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Blue crab, candied bacon and pickled shrimp toppings offer a devilishly good twist on a classic Southern appetizer.


Westward Ho!

By Valerie Jarvie

Photo courtesy of Billy Can Can


After a four-year hiatus, Tristan Simon returns to the Dallas dining scene with his Victory Park hot spot, Billy Can Can.

Tristan Simon, the celebrated restaurateur behind Hibiscus, Victor Tangos, Fireside Pies and more, hits the mark once again, this round with a hot-as-a-pistol experiential concept with a twang: Billy Can Can. References are made to the mythical namesake bon vivant and adventurer, whose ghost adds a playful tone to the Kate Murphy-designed interior—an airy main room centered on a dramatic 40-foot bar, and duskier space for more intimate dining, all bedecked with taxidermy and Western ephemera. Executive chef Matt Ford (of Americano at The Joule, CBD Provisions and Craft) leads the kitchen in turning out high-caliber Texas-sourced steaks, Gulf seafood, and exotic (venison tartare, buffalo tenderloin, rabbit pappardelle with saloon-made farm-egg noodles) and Southern fare. Zach Smigiel—of Midnight Rambler, Victor Tangos, The Porch—oversees the bar program, offering a Texas-size range of whiskeys, tequila and mezcal; composed cocktails (including an updated Victor Tango, with strega and chartreuse liqueurs); top craft beers; and a wine list with a strong Texas contingent, all delivered in an atmosphere designed to enthrall. 2386 Victory Park Lane, 214.296.2610