Cuisine:

• Others
• Contemporary
• East and West
• Southwest
• Western

Fearing's Restaurant Description:
Six million bucks will buy lovely dining areas, a great looking bar and a topnotch kitchen. Now, it's up to chef Dean Fearing to make it all come together. Of course there is the famous tortilla soup, jazzed up with roasted, smoky peppers, along with Southwestern influences scattered throughout the menu. But this is not The Mansion on Turtle Creek part deux. Fearing has joined the support-your-local-producers bandwagon and seeks out goodies like asparagus from nearby Denton, and local cheese from Lubbock. The contemporary seasonal menu will please most diners, though those looking for foams and weird science concoctions will be disappointed. We enjoyed the creamy butternut squash soup topped with a chunk of plump, juicy lobster and the tuna ceviche with its lovely play of sweet mango and coconut against a tart lime base. On one visit, the day's sea bass was slightly overcooked while the three bean mixture the fish was served atop was under-salted and under-cooked. True to Fearing's roots, the buffalo tenderloin with its companions of jalapeño grits and a butternut squash taco is a standout. End it all with a cheese plate; though the portions are tiny, the artisanal American selections are first-rate.


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