This post was written by contributor Sevi Ware. She can be described as a professional brunch goer and self-proclaimed vodka connoisseur.
After closing for renonvations following their small kitchen fire in August 2014, Dallas Chop House is ready to please with new additions to their menu. We were treated with a sneak peak/taste of these new additions and their dry aging room lined with Himalyan Pink Salt.
With five planned courses, we had a full evening of delicious bites and wine pairings to explore what to expect with the reopening. They were even gracious enough to allow us to enjoy one of two signature cocktails they had on the menu for the evening: the Hummingbird (Hangar One Mandarin Blossom Vodka) and the Kentucky Colonel (Basil Hayden 8 yr Bourbon). Of course, being the vodka lover that I am, my drink choice was obvious with the Hummingbird.
As I sipped on my Hummingbird cocktail and enjoyed the fresh out of the oven popover with honey rosemary butter, the anticipation of the upcoming courses was worth it all.
Course 1 – Bacon and Eggs: Grilled Berkshire Pork Belly, Smoked Egg Emuslsion, Mape Pink Peppercorn Gastrique
Course 2 – Roasted Baby Beet Salad: Watercress, TX Goat Cheese, Pistachio Brittle, Blood Orange, Sherry-Caraway Vinaigrette
Course 3 – Sea Scallops: Curry Sweet Potato Puree, Hearts of Plam, Baby Bok Choy, Chile-Pineapple Salsa
Course 4 – Red Wine Braised Shortribs: Vanilla-Parsnip Puree, Smoked Tomato-Horseradish Vinaigrette
Steak Flight – Akaushi Wagyu NY Strip, 21 and 60 day dry aged rib eye, herb roasted bone marrow, bacon-onion jam, parsley-pickled shallot salad, cilantro chimmichurri, Himalayan salt
Course 5 – Brioche Bread Pudding: Golden Raisins, Frangelico Caramel, Hazelnuts, Brown Butter Ice Cream
Dallas Chop House has crafted dishes packed with flavor and presented in an exquistite manner. Each dish was cooked to perfection and require a bunch of additional sides to make them appealing. Simplicity with a meal goes a long way in my book, and Dallas Chop House has mastered that with their newest additions. Each course presented a good luck into what guests have to look forward to. After trying the Red Wine Braised Shortribs, I didn’t think the evening could get any better… until we were presented with an additional course introducing the Steak Flight. I’ve had my fair share of flights – beer, wine, and even tequila – but this steak flight was in a league of its own. This was one of the best dishes that I’ve had in a long time. The dry aged flavor encompassed in each selection of steak.
Dallas Chop House is one of two steakhouses in Dallas that dry ages their own beef, and it definitely is an added bonus for what they have to offer. Since their reopening on November 3, they are now the only accommodating dinner service with lunch service coming in 2015. Get ready for a new way to enjoy steak and much more!
(Disclaimer: The menu tasting was complimentary, and all thoughts are my own.)