by Steven Doyle photos by Joey Stewart
Opening in 2010, the Dallas Chop House patio and restaurant have been a wonderful catalyst for growth and revitalization, bringing fresh and continued exciting energy to the street level at St. Paul and Main.
The wall of cedar in the restaurant features branding of local civic, business and community charitable leadership who have enjoyed special events at Dallas Chop House.
The restaurant is cheffed by Richard Triptow, who is fast becoming one of our favorite local chefs who has this amazing sense of artistry about him, having been trained at the Rocky Mountain College of Art and Design. His artistic accomplishments are as exacting as his culinary skills and has previously worked at the Mansion on Turtle Creek with such luminaries as Dean Fearing, John Tesar and Bruno Davaillon.
“The kitchen under Fearing was a very competitive environment, and most of what I learned about seafood came from Tesar. He took me under his wing and really taught me the styles and techniques that I still use today. Bruno definitely passed along his French influence to me,” Triptow mentioned to craveDFW.
We recently visited chef Triptow at his other kitchen, Dallas Fish Market, and we were blown away by Triptow’s attention to fine detail and the mastery of his craft. Our last visit to Dallas Chop House proved Triptow knows his beef equally as well as he does his seafood.
The amuse was particularly inventive, a crab BLT sandwiched on a tiny biscuit.
It was at the Dallas Chop House that Triptow took us through an exciting journey which began with a tasting of beef that included a filet, rib-eye and flat iron along with bone marrow that had been removed from the bone, blended and creamed and piped back in for an amazing taste sensation similar to foie.
The night moved gently into the most beautiful rib-eye which was aged in-house for 40 days served crisped on the exterior with a most deft hand that left the interior a perfect rare to medium rare temperature.
The sides were spectacular, as we enjoyed some amazing Brussel sprouts, and we each fought for the last morsel. The potato was equally dazzling as it was twice baked with a pretty fried garnish placed atop.
There are but a few fantastic reasons like Dallas Chop House to dine downtown. There are more options every week, but sometimes we like to stick with the classic.