It’s difficult to look back over a year of meals and pick one bite that outdid the rest. It’s an especially difficult exercise if you eat and cook for a living.

We asked a handful of North Texas chefs and restaurateurs to do exactly that, though, and tell us what they ate this year that surpassed everything else.

Their answers are a de facto list of what and where to eat in the coming year.

Here are nine North Texas chefs and restaurateurs on their favorite bites in 2025:

Anastacia Quinones-Pittman, owner and director of culinary of Oh Hi Hospitality

“All the sides at a little place called Soulfood Street Bites (Addison). Their pork fried ribs are insanely delicious. I’m almost afraid to let people know about this place because they’re already so busy!”

Bonus bites: Hams Orchard peaches in Terrell. Grilled leeks at Pillar in Dallas.

Jay Jerrier, owner of Cane Rosso, Zoli’s Pizza and Thunderbird Pies

“I have my Hall of Fame places that I eat ALL THE TIME like Muchacho and Asian Mint, but the dish that haunts me is the plain cheese pie from Texapolitan Pizza. It’s the only place I’ll eat pizza from in D-FW that’s not my own. As good as anything in New York.”

Bonus bites: 30 Clove Rigatoni and the ricotta toast from Misti Pasta in Brooklyn. Heirloom tomato and cucumber panzanella from Met Him at a Bar in Los Angeles. Creme brulee doughnut from Bread Ahead in London.

Jennie Kelly and Brandon Moore, chefs and owners of Fond

“Focaccia and butter at Osteria il Muro in Denton. Our fave restaurant in the Metroplex. We always get their specials and the ragu, but as a fellow restaurant that makes their own focaccia, we really love theirs. It’s warm and fluffy and perfectly seasoned. Maybe it’s because we’re not working/cooking, but we always cherish it when we go!”

Bonus bites: Cast iron cheddar cornbread and leek butter from Odd Duck in Austin. Jamon buerre from Rudemouth in New York City. Tiramisu at I Cavellini in New York City.

Belal Kattan, chef and owner of pop-up concept Bazaar

“The gorgonzola ravioli at Via Triozzi was one of the best pastas I’ve ever had. I really enjoyed it and think about it often.”

Jessie Washington, chef and owner of Brunchaholics

“The Lobster jar from Enoteca Italia. It’s amazing. That bread is on another level.”

Uno Immanivong, chef and owner of Red Stix Asian Street Food

“The most memorable bite of food I had was a lobster brown-butter soup dumpling my friend and I made using leftover Thanksgiving lobster. We finished it with caviar. The idea came to life almost by accident. Our brown butter kept solidifying every 30 minutes, so we’d set the bowl by the fireplace to warm it back up.”

Tanner Agar, owner of Rye, Apothecary and Flamant

“Pokemon menu at Midnight Rambler. Sea urchin with trout roe at Shoyo. Mushrooms at Mirador. And if I’m allowed, the risotto tart with blue cheese ice cream at Rye.”

Olivia Genthe, chef and owner of Fount Board & Table and Little Blue Bistro

“I think about the pickles from Fond maybe three times a week. Crybaby sourdough is a new fave also. I ate an entire loaf after my Christmas party with just butter and vibes.”

Toby Archibald, chef and owner of Quarter Acre

“The lobster au poivre at Le Cou Cou in NYC. The oft-imitated dish is a signature of theirs and it was perfect! It appeals to all my French-trained sensibilities and then some.”

Bonus bite: Green curry ice cream made by chef Byron Gomez for the Drifter Dinner Series at Quarter Acre.