Going live on our website in just a few minutes: fresh reviews of four top Dallas restaurants. Featuring such questions as: why is Billy Can Can so good these days? (It's modernizing Southwestern cuisine with more freshness and a reflection of the diversity of today's Texas.) Did Tei-An always have a tomahawk steak and a huge jug of truffle oil? (Seasonally yes, and no but they did pour some.) Is Shoyo better for first-time omakase goers or more experienced Japanese food lovers? (It's ideal for first-timers.) Pictured: shrimp and cucumber aguachile at Billy Can Can, served with potato chips to remind you it's a saloon.