..:: Dean Fearing ::..

Fearing’s named one of the world’s Top 10 Hotel Restaurants!

Hotels Magazine

August 2009

Each year, 10 great hotel restaurants are selected by a distinguished panel of judges made up of well-traveled hospitality professionals from all over the world. Winners receive a porcelain brule parfum from HOTELS magazine and sponsor Villeroy & Boch.

Meals served: Breakfast, lunch, dinner and Sunday brunch

Seats: 379: Dean's Kitchen (64), Gallery (52), Sendero (54) and Ocaso (50), plus private dining spaces and bars

Average check: Unknown

Chef/culinary team: Chef/Partner Dean Fearing, Chef de Cuisine Eric Dreyer

Menu: Elevated American cuisine—"Bold Flavors, No Borders," and a focus on Texas' local ingredients

Sample menu items: Tortilla soup; barbecued shrimp taco; maple-black peppercorn-soaked buffalo tenderloin; and pan-roasted BBQ-spiced filet and chicken-fried Maine lobster

Standout features: High ceilings, detailed millwork, Jerusalem limestone, giant live oak trees with outdoor fireplace, extensive waterworks and 6,000 bottles of boutique and rare-vintage wines in the wine cellar

What makes it great: "Last meal-worthy" cuisine; seven indoor/outdoor dining settings, including Rattlesnake Bar (serving premium tequilas), Live Oak Bar (with outdoor fireplace), The Gallery (formal), The Sendero (glass pavilion with removable walls), Ocaso patio (walled-in garden) the Wine Cellar (private dining), Dean's Kitchen (dining room built around kitchen)

Other recognition: Named America's "Restaurant of the Year" by Esquire magazine in 2007; Named No. 1 in hotel dining byZagat's 2009 U.S. Hotels, Resorts and Spas Survey