2900
• What a terrific meal! I chose the following selections from Chef Mike Smith's offerings:
1. Grilled Boston lettuce, tomatoes, warm blue-cheese and apple smoked bacon dressing
2. 4th Course-Baby backed rib meat jalapena raviola
PanSeared Tilapia and Crab Mashed Potatoes
3. Pan Seared Tilapia and Crab Mashed Potatoes
4. Apple Bread Pudding with Caramel Sauce and Ice Cream
The room was dark, the service excellent, and plating of the food superb. Parking was very easy right in front of the restaurant.
Abacus
• All participating restaurants should take a clue from Abacus. They know how to treat their customers and make them want to come BACK.
• Did an early Abacus dinner tonight -- it was fantastic. My wife and I are Abacus fans anyway, and were a little disappointed with our restaurant week experience last year compared to regular service. This year, the service and food were just as good as we're accustomed to there. The "Central Market Fourth Course" was an appetizer round of the Lobster/Scallion Shooters (4 "shots" instead of the usual 6).
• I tried Abacus for the first time. The service was outstanding, food excellent, and wine pairing enhanced the dishes.
I started with the pork belly, which had a nice crisp skin, moist pink flesh, and a nice spicy kick. Paired with a Riesling. Main course was the jumbo prawns (3 large shrimp) which was also relatively spicy. Shrimp was perfectly cooked and the accompanying vegetables and peppers were great. Finished with the vanilla parfait with strawberries. The dessert wine pairing with this was stunning. It brought out the flavor of the berries so well.
My dining partner started with the crab cake, ordered the steak rare, and the pecan chocolate dessert. I tried her steak, and it was phenomenal, with a nice sweet glaze on it. Her only complaint was the wine pairing with the dessert, which I also tried and did not care for.
We also ordered the lobster shooters, which were fantastic. I am still thinking about them. Fantastic experience. I will be going back to try their full menu as soon as I can scrounge up the cash to do so.
• FOOD: Scallops so fresh they still have that slightly sweet sea flavor, soft and cooked just right. Lobster shooters with a subtle medley of flavors and textures; crispy watercress, a hint of lobster, swimming in a sake cuplet full of spiced sake. Steak so smokey, you'll smell it and taste it. Fish so tender inside yet seared crispy on the outside. A medley of different breads with homemade creamy butter with a hint of fruit. A lightly carbonated raspberry spritzer drink that will dance in your mouth. The brownie even featured freshly made cream, not the spray can junk other restaurants use. SERVICE: An army of servers taking turns bringing out drinks, cleaning tables, and bringing out your dishes. They even had someone constantly watching your table in case you need something suddenly. Stellar service in my book, but my wife thought that they never smiled and was a bit unfriendly (I thought that they were fine, though). ATMOSPHERE: a New York/Hong Kong atmosphere. Service was quick, efficient and no-nonsense. I'm from Hong Kong so I thought it was O.K. but the Southern Belles might think that the lack of smiles as a bit snobby. VALUE: At just $35 for FOUR courses, it is a bargain. But, would I pay full price? Yes, I would. My compliments to the chef, Kent Rathburn! The service was quick and efficient. The food contained quality, creativity and attention to detail. Their atmosphere was like a home kitchen. They have a fun open kitchen where you could watch the chefs preparing your meal. It was kinda like dining at the home of a chic and hip friend.
Al Biernat's
• Don't Bother! We went last night and were very disappointed. The RW menu is very "dumbed down" and I have never felt so rushed during a meal at a "nice place". We had barely finished our starter course when the entrees were delivered - wait staff had to juggle plates to pick up and put down.(Someone posted about steak houses that don't even have a small steak on the RW menu - this was true here.) We were still in the middle of dessert when the server ATTEMPTED to drop off the check. If the restaurants don't want restaurant week customers - DON'T DO IT! We are all professionals who eat out regularly and often use RW as an indicator of places we would come back to - not Al Biernat's!
• We went on Friday and had a great time. Boy, was that place packed! I was pleased with all aspects of the meal. I do agree that the menu was simple. But, after a Nobu and Bijoux, I was kind of ready to get back to the basics. I didn't feel rushed at all. I guess we got lucky with a better team of servers.
• We enjoyed Al's on thursday evening 8/16. Not rushed at all- good Restaurant wk selections- great help from the sommelier who also spent extra time with us. Food was so good my wife took home a doggie bag which she never does.
• Went to Al biernat's last Thursday (8/16) and had a wonderful non-rushed meal. Prime rib was excellent alternative to a steak!
The sommelier spent extra time wth us conversing on types of wine we were not as familiar with.
• My husband and I ate at Al Biernat's for the first time on Monday during Restaurant Week, and I am surprised and disappointed to say we were totally unimpressed. Perhaps the famed steak joint doesn't need new customers, but they certainly aren't winning any repeat business with the service or food we received. For the first course, we were offered either a field green salad or an equally as boring Caesar. The mains sounded appealing, including the vegetable stuffed ravioli I selected. But, the blueberry sauce that covered the ravioli and boar sausage was heavy and syrupy and completely masked the rest of the dish's flavors. My husband's prime rib, although ordered medium rare, was tender, but showed no signs of pink. Dessert was good - key lime pie and coconut cream pie, but seriously, how can one screw up dessert?! As for the service, we poured our own wine (which was a decent, $50 bottle), and plates were scooped up before we had finished. I commend the restaurant for its philanthropic commitment, but if Al Biernat's heart isn't in to providing exceptional service to every customer, he'd be better off passing on Restaurant Week next year.
Bijoux
• I died and went to heaven and it was Bijoux. Everything about the RW experience at Bijoux was absolutely perfect. The wine, the food, the service... I can't wait to go back and do the full tasting menu. Heaven.
Craft
• My partner and I visited Craft the other night for Restaurant Week. The service was terrific and the food simply divine. The first course included an assortment of starters: a green salad with Gorgonzola and roasted figs, Maine shrimp with citrus aioli, and assorted heirloom tomatoes dressed simply with a vinaigrette. For the second course there were several options of which we chose the soy-glazed pork (superb) and he the roasted sea bass (also excellent). Pastry Chef Shannon Swindle's assortment of sweets for the third course are pretty much mind-blowingly good. We were served an assortment of two sorbets (raspberry, apricot) and two ice creams (lavender-honey, sweet corn) plus a dense chocolate cake with caramel (I think it was caramel...I was swooning too much to remember properly) and a cream cheese panna cotta with assorted berries that we were positively ga-ga over. At the end of service a tiny cup of house made toffee popcorn and two tiny chocolate crinkle cookies were presented...along with two $10 gift certificates toward a return visit for breakfast or lunch (nope, not applicable toward dinner).
• My husband and I went to Craft last night for dinner. It was a horrible experience. The food was not up to par, and the service was severely lacking. I had to ask for a coffee refill no less than 5 times. I have been to Craft for non-restaruant week meals and thought it was good - not great - but good. But my experience during Restaurant Week convinced me never to return.
• My husband and I (and another couple) had a good experience at Craft on Monday night. With a group of four, we just let them serve us all Restaurant Week menu options for all courses. The dessert course in particular provided a nice mix for the table--molten chocolate tarts with coffee foam, a sampling of ice creams and sorbets, and panna cotta with mixed berries. Service was a bit hands-off, but that suited us fine as we were a chatty group and don't care for needless interruptions.
• We hit Craft on Monday nite as well and were disappointed that the entire restaurant was obviously Restaurant Week patrons. Food was okay, but atmosphere was lacking as they were working as fast as possible to get people in and out. Having been before, it was a bit disappointing. Hitting Hibiscus tonight, Arcodoro Pomodoro, Nove and Kenichi later in the week. Hoping experience is a bit better.
• I have to say that I was completely disappointed with the service, food portions, and atmosphere at CRAFT. I was there with 4 friends for restaurant week (I have been there for lunch and dinner in the past during non-restaurant week) and I have never been more repulsed. It would take about 53 people to drag me back into that place again. Let me count the reasons...
1) Food portions for SMURFS
2) Service for SERFS
3) Bliss is horrible
4) Attitude is atrocious
5) Ghost Bar = Worthless (go to the Dubliner on Greenville instead)
6) Drinks for complete non alcoholics!
7) I could go on...
:) I know that doesn't rhyme, but hell, when the food is that bad, the drinks better be good.
At $50 a round of drinks for four, you better make the room move a little to the left.
I will never return to the W, Bliss, or Craft. And this is from a Dallasite that has been here 30 years. I am a traveled fellow, NYC, SF, LA, London, Istanbul, Beijing, etc. And I expect more from one of the largest cities in the US.
• We ate at Craft Tuesday night (first time) and thought everything was absolutely wonderful! We thought that it was by far the best Restaurant Week experience we have had (second only to York Street). The service was wonderful, very attentive, friendly and conversational. We especially loved the roasted vegetables, mushrooms, and desert!
• I wasn't expecting much from Craft, to be honest, but was VERY pleased. I thought the portions were more than sufficient (although they looked small, it was deceiving). Great variety--lots of creative options. They had a great featured (read: less expensive) Sangiovese. Spectacular. I would definitely return.
• We had dinner at Craft with 4 other couples on Friday evening. We all enjoyed the food served "family style". Seemed the portions were a little small. Found the sea bass to be favorless, but the scallops were our favorite. The deserts were o.k., but the tiny portions of sorbets were hard to share.
The Grill on the Alley
• We dined at Grill on the Alley this past weekend. Grill on the Alley is one of our favorite restaurants. Their portions are very generous and the food is excellent.
Our dining experience during RW was disappointing. I selected the steak medallions as my entree. I was served two thin medallions topped with a blue cheese sauce. The vegetable was three slices of tomato and a piece of lettuce. The meat was full of gristle and practically inedible.
If you go to Grill on the Alley during RW do not choose the beef entree!
The salad and desert were excellent.
• I found this restaurant the same as other steakhouses in town-sleek interior with a lot of wood paneling. Parking is difficult with construction still going on at the Galleria. A nice touch was a plate of fresh garnish with bread to start the meal. I chose the following courses from Chef Daniel Winans:
1. 4th Course-Lobster Risotto-best course of the meal
2. Pear Salad with Endive, Spicy Pecans, and Romaine
3. Peppered Filet Medallions with Roquefort Sauce-I felt the sauce was too overwhelming for the steak
4. Key Lime Pie
Hattie's
• I have read postings before about restaurants giving smaller portions for KRLD week than normal. I had not encountered that before until this meal. Everything was quite small and all of the selections were good, not great. Parking on the street is easy. The interior is based on black and white: the pictures hanging have black frames and white matting; the chair backs are black and the seats white; salt and pepper shakers are located on the white tablecloths. Service is entirely waiter dependent-when he was not around the other attendants were often not to be found. The front desk manager frequently picked up my empty plates or got someone to refill my water glass. I have read elsewhere that the shrimp and grits entree was superb; I found the four shrimps over a huge bowl of grits not in the same league as the shrimp, grits, and bacon of Tre Wilcox at Jaspers. My other courses were:
1. Watermelon Feta Salad
2. Tomato Bisque
3. 4th Course-Summer Biscuit with Fruit and Creme
Hibiscus
• My boyfriend and I enjoyed evening dinner date at Hibiscus. If you have never been there, I recommend that you go as soon as possible. The wait staff and hostesses make your dining experience a pleasurable one. They made sure you were waited on hand and foot. Please try the Dungeoness Crab dip- it is too die for. To sum this up, I rate this one A++, for ambiance, great food, service, and did I say great food!!
• Hibiscus last night was great - and our server admitted that this was first year they had done RW. As he told us, they were doing it a bit differently and keeping portion size the same, and offering from regular menu. Service was great after an initial misstep, food was great and wine selections to pair with each course were well done. Great experience.
• I went to Hibiscus last night and thought the meal was great, if not a little rushed (I'd been there several times before outside of RW.) The server was a little aloof, but the sommelier was spot on with half-bottle recommendations. Maybe the problem with the waitstaff morale is patrons not realizing to tip on regular menu prices and not the RW $35? I realize that's a huge difference, and not all patrons are aware of the protocol. We're hitting Abacus on Saturday night and really looking forward to it.
• We went to Hibiscus and rate it 4 star! The entree portions were very large and the ones we tried (tenderloin and Maui maui) were great. The deserts were delicious and generous as well. We will return.
Jasper's
• I know I am biased watching every episode of Top Chef and cheering Tre Wilcox on, but Chef Kent Rathbun has my absolute favorite restaurant so far on this KRLD journey. Even though the parking is difficult unless you spring for valet parking once you enter the building one memborable experience begins. The music, decor, and lighting are well thought out; the front desk manager whisks you instantly to your table. Water is repoured within seconds. The great menu was offered to me as a keepsake; it was also listed on their website. Jeff, my server, anticipated my needs throughout the meal: warm towel, extra plates for bones, and extra sauce for the ribs without asking. Explanations of the dishes were done in detail, not showing any difference to me as towards the $200 alchohol consuming patron. All dishes were great:
1. 4th course-Maytag Blue Cheese Potato Chips-the cheese was melted just right over the softened chips
2. Jasper's Caesar Salad-red pimento and Parmesan slices over the classic salad
3. Half Rack of Slow Smoked Baby Back ribs-the meat melted easily off the ribs over loaded baked potato salad
4. Cherry Limeaid Pie-for those who haven't had it-also try the Rocky Road Ice Cream Sandwich-wonderful
Kenichi
• Kenichi was our fav. They did a superb job. We have been there two weeks ago and I did not see any downshift in service, atmosphere or taste because of restaurant week.
• The service was top notch and a couple of the entrees were quite good (lamp chops, sushi and sea bass), but several really missed the mark, either with bad taste (cod had no flavor, the tofu under the sea bass tasted awful) or with execution (the shiitake negimaki was horribly overcooked and hard to chew).
Kitchen 1924
• My husband, some friends and I went to Kitchen 1924 for the first time this last Saturday. 3 of us ordered off the RW menu, and my husband ordered off the regular menu (steak not being an option on the RW menu). Having never been there before, I can't speak to the portion sizes on the RW menu. But, all the items on the RW menu came from the regular menu, and we all left stuffed. I think they just limit the RW menu to items that can be offered at the $35 total price. We adored the place. The service and food were both stellar! Two of us did the wine pairings for an extra $20 with the RW menu, and the wine options were really imaginative and good. I would absolutely go there again and am raving about the place to anyone who will listen.
Luqa
• If you're thinking of going to Luqa, DON'T. We sat for 25 minutes without a greeting. Finally, we told our incompetent waiter that, in addition to the wine pairing, we would also like a nice bottle of wine for the table and asked to see the wine list. The waiter's response was very suspicious, and we were essentially told that bottles of wine were not being sold to RW patrons. Too bad the food couldn't redeem the poor service: most of the dishes were of unacceptable quality (i.e., polenta tasting like a rubber shoe; "seafood lollipops" resembling a Long John Silvers hush puppy; and a molten lava cake the consiitency of a powdery protein shake). Luqa really should spare everyone their time and money, and close their doors.
McCormick and Schmick's
• McCormick and Schmicks was weak. We needed a RW restaurant by NorthPark and it's slim pickings so we went and was very disappointed. Portions are great but lacking in taste.
The Mercury Grill
• Did RW at The Mercury this past Sat. night. Food ranged from very good to outstanding (olive oil poached salmon was voted by our party as the best of the evening). Wine pairings were nicely done (though one desert selection tasted like raspberry cough syrup). Service was excellent, even on a busy Sat. night. We'll go back to The Mercury again.
Nana
• I went to Nana on the first night and to my surprise the restaurant was not very crowded at all. The service was excellent and I had a great time. The food was excellent and the atmosphere was everything I expected. I would definitely return at a later date.
• Last night, I took my sister and my boyfriend out to Nana Restaurant. I've looked forward to taking them there just to impress them. I heard it's a wonderful restaurant. Unfortunately, the experience was less than par. I had their tuna tartare as a starter and it was bleak. Just imagine little chucks of tuna just dropped unto a large square plate with droplets of sauce to compliment the hors d'oeuvre. For my entree, I had the surf and turf, which was 3 pan-seared sea scallop and a chicken leg, which was overcooked. The flavor of the sauce was fantastic, but with the scallop being overcooked. It made it less desirable. Now, with dessert I had the strawberries with pink peppercorn. It was slices of strawberries with the peppercorn placed on top with a dallop of ice cream on the side. I couldn't put my finger on how disappointed I felt about the dessert, but all in all I was left very disappointed. My company were both displeased with their experience as well. Besides the disappointing food, the mediocre service the waiter decided to add his own 20% gratuity. That really put me in a hot mood. There were only three of us. He didn't even deserve it, we hardly saw him. I was a bit furious and much to my dismay; I will never go back or recommend this restaurant to anyone again. What a terrible experience. After dinner, we decided to pick up some burgers at Whataburger. That was satisfying. I should have gone back to III Forks at least there I will be satisfied and full when I leave.
Nick and Sam's
• We took two other couples to Nick & Sams for the first time last Friday night. Wonderful experience and I was surprised to be able to get in on a Friday for RW. Steak medallions were wonderful as well as the salmon. Not sure about the Kobe cheeseburger though. Desserts were all excellent as well as the service. Great atmosphere as well as a great wine selection.
Nobu
• So far, we have only been to Nobu. I loved the appearance of the restaurant and the food. Each course was good, with the exception of dessert which was unimpressive. I'm not sure what I expected of green mousse cake. But, it was pretty boring. The seaweed salad was supposed to come with a plum wine. I was served the house Charnonnay instead and not because I asked for it. The Seaweed & Cucumber salad along with the Miso Cod were very good and elegantly presented. I was slightly insulted to be served a third of a glass of wine for the wine pairings, basically a couple of swallows. I've never had to order a full glass of wine when I was paying for a wine pairing. That is exactly what I did last night, being that I wanted to have wine with my entire entree, not just the first 4 bites. Nor was I impressed with our server, who seemed a bit distracted and had to be reminded to bring wine, etc. I'm glad I've been to Nobu. But, I would probably only go back for drinks and sushi. The sushi which accompanied the entree items was excellent! That is the beauty of Restaurant Week. You get to try a lot for not so much money. It's a great way to experiment with the higher end restaurants. In this case, I would have been very unhappy to have paid twice as much!
• Even at the prestigious Nobu, everyone was warm and kind. Portions were generous and even though the place was packed, our service was excellent and genuine. The restaurant was beautiful and my wife and I cannot wait to return and sample their regular menu in which our server was informing us on.
Oceanaire
• I also tried Oceanaire. Less impressive overall, but still quite good. They didn't offer a wine pairing, so I ordered a glass of German Riesling. I had the clam chowder, which was solid but not mind blowing. My sea diver scallops with sweet sausage and fennel salad was delicious. Key lime pie for dessert was impressive. Service was not as astute, but the server himself was quite amusing and enjoyable.
• I have eaten at this restaurant for special occasions three times this year and found it outstanding. However I have finally found a restaurant that should not serve during KRLD restaurant week. The change in service, food quality and quantity, and integrity is striking. They only want to cater to big ticket patrons.
1. Menu-they place the KRLD menu on the bottom right of the large menu in a very small corner.
2. Central Market Coupon-I made my reservation in advance, but for the 8th day. I asked the receptionist if they would still honor the Central Market coupon-yes they would. I brought my entire family this time with four coupons-they not only would't honor the coupon, they wouldn't even provide the fourth course.
3. Beverages-we decided on water only. The glasses provided are easily the smallest glasses I have ever encountered and I eat out every night! The alcohol glasses at the next table were huge and always kept full
4. Courses-Like I said I eat here all of the time. ALL of the portions are 1/2 normal-the New England Clam Chowder; the Caesar Salad; the Lemon Sole; the Stuffed Gulf Flounder; and the Key Lime Pie.
5. Service-no personal attention-I had to ask for refills of water and butter. No details given about the dishes. No questioning for after dinner drinks, like coffee for my wife. Just the bill!
Pappas Bros. Steakhouse
• Dined at Pappas Bros. on Saturday night. Great as always! Service was wonderful. We had four Central Market coupons for the fourth course, which was lobster bisque. I don't eat any seafood, and our waiter said he'd ask the chef what he could do. I ended up getting an extra side for my steak (creamed spinach) that was delicious! The other three in my party enjoyed the bisque.
• Dined at two RW spots this last week. By far, Pappas Brothers was excellent. Their special wine selections for RW were amazing. The 10oz filet was perfect.
• Pappa Bros. Steakhouse was the best all all of them. To correct another post here - the restaurant week filet at PBS is 6 oz., the NY strip is 10 oz. Both were excellent!
• We also went to PBS on Friday night. The service was fantastic. We all started out with salads, which were perfectly good salads. All four of us had some version of steak, whether the filet, the strip or the evening's special, which they allowed you to order for the same cost as the RW menu. I applaud them for welcoming and respecting RW diners. PBS is a little further away than I would normally go for dinner, but the service was so great and the food was wonderful, so I think I could venture out that way again when I want a great dining experience.
Riccardi's
• Here's my Restaurant Week experience from Saturday night. Got a call the day before confirming my reservation at Riccardi's in the Quadrangle. Arrived at 8:30; directed to bar; waited an hour and 15 minutes; reassured several times that we were 5 minutes away from seating; finally left for another restaurant that was not part of Restaurant Week! Learned a lesson about Riccardi's.
Stephan Pyles
• Do whatever you have to do. Beg, borrow, or plead your way into a RW reservation at Stephen Pyles. My fiance and I went last night and were completely blown away by the food, service, and atmosphere. It's quite refreshing to visit a restaurant in Dallas where its stellar reputation is actually earned! Here's another novelty - RW portions are notoriously light, but we left completely stuffed! Everything from the amuse bouche to the handmade chocolates that came with our check were nothing short of divine. This is my seventh consecutive year to participate in RW and let me tell you -- if RW is a sort of dining Olympics, Stephen Pyles would be slapping around the competition with their gold metal. Our enthusiastic compliments to the chefs and staff. We'll be back, no doubt about it!
• Went to Stephan Pyles last night. It was fantastic. I was surprised that the RW menu didn't offer choices like so many others, but it got us to try things we might not necessarily have tried otherwise. My husband is bit of a picky eater, but it forced him out of his comfort zone and he thoroughly enjoyed everything. The food was wonderful and the service was perfect, as always. It reminds me why SP is one of my fave restaurants in town.
Steve Fields
• We went to Steve Field's steakhouse last night & had an excellent experience. We had lobster corn chowder, filet mignon, and the most decadent yet moist chocolate cake ever. The wine pairings with the first 2 courses were perfect as well. The food & service from start to finish was above and beyond expectation. It could've only been better if the wait staff could have driven us home & tucked us into bed afterwards.
• I also went to Steve Field's Friday night with a friend. The food and service were incredible. The manager came around several times to see how we were doing. They definitely did not skimp for RW nor did they rush us out. They even offered us the 4th course (mini-crab cake) without making me go back out to my car to get the CM certificate. I can't wait to go back.
Tramontanta
• You must try Tramontana. Wonderful! I went tonight and had Osso Bucco - simply divine.
• Another superb dinner-boy can Chef James Neel cook! Parking is easy on the street in front. My only concerns are that it is so dark inside I had to read the menu with the candle held close to me. Also when I arrived there was no one to greet me-I had to see if anyone was there. However the Chef actually came to my table for the entree-what a treat!
1. 4th Course-Mussels with frites-fabulous starter
2. Grilled pears with walnuts, Apple Smoked Bacon, and cheese salad
3. Pan Roasted Red Snapper over lobster risotto-terrific
4. Chocolate Cake and Ice Cream. I looked at another table-next visit I will order the Grand Marnier Souffle-looks outstanding!
Trece
• Reservations to Trece yesterday - high praises for food and service. They even gave us chocolates in a gift bag on our way out. It's a jewel of a place - check em out!
• We went to Trece last Tuesday and had a good experience. We all ordered the quesadilla appetizer which was wonderful. Each of us (4) ordered a different entree and gave high marks to each one. I had the salmon and it was fabulous. Dessert was rather lackluster, but I expect a lot from dessert, it being my favorite part of any meal, so my expectations were probably unrealistic. My chocolate cake was good but it didn't wow me.
The service was good but maybe deliberately slow. I didn't get the impression that the servers were rushing around trying to keep up, but that rather the pace of the service is deliberate to allow a leisurely meal with good conversation. Great idea, if that's indeed the case, except that the restaurant was so loud I felt like I was shouting across the table at my companions. This criticism isn't exclusive to Trece - it seems that many restaurants are designed to maximize noise - but it is a trend that I hope goes out of style quickly.
I would absolutely recommend Trece to my friends. The service was friendly and knowledgeable. The food was creative and flavorful.
Tucker
• Another great restaurant; this time my wife joined me at this site lined with bookshelves, pizza brick oven, and easy parking next to the building. Our favorites included:
1. Lobster bisque and Spinach salad-superb
2. Chicken curry; the Salmon in pastry-good idea but my salmon was undercooked
3. Great desserts-Fried banana split and Fudge cake
Green vegetable medley was given along with the meal as well as large slices of Grain loaf with caraway seeds. Very attentive service.
York Street
• DMN's Tracy Brown writes: So I just got back from lunch. But this was no ordinary lunch, seeing as I went over to York Street in East Dallas. In a word, it was divine! York Street is one of the few restaurants offering the $35 tasting menu at lunchtime. For starters I had the bouchot mussels with garlic bread bathing in a saffron-chourico broth. I was more than satisfied with my choice, though a diner sitting at a nearby table made me long for the lavener roast quail. (She let out a sultry ummm with ever bite...) For the main, I feasted on Berkshire pork scaloppini with savoy coleslaw, cracklin's and spiced black fig. And with all the recent blog talk about Sharon Hage's pan fried okra, I had to give them a try. (It's an extra on the menu, but well worth the additional $7.) And what better way to end the afternoon than with lemon pudding cake with wild Maine blueberries. I say why go ordinary for lunch when you can go divine?
• DMN's Joyce Saenz Harris writes: Steve and I went with a couple of friends to York Street last night for Restaurant Week. We'd really been looking forward to this, and it did not disappoint. Colleen and I each had the TLT (tuna, lettuce & tomato) appetizer and then the buffalo entree. Steve had the lamb-sausage starter and the quail entree. Eric had the salmon-and-avocado appetizer and the wolf fish entree, both specials for the evening. We all shared a side dish of Sharon's okra with green tomatoes, and had a modest California cabernet ($40). For dessert, we each had either the chocolate cake or lemon pudding cake with wild Maine blueberries. We left very happy and just wishing we could eat like that all the time.
• I always choose Sharon Hage's restaurant during this week for the unique diversity of dishes. The plating and selection are top-notch. The parking is easy on the street outside. My only complaints are that the tables are too close together; they don't provide ice in the water unless requested. However the warm towel upon starting is a nice touch as well as the bread sticks.
1. Roasted beets in a cold metal bowl-reminds me of the spinning bowl at Lawry's
2. 4th course-wonderful fried okra with green tomatoes-must get this
3. Veal Sweetbreads
4. Maine blueberries over lemon pudding cake
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Comments
Posted by Kelly @ 1:25 PM Tue, Aug 21, 2007
N9NE: Service was fantastic, although I wish I would've ordered off the regular menu. RW menu was lacking in taste and variety. 1st course: salad or chilled cucumber soup. 2nd course: slow roasted tenderloin or salmon. 3rd course: bananas foster. The wine pairings were a fantastic deal at only an additional $20.
Posted by vanda crowe @ 6:04 PM Tue, Aug 21, 2007
NOVE: We have been participating in RW for several years and have notice for the last few years, it just isn't up to par. Our experience an Nove last Friday night has just about convinced us that this may be our last year. It seems that the restaurants will only take reservations for RW very early or very late. Ok, fine but, why seat us in the upstairs back of the restaurant at 6:00, when we are almost the only diners in the whole place. After our complaint, the hostess moved us to a table right by the kitchen, oh great. Still many empty tables all throughout the middle of the room. The entree choices were chicken and pasta or salmon, neither very good. The salad or soup were not even worth commenting on. One in our party ordered off the regular menu and that was also lacking. We eat out a lot at III Forks, Silver Fox, Ruth's Chris, etc. and use RW to check out new venues. It seems that new restaurants like Nove and N9NE would be jumping through hoops to impress. By the way, the dessert was a very weak fruit ice thingy and the restaurant was still 75% empty when we left at 8:00. We still have a reservation at N9NE but after reading the opinion on this blog, not so sure about it. As a footnote: we stopped by Nanas for one of their fantastic Velvet Hammers and were served a very milky something that on the bill was listed as a Brande Alexander for $10.00 each. What is going on with these highly touted, restaurants that are just fakes!
Posted by pork @ 7:08 PM Tue, Aug 21, 2007
STEVE FIELDS: We went to for RW. WOW! What an amazing dinner and the service was outstanding. Portion sizes were generous. the paired wines matched very well with the meal. I had the lobster chowder, followed by a filet mignon with dessert being the choco-rasberry cheesecake. While we were there, the manager stopped by to check on us as well as Mr. Fields himself! To me, that really shows that the management cares about my dining experience. Top notch all the way. We will be going back! Thank you!
Posted by Alan Wasserman @ 7:29 PM Tue, Aug 21, 2007
CHAMBERLAIN'S: Day 9 Restaurant: Chamberlain's
Dallas is blessed with terrific chefs. In my prior postings I raved about the food from Sharon Hage and Kent Rathbun. It is my turn to put another one on top-Richard Chamberlain. His plating, diversity, and flavor of dishes is top of the line:
1. Crispy shrimp and lobster dumplings with sesame spinach salad-what a clever recipe! Asian salad at its best
2. 4th Course-Kobe beef corn dog with Truffle Honey Mustard in lettuce wrap-you don't see this at the State Fair
3. Cashew Crusted Rainbow Trout with Cremini Mushrooms, Sugar Snap Peas, and Tear Drop Tomatoes-I wanted to see how he handled non-beef entrees-impeccable
4. Sun Dried Cherry and Warm White Bread Pudding with Chocolate Sauce over Vanilla Ice Cream
Service was superb on my well-lit table. Their menu is listed on their website and complimentary valet parking provided.
Posted by Anonymous @ 2:18 AM Wed, Aug 22, 2007
As a manager for one of the restaurants participating in restaurant week, I wanted to comment on a lot of common complaints I've seen throughout these posts. While all of the restaurants enjoy participating, please remember that it is for charity. At $35 a meal each restaurant is likely losing money on the food already, not to mention the donation they then send to the Food Bank, so while I applaud some restaurants for turning out lobster shooters, understand that isn't going to be the norm everywhere. Also, the only early or late seatings isn't necessarily the restaurant's fault. Did you plan ahead and call when Restaurant Week was announced, or did you wait until 2 days before to make your Saturday night reservation? My establishment has fielded hundreds of phone calls over the past few weeks, and they have yet to slow down. With that being said, remember it is a great cause and as a restaurant we hope more than anything that everyone that walks through the front door is pleased with their food and their service. If something isn't right, let a manager know. We can't fix problems and let you leave satisfied if we have to read it on a blog.
Posted by Jeff P @ 9:38 AM Wed, Aug 22, 2007
STEPHAN PYLES: My partner and I had a very unfortunate dining experience at Stephan Pyles the other evening. We got off to a rocky start almost from the start when the bartender had no clue what a classic “Old Fashioned” cocktail was (it has been around since at least the 1880’s) and made no effort to inquire how one might be prepared (hint: go to the Ritz and find out). When our table was finally ready the hostess didn’t offer to carry our drinks to the table (perhaps this is a nit-pick but it’s a gesture I’ve come to expect at fine dining establishments). The initial steps of our dining service were handled gracefully for the most part by our waiter, though his comment about whether we were there for RW and “oh, well, it is for a good cause isn’t it?” came across as rather snobby. We began the meal with two starters from the regular menu: tamale tart (delightful) and salmon ceviche (the fish was completely overwhelmed by the sauce). Next we moved on to the RW menu itself and I’d like to note that there are no choices on the menu. First we began with an utterly uninspired salad. During this course the waiter brought a glass of wine I’d ordered and left without waiting for me to taste and approve of it. Of course it had gone over and when the waiter returned after several minutes I let him know this (clearly it was volatile—i.e. turning to vinegar). He removed it and offered to bring me a replacement. He also took an order for another glass for my partner and removed our salad plates. Neither our next course nor our wine would appear for another 24 minutes. So there we sat in a half-filled restaurant with lots and lots of wait staff standing around, seemingly with nothing to do. At one point during this inexcusably long pause in service we actually saw a chef in the kitchen holding a piece of paper and gesticulating wildly at our table (anger over a forgotten order perhaps?). Our waiter said he was sorry for the delay but he’d been looking for a particular bottle of wine for us (not likely). Finally our second course arrived. This was the coffee-cured tenderloin. At the risk of sounding too harsh I have, in all seriousness, had better hotel banquet entrees. Dessert (a clafouti) arrived and was also just so dull as to be unworthy of description. Finally we received our check and the bad glass of wine was still on the bill though the waiter had it removed when asked. A few “homemade” chocolates were brought to the table, but the texture of these was totally off. It should be noted that the manager made rounds continually through the room but never got close enough for me to snag his attention, nor did he make any effort whatsoever to stop by our table to ask how the meal was. In my defense I don’t believe I’m an overly critical, negative person. My review of Craft was positively glowing. This experience at SP, however, was just abysmal from beginning to end and when you’re spending almost $200 on dinner for two these kinds of missteps are unacceptable.
Posted by dsr @ 12:23 PM Wed, Aug 22, 2007
ADELMO'S: I read with interest the comments about Oceannaire not accepting the fourth course coupon. Last year I was able to use that coupon through the third week without any problem, however last night at Adelmo's this was not the case. After I was seated I pulled out my coupon and was told by a waiter other than the one that was to wait on me that they were no longer accepting them. My waiter assured me that they would take the coupon (he was very professional and friendly at the same time). So I placed my order and I even chose the Osso Buco entree which had an $18.00 supplement fee. My first appetizer had been delivered along with a glass of wine that I ordered. As I started to eat the owner came in and raised objections to my getting the fourth course (guess the other waiter told him). Only after I told my waiter to bring me the check for the appetizer and wine as I would leave if this was the case, the owner reconsidered and said he would honor the coupon after all. He left with a parting shot however; he said he had never seen me in his restaurant before. I had dined there twice before, on the first occasion (a Saturday evening) the place was packed and we were seated upstairs, on the second occasion, also a Saturday there were very few tables occupied and last night I was there for an hour and I was the only patron (hmmm). And what did it matter if I were a regular patron, isn't one of the points of restaurant week the seeking of new business? By the way, my tab was only $3.00 less than if I had dined there without restaurant week and if the fourth course was excluded I would have been in a minus situation. If the restaurants choose to extend to either the second or third week, they should be required to accept the coupon. I might add that I have also dined at Kenichi and N9NE this year and had wonderful experiences at both, especially the service. I have three reservations more to go and two of them have the fourth course coupon. When I confirm the reservations I will ask whether they are honoring the coupon and if they say no I will tell them I will not dine there.
Posted by Jeff @ 1:11 PM Wed, Aug 22, 2007
CRAFT, STEPHAN PYLES: Kudos again to Craft! In addition to the wonderful dining experience I was delighted to receive a follow-up call today from a staff member at Craft who wanted to make sure we enjoyed ourselves. Of course nobody at Stephan Pyles where we had such an awful experience (and yes, we left a comment card detailing our unhappiness…since we could never seem to get the attention of a manager) has bothered to contact us although a week has now passed. I guess Mr. Pyles’ staff feels you are unworthy of even rudimentary customer service if you are spending only $200 per couple for dinner (we ordered several items from the regular menu in addition to the RW menu to make sure we were in no way taking advantage of the special). Money goes where it’s most wanted Mr. Pyles.
Posted by Alan Wasserman @ 12:33 AM Thu, Aug 23, 2007
N9NE: I have found my number one restaurant these first 10 days for service. As noted by others on this blog the service at N9NE will blow you away. Upon entry into this sleek, silver and blue designed restaurant we were greeted immediately and taken to a table right underneath the huge window allowing one to see into the kitchen. Vance, our waiter, was great. In fact he even had a printed card with his information so that we could ask for him in the future. Chef Conlon took the simple, but well-prepared, approach to RW, and we added two side dishes to the menu to keep us well satisfied.
1. Wedge Salad with Egg Shavings, Small tomatoes with Ranch Dressing
2. 6 oz. Roast Tenderloin-three slices over horseradish mash potatoes
3. Bananas Foster
4. We added superb ice tea and coffee; their side house specials were ordered (quite good)-lobster mashed potatoes and creamed corn. We were given separate small plates for vegetables. Empty plates were whisked away immediately upon finishing. And when we left-warm greetings again by the staff.
One note-others have noted on this blog that it is quite loud there. It is not the music from the ceiling speakers; their volume is set quite well. It is from the bar area, which is contiguous to the main floor. Since all of the walls are flat and stone, all spoken words are quickly reflected off of them. As the night proceeds it gets louder and louder. We went early!
Posted by Susan Dodia @ 9:14 AM Thu, Aug 23, 2007
ISABELLA'S: Went on Friday, 8/17 and was extremely disappointed. We had a party of six, arriving in three different cars and none of us could find the restaurant. I had to ask the valet at another restaurant. We were the first to arrive, and while our friends were trying to find the place, they refused to seat us. The manager kept trying to get us to take a smaller table, even though I had made the reservation for 6 and I kept telling them that we the others were on their way. I was so mad I wanted to leave then, but my husband wanted to stay and try it.
The food was actually quite good. Of the six of us, I was the only one who ordered off of the RW menu. My scallops were delicious and the pistachio semi freddo was lovely.
The service was a mess, however. We did not have a single course where everything was served at the same time. The restaurant ran out of Shiner Beer. They messed up the RW item on our bill and had to refigure it.
We will never go there again.
Posted by Susan Dodia @ 9:19 AM Thu, Aug 23, 2007
OLEA: My husband and I went to Olea on Monday, 8/20 and had a lovely time. They acted like they were delighted to see us, even though it was for an RW reservation.
My husband is a vegetarian and they substituted a dish for him, and made sure that he understood how it was made and what the ingredients were.
We had a pitcher of their lovely white sangria, and the Fish Stew was beautiful!
We will definitely go there again.
Posted by IE @ 9:34 AM Thu, Aug 23, 2007
TRECE: Service was unbelievably slow, so slow that I made the mistake of ordering a diet coke to keep me awake and was charged $2.75 for it. (no refills were offered) New silverware was forgotten between courses and the noise only made the service seem even slower. The food was ok, the chicken dish was a bit salty as was the soup. Large portions, especially the fourth course. But the service was WAY too slow.
Posted by IE @ 9:39 AM Thu, Aug 23, 2007
2900: Food was good, shrimp bisque for starter, then substituted the dessert for the 4th course. Ravioli with pot roast type meat. Very tasty. There was about a 30 min wait between the 2nd and 3rd course which was really too long. The beef tenderloin was decent the potatoes were way oversalted and cold. I skipped the dessert but my friends had the German chocolate torte (I think that is what it was called) and it was to die for! A little over 2 hours for the meal... on a Monday.
Posted by Adelmo's Ristorante @ 2:45 PM Thu, Aug 23, 2007
Regarding dsr's comments about Adelmo's , it is Central Market that dictated that the fourth course coupon would be valid August 13 through 19, and it is printed as such on the coupon.
Posted by Vanda Crowe @ 7:27 PM Thu, Aug 23, 2007
Ok, I must respond to the reataurant manager who suggested that early and late reservations were our fault. We called three weeks in advance of restaurant week and were told by Nine and Nove that they only gave RW reservations at 6:00, 6:30, 9:00 and 9:30. We have also been told the same on previous years by other restaurants, no matter how early we call. I might add that, had we orderd off the regular menu, our bill for entree and salad would have been less. Since the dessert was so forgetable, we would have been ahead of the game. We also always have many many drinks and spend upwards of $300.00 per couple. I do not think any restaurant has lost any money on our visits. I think that instead of being defensive, he would appreciate the feedback and maybe not do RW in the future.
Posted by J Paul @ 11:32 PM Thu, Aug 23, 2007
STEPHAN PYLES: I called at least 3 weeks ahead of time for reservations and was given the 6:30 or 9:30 available only line. I made the reservation for 4, but I'm hesistant to take another couple after reading some of the RW reviews. I cannot believe there are no choices...I don't think I've ever experienced that before.
I've been doing RW for many years and there's nothing worse than an attitude from staff. Look, without RW, the tables would be EMPTY in August, so at least the waitstaff should be happy about getting tips.
And to the restaurant manager trying to justify small portions and whining about losing money, it's called repeat business. I frequent fine dining establishments all over town all of the time, so don't treat any of us like rubes...you never know.
In fact, I went to the Cresecent Club last year for RW and ended up buying a club membership. So if you are going to slot crappy seating times, provide bad service with an attitude, serve small portions, offer no choices and whine about not making money, don't participate! But if you do, act like you will do anything for a repeat customer at full prices because we are all taking notes.
Posted by Heather @ 7:36 AM Fri, Aug 24, 2007
STEEL: Steel had an outstanding menu for RW and service was the best of the three places we tried over the past two weeks. Generous wine pairings were perfect with each course. Everyone at the table decided that this will be our go-to restaurant from now on.
Posted by Alan Wasserman @ 10:15 AM Fri, Aug 24, 2007
STEPHAN PYLES: Day 11 Restaurant: Stephen Pyles
I was lucky enough to get a reservation at this great Dallas restaurant! I have read some of the prior blog comments, ranging from great to poor. Since I don't drink alcohol I don't know about those issues.
This great meal reminded me of sitting in on one of the Iron Chefs episodes-one hour to prepare 4-5 representative great dishes. And of course Chef Pyles won with great flair!There was no reason to offer choices with all of this well-thought out menu:
1. Amuse Bouche-Fava Bean puree with Feta cheese
2. Triple Bread Sampler-small individual hot rolls of wheat, potato, and corn muffin with jalopenas. Also supplied was whipped butter sprinkled with bacon
3. Mixed Greens with Aged Spanish Sherry Vineeigrette, Grilled Serrano Jamoa
4. 4th Course (yes-all of the top Dallas Restaurants still accept the C.M. coupons) Seared North Atlantic Salmon with Sweet Potato Hash, Black Bean Sauce
5. Coffee-Cured Grilled Tenderloin with Confit Fingerling Potatoes, Buttered-meat cooked exactly to my specifications
6. Mission Fig Clafouti (French custard shell) with Orange Blossom Caramel and La Cuesta Suprema Ice Cream, and Blueberries-what a great finish
Easy street parking was available. My waiter, Omar, was terrific. He explained, poured my Evian water, and whisked my plates away. The prior concerns about the wait staff from others-I believe the question is why the waiter has to do all of the work? It had no impact on me-just an observation. But I will tell you-every table was raving about the quality of the food!
Posted by B @ 12:06 PM Fri, Aug 24, 2007
ABACUS: Went to Abacus last night. It certainly lives up to all the hype. I started out with the pork belly, which was great, and my husband had the crabcake, which was so good he barely wanted to give me a bite. I kept the pork theme going with a wonderful pork tenderloin with an amazing risotto underneath. My husband went with the filet and said it may be the best one he's ever had. That's high praise from someone who's been to many of the great steakhouses in town. Dessert was lovely too, with a banana bread pudding and gelato with rich chocolate sauce. Wine pairings were generous and complemented the food very well. They're still accepting the 4th course too and we had the lobster shooters, which were wonderful too. Service was good, the waiter seemed to think he was doing us a favor accepting the 4th course coupon, but other than that they were attentive and helpful with menu selections.
Posted by Shawna @ 12:08 PM Fri, Aug 24, 2007
ARTHUR'S: A few friends and I dined at Arthur's (in Addison) for Restaurant Week and were very impressed! Not only is the restaurant absolutely stunning inside, the staff is impeccable. For those who aren't familiar with the name, Arthur's is a sister restaurant of St. Martin's Wine Bistro on Greenville.
Our restaurant week dinner choices included Champagne Brie Soup (a signature item!) or Shrimp, Crab, and Lobster Cake. The soup is amazing ~ don't pass up that option. The entrees ordered included a filet and a NY strip; the steaks were perfectly cooked though the peppercorn sauce/gravy was somewhat lacking. The dessert options were interesting including Mango Cheesecake, Lemon Grass Creme Brulee, and an Almond Ball. All were delicious and the cheesecake and creme brulee were much less overpowering than one would suspect from the name.
I believe there is a nightly or happy hour band in the bar as well. We would highly recommended this restaurant...not only for the food, but also for the stunning architecture!
Posted by Alan Wasserman @ 8:26 PM Fri, Aug 24, 2007
BIJOUX: Day 12 Restaurant: Bijoux
If you want the best in new French cooking with the finest tasting menu in Dallas then a trip to Chef Scott Gottlich's restaurant is a must. Bijoux stands for "jewel", which is found on each of the handbag holders provided at each table. As befitting a classic French restaurant only traditional French silverware is used. After each course they are replaced by a new setting on the white linen-covered tables. Three types of bread-olive, raisin, and rosemary are provided. Listen to this huge RW menu:
1. Amuse Bouche-Heirloom Tomato Gazpacho with lemon oil
2. Corn and Coconut Chowder with Forest Mushrooms and herb oil-wow!
3. 4th Course-Pan Seared Scallops with Purple hull beans, Spanish chorizo, smoked tomatoes-the hit of the night!
4. Kiwi Sorbet
5. Pan Roasted Flat Iron Steak (shoulder) with haricots verts, truffled potato puree, foie gras butter; or Scottish Salmon with English peas, creamy polenta, and morel cream
6. Valhrona Glazed Chocolate Mousse with raspberry coulis, mango chutney and mango sorbet; or Carmelized Peach with buttermilk panna cotta, brunoise of peaches, blueberry sauce
7. And finally, with the check, a homemade tray of candy, cookies, and cake.
Service is friendly, professional and they are quite thorough in discussing this wonderful menu.
Posted by Matt @ 12:03 PM Sat, Aug 25, 2007
PERRY'S: Went to Perry's Restaurant the other night and everything blew me away. Let me start of by saying that I have been to all the major steakhouses during RW and none could even come close to Perry's. I started with a house salad that was accompanied by wonderful champagne vinaigrette. I then moved onto the Ribeye while my wife got the Tuna. Both were some of the best cuts we ever had. I am not sure how the same steak from different restaurants can taste different but Perry's blew Nick and Sam's and Al's away. Melt in your mouth good. And those mashed potatoes, Yummy. I tried my wife's tuna and tasted nothing but freshness. We ended the meal with chocolate cake and vanilla bean ice cream and the smile still has not come off my face. The service was top notch and we will definitely make this our favorite steakhouse. My birthday is next week so I can't wait to go back.
Posted by J Paul @ 1:13 AM Sun, Aug 26, 2007
CAPITAL GRILLE: On a lark, I called on Friday night for a RW reservation the next night. We got a 9:45 seating (and I didn't even expect to get in with less than 24 hours notice for a Saturday night). We arrived on time and the place was jam packed including the bar, but we were seated within 5 minutes.
The waitress (Melissa) was a joy (and we tipped accordingly)! The menu provided variety and the food was excellent (we both had the 8 oz filet cooked to perfection and as ordered). We truly felt welcomed and appreciated. I already patronize CG every now and then, so this experience just made me want to go back again soon....and ask for Melissa from now on.
We didn't order anything off the menu other than cocktails and wine, but CG will make it up with our repeat business in spades.
Posted by dsr @ 11:01 AM Sun, Aug 26, 2007
BIJOUX: I want to second the comments on Bijoux. Food quality, taste and presentation were superb. Service was over the top, similar to what you would receive at the Hotel St. Germain for instance. When we dined there Friday evening they graciously accepted the fourth course coupon and were surprised that we asked about this when we called to confirm our reservation. This is definitely a restaurant we will return to.
Posted by Gail @ 5:12 PM Sun, Aug 26, 2007
STEPHAN PYLES, HIBISCUS: We dined at Stephen Pyles last night and found the service and food to be exceptional. The added course with the Central Market coupon was like getting 2 entrees; the salmon was delicious. We have also dined at Craft, Abacus and Hibiscus and this was my favorite desert, but I am not a chocolate fan. My husband enjoyed the chocolate cake at Hibiscus the best.
Posted by Elmer Locke @ 7:00 PM Sun, Aug 26, 2007
N9NE: After accepting the forced 6:30 reservation three weeks in advance, once again we arrived to an almost empty dining room. Since we arrived 30 minutes early, we decided to have a drink at the bar. We noticed the circular bar in the middle of the room looked interesting but the whole thing was set up as if for diners so we asked if we could have our drink there. "Of course", was the reply and the lone bar tender had to hustle the wine glasses, napkins, cutlery, silverware,etc. out of the way so the four of us could sit there. What an unfriendly atmosphere, to have to ask permission to sit on a barstool. We were very uncomfortable about the situation and decided to go ahead and let them seat us since our experience the previous Friday at Nove was to get such horrible seating. We even told the hostess of that experience and asked not to be seated near the kitchen again. She happily replied that she had just the table. When the seater came and got us at the bar, we were horrified that it was right by the kitchen again. We asked for another table and was then taken to one at the other end right by the wait station, still in the back, not much better (as we walked, we saw all the empty tables we were steered past). Our waiter, Carlos cheerfully started out great. He seemed to enjoy our being there and took much time explaining the entire menu, and then the RW menu. We did stick to the RW meal this time and it was mediocre at best. The wedge salad was ok, the 6 oz. tenderloin was barely 3oz. but tasted ok, and the bananas foster was so melted that it was mush. We had to flag down Carlos for some bread after our entree arrived (we kept thinking it would come in a minute). It finally was served, halfway through our meal, with one small pat of butter for four people to share. Our dirty plates sat in front of us for a very long time, Carlos never came back to see how we liked anything. Finally, he stopped by to say our dessert would be there soon. The melted mess was served by someone else and we again had to flag down Carlos for some coffee. You see, Carlos kept passing by us hustling things back and forth to the wait station but just didn't notice us after that first encounter. In spite of all of this, we always tip 20% plus. Now this stuff just should not be happening in first class restaurants like these. I certainly hope the people who are in charge are reading these blogs. They will not get another chance with us. They can at least try to build some business. Once again, when we left, the restaurant was half empty on a Saturday night and remember that big circular bar in the middle? We never saw anyone else sit down there. What a shame. They should realize that all the money they poured into these businesses in the beginning, will not give them the repeat business they need to survive. They only have one chance with each diner, to make them a customer. We are going to keep our dining dollars in the North Dallas area.
Posted by Alan Wasserman @ 8:30 PM Sun, Aug 26, 2007
ABACUS: Day 13 Restaurant: Abacus
My wife and I just love the Asian cooking of Chef Kent Rathbun. And they are large supporters of KRLD Restaurant Week. In fact the house was so "stuffed" full of RW diners that the staff looked very tired. Normally they give great personal attention but I know with this Saturday night crowd that was not going to be quite up there. This wonderful menu included:
1. Porcini Mushroom Soup with Fresh Fava Beans, Tomatoes and Crème Fraiche-superb
2. Asian Surf and Turf Potstickers: Tiger Shrimp and Buffalo - Shitake with Spicy Apricot Sauce-very unique
3. 4th Course-Lobster- Scallion “Shooters”-everyone knows about this great dish
4. Raspberry Limeade Spritzer
5. Pan Seared Red Snapper with Basil Gnocchi, Asparagus, Tomatoes and Champagne Butter-the only dish not quite there; in stead of being moist inside it was overcooked
6. Pan Seared Jumbo Prawns with Mushroom Dumpling and Spicy Thai Basil Lemongrass Broth
7. Truffle Risotto-extra side dish-great taste
8. Dulce de Leche Banana Bread Pudding with Myers Rum Sabyon
9. Chocolate Brownie Pecan Tart Espresso Caramel, Mascarpone Cream
(Parking is very easy next to building)
Posted by Alan Wasserman @ 8:56 PM Sun, Aug 26, 2007
CRAFT: Day 14 Restaurant: Craft
Bill Addison listed his top 10 restaurants two weeks ago at the start of this annual event. This is my last of 14 postings and would have to crown Craft my #1 Restaurant Week participating (not on his list) site. Here is my experience:
1. Scheduling-I was able to get one of the last available spots for today. They confirmed the reservation with email and called for confirmation the day before to see if I had any special requests.
2. Parking-very difficult by American Airlines Center but they validate your receipt to get a discount on the Valet service
3. Decor-attention to detail! Tables are mixed throughout the place to help insure a feeling of spaciousness and uniqueness. Edison lights hang from the ceiling.
4. Service-all staff where long-sleeve blue shirts with vests. All are impeccable and interchangeable, even the maitre'd; no waiting for refills on any drinks, empty plates to be removed, or refills on butter for the fresh bread.
5. Menu-quality and quantity unmatched for RW-kudos to Chefs Maxey and Swindle! And the servers explained EVERY DISH thoroughly upon presentation.
6. Food Presentation: one large plate; separate silverware with each course; each course placed in rectangular plates with own serving utensil so as not to touch each other.
7. Course One: three dishes given-Heirloom Tomatoes with Baby Basil and Suba; Mixed Greens with Gorgonzola Vinaigrette; and Sweet Maine Shrimp with Citrus Aioli
8. Course Two: I chose Braised Halibut with Cherry tomatoes
Side Vegetables: three dishes given-Roasted Summer Vegetables; Braised Fingerling Potatoes; and an assortment of Roasted Mushrooms-great!!
9. Course Three: four dishes given-Cream cheese Panna Cotta and Blueberry
Huckleberry compote; Brown Butter Chocaloate Tart and White Chocolate Coffee Cream; Homemade Ice Cream-Almond and Mexican Vanilla; and Homemade Sorbet-Raspberry and Blackberry
10. Accompanying the Bill: three items given-Caramel popcorn; brownie; and small Chocolate Cake
Now why I know the owner-Tom Colicchio-is the head judge of Top Chef and has one of the top restaurants in NYC-Gramercy Tavern.
Posted by colin @ 10:31 AM Mon, Aug 27, 2007
STEPHAN PYLES: Dined about a week ago and while the food was very good our service was dismissive and sloppy. Wine glasses went empty, incorrect wines poured in incorrect glasses-- with little reparation-- food served from incorrect sides with frequent reaches across in front of diners-- it's not like we were sitting in booths! It was just remarkably sloppy for the caliber of restaurant. I have to say that the food wasn't so good that I won't find a place with better service to spend my money in the future.
Posted by DM @ 11:04 AM Mon, Aug 27, 2007
BIJOUX: Bijoux was amazing on Friday. Might be my favorite RW experience to date!
The olive and rosemary breads were delicious.
1. Gratis Heirloom Tomato Gazpacho (mm!)
2. I got the pork belly, which was very nice. However, my friend's Corn and Coconut Chowder was seriously DIVINE.
3. 4th Course-Pan Seared Scallops--absolutely divine. 2 large scallops too!
4. Kiwi Sorbet
5. Pan Roasted Flat Iron Steak was ver nice--a little grizzly, but still delicious. Foie gras butter and truffled potatoes were also incredible.
6. Carmelized Peach was lovely, but Chocolate mousse looked even better!
7. Tray of candy, cookies, and cake.
YUM.
Posted by DM @ 11:06 AM Mon, Aug 27, 2007
TRAMONTANA: Tramontana was nice, but I probably wouldn't to go back. The service was great, and the food very good, but it didn't strike me as somewhere I would "need" to go again.
1. mussels--these were highly touted in the RW reviews, but I was a little dissapoitned. the flavor was lovely, but ive never seen such tiny mussels.
2. pear salad--best course of the night!
3. pan seared snapper w/ upgrade lobster risotto. very nice, but could have been better.
4. chocolate cake w/ vanilla ice cream--second favorite of the night!
we also did wine pairings for $20 + $5 for the 4th course pairing.
Posted by Dolores King @ 2:03 PM Mon, Aug 27, 2007
GRILL ON THE ALLEY: I was taken to the Grill on the Alley by friends for my birthday celebration during restaurant week. I had the paper thin beef medallions which were overwhelmed by the sauce and a grisly poor grade of meat. They were accompanied by 3 slices of tomato that were tasteless. The salad was acceptable, the Key lime pie nothing exceptional. The service was not good. Several of my friends did not even have knives and it was difficult to get someone's attention to finally get them.
Posted by Gail @ 8:20 AM Tue, Aug 28, 2007
AL BIERNAT'S: We dined at Al Biernat's with 2 other couples Monday evening and everyone very much enjoyed the dinner. Everyone had the prime rib, except me, I chose the Halibut which was excellent. The coconut pie was good, but the Key Lime was the best. Service was slow. We waited for some time before our order was taken. The water server was always quick to serve us though. We will return next year.
Posted by Katharine Walch @ 12:01 PM Tue, Aug 28, 2007
MERCURY GRILL: We dined at the Mercury Grill. It was outstanding. I truly believe it is a "sleeper" as far as Dallas is concerned. Both food and service were exceptional. the garlic Flan is an experience like no other, ask for it. They served it last year for RW. The marinated Cod in miso sauce was delicious, as was everything.
Posted by nmlhats @ 3:46 PM Wed, Aug 29, 2007
BIJOUX: All six of us were seriously underwhelmed by most of the food. The corn & coconut chowder was yummy but my steak and taters were room temperature at best. Those who got the fish were not impressed. Risotto went over a little better. Dessert was ok. We expected a lot more creativity and "wow" for our taste buds from an ex-Lola chef who gets 5 stars. Service was good if a bit over the top. Lola is one of my faves but I don't feel compelled to go back to Bijoux.
Stephan Pyles: one of the best meals I have ever had in Dallas. The combos of flavors and textures in each course were interesting and wonderful, and the service was excellent despite the stress of restaurant week. I am a picky eater so when I was presented with the menu containing no actual choices, just a fixed service, I was initially concerned. Then all I had to do was read it and knew I would love it all--and I did. We all cleaned every bite off every plate, including the extra course of red snapper (out of this world). We ordered a lot of wine so this turned out to be one of the most expensive dinners we have ever had but I don't regret a penny we spent. We will be back.
Posted by B @ 9:35 AM Thu, Aug 30, 2007
Trece: We decided to go to Trece last night since we hadn't been there since it opened. We were disappointed. They shouldn't tout the margarita as the best in town when it tastes like mix, so that was disappointing. However, the CM 4th course of empanadas was very good, as were the quesadillas. My husband's salad was an unimaginative twist on the wedge salad. Carne asada and the Mexican-style lasagna (chicken, corn tortillas, beans, etc. layered together) were both good, but nothing to rush back for. Dessert was beyond disappointing with a flavorless tres leches flan and a chocolate bomba that was just a brownie. Maybe the food was lacking because it was RW, but I'm not sure I'll be rushing back to Trece. The atmosphere is fun, but the valet parking is tacky. For the valet to charge $5 when you step out of your car is insulting and cheap of Trece not to be footing some of the bill. Everyone else in that area just asks if you're going to the restaurant you're valet parking at and I assume charges the restaurant or charges you when it is after 10 p.m. not at 7:30 on a Wednesday.
Posted by beef @ 6:42 PM Thu, Aug 30, 2007
Del Frisco's Dallas: We had no problem to get the reservation for a Sunday evening. We arrived almost an hour late but were nicely greeted and we had our table in no time. RW menu was nice and the food was excellent. It could have been better if I can exchange the Filet Mignon to rib eye. We had an enjoyable evening and will go back there again.
Posted by karen simmons @ 3:29 PM Sun, Sep 02, 2007
My name is Karen, and I am a server who has participated in and worked RW for many years now. I want to thank KRLD and all the participating patrons who have helped such a great cause! Many less fortunate Dallas families will be able to feed their children this evening.
For this I am very greatful. As for all the good and bad reviews... I thank you for those too. I always try to find ways to improve the service that I give my guest and the comments help. On behalf of the wait staff in Dallas, I apoligize for the less-than-perfect service and the less-than-perfect food; this RW seems to be a double-edged sword. Yes the $35 menu is not our "norm" but August is such a slow month for the restaurant business (and our incomes), and I for one am grateful for the influx of business. I served about 100 or so RW patrons (as our RW hours were limited) and enjoyed meeting each person I waited on. What a pleasure it was to meet the people who care about Dallas!
A note to all the wait staff of Dallas: I have to quote my manager, Steve Spence, "It's about meeting and making new friends, and the money will come." Again, thank you to all who participated in RW. I look forward to seeing you all again very soon. -- Karen Simmons, N9NE
Posted by Timo @ 10:16 AM Thu, Sep 20, 2007
I managed a restaurant that participated in RW, and have worked as a server for years in two different restaurants. It is always painful to hear the bad reviews, because they highlight what so many in the business forget-this is a chance to win new customers. Sure, there are a lot of people you will never see again, who leave lousy tips on a discounted meal (by the way, most servers do not discount their service...), but it is a chance to show off for people that have not tried your restaurant before.
As to the tip issue-that is one reason that some servers may not be overjoyed, because in the past there have been a LOT of bad tippers. This has been addressed by the DMN and KRLD, and if you have bad service TELL THE MANAGER! We need to know.
And to all of you who came to Urban Bistro on Inwood, thank you so very much. It was our pleasure to serve you, and we will miss you.