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CAPITAL GRILLE
500 Crescent Court, Maple & McKinney Ave
(214-303-0500)
Lunch Mon–Fri 11–2:30. Dinner Mun–Thur 5–10, Fri & Sat 5–11, Sun 5-9.
web site | map | reserve through OpenTable | latest review | photo | access ++ |  add to library |
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Steaks |
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(From November 2011) Every city needs a restaurant like this upscale national chain, with its clubby atmosphere, art deco chandeliers, oil paintings, and expert service from bow-tied waiters. A hunk of grilled swordfish—not the most neutral-flavored fish in the sea—was transformed by an assertive lemon-shallot relish; a side of creamed spinach revealed why it’s a signature dish here. Dessert was coconut cream pie better than any that Grandma ever made: airy sponge cake, thick custard, and whipped cream festooned with toasted coconut. Bar. |
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GO FISH OCEAN CLUB
5301 Alpha Rd, at Noel
(972-980-1919)
Lunch Mon–Fri 11–2. Dinner Mon–Wed 5–9, Thur–Sat 5–10. Closed Sun.
web site | map | reserve through OpenTable | latest review | photo | access ++ | add to library |
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Seafood /
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(From December 2010) Kudos to chef Tiffany Derry, of Top Chef fame, for taking a stand and refusing to serve overfished Chilean sea bass and bluefin tuna. There are plenty of other fish in the sea for her to put her stamp on; we loved the Hawaiian ono, a meaty grilled filet glazed with salsa verde. For an appetizer, don’t miss her creative layered salad, which combines mild mixed greens with salty blue cheese, crunchy candied wal-nuts, and tart Granny Smith apples. Bar. |
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PAPPAS BROS. STEAKHOUSE
10477 Lombardy Ln
(214-366-2000)
Dinner Mon-Thur 5-10, Fri & Sat 5-11. Closed Sun. Reservations recommended.
web site | map | reserve through OpenTable | latest review | photo | access ++ | add to library |
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Steaks /
Seafood |
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(From May 2012) Not wanting to start off with anything too decadent, we did not regret our choice of house salad; a piquant sherry vinaigrette brought this simple dish to life. It's difficult not to partake of the excellent steaks or seafood offered, but we veered off the beaten path with broiled lamb chops, cooked to perfection and served with roasted fingerling potatoes and a baked apple with an acorn squash puree. Although we hardly had room, we managed to indulge in the dense, delicious chocolate hazelnut terrine. Expert service and a luxurious, award-winning wine list. Bar. |
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PYRAMID RESTAURANT AND BAR
Fairmont Hotel, 1717 N. Akard
(214-720-2020)
Breakfast Mon-Fri 6:30-11, Sat & Sun 7-11. Lunch 7 days 11:30-2:30. Dinner 7 days 6-10. Brunch Sun 11-2:30.
web site | map | reserve through OpenTable | latest review | access ++ | add to library |
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Steaks |
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(From May 2012) Taupe velvet banquettes and comfy pillows make and elegant setting for a romantic dinner. Our Asian pear salad was a heap of fresh greens dotted with candied pecans and local blue cheese splashed with a puckery sherry vinaigrette. A grilled flatiron steak was an inch thick, not the usual thin slice; it became sublime when paired with handcut potatoes and a small ramekin of smoked ketchup. Although choclate flourless cake with thin layes of white chocolate icing had no flaws, the better half of this dessert was a quenelle of creamy pomegranate ice cream with a sprinkle of crunchy pomegranate seeds on top. Bar. |
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