One of the founders of the Southwestern cuisine movement, Stephan Pyles opened his first restaurant, Routh Street Café, in 1983. Twenty-two years later, he developed this beautiful space in Dallas' Art District. Ceviches and tiraditos, along with a variety of flatbreads from a wood-burning oven that Pyles serves at lunch, complement scrumptious-sounding starters that include halibut cheeks with spicy orange and ginger and lenguado with smoked corn and sweet potato. The contemporary Southwestern theme continues with mains like a slow-smoked natural pork chop with green chile hominy and what Pyles calls Contemporary Arroz con Pato, a sous-vide smoked duck leg with achiote rice and shellfish. "Worth a visit," say reviewers, who add that it's "a good choice in a town that isn't overflowing with good restaurants."