Montlake Cut

Although Dallas is not the place one might expect to find great seafood, this is the city that thinks big. Luckily, so does Chef Nick Badovinus, who grew up in the Seattle area and now provides North Texas with delicious, straightforward, seasonal sea-dweller cuisine. The menu focuses on Northwest preparations, but no coast is off limits. You may find ceviche, fish tacos and a poke bowl next to the oysters, crudos and fresh catch. Located in busy retail area with covered parking nearby. The dining room is cozy and definitive Northwest with its nautical fixtures, drift wood, rope and hanging pea coats. The small stool bar fills up with the well-heeled locals, who are called by the earthiness and warmth of this inviting eatery.