Tag Archives: Steak

Dunston’s Still Serving Up Tasty Beef on the Cheap

dunston1by Steven Doyle

Probably not a week goes by that a reader asks where to find a good haunch of beef. We invariably tell them one of the many steakhouses across the Dallas skyline depending on where they live. We love Nick and Sam’s. It could be that they pass out caviar like it was candy, and sincerely… isn’t it? We also love Pappas Brothers in all their wine goodness.

Knife has  some awesome steak values $25 and under. Chamberlain’s Steak and Chop House also is a staff favorite, and we love his cigar room. Plus you get Richard Chamberlain, and that always makes for fun evening. We have frequented SER more times than we care to admit (OK, at least 25 times).   Continue reading

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Stay Calm and Eat a Steak at Chamberlain’s Tonight

chamberlainby Steven Doyle

Richard Chamberlain is one of the most affable chefs around. If there was a disaster you would want to share an underground shelter with the man. Yu would be assured a calm, special dinner while you waited out whatever was afoot.

Today when everyone was buzzing about his Addison Steakhouse, Chamberlain’s Steak and Chop, thinking it had burned down the chef calmly turned to social media to set the facts straight.   Continue reading

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Eat Me: The Coconut Cream Pie at Capital Grille

capitalby Steven Doyle

I recently made my way to Capital Grille and was blown away not only by the fare, but the amazing and well-tended service. And the pie.  All I heard that evening from patrons to staff was how amazing this coconut tart adorned with a lush whipped cream was. But to get to this pie you must first take a near Wonkaland of whimsy through their menu, which for several excited diners, including myself,  this was perfectly OK.   Continue reading

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Elusive Tableside Service and Where to Find it in Dallas

caesarby Steven Doyle

There is simply nothing more elegant and festive as tableside service. We are talking the classic Caesar Salad tossed in full view of the guest, at their table and with great finesse. It is the definitive dinner and a show that has somewhat fallen from a great many menus across the country. Beyond adding a bit of flair, this and many other tableside presentations also demonstrates a commitment to freshness. What could be more fresh and flavorful than a dessert or salad  finished off right before the diners’ eyes? This said, there are still many restaurants across the country creating delicious dishes tableside, and certainly to rave reviews. Continue reading

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How To Celebrate Texas Chicken Fried Steak Day

by Steven Doyle

God love Jeffrey Yarbrough. Yarborough is one of the strongest supporters of restaurants in Dallas, and when the man decided that there needed to be a holiday that celebrated what should be our state dish, chicken fried steak, he went to Austin to do something about it. This is why every October 26 we celebrate Texas Chicken Fried Steak Day as proclaimed by the Texas Legislature.

For most of us we didn’t need a proclamation, but how fun is it that it is all nice and official like. It sort of mandates the fact that we cannot go the day without sampling at least one platter of gravy soaked fried meat.        Continue reading

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Resto Gastro Bistro Offering Giant Haunch Of Mishima Reserve Wagyu

restoby Steven Doyle

Mishima Reserve is the premier brand of US produced Wagyu beef. Raised by a small network of conscientious family ranches where clean air and water, a temperate climate, and the availability of high quality of feeds, all contribute to the extraordinary quality of this beef. Mishima Reserve Wagyu cattle are raised naturally without the use of added hormones or antibiotics. The cattle are bred from the highest quality Wagyu bloodlines bred with top quality Angus cattle. All Mishima Reserve cattle are at least 50% Wagyu, and some have a much higher percentage. Starting with the best selection of cattle, Mishima Reserve Wagyu are raised in a comfortable, controlled environment, fed only high quality grains and grasses, resulting in a distinct beef with maximum flavor, tenderness and consistency.    Continue reading

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Dallas Chop House Reopens with Oldest Dry-Aged Beef In Dallas

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by Andrew Chalk

Two months after a devastating kitchen fire, Dallas Chop House reopens at 5pm on Monday 3rd November (today) for dinner service. Far from crying over spilt milk, executive chef Chad Starling and corporate chef A.J. Joglekar have spent the downtime strategizing about how they could improve the menu. At a media dinner last week they showed us the results – a whole flight of new recipes.

The unquestioned flagship is the tersely titled ‘Steak Flight’ ($98). It is 4oz each of Akaushi Wagyu NY Strip, 28 and 160-day dry aged rib eye (if you feel special ask for the off menu 523-day aged version), herb roasted bone marrow, bacon-onion jam, parsley-pickled shallot salad, cilantro chimichurri and Himalayan salt. Continue reading

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