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A magnet for Dallas' creme de la creme, this tony Highland Park institution has been a port of call for seafood and steaks for over 30 years– something many local restaurants have been unable to... Read More
A magnet for Dallas' creme de la creme, this tony Highland Park institution has been a port of call for seafood and steaks for over 30 years– something many local restaurants have been unable to achieve. So how does it remain relevant amid a steady stream of hot newcomers? Is it the seamless service? Is it the elegant dark mahogany and marble floored surrounds? Or is it the reliably consistent, excellent food– which certainly is not on the cutting edge of anything? Perhaps it's all of that and more. The menu combines old favorites alongside newer additions. Yes, they still serve complimentary sweet-potato shoestring fries before every meal. And classics like sole amandine doused in a buttery lemon sauce and beef tenderloin filets with béarnaise are still on offer. But there's also other delights to be found, like pan seared Bay of Fundy Salmon and a Maryland-style jumbo lump crab cake dish that could possibly be the best in town. Whatever you do, make sure to order the chocolate pecan ball. It's a massive sized concoction of ice cream, pecans and fudge sauce that Kerry Vincent of Food Network's "Best Thing I ever Ate," declared the best dessert she ever had.