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Photo courtesy of The French Room

The French Room

Item: The French Room
Author: Ilene Jacobs

Cuisine: European, French

Price Range: $$$$

10Best Says

Fresh off a recent multi-million-dollar makeover, the storied French Room, which opened with the Adolphus hotel in 1912, has once again regained its status as one of Dallas' finest dining experiences. The surrounds are still opulent, the service is still smooth as Bearnaise and the menu is everything you'd expect a restaurant of this caliber to be. Expect to find a seasonally changing a la carte menu filled with the likes of foie gras torchon, veal sweetbreads, dry-aged rib eyes and Long Island duck. For those who want to go all out, there's also a five-course tasting menu going at $135 a pop.

Address:

1321 Commerce St
Dallas, TX 75202
214-651-3615

Hours:

Tue-Sat 6pm-10pm

Website:

thefrenchroom.com

EXPERT TIPS BY: Ilene Jacobs
Dallas Local Expert

Downtown: "Want to enjoy the French Room without emptying your wallet? Stop in for a $25 cheese plate and pair it with a nice glass of wine."
Romantic Dining: "Want to enjoy the French Room without emptying your wallet? stop in for a $25 cheese plate and pair it with a nice glass of wine."

Best for Downtown Because: The French Room is a must for any fine dining Dallas bucket list.
Best for Romantic Dining Because: If money's no object and you really want to make a good impression, the legendary French Room is the place to go.

Main Menu
- Entrées
  
  Hudson Valley Foie Gras Torchon
  
  fig jam, orange-scented brioche ($28.00)
  
  Beet Risotto
  
  golden beets, pearl onion petals, horseradish gel ($22.00)
  
  Globe Artichoke
  
  celery branch, "gentleman's relish" ($18.00)
  
  Thumbelina Carrots
  
  pearl onions, salsify, chicken jus ($14.00)
  
  Autumn Lettuces
  
  root vegetables, sauce béarnaise, sherry dressing ($12.00)
- Plats
  
  Crystal Valley Farm Chicken
  
  parsnip purée, savoy cabbage, roasted chicken jus ($32.00)
  
  Olive Oil Poached Orkney Salmon
  
  braised leek, caviar, citrus beurre blanc ($46.00)
  
  Long Island Duck
  
  butternut squash, brussels sprout petals ($42.00)
  
  Filet
  
  pomme purée, rapini, sauce bordelaise ($65.00)
- Suppléments
  Caviar
  buckwheat blini, crème fraîche, shaved egg yolk
  
  Grandeur Sturgeon, IDA: $158.00
  
  White Sturgeon, BUL: $228.00
  Truffes
  
  3 grams Perigord truffles ($50.00)
  
  Fromage
  selection of 3 or 5 cheeses from the cart
  
  $18.00
  
  $25.00

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