The original Sonny Bryan's spawned numerous offspring, each offering barbecue true to the hickory-smoked spirit of the Inwood location that started it all. Whether in the West End or part of suburban sprawl, Sonny Bryan's ribs are some of the best around. The brisket is tender and juicy. Don't miss the onion rings.

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Visitors looking for a quintessential Dallas steakhouse
experience often head to III Forks. The flashy, Texanized version of a
Taj Mahal of beef opened in 1998 and became part of impresario Gene
Street's Consolidated Restaurants in 2000. The menu still includes a
credo for independent business owners by founder Dale Wamstad.

Like its beefy menu, the environs are big and bold, with a luxe
Western theme that includes antler chandeliers, cowboy artwork, tables
draped with white linen, and red leather chairs. A curve of colorful
stained glass adds an elegant touch to the huge bar area, where
patrons can wait for their tables.

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"The definitive prime rib" carved tableside, "great creamed spinach" and a famous `spinning bowl salad' are the highlights of this upscale North Dallas chain link; granted, trendy types might think the decor "could use updating" and find the staff uniforms "hokey", but this is still a "favorite for celebrations" and an "excellent lunch value.

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With more than 25 years under its belt, Remington's
Seafood Grill is a classic, from the retro supper-club vibe to its
loyal clientele.

Colorful fishing-scene murals brighten up the dark woods and subdued
lighting. A cozy bar area was packed with people waiting for tables on
an early Friday evening. Adam Remington, eldest son of former
proprietor Bill Remington, heads up the eatery. Adam is a graduate of
the Culinary Institute of America, an accomplished chef and caterer.

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