Fearing's sits inside The Ritz-Carlton, Dallas in Oak Lawn, where Chef Dean Fearing cooks Southwestern cuisine across seven different dining spaces, including the Chef's Table and the Live Oak patio. The kitchen works with mesquite fire-grilled steaks — Wagyu tenderloin, New York strip, ribeye — alongside dishes that show up again and again in conversation about the place: tortilla soup, crab cakes, lobster, short ribs, filet, mashed potatoes, and enchiladas, with an amuse bouche opening the meal and banana pudding closing it. Brunch has become its own draw alongside dinner.
The room functions as both a special-occasion destination and a regular fixture for Dallas diners, with a reputation built on consistent execution and attentive service.
The Michelin Guide selected Fearing's in both its 2024 and 2025 Texas guides. D Magazine named it among Dallas's best in 2025, and StarChefs recognized the kitchen with a Rising Stars honor in 2021.
The room functions as both a special-occasion destination and a regular fixture for Dallas diners, with a reputation built on consistent execution and attentive service.
The Michelin Guide selected Fearing's in both its 2024 and 2025 Texas guides. D Magazine named it among Dallas's best in 2025, and StarChefs recognized the kitchen with a Rising Stars honor in 2021.