Why The Mercury
Executive Chef and Partner Chris Ward brings decades of culinary excellence to The Mercury, earning accolades including “Rising Star Chef” from the James Beard House Foundation and “Best Chef in Dallas” from D Magazine. After honing his skills at legendary Dallas establishments and becoming the first American Executive Chef at the Fairmont Hotel’s prestigious dining rooms, Chef Ward opened The Mercury in 1998, creating award-winning New American cuisine with French and Asian influences that has been recognized by Gourmet Magazine, Food & Wine, and Travel & Leisure. Alongside Restaurant Director Moe Shayeghi, who brings over two decades of hospitality expertise, The Mercury has established itself as one of Dallas’ treasured fine dining destinations, offering imaginative cuisine in a sophisticated yet welcoming neighborhood atmosphere since 1998.Retry
Menu Options
Lunch
Our evening menu features premium selections like Black Cod with tomato miso, Pan Roasted Halibut with roasted vegetables, and our signature Veal Milanese with arugula and champagne vinaigrette.
Begin with elevated starters and explore entrees crafted with the finest ingredients for an exceptional dining experience.
Dinner
Our evening menu features premium selections like Black Cod with tomato miso, Pan Roasted Halibut with roasted vegetables, and our signature Veal Milanese with arugula and champagne vinaigrette.
Begin with elevated starters and explore entrees crafted with the finest ingredients for an exceptional dining experience.
Sushi
Experience our expertly crafted sushi featuring fresh sashimi, signature rolls like our Caterpillar Roll with eel and cucumber, and specialty dishes including Toro Jalapeño with serrano pepper and yuzu soy cilantro.
Our sushi chefs prepare each piece with precision, showcasing the finest ingredients and traditional techniques for an authentic Japanese dining experience.
