October 2012

A View to a Steakhouse – SER Steak + Spirits, Hilton Anatole – Dallas

We've had time to mourn the passing of Anthony Bombaci's Nana Restaurant, the previous occupant of the 27th floor of the Hilton Anatole Hotel – now let's look at the handsome replacement – SER Steak + Spirits. Yes, another steakhouse – but this one is pretty cool.



^ Selections from a unique collection of early 20th century "Mascots" (hood ornaments) accent the dramatic entry.


The room has been opened up a bit and the textures and surfaces exude a clubby elegance. I joined my friend (a guest of the house) for dinner last week:


^L: Nifty new iPad wine list is actually fun and informative.
^R: Duck Rillette & Jamon Iberico. 


^A dramatic and delicious Wagyu “Big” Rib: sous-vide and served with chocolate glaze, basil, green mango.
We also had (Not pictured) the 7oz Wagyu “Spinalis”: w/ fingerling potato and a nice house "SER steak sauce;" Creamed Corn: candied cipollini onions, popped corn; House-Made Tator Tots: house-made ketchup; Hen of the Woods: lightly grilled, garlic, parsley. All nicely done.


^L: Pistachio Layer Cake: morello cherry compote.
^R: Butternut-Apple Crisp: yogurt-pecan ice cream.


^The communal table and open kitchen are very inviting.




I know – we don't need another steakhouse – but one could argue that this hotel does. The result is a beautiful room with stunning views and a rather nice menu from Exec Chef Anthony Van Camp. With the design district about to be a culinary hot-bead, the Anatole doesn't seem so far off the beaten path these days. I will be going back.


Dipping into TJ’s Seafood Market and Grill on Oak Lawn – Dallas

Quickie here:

Jon Alexis can be proud of his new digs in the Shops of Highland Park.


TJ’s Seafood Market and Grill is now open – I just ran in to take a look and loved the place.


There is a daily menu available – or grab a piece of fish and have them prepare it for you – or select a marinade and a finishing sauce and do it yourself, at home. Dig. It. The Lobster Roll is already news. More on this later. …and the ‘Charcuterie of the Sea’ looks amazing.



We could not resist and snagged some caviar and blinis, then bribed Avner next door at Nosh with a bite in return for a set up and some lovely lemon crème fraîche. 

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