Restaurants in Dallas

The name WooGak—meaning “realize taste of beef” in Korean—fits this modern eatery to a tee, as chefs rouse all the senses by grilling succulent meats tableside in front of diners’ eyes. Cobblestone floors lead the way from the bright entrance into a spacious, contemporary dining area, where gold walls surround simple black tables. Amid this open and airy space, grill-masters prepare 14 types of barbecue including braised beef, pork belly, and short ribs. Vegetarian options abound with tofu-packed rice bowls and sides of spicy kimchi, the favorite piñata filling of film star Shaquille O’Neal.

Joe Chow immigrated to America from his native Taiwan in 1979. He set down roots in Addison, where he eventually made a name for himself as the city's mayor and the owner of May Dragon. In the kitchen, his veteran chef Mr. Phung concocts more than 130 dishes using all-natural ingredients, only small amounts of oil, and no MSG. The menu's resulting bounty of Peking-style slow-roasted pork, five-flavor shrimp, and crispy duck inspires loyal regulars and a cavalcade of celebrities, including culinary star Martin Yan and martial-arts expert Chuck Norris, to frequently stop in for an authentic meal.

When not at work meeting with constituents or willing laws into existence, Joe proudly oversees his establishment as an embodiment of the American dream, inspiring patrons to follow their own desires, ensnare them, and keep them as pets. He warmly greets visitors with friendly hellos and attentive service and encourages his staff to treat guests with the same infectious hospitality. The restaurant itself exudes a warm, welcoming atmosphere, with Chinese artwork lining the walls and luxurious amenities—such as a separate banquet room with massage chairs and karaoke machines—populating the refined, architect-designed space.

After moving to America at 3 months old, Steve Shin didn’t have much time to learn the culinary traditions of his native South Korea. But when he returned for a year in 2001, he witnessed the cuisine's slimming properties firsthand. Though he consumed lots of food, his waistline shrank, most likely due to the minimal grease and fat content in South Korean cuisine. Inspired by his journey, he tried to eat a more healthy diet when he returned to the U.S, but after several rounds of salads and sandwiches, fast food lured him back to his old habits. Frustrated, he started brainstorming ways to build healthy and balanced meals, which led to b.b.bop. At his Asian-fusion restaurant, the menu is centered on wholesome bowls of rice, veggies, and protein, steering customers away from heavy, fatty meals, such as a giant butter sculpture.

To whip up b.b.bop's signature entree, cooks line bowls with a rice of the customer's choice, from a jasmine-scented Thai type to a nutty, fiber-filled brown variety. Next, the customer selects a lean, flame-grilled protein from options including pulled pork, chicken breast, or marinated tofu. Veggies such as bell peppers and bean sprouts add color and crunch to the dish, and sauce—the finishing touch—comes in more than a half-dozen flavors, from spicy red pepper to sweet teriyaki.

Banana Leaf's headmaster, Steve "the Cajun Asian," treats each customer like a houseguest, so be sure to ask for him before perusing the menu or borrowing his toothbrush. Bring taste buds to blossom with an appetizer such as the shrimp blanket ($4.99), comprising jumbo shrimp wrapped in a rice sheet, then deep fried and served with homemade sweet & sour sauce. To satisfy a poultry addiction, nosh the larb chicken ($12.99), a delicious disarray of pummeled poultry, red and green onion, cilantro, mint, rice, and lettuce tossed in a homemade lime dressing and Thai fish sauce. You’ll also find dependable noodle dishes ($11.99–$12.49) and other entrees ($10.99–$12.99) prepared in a health-conscious way.