We last visited Fearing's about three years ago and found it disappointing. But Chef Dean is back on the scene and the experience was much better. In fact, he even was gallivanting about the place and chatting up the customers. I always take this as a good sign. The interior has been slightly modified since our last visit but it is still an open, showy scene with a life of its own. The bar is always hopping. The staff is casual yet warm and knowledgeable. In fact our waiter, though we didn't order desert, brought an anniversary cake to celebrate wedding. They offer an assortment of dishes that showcase Chef Fearing's bold, sometimes rustic interpretation of Tex-Mex cuisine. We started by sharing oysters "Fearafeller" and enjoyed the deep fried oysters atop a bed of spinach and bacon, accompanied by a super savory sauce. The coating was light and the oysters "just" cooked. I had the antelope as a main and loved the preparation. Cooked rare, the meat had a subtle flavor that played beautifully with the char from the grilling. The beans-corn-bacon side was delicious and filling. It captured all the food groups perfectly. Tomatoes with a savory sauce and onion rings breaded with a touch of corn meal completed a most delicious dish. My wife had the bone-in ribeye and though the steak was cooked rare just right, it came with an overly sweet sauce. The tempura asparagus was excellent, but best of all was the cornbread pudding. This item was heavenly and the meal's highlight. It exudes fresh corn flavor and a medley of other subtle, mysterious tastes. Truly something extra special. The wine list presents a variety of offerings, but many may be overwhelmed by the intense food flavors. Prices are definitely on the high side, markups are 150-250%.