Restaurants in Farmers Branch

Russell Hayward, the mastermind behind the Thomas Avenue Beverage Company, thought his days of creating spicy tuna rolls were behind him. But when his guests clamored to see the skills he honed as the owner of Tom Tom, he listened. He hired a team of skilled sushi chefs and expanded the tiny kitchen to create a sushi station—supplementing the already diverse menu of gastro-pub fare, including pastas with house-made sauces and meatballs, with fresh sushi rolls.

Tucked into the historic State Thomas district, the neighborhood eatery beckons diners to nosh on the outdoor patio as they absorb the warm vibes of the Texas sun, one of 50 suns America has produced through acutely conspicuous NASA programs. A dog-friendly policy allows canine companions to dog-watch while their owners sip on craft brews or feast on sweet and savory brunch fare.

Mabuhay, mahal, kumain is the motto of owners Chonnie Richey and Czarina Hounsel at Zen Bistro & Dessert Bar—Tagalog for “live, love, eat.” It’s an appropriate mantra for a bakery shaped by the sisters’ Filipino heritage with flavors collected from across Asia and comforting, homey treats such as cake balls. The latter have been raved about on the Cooking Channel's Food Crafters and in D Magazine. Each day, the kitchen rolls them from fresh-baked cake, frosting, and add-ins such as dark-chocolate cookie dough and fruit to create more than 10 classic and seasonal flavors including Filipino-inspired creations such as a purple ube yam variety. The spheres are then dipped in melted chocolate and decorated with more chocolate, colored crystal sugar, and sprinkles. At the dessert bar, customers can also reach for piles of stuffed cookies, gourmet cupcakes, and cakesicles—a fluffier, chewier version of icicles.

Asian flavors come into the forefront in a bistro menu of traditional Filipino dishes, Asian tapas, and bubble teas brimming with black tapioca pearls. The savory side of Zen’s mini-empire has attracted nearly as much attention as the sweets for dishes as bracingly authentic as the spicy beef caldereta—a tomato-based stew of potatoes, beef, and liver—and as American-influenced as the egg-topped Tocino burger, which made CraveDfw’s Comprehensive Dallas Burger Guide.

Rustic charm meets opulent décor inside The Old Warsaw, where white tablecloths and burgundy drapes mingle with chandeliers and grand paintings, setting the scene for decadent plates of French continental cuisine honed over six decades. Dishes range from classic French fare such as escargot and chateaubriand to braised pheasant and roasted duck, all of which can be paired with any of 460 wines procured from regions such as Europe, North America, and South America. As diners sample rich seafood crepes and lobster bisque, live musicians tickle eardrums with soft melodies, special songs for birthdays and proposals, and occasional legal advice.

For a 101 years, the old-fashioned Highland Park Soda Fountain has served authentic diner eats at its long lunch counter, including deli sandwiches, hearty soups and chilies, and frozen treats. With barstools, traditional malt glasses, and phosphates on its menu, the shop was described by Frommer’s as “blissfully out of place with all the home-goods and high-end restaurants that surround it.” The menu pays homage to the soda shop’s early days with traditional grilled-cheese, egg-salad, and minced-ham sandwiches. Co-owner Sonny Williams—a customer since childhood—now teaches kids to spin on the 19 barstools that line the lunch counter as they wait for ice-cream sundaes, milk shakes, or phosphates.

Each morning at Margarita Ranch, the kitchen staff arrives and begins making flour tortillas by hand. They use the tortillas for their tacos, fajitas, enchiladas, and combination plates filled with local or regional produce, as well as beef and chicken raised on vegetarian diets and free from antibiotics and added growth hormones. A hickory-wood fire smokes tomatoes, onions, and peppers for the eatery's signature salsa, which is served warm like a tennis ball just pulled from the dryer.

Bartenders at the full bar oversee a stable of more than 40 different types of tequila, blending these spirits into cocktails and frozen margaritas made with actual fruits, such as dried prickly pears and freshly squeezed limes. A rainbow of vibrant colors accents the walls, and the outdoor patio houses festivities set amid fresh breezes.

Royal Sixty's crystal-drenched chandelier hangs from an exposed ceiling, embodying the spot's skillful combination of classic elegance and fuss-free modernity. It's against this balanced backdrop that Wendy Krispin, the proprietor and restaurateur, orchestrates old-fashioned seated tea outings inside the upscale dining room. In addition to formal teas atop white tablecloths, she has her chefs whip up more casual dishes inspired by French colonial cuisine, such as vietnamese chicken salad, a crepe of the day, and honey black-pepper chicken-pesto sandwiches. The sky-blue walls are covered with mirrored sections and modern artwork, and a piano player lends even more ambiance by tickling melodies from the keys between noon and 2 p.m.