Tag Archives: Del Frisco Double Eagle Steak House

Del Frisco’s Puts a Prime Steak Into Summer

filet

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

Leave a comment

Filed under Andrew Chalk

Why Am I So Crabby? Del Frisco Double Eagle Steakhouse

DSC09111by Steven Doyle

For those who know me, I have been on this insane crab kick. No, really. When I am not out hunting for the succulent shellfish, I am making something at home like a crab salad sandwich. It really is the perfect food.

My crab of choice is Dungeness, possibly because I enjoy table side cracking and picking of the deliciously sweet meat. In the coming weeks I will share some of the very best crab that Dallas has to offer. Let’s start today with a  Dallas institution, Del Frisco.  Currently Del Frisco Double Eagle Steakhouse is offering their Seafood Plateau. This is their version of the Seafood Tower found all over the planet. What makes this beauty so special is the large emphasis on crab.

When the Plateau arrives you will immediately jet your eyes to the enormous stone crab. Stone crab is surely food of the gods. They are large, bountiful, easy to eat and the dense white meat is super sweet. The sweet meat lends itself to the obligatory creamy mustard sauce, but Del Frisco offers a plethora of sauces to choose from. Stone crab is so flavorful, they could be eaten without sauces.   Continue reading

Leave a comment

Filed under Steven Doyle

craveRADIO: Meet Chef David Holben And Sander Wolf From The Dallas Chocolate Conference

DSC00587by Steven Doyle

If you missed last week’s broadcast of craveRADIO you are in luck. We have the replay at the bottom of this page waiting for you to listen in. We had in studio the chef from Del Frisco Double Eagle Steakhouse, David Holben, who taught us the finer points of beef including how it is aged, prepared and enjoyed. We also ran through Holben’s austere work history and how he became a chef. This is always interesting to us, and love to see how the most successful chefs started their career. It is never the same.

Holben also discussed the new Del Frisco Grilles that are popping up all over the planet. What a fantastic concept.     Continue reading

Leave a comment

Filed under Steven Doyle