Mishima Reserve is the premier brand of US produced Wagyu beef. Raised by a small network of conscientious family ranches where clean air and water, a temperate climate, and the availability of high quality of feeds, all contribute to the extraordinary quality of this beef. Mishima Reserve Wagyu cattle are raised naturally without the use of added hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus cattle. All Mishima Reserve cattle are at least 50% Wagyu, and some have a much higher percentage. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency. Continue reading
Tag Archives: Steak
by Andrew Chalk
Two months after a devastating kitchen fire, Dallas Chop House reopens at 5pm on Monday 3rd November (today) for dinner service. Far from crying over spilt milk, executive chef Chad Starling and corporate chef A.J. Joglekar have spent the downtime strategizing about how they could improve the menu. At a media dinner last week they showed us the results – a whole flight of new recipes.
The unquestioned flagship is the tersely titled ‘Steak Flight’ ($98). It is 4oz each of Akaushi Wagyu NY Strip, 28 and 160-day dry aged rib eye (if you feel special ask for the off menu 523-day aged version), herb roasted bone marrow, bacon-onion jam, parsley-pickled shallot salad, cilantro chimichurri and Himalayan salt. Continue reading
by Steven Doyle
God love Jeffrey Yarbrough. Yarborough is one of the strongest supporters of restaurants in Dallas, and when the man decided that there needed to be a holiday that celebrated what should be our state dish, chicken fried steak, he went to Austin to do something about it. This is why every October 26 we celebrate Texas Chicken Fried Steak Day as proclaimed by the Texas Legislature.
For most of us we didn’t need a proclamation, but how fun is it that it is all nice and official like. It sort of mandates the fact that we cannot go the day without sampling at least one platter of gravy soaked fried meat. Continue reading
A recent trip to the YO Steakhouse in the West End in Dallas netted some fantastic beefy finds on their latest menu that includes plenty of local veggies. They are now using beef from the coveted 44 Farms in Cameron, Texas. This is the same beef that Tesar is using at Knife as well as other restaurants in Dallas. The beef at 44 is super high end with amazing marbling for an incredible finish.
Chef-owner Tony Street comes from a proud heritage of restaurant owners who absolutely know what their customers are looking for, and it shows not on;y on the menu itself, but in the execution of each dish.
Some of the new dishes include the local hydroponic fried tomatoes with jumbo lump crab and a sriracha remoulade is totally unique, is Louie’s Venison Roll-Ups which are bacon wrapped venison, jalapeño, and smoked mozzarella, grilled and brushed with molasses Dijon. There are plenty of these to an order, and enough to share. Continue reading
by Andrew Chalk
It’s $49. it is three courses. It is Del Frisco’s Double Eagle Steak House’s “Prime Pair”. At a media event last night I sampled it at their north Dallas location (although it is happening at all of their locations except New York).
The basic idea is a prix fixe menu centered around a ‘prime pair’ of 8oz USDA prime filet mignon and a ‘surf’ dish. You choose either scallops, crab cake or shrimp. I had the scallops, which were seared to perfection with lemon and garlic accompanied by the piquant bite of fried capers. The filet, grilled a perfect medium rare, was soft and sinewy without a hint of chewiness. Included in this main course is a choice of one side – château potatoes, baked potato, spinach supreme, sautéed mushrooms or Louisiana’s answer to creamed corn, maque choux. I had the latter, which overdelivered. Serious lagniappe. Continue reading
by Steven Doyle
Texas is beef country, and Dallas sits directly in the heart of all things steak related. We love our beef, and have plenty of options when it comes to dining on giant haunches of cattle. Recently we dined at the Pyramid Room located in the Fairmont and tackled the 32 ounce bone-in rib eye, which is anything but subtle. But table-side, the chef can make an easy mark on the steak and allow sharing so you can also enjoy other aspects of the new menu.
Check this out, and go eat one for yourself. Continue reading
by Steven Doyle
Last evening John Tesar hosted a group of media types from around the DFW area to check out his new digs at Knife located in the Hotel Palomar. We were all plenty excited, and the group was much larger than you might expect for a pre-opening sneak peek. It is always fantastic to chat up the ever charming chef Tesar as he spins his tales in expert mode. He is always excited, and his eyes grow larger when he has something terrific to discuss. Last night it was about beef.
Knife, which will open possibly May 15, 2014, is all about the meat. Just as Tesar’s other highfalutin restaurant Spoon is all about seafood, which he does ever-so-deftly, the chef now gets to play with beef. Not long after arriving, Tesar moved me towards the front of the building, where the entrance is located and the doorway just underneath the newly installed signage for Knife. As you make your way into the front door you will notice a small room with a large view. It was empty last night, but the little apartment will play host to aging beef when the restaurant finally opens for business. Here you will be able to peer in and spot your dinner; in this case we are talking the holy grail of beef: the 240-day dry-aged riserva rib eye. 240 freaking days. That is nearly 200 days longer than your average dry aged steak you will find in Dallas. Continue reading