KRLD Restaurant Week 2012: Reader Reviews by Nancy Nichols Posted in KRLD Restaurant Week 2012. Aug 23, 2012 at 9:00 am 5 comments Today is day eleven of KRLD Restaurant Week. Are you participating? If so, please share your experiences. Tip your servers and if they are exceptional, snap their picture, take down their name, and allow us to adore them. Next Post Previous Post Read This Next KRLD Restaurant Week 2012: Reader Reviews KRLD Restaurant Week 2012: Reader Reviews KRLD Restaurant Week 2012: Reader Reviews http://www.pressclubofnorthtexas.com RICHARD S POLLAK RESTAURANT WEEK: WHERE TO EAT AND NOT TO EAT This is my review of Restaurant Week so I am going to start off where I want to and that’s at Dessert. The best dessert that I had for Restaurant Week was the gigantic New York Cheesecake at Pappas Bros. Steakhouse. Our server,Lewis, made us feel like I was a regular with all of the outstanding service that Pappas is known for. Of course the Dry Aged New York Strip was perfectly prepared with everything in full size portions of Caesar Salad and sides. There were none of these small salad plates or a scoop of pudding for dessert.The only disappointment was that I didn’t sneak over to the table of former Southwest Airlines CEO Herb Kelleher’s table and eat some of that huge $70 “Medium size” Seafood Tower of Shrimp and Lobster that was his entree meal. MAKE A RESERVATION EARLY ,NEXT YEAR! PAPPAS BROS STEAKHOUSE MENU: CAESAR SALAD,LOBSTER BISQUE,LIVE MAINE LOBSTER,NEW YORK STYLE CHEESECAKE My favorite Restaurant in all of Dallas has gotten even better! Not only was Chef Samir Dhurandhar’s Restaurant named the Best Steakhouse by Dallas Morning News but they now serve FREE Caviar in the hottest sophisticated Bar in Uptown.This is always a great Restaurant Week choice. I LOOK FORWARD TO THE OPENING OF THEIR 2ND NICK & SAM’S GRILL ( a more casual concept0 IN PRESTON CENTERNICK & SAM’S: CALIFORNIA KALE,MANDARIN ORANGES,RICOTTA SALATA, BLACK PEPPER LEMON VINAIGRETTE,BEEF TENDERLOIN WITH TARRAGON BUTTER,CARAMEL APPLE BREAD PUDDING WITH VANILLA ANGLAISE Ocean Prime tops the list for the best Restaurant Week menu. It had each and every one of my favorites including their amazing Crab Bisque with Texas sweet Corn. A perfectly fried Fritter that explodes with fresh corn and veggies into your spectacular Soup. THIS CHEF OWNED AND DRIVEN CHAIN HAS A DYNAMIC DECOR AND OCEAN ( SEAFOOD ) PRIME ( BEEF) MENU THAT MATTERS!OCEAN PRIME: CRAB BISQUE TEXAS SWEET CORN,PORCINI CRUSTED PETITE FILET FRENCH BEANS PAN JUS,TEXAS SHEET CAKE HOME-SPUN BUTTER PECAN ICE CREAM, CARAMEL Thank G-d someone is doing the FARM TO FIRE concept, a thrilling alternative from the “farm to table.” My mother told me to eat my vegetables and there never was a thought to a Brussels Sprout t even touching my lips unti I tried theASADOR: SPICY TOTMATO GAZPACHO GRILLED TOTMATILLO SALAD,TEXAS CIGARS LOCAL BEEF, TOMATILLO SALASA,GRILLED FLATIRON STEAK SWEET POTATO HASH,LOCAL FRIED EGG, RASPBERRY CHOCOLATE CAKE WITH CHIPOTLE ICE-CREAM CARAMEL SAUCE Restaurant Week reservation secret NUMBER #47. Call the Mansion and make a regular reservation they beg and plead for the Restaurant Week menu which is the largest and most interestingly complex in the entire city. Just kidding about the fake reservations.They do a great job of accomodating everyone!ROSEWOOD MANSION ON TURLTE CREEK: CONFIT PORK BELLY SUMMER PEACH RELISH MUSTARD SEED CAVAIR SPICY GREENS,SLOW ROASTED LAMB SHOULDER CRISP POTATO GNOCCHI,DINOSAUR KALE,MERGUEZ SAUSAGE, PICKLED ONION,TEXAS PEACH COBBLER PISTACHIO STREUSEL YORGURT SORBET CHARLIE PALMERS AT HOTEL JOULE: I went to Charlie Palmer’s at the Joule Hotel.,last year. It was the only restaurant that I made a special effort to try during Restaurant Week. The 5 people at the restaurant’s reception area all looked bothered when I arrived at exactly the time of our reservation, but without 2 of my guests who were parking their car and on their way. The crowd didn’t look like the social wannabes who frequent the newest place in town with their $30,000 a year jobs, in their rented BMW’S that have already moved on to Wolfgang Puck’s. When we asked to hold the Lomo (pork) from the homemade fettucine we were told the chef‘s instructed- no changes to the Restaurant Week menu. I was shocked to find out that they were only serving the Restaurant Week menu and not offering their regular dishes. It was a poor display of the overall restaurant and my guests Rob and Tammany Stern, publishers of “The Best Of Guide ” for Dallas , felt that Charlie Palmer’s shouldn’t have participated in Restaurant Week if they weren’t even going to try to show their best.The portions were small, the $5 or free with coupon “Fourth Course” sponsored by Central Market was your choice of Creamed Spinach or Wild Mushrooms for $9.00. 5 little slices of grilled skirt steak was a child’s portion and would have never been served to their “regular guests” It was written all over the staffs faces that they had an attituding apporaching the table becasue Restaurant Week wasnt their regular customes. Well we told everyine that we knew and they told everyone that they knew and now THEY ARE OUT OF BUSINESS,PAYBACK IS A BITCH CHARLIE! http://www.feedmedallas.com feedmedallas LOVED: Wolfgang Pucks Five Sixty. http://www.feedmedallas.com/2012/08/23/five-sixty/ Daniel I have been to three so far: The Grape, Eddie V’s and finally, last night, Pappas Bros. Pappas Bros. was BY FAR the best of the three with excellent-quality food, amazing service (from Mike) and full-size portions that left most of us with food to take home. I highly recommend it to anyone looking for the best Restaurant Week meal. David Concur on the quality, service and value of Pappas. By far the best RW visit I had last year. Anxious to return in a few days. Anon R. Pollack, Why post a review of LAST YEAR’S restaurant week at Charlie Palmer? I don’t understand…and just to clarify, they are not out of business. You must be misunderstanding…or are you actually thinking of Craft, which is closing later this year? Did you get the two confused? (they are similar in concept and execution) I can tell you the reason they probably didn’t offer the regular menu is that usually these places do tons more volume than usual. For a place like that to do (I’m estimating here) say 200-300 covers of restaurant week, plus room service for hotel guests, plus bar menu, plus the full sized regular menu might just be too much. Also, most people who dine out do so for restaurant week–so if 90% of your clientele is selecting from 6 dishes or so from the RW menu, why run the entire menu and risk a bunch of your expensive product going bad? I certainly don’t want my ribeyes, porterhouses, sirloins, oysters, crab, lobster, etc all rotting in my fridge because no one is ordering them. A lot of restaurants end up losing money on RW. Some places can afford to offer more choices, some can’t. Some places can take a hit to their bottom line, some can’t. Pappas Bros might consider RW to be a loss leader and more of a marketing thing than a revenue generator, and since they probably buy millions of dollars of meat a year can get special deals and product donated to them from their suppliers. Not every restaurant can do that. Some places, the only way to not lose money is to offer a limited menu of “cheaper” items and try to prepare them in a way that shows some flair and finesse in the kitchen. If they failed to do that and you had a bad time, then by all means, post a review. I know through the years I’ve had some bad experiences at RW and some great ones. But I think a little perspective would go a long way. Just because you didn’t enjoy your experience doesn’t mean that you should be happy if they go out of business (which, again, they haven’t). If you are so upset by your waste of $35 dollars that you feel the need to go out and trash the place and “tell all of your friends” then I feel sorry for you. Also, as an aside, your review was hard as crap to read. Seriously, try some paragraphs and sentences next time, stop writing in all caps, and format your review so that your text matches what restaurant you are talking about. You are like my grandfather trying to write an e-mail.