Arts District

Establishment neighborhood
Ceylon et Cie
1319 Dragon St., Arts District
Michelle Nussbaumer, the interior designer we collaborated with on the first goop pop-up, has a not-to-be-missed showroom of her own. The best part is that it is literally packed to the gills, which makes it feel like an amazing treasure hunt. Nussbaumer has nailed a distinctly Texan brand of luxury. You’ll find an eclectic mix of antiques of all ages and styles (her eighteenth-century French tabletop is particularly great), sitting next to African and Middle Eastern tribal relics, mid-century modern furniture, and Nussbaumer’s own line of contemporary designs. Anyone in the market for top-quality antiques, including copious varieties of porcelain chinoiserie, would want to move in here.
1617 Hi Line Dr., Arts District
Matt McCallister is probably Dallas’s most talked-about chef, and with good reason: The food served at FT33 comes in the guise of modernist cuisine—it’s no surprise he’s cut his teeth at both Alinea and Daniel—but is still rooted in local, seasonal ingredients that he crafts into homey, relatable food. In other words, don’t be fooled by the super polished plating, the sleek Nordic-style restaurant interiors, and the seriousness of the seven-course tasting menu: It’s all delicious.
1722 Routh St., Arts District
This sleek, minimalist destination inside One Arts Plaza is best known for its noodle dishes: hand-cut buckwheat soba served cold with dipping sauces, tonkatsu ramen served in a thick and hearty broth, and bowls of piping-hot udon loaded with Japanese mountain vegetables of the season. Explore the daily specials or leave the meal in the hands of chef Teiichi Sakurai, who will take you on an all-out trip through the best seasonal flavors Japanese cuisine has to offer from the land and the sea. In short, the omakase is worth the splurge.
Proof + Pantry
1722 Routh St., Arts District
We like the way this New American gastropub thinks. And cooks. And mixes a drink. The menu is made for sharing and organized by bulk (big plates that feed a few folks), land, sea, soil, and sweets, making it easy to navigate between baked burrata and the ham tasting plate (though no easier to choose). The cocktails are categorized by proof: no (seasonal sodas), low (sherry and shrubs), and high (lots of gin, in the very best way). It’s all the better for knowing what kind of night you’re getting yourself into.