Diana Spechler

Diana Spechler is novelist and essayist whose work appears in the New York Times, the Guardian, Washington Post, Saveur, Bon Appetit, Harper's, and many other publications. On her Substack newsletter, Dispatches From the Road, she writes essays about travel.

Latest Articles By Diana Spechler

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July 2, 2025

Where to Find the Best Pizza in Dallas

Stick to a simple slice or get adventurous with specialty pies at these top notch pizzerias and restaurants

By Diana Spechler

June 25, 2025

Where to Find Fresh Sashimi, Nigiri, and Handrolls: 15 Top Sushi Restaurants in Dallas

These restaurants shine when it comes to fresh fish and top notch sake

By Diana Spechler

June 19, 2025

12 Best Restaurants For Vegetarian and Vegan Food in Dallas

From braised tofu to buffalo un-chicken bánh mí, these swoon-worthy dishes, sans meat, more than satisfy

By Diana Spechler

June 5, 2025

15 Must-Visit Creameries: Where to Find the Best Ice Cream, Gelato, and Soft Serve in Dallas

Savor your favorite flavors in a cone, stuffed in baklava, or served on a stick

By Diana Spechler

June 5, 2025

Pets Welcome: 15 Dog-Friendly Restaurant and Bar Patios in Dallas

Eat, drink, and bask in the glory of patio season with your pet

By Diana Spechler

May 16, 2025

The Best Restaurants in Dallas Airports

Dine, drink, and pass the time at these gems inside DFW and Love Field airports

By Diana Spechler

May 6, 2025

The Best Kid-Friendly Restaurants in Dallas

With approachable menus and kid-friendly amenities, these spots are favorites among families

By Diana Spechler

April 11, 2025

The 5 Best Cocktail Bars in Dallas

From fernet-fueled gin and tonics to duck confit-washed bourbon, these innovative menus will surprise you

By Diana Spechler

April 2, 2025

Six Perfect First Date Restaurants in Dallas

Find a cozy booth fitted with video games or huddle over a shared pizza pie, and let sparks fly

By Diana Spechler

February 25, 2025

Explore the Best Bakeries in Dallas

Break bread — and so much more — at these worthy shops offering hot and fresh baked goods

By Diana Spechler