Henry’s Majestic or: How I Stopped Worrying And Loved The Burger

20141214_140722_1by Steven Doyle

Settling into brunch at Henry’s Majestic yesterday, I sat down thinking of a traditional eggy dish offered such as the tantalizing sounding al pastor Benedict (a concoction made of crisped arepas, lime crema,a pair of poached eggs, avocado and a generous sprinkling of cotija cheese), or perhaps the offering of peppered pastrami hash  served up with Vital Farms eggs. This did not happen.

Instead I was enticed by my sly waitress, Brittany, to check out the burger. Let me interject that she is one of my very favorite servers in Dallas, and she has this uncanny ability to read what I might want to devour on any particular day. I ordered the burger. Henry’s chef, Roe DiLeo described the burger to me recently, and I was taken back with the very thought of her particular version.  

“We use the same Akaushi beef that we use for our steaks. We trim the beef and use the scraps, then mix in bone marrow,” said DiLeo. The magic doesn’t stop there. The chef tops the burger with caramelized onions, aged cheddar cheese, and a farm fresh egg, all sandwiched up with a big and beautiful brioche bun. If a burger could swagger, this one would do so with a cane and top hat.

The use of the good beef coupled with the bone marrow makes this burger one of the very best Dallas has to offer. The enriched beef screams with flavor, and is best when handled with two fists. It is a monster.

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As for the traditional brunch items, those will have to wait for next week when we tackle items such as Henry’s chicken and waffles, the black cherry French toast, and something called “Pigs in a Puff Pastry”. The latter is stuffed with blueberry links, bacon, onion jam, and a house mustard. DiLeo absolutely cooks for me. These items sound delicious and begged to be devoured. I will be back if for no other reason than to try out her sweet or savory Monkey Rolls. I have never met a Monkey Roll, and I am simply dying to try them. Monkey rolls.

Did I mention that instead of the usual Bloody Mary Bar, they have set up what they call a Sparkling Bar? This is where you add your own touches to one of the many sparkling wines and OJ.

Brunch is served both Saturday and Sunday from 10am until 4pm.

 

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