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Don't look at the wooden longhorn heads hanging over the bar and get the wrong idea: There is nothing but prime beef, imported from Chicago, on the menu at this downtown heavyweight. Our companion couldn't resist the urge to gobble a loaf of oven-warmed bread to start, but we saved ourselves for the main trip. The 8-ounce fillet melted beneath the gentle command of the knife and sent our taste buds soaring into the heavens with each succulent bite. The rib eye and the notoriously stubborn strip were equally tender. Splendid sides and immense desserts are wisely shared.
There's nothing worse than a crappy burger. OK, maybe a crappy hot dog is worse because it's already made of crap and the crappy ones would have to be made out of something crappier. Anyway, chef Tim Love says there's nothing worse than a crappy... More »
Jaden's, the upscale restaurant and bar/lounge at the Knox Promenade Center off Central Expressway, was just pronounced dead. The restaurant went first, done in a couple of months ago by dining ennui. The owners kept the bar open, but everyone... More »
By the time you read this, a deal most likely will have been struck to drop a Del Frisco's Double Eagle Steak House into the former Star Canyon space in the Centrum Building, which has been vacant since Carlson Restaurants yanked its plug in... More »
In last week's column we alluded to a drink recipe handed to us by Indy Racing League chef Eddie Wilson. Well, the Burning Question crew mixed up a few batches of the stuff, a harmless blend of apple cider, cinnamon candy, blackberry brandy and... More »
Sabatino's restaurant and sausage company in North Dallas, after a short but robust life, has been killed off by a keg of worms. This according to Peter Sabatino, who operates the 17-year-old Sabatino's in Newport Beach, California. The story:... More »
Prime beef doesn't need much help, really. Just a little salt and pepper plus a grill that flames to, oh, about 2,000 degrees. A few line cooks willing to roast their arms retrieving the steaks help, too. Seems every steak house serves Australian lobster but no big deal. Toss it into boiling water and melt some butter, it's perfect. Ah, but David Holben of Del Frisco's wields culinary talents far beyond the steak-house grill. Great chefs in the Dallas market must create a signature lobster... More »
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