by Steven Doyle
New Years Eve is definitely the spark that lights the path for the upcoming year and 2018 will definitely be one for the record book. Look for bright food trends and amazing new restaurants that will be serving more plant-based proteins, bold ethnic flavors and street food, greater emphasis on both children’s meals (definitely untapped in Dallas) and breakfast, under-utilized meats and vegetables, offal and of course the burger will take an even stronger hold on the city.
That said, let’s take a more traditional look on the big night which falls on a Sunday this year. Here are some of our favorite dining options for this New Years Eve. Make those reservations today!
One of our very favorite restaurants that goes under the radar is at the Galleria in Dallas, The Grill on the Alley. This is the home of big steaks, great seafood options including some sushi-style rolls, and is also home to the largest chicken pot pie known to man. Consider this hubcap-sized pie for your foodie bucket list. That said, enjoy this splendid meal for your New Years date.
For $85pp enjoy a selection of salads including shrimp cocktail, Caesar, tomato and burrata, oysters on the half shell or lobster bisque. For entrees they have a hazelnut Mahi Mahi, double cut lamb chops, filet Oscar, or a bone-in prime New York Strip. For dessert enjoy a fresh berry cheesecake or a Gran Marnier creme brulee.
New to Dallas, and we will soon review, Peasant Pizza on Cedar Springs has the most unpretentious evening planned in their very romantic Tuscan setting. Enjoy big salads, amazing fresh pastas, hand-tossed pizzas unlike you have ever tasted in Dallas, and so much more. Great Italian wine selection and craft cocktails. Regular menu will be served, but reservations are heavily encouraged. This will be fast your go-to spot for pizza and meatballs in Dallas.
Dallas Fish Market is one of our favorite seafood options in Dallas and the menu for NYE will definitely make you smile. Consider the following:
FIRST COURSE (choice of one)
Poached Oysters & Caviar champagne sabayon, pink ice watercress, young fennel, puff pastry crisps
Piper Sonoma Brut, Sonoma $9
Sunchoke Soup chopped clams, nasturtium leaf purée, shallot cucumber marmalade
2016 Masi Pinot Grigio, Veneto-Italy $9
Beef Tartare quail egg yolk, black truffle, Yukon gold potato chips
2016 El Portillo Malbec, Mendoza-Argentina $8
Radicchio Salad mozzarella, mango, basil
2015 August Kesseler Riesling, Rheingau-Germany $9
SECOND COURSE (choice of one)
Seared Southwest Salmon potatoes, poblano peppers, chorizo, corn and jalapeño butter
2015 Acacia Chardonnay, Carneros $12
Palacios, Texas Redfish white bean purée, lemon marshmallow, maple syrup sauce, Guinness bubbles
2013 Pascal Matrot Bourgogne Blanc, Burgundy-France $12
Roasted Quail roasted endive, dates, juniper, date – quail jus
2015 Complicated Pinot Noir, Sonoma Coast $13
Iberico Pork roasted Fuji apple sauce, wilted spigariello, vadouvan
2010 Montecillo Reserva, Rioja-Spain $12
Filet Mignon & Butter Poached Lobster rosemary butter potatoes, spinach lilac, vanilla-orange butter
2015 He Wines She Dines, Cabernet, Lodi, CA $14
THIRD COURSE (choice of one)
Peach Crumble organic oats streusel, salted caramel ice cream
2013 Château Roumieu “Haut Placey,” Sauternes-France $10
Chocolate Tart dark chocolate ganache, hazelnut crust
Taylor Ruby NV Port, Portugal $8
Lemon-Poppy Cake candied lemon slices, lemon curd, sweetened yogurt, coconut sorbet
Gekkeikan Plum Wine $9
If you have not tasted the fare at Canary by Gorji then you are missing out. Not only wonderfully delicious, but also extreme on flavor and style. A great selection for those looking for an Addison New Years.
CHOICE OF APPETIZER
• Pan Seared Scallops & Shirazi
• Strips of Venison Loin & Cognac Sauce
Over Grilled Chilled Avocado
CHOICE OF SALAD
• Berries & Baby Greens
with roasted pistachios and pomegranate vinaigrette
made traditionally with fresh egg yolk and white marinated spanish anchovies
CHOICE OF ENTREE
all entrees served with grilled vegetables
• Prime Beef Tenderloin & Pomegranate Cream Sauce
garlic gorgonzola smashed potatoes
• Wild Caught Alaskan Salmon & Chablis Poached Shrimp
with barberries, lime & capers over cauliflower puree
• Colorado Lamb T-Bone & Texas Quail
tabbouleh and tzatziki
• Vegetarian Entree
3 Cheese Spinach Lasagna with Pomodoro or Arrabiata Sauce & Goat Cheese
CHOICE OF DESSERT
• Flourless Chocolate Cake
• Kefir Cheese Butterfly
Jordan Valley Medjool Date & Pomegranate Reduction
$99 per person, Pre-Payment Required, no tip
Stephan Pyles is offering a splendid evening at his Flora Street Cafe. We love chef Pyles, and particularly love this hot spot that will have you chatting about this dinner all year. Consider a four-course meal for $125pp or $175pp for his four course option. Extra charge for pairings.
Boulevardier is offering a four-course menu which includes lobster bisque, pasta with black truffles, venison tartare, duck breast with chestnut purée, and more for $105, plus $45 for wine pairings.
Lavendou has an extra kicked up French menu this New Years Eve with entrees such as rack of lamb and beef Wellington, and plenty of foie for one very special and luxurious evening. Four courses for $79.95pp.
At Top Knot, a dinner for two including a half bottle of champagne, special New Year’s Eve party favors, and a $10 discount on New Year’s Day Hangover Brunch will be $88. Crack broccoli, shrimp & grits, tiger cry bao and whole fried fish karage are just a few of the items on order. Reservations are required and avialable through OpenTable or the reservations line.
Uchi Dallas’s pre fixe menu includes short rib pho with caramelized onion, 7 day aged kinki, lobster yaki with caviar and charred ginger, and a bluefin otoro, among other items. The pre fie menu is $175, and as an omasake tasting is meant to be shared between two. The normal menu is also available. Uchi fills the ceiling with balloons every year for New Years, and will have a restaurant-wide champagne toast at midnight! Reservations are required and available through the reservation line for 12/31 between 5-11.