Ed Bailey certainly has a lot going on all around him. He is retooling the menu at Bailey’s Prime Plus with the help of Nosh Euro Bistro chefs Avner Samuel and Jon Stevens. He is also battling for control of The Chesterfield, his downtown cocktail lounge. I’m still waiting to hear Bailey’s side of The Chesterfield story, but in the meantime, I will give you the latest from the kitchen at BPP. The new menu, which looks very similar to Nosh’s menu, will debut on May 10. There are no prices with the release, but I image the “grilled lamb merguez sausage charmoula, tomato confit, and black olives” and the “herb roasted free range chicken creamy polenta, “panzanella” salad, and sherry gastrique” will, together, be less that one of Bailey’s former cowboy rib-eyes. Bailey’s Prime Minus menu below.
BAILEY’S PRIME PLUS SHOWCASES NEW MENU ITEMS FROM
LOCAL CELEBRITY CHEFS AVNER SAMUEL AND JON STEVENS
New Menu Launches at Park Lane Location on May 10th
DALLAS, TX (May 3, 2012) – Bailey’s Prime Plus is proud to announce that the new menu, created by Avner Samuel and Jon Stevens, will launch on May 10th at The Shops at Park Lane location. Guests will be able to experience a new chef-driven menu that also features signature prime steaks. Sample menu items include:
Roasted Alaskan Halibut cauliflower puree, spring vegetables & mandarin sauce
Herb Roasted Free Range Chicken creamy polenta, “Panzanella” salad & sherry gastrique
Bailey’s Half Pound Wagyu Burger two cheddars, full set & fries
Bailey’s Prime Cuts
Bailey’s features prime steaks and chops including a 6 and 10 oz. Beef Tenderloin, 18 oz. Kansas City Strip and 22 oz. Bone In Ribeye.
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SideDish is a food-related discussion among editors at D Magazine about the Dallas-Fort Worth dining scene -- everything from good meals to bad service, kitchen gossip to restaurant news, chefs' secrets to culinary trends. Bon appetit.