It's not unusual to eat Mexican food in Dallas, but French-Mexican? Though French-Mexican fusion sounds odd at first blush, it has its roots in history. In the 1860's, the Second French Empire invaded Mexico and many of the upper classes adopted Gallic cooking techniques for the decade or so that the French were in charge. But there's more than just history at work here: you'll find, after eating here, that this "marriage" makes sense from a taste standpoint, as well. After all,  who does saucese better than the French and the Mexicans? Combining the two traditions has a brilliance to it, one that certainly shows on the plate. That's true whether you go for one of the showpiece dishes, like the perfectly roasted suckling pig (meant to be shared by a very large family) or a less ostentatious, but just as scrumptious, pleasure: crisped mushrooms in a poblano sauce served with corn tacos. Also excellent are the "Mexicanized" pates and, if you can afford it, the lobster in pastry shell. While the cocktails are a bit too sweet here for my tastes, for purists there's an unusually large selection of mezcals and tequilas which can be had straight up, as well as a large selection of French wines. Desserts are also terrific.

Bring a group if you can: the dishes are all so unusual, and flavorful, you'll want to be able to try a bunch.