Update: Bailey’s Prime Plus New Management. New Menu. Avner Samuel Has Left the Building

The new menu is shorter but the prices are the same.

Last Friday, Andrew Chalk filed a report on the new menu and tasting event at Bailey’s Prime Plus. He noted menu consultant Avner (Nosh, Snack) Samuel had completed his consulting deal with owner Ed Bailey and had returned to his restaurant empire. Samuel sacrificed one of his talented Nosh chefs, Ryan Carbery, in the deal. Carbery now mans the kitchen at Bailey’s.

I emailed Ken Kuczwaj, the new director of operation and marketing, and asked him a few follow-up questions. Like: what is going to happen with the Aurora Room idea they announced a couple of weeks ago and will they be changing the name and how would you describe the type of food you are serving now? Here is his reply:

We are describing the menu as a chef-driven restaurant with an emphasis on Prime steaks and chops. We plan to have an Aurora night as soon as Avner is available. He is extremely busy with the opening of Snack. We have no plans for a name change, however the Bailey’s in Cedar hill has been re-concepted to Bailey’s House of Jazz and it now features a low-country cuisine driven menu. Bailey’s in Fairview will have a new roll out sometime in July.

I asked for the new menu and have printed it below. It’s much shorter than the original, however the prices of steaks, entrees, and salads are the same. Call me an over-cooked beef tenderloin, but I am under the impression that the point of the overhaul was to lower the prices and get new customers.

Both menus are below.

NEW BAILEY’S PRIME PLUS MENU

Appetizers

Beef Carpaccio Shaved Pecorino, Arugula, Dijon-Crème Fraiche   13

Jumbo Lump Crab & Artichoke Fritters Caper & Pine Nut Aioli   10

Maine Lobster “Parfait” Crushed Avocado, Tomato Confit & Caviar Vinaigrette   14

Roasted Jumbo Asparagus Maitake Mushrooms & Béarnaise   12

Bar Harbor Black Mussels Spanish Chorizo, Caramelized Fennel & Lobster Broth   12

Frito Misto Rock Shrimp, Calamari, Bay Scallops, Romesco & Arugula   13

Seared Hudson Valley Fois Gras  Huckleberry “Bruschetta” & Fennel Syrup   18

Grilled Lamb Merguez Sausage Charmoula, Tomato Confit & Black Olives   13

Salads

Bailey’s Bibb  Cucumber, Beefsteak Tomato, Red Radish, crispy Capers & Herb Buttermilk dressing   10

Grilled Romaine Heart “Caesar”  Parmesan-Garlic Croutons & White Anchovy   9

Roasted Red & Yellow Beets Fennel, Oranges, Candied Pecans, Goat Cheese & Arugula   10

Baby Iceberg Wedges Creamy Blue, Red Grape Tomatoes, Croutons & Red Onion   9

Heirloom Tomatoes & Boconccini Basil oil and Balsamic reduction   11

STEAKS

Bailey’s Prime Cuts

6oz. Beef Tenderloin 29

18oz. Kansas City Strip 50

10oz. Beef Tenderloin 41 22oz.

Bone In Ribeye 49 16oz.

Chateaubriand 69 14oz.

Milk Fed Veal Chop 41

Sauces

Béarnaise, Bordelaise, Brandy Green Pepper Corn

ENTREES

Seared Diver Scallops Creamed Sweet Corn, Spinach & Black Truffle Vinaigrette   29

Pan Roasted Scottish Salmon Brussels Sprouts, Pancetta & Grain Mustard Chicken Glace   28

Roasted Alaskan Halibut Cauliflower Puree, Spring Vegetables & Mandarin Sauce   32

Herb Roasted Free Range Chicken Creamy Polenta, “Panzanella” Salad & Sherry Gastrique   22

Bailey’s Half Pound Wagyu Burger Two Cheddars & full set   15

14 oz. Double Cut Pork Chop Roasted Maitake Mushrooms, Turnips & Apple-Cherry Marmalade   29

Roasted Lamb Chops Celery Root Puree, Braised Chard & Huckleberry Gastrique   39

FEATURED SIDES

Roasted Maitake Mushrooms   7       Braised Swiss Chard   6                    Whiskey Creamed Corn   7

Parmesan Steak Fries   6

Whipped Yukon Potatoes  4

Garlic Curly Spinach   6

Grilled Jumbo Asparagus   9         Roasted Brussels Sprouts & Pancetta   8

Pomme Frites   4

Baked Potato  6

OLD BAILEY’S PRIME PLUS MENU—————————————————————————————–

APPETIZERS

Lobster Stuffed Avocado

Chicken fried and served with cilantro lime cream sauce and pico de gallo. 15

KING CRABCAKE

Served with fresh asparagus and tarragon lemon butter. 15

SHRIMP COCKTAIL

Trio of sauces: guacamole, cocktail, and remoulade. 14

ALMOND CRUSTED BRIE

Served with strawberry balsamic ginger jam and Marsala wine jelly. 11

LOBSTER BISQUE

Brandy-laced, with lobster and cream. 8

BACON WRAPPED SCALLOPS

Wrapped in Applewood smoked bacon and served with lemon butter sauce. 15

SMOKED SALMON

Scottish style smoked salmon, Yukon dill potato salad and cilantro lime crème. 12

CRISPY ASPARAGUS

Romano cheese crusted served with Bailey’s House Ranch. 9

FRIED CALAMARI

Crispy fried with cherry peppers, basil and capers. Served with spicy pepper relish and

tartar sauce. 12

APPLEWOOD BACON WRAPPED SHRIMP

Stuffed with Sharp Cheddar, Smoked Gouda and jalapenos. Served with warm garlic butter. 13

TUNA POKE

Hawaiian style tuna tartar, pickled cucumber salad and wasabi guacamole. 14

SALADS

Whole 9 Half 5

“THAT” SALAD

Baby greens, brandied Michigan cherries, candied pistachios and Oregon blue cheese.

Tossed in our Maple-Sherry Vinaigrette.

THE SLICE

Chilled iceberg lettuce topped with heirloom baby tomatoes, Applewood smoked

bacon, Oregon blue cheese and green onions. Served with Bacon, Blue Cheese

& Chive dressing.

TOMATO, ONION & BLUE CHEESE SALAD

Beefsteak tomato, red onion, Oregon blue cheese and sherry vinaigrette.

SPINACH SALAD

Crisp Applewood smoked bacon, mushrooms, and red onions tossed in a warm

bacon vinaigrette.

BAILEY’S CHOPPED SALAD

Tossed with Bailey’s Signature Ranch.

CAESAR SALAD

Crisp romaine, homemade garlic-herb croutons, Pecorino cheese and avocados.

Tossed in our homemade Caesar dressing.

TOMATO MOZZARELLA

Vine ripe tomatoes, lemon pepper vinaigrette and basil pesto.

STEAKS

6oz CENTER CUT FILET MIGNON 28

10oz CENTER CUT FILET MIGNON 36

14oz USDA PRIME RIBEYE 37

14oz USDA PRIME CENTERCUT STRIP 42

22oz USDA PRIME BONE-IN COWBOY CUT RIBEYE 49

18oz PRIME DRY AGED BONE IN STRIP 50

ENTREES

CHILEAN SEA BASS

Pumpkin Seed Crusted over Butternut Squash Risotto. 36

SCOTTISH SALMON

Preserved Lemon Cous Cous, Citrus Butter and Arugula Fennel Salad. 28

‘WILD TEXAS’ SHRIMP PASTA

Linguini with Marinara, Spicy Red Chili Butter and Garlic Bread. 28

JALAPENO ONION CRUSTED BASS

Texas Farm Raised Striped Bass, served with Spicy Tequila & Red Chili Cream Sauce. 29

LOBSTER TAIL

10oz Cold-Water Tail, Broiled and served with Drawn Butter. MP

BLACKENED REDFISH

Texas Farm Raised Blackened Redfish with Mashed Yukon Gold Potatoes. 28

DOUBLE CUT COLORADO LAMB CHOPS

Peach and Pepper Marmalade. 40

MAPLE GLAZED PORK CHOP

Maple Thyme Glaze & Sweet Potato Hash. 25

BARBEQUE ROASTED FREE RANGE CHICKEN

Warm “loaded” Potato Salad & Tobacco Onions. 26

VEGETARIAN RISOTTO

Butternut Squash with White Wine, Wild Mushroom, Asparagus and Romano & Mascarpone Cheeses. 18

SIDES

BROCCOLINI

Garlic Butter. 6

CREAMED CORN

Simmered with Cream & Butter

Spices. 6

MASHED YUKON POTATOES

Seasoned & Topped with Butter. 4

CRIMINI MUSHROOMS

Sautéed wth Garlic, Fresh Herbs and

Wine. 6

LOBSTER MAC

Four Cheese Cream Sauce topped with

Vermont White Cheddar. 13

WILTED SPINACH

Lemon, Garlic Butter. 6

SCALLOPED POTATOES

White Cheese Sauce, Applewood

Smoked Bacon & Chives. 6

BAKED POTATO

Sour Cream, Chives, Applewood

Smoked Bacon & Butter. 4

MAC & CHEESE

Four Cheese Cream Sauce Broiled

until bubbling. 6

FRESH ASPARAGUS

Grilled, Hollandaise Sauce. 6

Made For Sharing

JUMBO ONION RINGS

Bailey’s Spiked Ketchup. 9

BAKED SWEET POTATO

Maple Syrup, Glazed Pecans,

Cinnamon Sugar Marshmallows, &

Bourbon Orange Butter. 9

STEAKHOUSE FRIES

Hand cut, served with Bailey’s

Spiked Ketchup, House Ranch and

Horseradish Sauce. 8

9 comments on “Update: Bailey’s Prime Plus New Management. New Menu. Avner Samuel Has Left the Building

  1. The food has been great. I think the changes are all for the better and since it is in one of the nicest facilities in DFW, not sure why you would want anything other than the best food and atmosphere. My friends and I have all loved it so far, so, so good. Hard to find a chef driven steakhouse in Texas. Most options are worth the price. Good food!

  2. I have a great idea I’m willing to give Ed Bailey for free, just change the name to Bailey’s Clueless House of Overpriced Crap!!! It’s a winner for sure! Anyone reading this blog could have saw this coming the moment they were releasing the baked potato musings for press release during menu development, What a completely DALLAS development, this is as bad or worse even than the remake of the TV show. This is the perfect example of why Leslie Brenner has again and again made comments about the poor state of the Restaurant scene in Dallas. Some old rich coot thinking hey, i got it figured out… I’ll roll out the usual tired uninspired suspects of Texas Steakhouse menu fame, put it in a Gaudy setting in Strip malls and suburban outlet malls and all the idiots will come and fill their bellies with 9000 calories!!! What a brilliant idea, wonder why anyone didn’t think of it first. Oops thats right, places like that are all over DFW. In fact there are 4 or 5 on the tollway alone. If BCHOC doesn’t sound good you could always call it Perry’s & Bailey’s Clueless House of Overpriced Crap… As we all know uptown needs another overpriced under delivering spot with Perry’s in the name for certain. But seriously Ronald McBailey, hire someone with some FRESH ideas and get out of the way. Not retreads like Samuel and former employees of Carrot Kingdom. BEEP BEEP BEEP that’s the sound of the moving trucks backing up… Im sure Patrizio’s can’t be far behind

  3. I almost can’t contain the LAUGHTER, someone who chooses to go by the moniker SNOOKIE touts the food and the “NICE” atmosphere…WOW!!! LMFAO

  4. How do you make a small fortune in the restaurant industry?

    Start with a large fortune.

  5. Very Interesting.. Wonder what the real reason Avner is no longer “consulting”? Maybe he saw the ship steadly shinking. Something in the Milk isn’t clean as my momma would say. I’m starting to feel bad for the old guy, can’t catch a break or seem to do anything right.

  6. @Borborygmus, that is priceless and so true! But, this guy may really be an exception and more based on a small brain. There has to be more to the story. No “businessman” can be so totally screwed up. The idiotic Chesterfield nasty mess is proof enough.

  7. I haven’t eaten at the restaurant so do not have an opinion. However, the menu doesn’t look any different than any of the other steakhouses that I can see. What is unique about it? Where is the creativity? I’ve never found any steakhouse to be unique. Hopefully good quality meat and some veggies. Isn’t that what they are suppose to have? Where I’ve seen creative menus is in restaurants that have a diversity of dishes. creative uses of veggies and salads, aren’t afraid of having vegeterian dishes on the menu, don’t just focus on the meat.