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DALLAS, Texas – May 22, 2017 – Chef Dean Fearing and team will deliver an all-new Father’s Day dining experience this year, as the restaurant’s first Barbecue, Bourbon and Bluegrass Brunch will highlight four hours of merriment on June 18.

The indoor-outdoor brunch celebration will feature not only a three-course feast of barbecue temptations from Pitmaster Jeffery Hobbs of the Slow Bone Barbecue, but also tableside Bourbon tastings, provided by Devils River Whiskey. Adding to the festivities, the veteran pickers of Over the River Bluegrass Band will perform old-time and newgrass tunes live, beginning at 11:00 a.m. Early reservations are recommended for this fun foray into music and bold flavors.

WHEN:                                 Sunday, June 18, 2017, 11:00 a.m. to 3:00 p.m.

BBQ:                                     Three-Course BBQ Brunch with BBQ Pitmaster Jeffery Hobbs from The Slow Bone

BOURBON:                         Devils River Whiskey - Small Batch Texas Bourbon Samplings, Served Tableside, Complimentary

COCKTAILS:                        On-Site Cocktails by a Republic National Distributing Company Mixologist, Available for Purchase

BLUEGRASS:                       Over the River Bluegrass Band (from 11:00 a.m.)

WHERE:                               Fearing’s Restaurant
                                          The Ritz-Carlton, Dallas, 2121 McKinney Avenue, Dallas, TX 75201

PRICE:                                   $75 for three courses ($30 for children 12 and under). Excludes beverage/tax/gratuity

RESERVE:                             214-922-4848

MENU

First Course Selections
Mesquite-Grilled Shrimp ‘Cocktail’ on Mango/Avocado Salad with Chipotle Cocktail Sauce

Chicken-Fried Lockhart Quail on Sweet Corn Purée with Keller, Texas Vine-Ripened Tomato and Golden Beet Salad

‘Biscuits and Gravy’: Pulled Pork with Jalapeño/Cheddar Cheese Biscuit, Country Sausage Gravy, Poached Farm Egg and Texas Pete Sauce

Bourbon Maple Brioche French Toast with Texas Blackberry Compote and Smoked Ham Steak

Main Course Selections

Smoked Beef Brisket, Pork Ribs and Cilantro/Jalapeño Sausage

Mesquite Grilled Mahi Mahi with Carolina Barbecue Glaze

Granny Fearing’s Paper Bag-Shook Fried Chicken

Texas Mopped Beef Tenderloin

Each Entrée Served With
: Campfire Barbecue Beans, Firecracker Slaw, Fried Okra, Bread & Butter Pickles and Secret Sauce

Dessert

Summer Berry Crisp with Vanilla Bean Ice Cream