made Gravlox Cured with Sake & fennel, served with a shallot-scallion mouse
  • Fresh Steamed Shui Mai Chinese dumplings with pork filling and served with a soy-based dipping sauce
  • Noel Maki Roll Rolled with ahi tuna, asparagus & yamagobo, topped with red and green tobiko caviar


  • Grilled Beef Strip Loin Steak, Red wine reduction sauce, Asian mushroom compote and Yukon Gold mashed potatoes
  • Pan Seared Alaskan Black Cod With tomatillo-lime beurre blanc and vegetable fried rice
  • Roast Plump Chicken Breast Filled with Texas goat cheese and Asian pear, with a brown butter-Gewürztraminer sauce and Yukon Gold mashed potatoes
  • Pad Kew Mao Thai style flat noodles stir fried with vegetables and large shrimp, scallops and calamari


  • Brandy Fruit Foster Served with Vanilla Bean ice cream
  • Christmas Bread Pudding Served with Cinnamon ice cream

Toulouse. Can choose à la carte, or three courses for $55. Starters choice of: Seared Hudson Valley Foie Gras Orange French Toast and Truffle Honey $18 Frisee, Bacon, Fingerling Potatoes and Shaved White Truffle Salad $15 White Truffle Leek-Potato Soup $10 Entrees choice of: Creamy Mushroom Risotto and Shaved White Truffles $32 Seared Diver Scallops with Celery Root and White Truffle Mousseline Roasted Brussels Sprout Leaves $30 Filet Mignon a la Perigourdine, sautéed spinach, roasted fingerlings White Truffles, Foie Gras and Port Reduction $34 Dessert choice of: $9 Traditional Chocolate buche de noel Nougat Glacee & Raspberry Coulis