AA
enthusiast
Posts: 859
Loc: Allen, TX
Reg: 07-20-09
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06-10-13 02:37 PM - Post#161586
My wife and I are big fans of Hell's Kitchen, and one item that is on their routine menu is Beef Wellington and boy does it always look good. So when my wife asked me where we want to go for our upcoming anniversary dinner (since our normal place, Baileys @ NorthPark closed) I wanted to find a place nearby that not only serves one, but serves up a good one so we can finally put a taste to it. Any suggestions?
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Will
enthusiast
Posts: 254
Reg: 07-28-09
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06-10-13 03:40 PM - Post#161587
In response to AA
There are several places in Dallas that serve it (or at least they have in the past). Frank in Deep Ellum and The Old Warsaw come to mind, but I haven't tried it at either place (just can't do foie gras).
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MCDUFF
enthusiast
Posts: 316
Reg: 08-21-03
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06-10-13 04:26 PM - Post#161590
In response to AA
I have not had Wellington in Dallas that was not on a scatologic scale as a 10. For an anniversary go for the best food and memories - this is the best of both anywhere Link
Edited by MCDUFF on 06-10-13 05:04 PM. Reason for edit: trying to fix the link
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mgrayar
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Posts: 3859
Reg: 09-25-09
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06-10-13 05:16 PM - Post#161591
In response to MCDUFF
I looked on google, Old Warsaw seems to be the best choice. $44.95.
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Edited by mgrayar on 06-10-13 05:17 PM. Reason for edit: No reason given.
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MCDUFF
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Posts: 316
Reg: 08-21-03
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06-10-13 05:47 PM - Post#161592
In response to mgrayar
Perhaps price but not taste for the Old Warsaw. Still a nice old place but it is pale compared to its glory days.
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mgrayar
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Posts: 3859
Reg: 09-25-09
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06-10-13 07:04 PM - Post#161593
In response to MCDUFF
Have you hade the beef Wellington there Mcduff? The reviews are positive.
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MCDUFF
enthusiast
Posts: 316
Reg: 08-21-03
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06-10-13 07:33 PM - Post#161594
In response to mgrayar
Over the years I have entertained and been entertained at this restaurant with some frequency. It appears I am the only poster so far that has actually eaten there and had the Wellington - it sucks! It used to be excellent. So far as rave reviews, Yelpers hate it. The Dallas Morning News hates it - 1 star. DMagazine hates it. I don't hate it, it just sucks but the whole restaurant, other than the piano player is slowly fading away.
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mgrayar
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Reg: 09-25-09
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06-10-13 09:52 PM - Post#161595
In response to MCDUFF
I said positive, and I missing the 1 stars. But I'll trust you.
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mgrayar
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Reg: 09-25-09
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06-10-13 09:57 PM - Post#161596
In response to mgrayar
Zagat
These are some of the positive reviews I mentioned. The first one specifically mentions the Beef Wellington. I haven't eaten there in about 4 years, and never had the Wellington, but I have heard it has made a bit if a comeback as if late.
Learn more about Cystic Fibrosis and how you can help at:
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Everyone can make a difference! |
Edited by mgrayar on 06-10-13 09:58 PM. Reason for edit: No reason given.
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MCDUFF
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Posts: 316
Reg: 08-21-03
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06-11-13 08:12 AM - Post#161598
In response to mgrayar
It may well be best that you try the Old Warsaw. You will have no problems with reservations. They have a nice wine selection and a true old world ambiance. I would put my stock in Zagat and ignore the local writers, both professional and ad hoc. Fortunately , you can plan on future anniversaries and look back at this one as a memory.
All of my comments are directed at Beef Wellington and not a total menu. Dallas simply is not a Beef Wellington demographic. Old Warsaw is no longer fine dining but is OK.
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mgrayar
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Posts: 3859
Reg: 09-25-09
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06-11-13 08:23 AM - Post#161599
In response to MCDUFF
Sarcasm, doesn't suit you.
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Joe Armstrong
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Reg: 01-06-12
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06-11-13 08:08 PM - Post#161613
In response to mgrayar
As simple as beef wellington is to prepare I would suggest just preparing it yourself...
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mgrayar
enthusiast
Posts: 3859
Reg: 09-25-09
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06-11-13 09:19 PM - Post#161614
In response to Joe Armstrong
The OP didn't seem to want to cook for their anniversary.
However, is it really easy? The chefs on Hell's Kitchen always seem to mess it up. That would be funny if it is actually really simple. I just kind of imagined it was impossibly hard, as much as they waste on the show.
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Edited by mgrayar on 06-11-13 09:21 PM. Reason for edit: No reason given.
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AA
enthusiast
Posts: 859
Loc: Allen, TX
Reg: 07-20-09
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06-11-13 11:35 PM - Post#161616
In response to mgrayar
Thanks everybody for the input. But it sounds like we may have to save our Beef Wellington experience for another time. We are 8-1/2 months pregnant and I guess she isn't really in the mindset for a "fancy" dinner. Maybe we'll just try the new Texas Land & Cattle to where she doesn't need to dress up and is closer to home.
There's always the two year anniversary
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Joe Armstrong
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Posts: 78
Reg: 01-06-12
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06-12-13 07:22 AM - Post#161620
In response to mgrayar
Wellington prepared in a restaurant kitchen is difficult because of the timing. The Hell's Kitchen chefs are trying to deliver the food at the same time the risotto (or whatever someone else ordered) is done and often leads to either under cooked or overcooked wellington, The recipe and techniques to prepare are not difficult at all.
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mgrayar
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Posts: 3859
Reg: 09-25-09
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06-12-13 07:38 AM - Post#161621
In response to Joe Armstrong
Ah. Interesting.
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MCDUFF
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Posts: 316
Reg: 08-21-03
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06-12-13 10:14 AM - Post#161623
In response to mgrayar
Timing is certainly an issue in getting a Wellington to the table. More important is experience and prep. There is a fair amount of prep work to be done on a Wellington and if a restaurant only does one or two in a service they tend to suffer. The fill ingredients such as pate, foie gras, and/or mushrooms take prep and if not used are wasted. Typically, the filet is pre-seared and if not used for the Wellington is wasted. These are part of the reasons so few restaurants serve the item. Those that do choose to serve one or two in an evening an unable to pre-sear, wrap in plastic, chill and then re-wrap in puff pastry to finish off in the oven. This leaves a product that comes to the table with the bottom of the pastry soggy and undercooked.
The sauce for traditional Wellington is a demi glace that is literally impossible to do for one or two Wellingtons and certain restaurants have turned to a balsamic reduction that tends to make a fine filet a bit bitter.
At one point, Old Warsaw specialized and produced Wellingtons with many servings each night. Sadly now, the lady has aged, tastes have changed and the product is a poor imitation of the past. Dallas is not the place for Wellington.
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