To have a Master Sommelier select his favorite Summer wines, allow you to try them all & build customized pairings based on your menu is an experience that’s likely out of most people’s price range. However, that’s what The Capital Grille is offering this Summer during The Generous Pour Event (& at a price that’s really remarkable.)

Here are the details: Master Sommelier George Miliotes has sorted through nearly a thousand wines worldwide & selected nine of his current favorites. During this event, you can enjoy as many of these by the glass as you would like for just $25 per person with dinner. The staff is very knowledgeable & they can guide you in picking which wines will pair best with your menu selections.

We visited The Capital Grille on Monday to try it for ourselves & had an amazing experience. The food was delicious & slightly more original than the standard steakhouse offerings (ie. Kona-crusted steaks, luxe lobster mac & cheese). But with the wine pairings, dinner became an adventure.

With hors d’oeuvres, we started with a Sparkling Wine from the Loire Valley: Marquis de la Tour, Cremant de Loire Brut. With appetizers, we explored two different Whites: La Cana Albarino, Rias Baixas, Spain, 2010 & Chateau St. Jean, Belle Terre, Sonoma, CA, 2008 (Brian liked the Albarino, while I preferred the Chardonnay.)

A parade of Reds accompanied our steaks & made for some interesting contrasts & comparisons:
Chalk Hill Estate, Cabernet Sauvignon, Sonoma, CA, 2006
Conte Brandolini, Vistorta Merlot, Friuli-Venezia Giulia, Italy, 2006
Freemark Abbey, Cabernet Boshcé, Rutherford 2003 (Brian’s favorite)
Byron Pinot Noir, Santa Barbara, 2009

And with desert, a Port of course: RL Buller, The Portly Gentleman, Australia

For wine aficionados, it’s an opportunity to try some very intriguing wines you don’t always see on wine lists & for those who are just learning, it’s a crash course. Sip an old-world Merlot next to a Napa Cabernet Sauvignon or learn more about what makes a Port a Port. The variety & complexity of the wines Mr. Miliotes has selected makes for a fascinating learning experience. Visit now through September 4 & of course start with a glass of the Marquis de la Tour – my favorite!

P.S. You can send a tweet to Mr. Miliotes @TheWineExpert. Ask a question or tell him your favorite wine! #TCGPour11

Capital Grille
500 Crescent Court #135
Dallas, TX 75201
214.303.0500

My friend Matthew Jacob sent me this NPR article about the art of the open-face sandwich, of which the Danish people are pros. They all look amazing, especially the smoked salmon cakes will dill & remoulade. Definitely going to make one or two of these soon.

This week we had dinner at Del Frisco’s & what’s remarkable is that at 8:30 on a weeknight, they were packed. Beribboned bottles of wine & gift bags were on a few of the tables, but from how well the staff worked together I could tell that this level of busyness wasn’t just because of the holidays. The food was excellent, but while I’m on the topic of the staff I’d like to mention how amazing they were. Beyond just executing dinner service, they’ve mastered the art of hospitality. Our server Andrea was so genuine & friendly, it felt like we were having dinner at her home.

We started dinner off with cocktails:”The VIP” Del Frisco’s signature drink. When you walk into the restaurant a large decanter of pineapple-infused vodka sits on a table, which is he main ingredient for the cocktail. Served in a martini glass for this signature drink, it’s light & refreshing without being too sweet.

The crab cake wasn’t really a cake at all. Without a lot of breading, it would more accurately be called a “molded crab dome with spicy remoulade.” That, however isn’t very romantic sounding & doesn’t do the dish’s tastiness justice, so crab cake will suffice.

On special was one of the most interesting tomato & mozzarella salads I’ve ever had. The traditional ingredients were boosted with field greens, crumbled bacon, a buttermilk ranch dressing & pesto. Quite impressive.

For the main, we went with steak. How could you not? My filet was everything you would expect from Del Frisco’s because of their great reputation. Juicy, perfectly cooked, tender… Alongside it I had a bearnaise sauce, which is my favorite right now because I just learned how to make an amazing one at home. I tried a bite of the New York Strip from across the table. Covered in black peppercorn sauce, it was spi-cy! The crunch of the peppercorns created a nice difference in texture & I loved the bite or two that I had, but think it’s best for diehard pepper fans. When we ordered it, our server did mention that it’s completely coated in peppercorns & sauce, so no one could stumble upon it unaware.

Sides are served family-style. Spinach supreme was my first pick & the amazingly nice manager, Gina wisely advised us to not miss out on the seasonal offering: sweet potato puree with candied pecans. Spinach was supreme because of the bacon & cream, but it was the sweet potato puree that really shined. Gina mentioned that you really don’t think of sweet potato & steak as being complimentary components, but they are!

As far as desserts are concerned, Del Frisco’s has a lot more options than I would expect from a steakhouse. Traditional offerings of cheesecake & mousse are enhanced by enticing options like lemon layer cake, dessert martinis & a white chocolate cinnamon creme brulee. I’ve had variations of creme brulee, including white chocolate, but never with cinnamon before. Paired with a dark cup of coffee, it was delightfully rich (but not too rich) finish to the meal that left me perfectly content. Del Frisco’s is lovely & excels at all the things you should expect it to, but what I thought was the nicest part is how surprisingly effortless they make it seem. It’s warm, not stuffy. After all, how great can fine dining be when you’re not at ease enough to enjoy it?

Del Friscos
5251 Spring Valley Road
Dallas, TX 75254
972.490.9000

Kavala had been on my lists of restaurants to eat at for so long, I missed it. Despite the great reviews, it closed & I lost my opportunity. So when Nova moved into the same space, I made sure I didn’t make the same mistake twice.

Nova is one of the latest developments in the Kessler X+ neighborhood. Former Kavala chef, Kelly Hightower (also from Hattie’s & The Mansion), is back with an eclectic menu that changes weekly, seasonly, even nightly with revolving specials like seafood curry & brick oven pizzas.

The space itself is really well done with a vintage ’60s vibe. The fact that it’s a renovated Dairy Queen speaks to their creativity & ingenuity because you would have never guessed. It’s relaxed, but very chic.

A round of cocktails started the night. I had a gin martini with some other aromatics in it but I hate to say I can’t remember the specifics. What I do remember is that the chalkboard cocktail list had several enticing options.

We started with a fancy-fied version of the tailgating favorite, potato skins topped with smoked salmon & a horseradish creme fraiche. While they were good, I would have loved to tast more of the horseradish flavor. (I like things with spice!)

The burger was your standard fare and nothing I would come back for, but it seems the menu is constantly changing because their websites says they now feature a Colorado lamb burger, with feta and tatziki sauce. That sounds delicious and I’d definitely head in again to try that.

Blow-torched salmon with a yuzu miso glaze were a hit & a little bit of a miss. I loved the sauce & the citrusy vinaigrette on the bed of shredded veggies, but the texture of the salmon was a little strange. Think: well done on the outside, raw on the inside. I thought it would be more like a seared salmon, but there was something else going on with it. I’m not sure if it was intended or not, but the flavor of the sauce was so good, I’d be willing to try it again & see.

Dessert was the highlight of the night for me. Pumpkin bread pudding, a seasonal addition to the menu, was topped with a rich caramel sauce & toasted hazelnuts. Warm & well spiced, it’s everything I want in a dessert this time of year. Well done Nova & congrats on being named one of D Magazine’s Best New Restaurants in 2010!

Nova
1417 W. Davis St.
Dallas, TX | 75208
214.484.7123

It’s way early to be thinking about the 2011 Dallas Farmers Market Hoedown, but we had such a good time that I can’t wait to recommend going next year.

The annual fundraiser was hosted by Dallas Farmers Market Friends & featured a ton of tasting tables from local restaurants & vineyards. I was really surprised by how many tables were there. So many in fact, I made sure I limited my tastings to just a bite or two, which proved hard when it came to delicious offerings like the ancho chili barbecue nachos from Kent Rathbun’s restaurant, Abacus.

Stephen Pyle’s Samar also represented itself well with a fork-tender pork shank served atop pureed sweet potato & diced pears. Expect a little dish review of Samar (hopefully in the near future) because it’s on our list!

Holy Ravioli had an amazing pumpkin ravioli with a spicy chipotle cream sauce. I love everything pumpkin during this time of the year & will definitely be stopping by the Lovers Lane store to pick up seconds.

Soups were the star for The Ranch at Las Colinas & Bin 303 in Rockwall. Their spicy tortilla & butternut squash soups (respectively) were perfection & some of my favorite of the night.

Dr. Sue’s Chocolate had a full selection of chocolate bark including flavors like hazelnut toffee & coconut. Dr. Sue Williams started the company as a way to offer preservative-free, all-natural chocolate so fans could reap the health benefits without all the other “stuff.” Delicious! You can find her chocolates at Eatzi’s & also online on her site.

The Cake Ball Co. also brought some of my favorite sweets with their seasonal flavors like white-chocolate coated pumpkin pie.

I’ve heard a lot about local-fave Henry’s Homemade Ice Cream & finally got a chance to try them. Henry himself was serving big scoops of his gourmet, handmade ice cream in coconut, cinnamon & more. No wonder he’s famous.

The Old World Sausage Company was another standout of the evening, serving up fresh, homemade Italian sausages in bite-sized sandwiches. They have a deli counter in Shed 2 over at the Farmer’s Market, so be sure to swing by and check-out their authentic and delicious meats.

A roasted buffalo brisket taco was one of the tastiest & most confusing dishes of the night. Tasty because the meat was spicy, tender & topped with pico de gallo, avocado crema. Confusing because it was brought to you by… Medical City Dallas? Is this what you get when you’re admitted in the hospital? Surely not, right? So I’m not sure what was going on with that.

The only table I just absolutely had to go back to was Hattie’s. Their Texas mushroom soup with croutons was ah-ma-zing. I’ve never had a bad thing from Hattie’s, so their winning streak continues.

Join the Dallas Farmer’s Market Friends, ‘like’ them on Facebook & keep your ear to the ground for news of the next year’s hoedown. In the meantime, swing by the farmer’s market & get something tasty to make yourself!

We’ve been wanting to visit Potager for a while now & finally got the chance to check it out on Friday night for dinner. The restaurant’s concept is what had us most intrigued. Their menu changes daily & is all about what’s local, what’s organic & what’s in season. The disconnect in our society between the farm & the table is so immense, it’s intimidating. Potager’s mission is to help people reconnect to the food they eat & be more aware of where it comes from.

If that concept alone wasn’t enough to start some buzz in this city, their pay-what-you-can policy is another publicity-sparker. Their menu has no set prices, so you pay what you feel is appropriate for what you ate. There are suggested prices listed on a paper where you leave the money, but ultimately the decision is yours. Place the cash in an envelope or run your credit yourself & leave the slip in the designated watering can. It’s a bold concept, but it seems to be working for them; they’ve already crossed the one-year hurdle, which can be the most challenging for restaurants.

So enough about the idea behind Potager… What about the food? As I mentioned before, the menu changes daily. They post it on their site so you can look it up ahead of time. They serve until close or when they run out, whichever happens first. We arrived for dinner at 8:00, an hour before close. This wasn’t bad necessarily, but a few of the menu items (a cucumber leek soup, the sock-eye salmon & baked bread) were already 86′d. What was left on the menu though, was delicious.

Their lentil soup was thick & well-seasoned. (I didn’t even mind the fact that I was eating hot soup in the middle of Summer.) We got the last of the blue crab cakes & I’m quite pleased we did. It was fresh, lightly breaded & accompanied by a tangy remoulade sauce. Since the salmon was out, the pork piccata was the only remaining choice as a main. Sauteed onions & capers swam in the lemon-butter sauce covering the slice of roasted pork. The sauce was nice, but my slice of meat had a lot of fat on it. It’s a personal preference, but I really don’t care for it that way. It gets a *shrug* from me.

However, all was forgiven about the pork because of their chilled pasta salad with Italian cold cuts. Ah-ma-zing. My favorite bite of the night, for sure. It was on Saturday’s dinner menu as well, so my hope is that it’s a reoccurring dish.

What I like most about the meal—the whole experience really—is how much it felt like having dinner at an old friend’s house. The silverware is all mixed & matched, the tablecloths look like they came from your grandmother’s house. When you walk in for the first time, it’s a little uncomfortable. Do you sit down or wait to be seated? (Sit.) How do you order? (Straight to the counter & let him know how big or small a portion you want.) But once you get over that initial bumbling feeling, it’s lovely. Potager is a great little place in Arlington, one we’ll be returning to again soon. From what I gathered watching the other diners who were familiar with the system & knew the owner by name, a lot of people come back for more.

Potager Cafe
315 South Mesquite Street
Arlington, TX | 76010
817.861.2292

About a month ago, we attended one of the opening nights at Perry’s Steakhouse—a new import from Houston. We had a good time, a lot to drink, and left feeling pretty positive about the whole experience. And then came the backlash. Not being so steakhouse savvy, I was unaware that since 2001, Dallas has had its own Perry’s. A completely separate company, they were forced to change their name to “The Place at Perry’s” when the Houston-based Perry’s Steakhouse moved in. Got that straight? Not the same.

Well, diligent readers and fans of “the original” Perry’s were up in arms and insisted we pay a visit to the first Perry’s. And what’s the fuss about? So there’s a new restaurant in town that makes the local guy change his name? Why should we automatically vilify the bigger restaurant, just because they’re big? After all, they’re family-owned and Texan too! So this weekend, we visited The Place at Perry’s and it didn’t take long for me to realize why so many people had rallied behind it. This is a really special place in Dallas—a destination worth getting a little defensive over.

Dinner was impeccable. We hardly ever mention our servers, but Levi was the best of the best. He was kind, considerate, really knowledgeable, and offered some spot-on menu recommendations. Case in point? The crab cakes: plump crab meat, ever-so-lightly breaded, and served in a peppery sauce that was equal parts spicy and tangy. That was all his idea.

The blue cheese wedge salad—a steakhouse standard—was better than average, but what we really loved was the mozzarella, heirloom tomato, and basil salad. Perry’s uses a lot of local ingredients, including farm-grown tomatoes and mozzarella from the The Mozzarella Co. in Deep Ellum. The cheese was undeniably the highlight of the salad. Probably some of the creamiest mozzarella I’ve had. The The Mozzarella Co. actually offers tastings and hands-on classes, which I definitely want to look into now.

When it comes to steak, The Place at Perry’s is really impressive. They are the only restaurant in Dallas that exclusively serves naturally and humanely raised steaks from Niman Ranch. The filet was melt-in-your-mouth tender. I’m rather an amateur when it comes to cooking steak, but I can tell you this was the most uniformly cooked steak I’ve ever had. At medium-rare, the outside was perfectly seared, while the inside was juicy, red, and just slightly warm.

They offer a long list of sauces to accompany your steak. Choose anything from a creamy tarragon béarnaise, to a rosemary demi-glace, or a roasted shallot au jus. Try one or even two. It’s nice because the sauces are served on the side. They’re a great addition, but not a necessary one. The naked steak, with just a little pepper, was perfect as is.

As far as sides go, I was told ahead of time that I needed to try their mac & cheese. No wonder. It’s the most sinfully delicious incarnation since… well, maybe ever. (And I’ve made Barefoot Contessa’s recipe which involves a stick of butter and about 6 cups of cheese.) The sides are served family style, so there’s definitely enough to share.

Dessert ended the evening on a ridiculously high note with another recommendation from Levi: their apple pie, individually cooked in brown paper bags. I’m not sure if it was just the quality of the crust or the brown bag technique, but it was so crunchy and amazing. To be honest, I think it even trumped the steaks. And of course, they didn’t serve it with just any ice cream. Vanilla ice cream from Henry’s Homemade Ice Cream in Plano was the finishing touch.

I left The Place at Perry’s happy, very full, and completely understanding of the loyalty their customers have shown. It’s a fantastic restaurant with a refined charm that didn’t once strike me as gimmicky or over-thought. I left rooting for them too, but you know what? There are a ton of steakhouses in Dallas. The new one in town with a similar name might make googling a little more complicated, but beyond that The Place at Perry’s shouldn’t have a worry in their mind. They stand apart perfectly on their own.

Visit their site to check out their full menus including affordable lunch options, happy hour specials, and their new Sunday brunch. A great option for a date night would be their Summer Performing Arts Menu featuring a prix fixe three-course dinner for two. For $50 a couple, dinner includes soup or salad, two entrees from a daily menu, and a dessert to share. It’s served early enough (4-6 PM daily) so you can go from there to a show with no problem. (P.S. Get the apple pie.)

The Place at Perry’s
2911 Routh St.
Dallas, TX
214.871.9991

Even though it’s out of step with the season to be roasting root vegetables, I was inspired by this NY Times article to make roasted radishes in a bagna cauda sauce. Radishes are great, perhaps even more so after they’ve been roasted. It takes all the sassy bite out and leaves them sweet and mellow. According to the NY Times, they’re becoming pretty popular around the Big Apple now. In the article, Melissa Clark mentions a dinner party where they were served to her “slathered in an anchovy-and-garlic-laden bagna cauda sauce.” A what?

While researching bagna cauda, the first thing I noticed is how simple the ingredients are. I also realized how serious people get about which ingredients you should use to make the most authentic bagna cauda. It’s got a long history which originates from the Piedmont region of Italy. Peasants would make it and use it as a dip for bread or vegetables. It’s typically kept over a low heat when served, basically like fondue.

Fast forward a bunch of years and you’ve got hot-shot chefs like Michael Chiarello adding pepper flakes and listing anchovies as optional. (Both of these are apparently infuriating. One of the recipe comments mentions their grandfather rolling in his grave.)

Other recipes recommend using a pint of heavy cream, which was sort of terrifying to me because of the calorie count. To my relief, I found more comments online challenging the authenticity of this version. Happy to drop the cream, I found that most of the “respected” recipes for bagna cauda include both olive oil and butter at about a 1/1 ratio.

I whipped it up really quickly and instead of dipping the radishes into the sauce, I coated them with it while roasting and then put a little more on top at the end. (I threw in some potatoes to roast as well. Why not?) The sauce had an excellent flavor—rich, garlicky, and salty. The only thing that bothers me is that I’m not sure if I did it correctly. The recipe talks about the sauce being “creamy.” However that didn’t happen for me. In the sauce pan it stayed the consistency of oil and melted butter. Really, really thin. Part of me wonders how people would ever use this as a dipping sauce. Another part of me feels like it must be that way because this recipe is so simple. There’s not many ways to mess it up. Weird things happen though… Does anyone know about bagna cauda and how it should look?

Bagna Cauda (from Nigella Lawson)

1/2 c. plus 2 tbsp. extra-virgin olive oil
4 to 5 cloves garlic, peeled and microplaned or minced
12 anchovies preserved in olive oil, drained and chopped
1/3 to 1/2 cc. unsalted butter, cut into chunks
A variety of raw vegetables, including fennel, cauliflower, Belgian endive, sweet peppers and zucchini (for dipping)

Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce – which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table. Dip in the crudites and eat.

Avocados are a pretty sexy vegetable fruit. They have a lovely creaminess, a rich mouthfeel, a delicate flavor—all due to their natural fattiness. A large part of their allure also comes from their versatility. Avocados have an excellent imagination. To chop for a salad or tuck into a sushi roll? With all the possible combinations, they come with a spark of culinary inspiration (unlike say, a brussels sprout.)

Avocados are about possibilities, and in a roundabout way they’re what landed me three seats away from Kent Rathbun for a private dinner at Abacus. (I know! I admit I was pretty star-struck.) There he was, in all his full Iron Chef glory talking about the night he created his legendary lobster shooter while cooking at the James Beard House and the time he prepared dinner for over 27,000 people at George W’s inaugural ball. Pretty amazing, especially for someone like me who almost jumped out of my seat seeing Tom Colicchio and Wylie Dufresne on the last episode of HBO’s Treme.

So what does all that have to do with an avocado? Hosted by the California Avocado Commission, the night was a celebration toasting of all its lovely possibilities.

The first course featured diced avocados atop a king crab salad in a sea of chilled lemongrass gazpacho. A light dish with a nice balance between the richness of the king crab and sweetness of the soup. It’s a great starter for Summer, especially because that’s the peak of the avocado growing season.

Second course was a twist on the traditional shrimp and veggie tempura. Thick spears of avocado and rock shrimp rested in a creamy tofu-based yuzu sauce. Excellent flavor, but a little overwhelming. Fried avocado? You can imagine how just a little is more than enough.

The dinner went from asian inspirations to the Southwest with a chipotle bacon-wrapped duck roulade. In the center? A slice of apricot and avocado, of course. A spicy maple & black pepper glaze was spread across the plate. While it was delicious, I was most intrigued with the side of spring pea & pearl couscous. It was so creamy, it was almost a risotto. Divine!

Moving along with more of the Southwestern flavors, the fourth course featured the lightest and best sope I’ve ever had. Smothered with a smoky, roasted guacamole it was topped with fresh pico de gallo, green chili gravy, and cumin-cured hanger steak medallions cooked rare. It was the highlight of the dinner for me. I was convinced that it couldn’t get better… until dessert arrived.

I guessed that the avocado dessert would be an ice cream because of its nice fat content (and the fact that I’ve seen it several times on Food Network.) I was only half right. Dessert did feature a very subtle meyer lemon and avocado ice cream. Underneath it was the best blackberry sage tart. Probably of all time. Ever. Call it dramatics; that’s ok. But trust me, the crust was applaudable.

The night left us with more than just fond memories and an increased knowledge of the Persea americana. I left with three of the prettiest avocados to take home. Right now they’re waiting on my counter while I make plans for them. Of course after last night, I’m feeling pretty inspired…

Back from Summer vacation it’s theeeee littleeeee diiiiiiish *roar!* Apparently Dallas keeps running without us, which is good news for everyone. So what have we missed? Well, there is an important update for all carnivores who will be dining soon in the Arts District. Perry’s Steakhouse, a fine Texas establishment, officially opened their Dallas location yesterday. Too bad we couldn’t have made it… Oh wait, we’ve already been. (You probably saw that twist coming.)

My friend Matt and I had the great pleasure of attending a sneak peek dinner at Perry’s last weekend. Cocktails in the lounge occupied us while we waited for our table. They have a nice, long list of specialties that are more than deserving of a return trip. I had a peach cocktail with a cinnamon sugar rim. The name doesn’t even matter as long as you remember it’s delicious.

While the food was great, the highlight was probably the two women (whom we’ll respectfully and affectionately call cougars) sitting at the table across from us. Over the course of the evening, we watched them flirt with the waitstaff, shovel their food, and proceed to get very, very intoxicated. As we heard (more than once) the blonde was newly single. (“Who needs a man, anyway?”) And the brunette? Well, she’s in LA a lot and knows everyone. She whispered (not so quietly) that she recognized my friend Matt. (“I know that guy with the camera. He’s a famous food critic.”) He’s not.

We started with appetizers, as is custom. First, spicy calamari with just enough breading to dress it up without overpowering it. The “signature” fried asparagus arrived topped with a rich sauce and colossal lump crab meat. We broke the rules of etiquette and slid every piece of asparagus across the plate to absorb as much of the sauce as possible. (Cougars did as well, so we were in good company.)

Lobster bisque and a chopped applewood bacon salad were nice precursors to the meal, although a little conventional. I must say that I should blame myself for that though. Their soup and salad menu did feature a more adventurous option: turtle soup. I decided to play it safe and turtle friendly.

Being unfriendly to cows, however, we had the filet mignon. Beautiful Texas Akaushi Kobe beef, swimming in butter. In the words of my hero Ina Garten: “How bad can that be?”

Crème brûlée is a favorite of mine, so it was a given for dessert. However, many of Perry’s desserts are served a flambé tableside. To get the full experience, we decided to try the Nutty D’Angelo as well. (We’re serious journalists like that.)

Highly recommended by our waiter, it’s a gigantic ball of vanilla ice cream covered in white chocolate with pecans and almonds flambéed in brown sugar and brandy. It was rich end to a great meal. (Plus, it’s really fun to say. Nutty D’Angelo.)

The bad news is I don’t think Perry’s has the cougar-duo on retainer. However, even without the guarantee of entertainment, it is a nice addition to the neighborhood. The atmosphere is distinguished. A rich color palette, dark wood—it’s very much what you expect from a steakhouse. And in many ways that describes the overall experience at Perry’s. It is straight-forward in its offerings and skilled in its execution of them. There is a time and a place for fusion menus and experimental cuisine. And for times when you don’t want to leave things to chance, like a first date or dinner with your boss, there is Perry’s.

Perry’s Steakhouse
2000 McKinney Ave., Suite 100
Dallas, Texas 75201
214.855.5151