Fearing's Restaurant

The wine cellar room at Fearing's inside the Ritz-Carlton Dallas in Dallas

Ashley Landis/The Dallas Morning News

Fearing's Restaurant in Uptown

$$$$

2121 McKinney Ave.
Dallas, TX 75201

at the Ritz-Carlton
Business Hours
  • Sunday 6:30AM – 11:00AM 11:30AM – 3:00PM 6:00PM – 10:00PM
  • Monday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Tuesday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Wednesday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Thursday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Friday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 11:00PM
  • Saturday 6:30AM – 3:00PM 6:00PM – 11:00PM
Kitchen Hours
  • Sunday 6:30AM – 11:00AM 11:30AM – 3:00PM 6:00PM – 10:00PM
  • Monday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Tuesday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Wednesday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Thursday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 10:30PM
  • Friday 6:30AM – 11:00AM 11:30AM – 2:30PM 6:00PM – 11:00PM
  • Saturday 6:30AM – 3:00PM 6:00PM – 11:00PM

Drink Specials

    • M
    • T
    • W
    • F
    4:00PM – 7:00PM

    $7 select cocktails, $7 select glasses of wine

    • T
    4:00PM – 8:00PM

    $7 select cocktails, $7 select glasses of wine, $3 street tacos

Dean Fearing’s mastery of inventive modern Texas cuisine is on full display in these elegant dining rooms at the Ritz-Carlton. The menu combines longstanding favorites like Dean’s tortilla soup and the surf-and-turf combo of Texas Wagyu beef filet and chicken-fried lobster with new and seasonal variations. The flash-seared foie gras on griddled potato blini is a luxurious treat, and the spread of Akaushi beef carpaccio with butter-poached shrimp is eye-popping. Fearing does great things with exotic meats like buffalo, antelope and pheasant (and with humbler beasts like lamb). Sunday brunch is a treat, too; it’s a little more rustic, with things like a buffalo-chili riff on eggs Benedict and some terrific fried chicken. Full bar, and an extensive — and pricey — wine list. --Mark Vamos/Guide

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