by James Davidson
Steven couldn’t make the Veuve with a View at Ser Steak+Spirit dinner, so the burden of eating amazing steak and sipping fine champagne fell on my shoulders. You have to be a team player here at CraveDFW. Below is how my dutiful evening went.
Mahogany aromas greeted me when I stepped off the elevator on the 27th floor of the Hilton Anatole. The area I was seated had an intimate feel like the rest of the restaurant. Stephanie a superb waitresses served me a glass of the Moët & Chandon Imperial Brut as I appreciated the Dallas skyline. Lights from commuters on 35 reflected of the atrium of the hotel as I enjoy my appley champagne. It’s going to be a good night.
The sweet Imperial Brut was followed by the softer Ruinart Blanc de Blanc that gave off notes of lemon and with slightly crisp finish. Ruinart was a great aperitif that cleansed my palate. This made the grilled diver scallop appetizer taste that much more exquisite.
Pineapple quince and balsamic brown sugar was balanced by a touch of finely ground black pepper on the arugula salad. Fruity notes of the Veuve Clicquot Rosé paired well with the salad and as it finished with hints of apricot. Wagyu Spinalis was the main course served with our only US wine of the night: Beaulieu Vineyard Georges De Latour Cabernet Sauvignon. While I’m usually sipping on a smoking Scotch when I eat steak, the Cabernet did an excellent job complementing the perfectly pink beef.
Volrhona Pot D’ Creme was a most fascinating dessert. The blood orange sorbet was on top of the chocolate creme separated by a layer of bay leaf streusel. Each spoonful tasted different as the ingredients started to mix during consumption. It was quite an interesting finish to a delightful meal. If that wasn’t good enough, Veuve Clicquot La Grande Dame was served after the desert. Also known as the Widow Champagne, this glass of bubbly has floral aromas with some sweet citrus notes. After a couple sips, the wine finishes kind of herbally. The perfect glass of wine to finish a wonderful night. The folks at Ser know how to put on a nice dinner.
