Al's rocket lettuce salad. (Photo by Gustav Schmeige)

I just spoke with Al Biernat and asked him how his restaurant “performed” during restaurant week. He was happy to report he is writing a check today for $30,579 and sending it off to the charities supported by KRLD Restaurant Week. [North Texas Food Bank and Lena Pope Home] “This was a record year for us,” Biernat said. “Our total sales for the month of August were up 18 percent. August used to be our dog days but we’ve really been happy with how Restaurant Week works for us and the charities. It’s win-win.”

I asked Al to break down his restaurant week participants by the week.

8% Preview weekend

44% First Week

30%  Second Week

18%  Third Week

Selfishly, I took advantage of the moment and asked Biernat for the recipe for Al’s Rocket Lettuce salad. It’s a great late summer salad and I want to make it tonight. Anybody else want to share your numbers with us, we’re here 24/7.

The now not-so-super-secret ingredients are below.

The now not-so-super-secret ingredients are below.

Fresh Arugula
Chopped Green Beans
Diced Tomato
Sliced Green Apple
Almonds
Pine Nuts
Sliced Avocado
Chopped Mango
Raspberries
Parmesan Cheese
small amount of Danish Blue Cheese Crumbles
& light amount of Garlic Vinaigrette

Francisco at the French Room.

The 2011 KRLD Restaurant Week has come to an end but we have one last bit of business. Francisco at The French Room is our server of the week. Thanks to Laurie for submitting Francisco at The French Room’s picture and a small description of his service.

He was entertaining in a theatrical way, making the meal more memorable. When he poured some Champagne for my friend, he also topped off mine with a little flourish. When we asked to make some substitutions, Francisco was gracious about it, and all the orders came out correct. We felt taken care of by him and his assistant (not sure what that man’s title is). The only negative was that he was a wee bit condescending after we tried to give him the 4th course certificate. He scoffed, and said a little haughtily, “not here.”

Well, really Laurie. You should have ordered another bottle of Champagne. Life is short.

Connie Frances Forbin of The French Room is our Server of the Week.

Thanks to all who took the time to recognize their server this week during KRLD Restaurant Week. This week I’m happy to see Connie Frances Forbin rise to the top. No surprise, Connie has been at The French Room for at least 20 years. She is charming, warm, and professional. Connie received several votes but Bethany took a picture and sends this note:

Nancy, I’d like to introduce you to the best restaurant week server I have ever had – Connie at The French Room. She was kind, courteous, full of smiles, knowledgeable, and made the most wonderful recommendations. We appreciated her service so much that we made a reservation to be at her table next week for a non-restaurant week meal. I know now why the French Room is so highly rated – not only is the room beautiful, but the service is among the best I have had in Dallas.

Cue standing ovation. Other shout-outs go to Collin at Bolla in the Stoneleigh (from Jack), Robert at Abacus (from Meredith), and Joel Mendoza at Perry’s Steakhouse (from Jack).

Jump for reader reviews of their servers. Thank you all.

BOLLA

We had a great service experience at Bolla in the Stoneleigh. Our server was Collin; and an example of going above and beyond. My wife prefers a red zinfindel wine; and there was not one on the wine list by the glass. So, we asked Collin if he could ask for a glass of red zinfindel to be served with my wife’s entree. He gladly and asked and served the wine. And, we really appreciated his friendly, courteous, and professional service. Jack

ABACUS

I went to Abacus tonight with a friend and our server was Robert (sorry, no
picture). I believe he mentioned he is normally at Jaspers in Plano but is
helping out at Abacus during RW. He was fantastic from the very beginning,
recommending some fantastic dishes and pointing us in the direction of a
bottle of wine vs the more pricey wine pairings. He clearly knew the menu
well as his recommendations were stellar (pork belly bun small plate, pork
chop big plate). We were never rushed, despite Abacus’ time contraints on
each table. It never felt like he was judging and he took the time to make
conversation with us throughout the evening. Overall, it was a tremendous
experience, as it always is at Abacus. Kent Rathbun’s people definitely
understand the importance of customer service and it shows. meredith

PERRY’S

My wife and I had a wonderful service experience at Perry’s Steakhouse and Grill with Joel Mendoza; sorry no picture.  Joel provided the service well known and meeting high expectations for a classic steakhouse. He was very personable, making knowing recommendations, and engaging in friendly conversation. The table was always set and prepared for each course in a classic manner. He also carefully guided the staff serving with him in a very friendly and professional manner; indicative of a long time server that loves his work and his place of employment. Food and wine service was enjoyable; and the final thank you and preparation of our take home extras completed the excellent service. Thank you D Magazine for recognizing this service. Jack