Inside The Highland Dallas, Knife is chic and mysterious. The house-made charcuterie board with pickled cauliflower and mostarda. He was our first chef to take on the modern steakhouse genre, using the shaggy funk of petrifying flesh to deliver shivers of pleasure.
John Tesar is the wizard who practices the dark arts of dry-aging in this meat-curing laboratory. Knife’s meat cave is where the funky magic happens. This is what a steakhouse dinner should feel like: a calm, steady course expertly charted from beginning to cossetted end. This is what it means to slip into something that will never go out of style. There is more class in this place’s petit filet than in all of the tomahawk steaks in town. Its commitment to service is so relevant, in fact, it amazes. It is impossible to choose the best: the lean filet, evenly red-pink and so tender we swooned, or the rib-eye whose waves of flavor rippled over my taste buds.īut Pappas Bros. Salmon rillettes with toast points and whipped chèvre.Ībove all, the steaks are outstanding. Salmon rillettes arrive in a little glass jar with toast points and whipped chèvre, while four sommeliers watch from the wings, ready to discuss the merits of an unusual find from the impressive wine list or to elucidate their relationship with the vineyards they feature on a deep-dive rotating basis.
#Ocean waves by joe baker professional#
No detail is left unattended to, from the polished and professional staff that brushes away table crumbs with rounded scrapers into a serviette to the turtle soup that comes with an optional small snifter of sherry poured tableside. Not even the unbelievable feat of the breathtakingly tall New York-style cheesecake they bake slow and low, to a texture like a cloud.Īll of which makes Pappas Bros. The place conjures images of Vienna in its old-world elegance. It’s distinctly pleasant to hear the simple clink of cutlery and the soft sounds of conversations flowing around you in a well-appointed room. “This is what it means to slip into something that will never go out of style.” The vast fleet of serving and kitchen staff is there to ensure that the evening runs like a smartly scripted play performed by a veteran cast. It feels effortless, and that’s the point. manages to make miracles of meat happen every night. The award-winning wine list includes about 4,000 labels. But with inventive methods and responsible sourcing, Dallas’ innovative chefs are bound to build an even better steakhouse. You can still order a de rigueur filet, of course.
At Knife, John Tesar practices the esoteric craft of dry-aging, letting enzymes work their tattoo of funk, while the rest of the menu mines the modern vein. At Town Hearth, Nick Badovinus has turbo-charged the genre with whip-smart culinary feats and the primal draw of proteins that sizzle on the open kitchen’s wood fire. Steakhouse tops the list, inviolable in its timeless grace.
I visited 20 steakhouses to determine the best 10, and two of the top three represent the new guard. Since 2011, when we last published our list of the best steakhouses in Dallas, we’ve seen the arrival of a new steak age.
0 kommentar(er)
