So, if I asked you who the most well known chef in Dallas was who would you say? Dean Fearing? If I said, who has critically acclaimed restaurants in Dallas, Las Vegas, and Aspen, who would you guess? Stephan Pyles? And if I wondered aloud who parlayed their time from the kitchen in the Mansion into successful TV gigs, heading charity galas, cookbook impresario and basically becoming one of the most nationally known chef from our city, you would say…Richard Chamberlain??
When we first started building this site, I knew Chamberlain’s Steak & Chophouse very well, had dined there many times, and had met Chef Chamberlain on more than one occasion. But I’ll be the first to admit that I had no clue how strong his pedigree was or how well-known he was on the national stage. A James Beard nomination, expansion to Las Vegas, a Healthy Beef Cookbook, and celebrity chef to the Today Show later, I’ve now got a firm grasp on just how lucky we are to have Chef Chamberlain’s talents and his flagship restaurant within our city walls.
Chamberlain’s Steak and Chop House is one of those steak houses that is an unbelievably good restaurant, as well. In fact, we probably order non-steak fare as often as we go for the beef. And don’t interpret that to mean that Chamberlain’s prime cuts are not on par with the other beef bastions in the city. But, their other menu items are so good it simply is not one of those steak places where you walk in immediately knowing you’re going to order beef.
As you scan the appetizers at Chamberlain’s, you thankfully realize you have something more to pick from than the traditional shrimp cocktail, crab cakes, lobster bisque and boring old Wedge Salad with blue cheese crumbles. Some of our favorites include a wonderful Butternut Squash Bisque, Kobe Beef potstickers, and an Almond Crusted Goat Cheese & Baby Spinach Salad.
We find that consistency is a big problem among butternut squash bisque makers out there. Too often it comes out almost as thick as mashed potatoes making it nothing more than an overly heavy, overly creamed, flavorless blob that could only be enjoyed in the winter months (if at all). And the starches in the squash really don’t need much cream at all. Making this at home, we often use just chicken stock and it still comes out creamy. We suspect Chamberlain’s keeps the cream to a minimum as well. The consistency is a perfect coat the back of your spoon thick, the flavor of the squash is allowed to shine and it comes simply adorned with shaved almonds and a dollop of crème fraiche. This soup is perfect for any season.
Now I have to say I feel sorry for those poor little Kobe cows. It seems restaurants have figured out a way to cook every little morsel on their famous vodka rubbed bodies. Feelings aside, Chamberlain’s does a better job with their Kobe preparations than any other restaurant in Dallas. Also, available in two steak preparations on the entrée menu, we can’t get enough of the Kobe Potstickers. Served in a sesame, soy, macadamia, and ginger sauce these are out of this world.
For those that seriously want a break from the wedge, Caesar, chophouse, and tomato mozzarella salads, Chamberlain’s offers a fantastic spinach salad that I usually get served with warm bacon vinaigrette. It comes with an almond crusted goat cheese round that cuts the warm bacon perfectly.
On any given night, Chamberlain’s will have 8-10 fresh seafood selections. Considering his Fish Market Grill is just down Beltline, we get the benefit of a steakhouse that actually has a focus on fresh fish and not just the courtesy Swordfish or Sea Bass offerings you see elsewhere. Stars that seem to be staples on the Seafood menu include a line caught King Salmon, Ahi Tuna Mignon, and a Scallop &
Even a marginal fish monger can discern the fishy taste of a farm raised salmon and a line caught King. The King, as the name might imply, has a more luxurious texture and taste
with just a hint of that all too familiar salmon
tang. It is served with a generous jumbo lump
crabmeat sauce – generous in that it’s loaded with hunks of crabmeat – and a starch of your liking (roasted Yukon gold mashed is the norm).
There aren’t many things better in this world than an ultra fresh piece of ahi tuna. To have it cut in a filet mignon type block and seared rare gives the diner an even bigger dose of the prized fish. Don’t insult the fish or chef by ordering this any other way than seared rare. It is meaty enough to be cut like a steak and tastes just lovely in the ginger scented dipping sauce.
I've had a fish special here and there that was as good, but I can’t say enough about the Scallop & Shrimp Brochette. Huge U10 scallops are skewered between applewood smoked bacon and gi-normous gulf shrimp and grilled gently. The goodies are removed from the skewer and are typically served over a creamy pearl cous cous. Rich and warming, this is one of those you find yourself ordering again and again.
Enough of the sea; let’s get to the land.
As mentioned previously, you have two Kobe options – an 8 oz sirloin carved table-side and then a 10 oz strip. Gone are the zillion dollar price tags on these marbled jewels as more American cattle barons are raising the Wagyu cows. I’ve never got definitive info on all the silly rearing practices I’d heard about in Japan (spend their lives elevated, rubbed with vodka daily, just to name a couple of the legends/myths), but I’ve always enjoyed this flavorful cut of meat and both offerings at Chamberlain’s deliver.
Over the years, I’ve begun to migrate away from the filet but two of the offerings here have kept me more than a little interested. The first is a 8 oz filet stuffed with roasted portabellas. Despite the stuffing, this has always come out the requested fork tender medium rare and, obviously, portabellas are a natural pairing with steaks and an earthy red wine. The other filet is a 14 oz bone in. Yes I know every high end beef joint has stuck a bone in filet on their menu promising ribeye like flavor. I won’t go that far but there is no question the bone does indeed give it more flavor, bringing this cut back into consideration for those steak afficianados that had sworn off this cut as one no manly man would ever think of. Lean tender filet with more flavor than before? Yeah, I’m looking for the flaws in that statement and I really can’t find one. The bone in ribeye is 22 ounces of pure happiness as is the 16 oz NY Strip. I think you’re getting the idea. Any steak you pick is going to be a rock star so order up!
Now Chamberlain’s is all about Prime Rib and have garnered quite a following because of it. They offer theirs in 3 sizes, all of which are served with the all important jus and horseradish cream.
The other two non-beef meats that I absolutely have to mention are the Lamb and Pork Chops. The Lamb Chops are two double cut ultra meaty chops consistently cooked to perfection without a lot of fuss or mint jelly BS. If Lamb Chops are fresh, all you really need is a nice crust of herbs and you’re set.
The award winning pork chops are also two monster chops that have a savory-sweet honey glaze and deserve your attention and respect. And gone are the days where you have to worry about the doneness on pork and feel compelled to cook it to hockey puck consistency. I mean, those ‘other white meat’ guys are raising a leaner pig nowadays so ordering up your swine a nice medium is the ideal temperature to maintain the flavor and juiciness.
All meats are served with roasted garlic mashed potatoes though they will happily sub out for something else that catches your eye. In step with that, there are a few side items that must be mentioned. The Fresh off the Cob Creamed Corn is absolutely phenomenal. Indeed cut right off the cob, the corn is sweet and they’ve resisted the urge of making this more about the cream than the corn. You won’t find the Vermont Cheddar Cheese Fries in any Weight Watcher books but they are worth the splurge! And we can all agree that creamed spinach is a classic steak side but, once again, Chamberlain's manages to keep the main ingredient in mind and not overpower the spinach with a ridiculous amount of cream. The parmesan gives a nice nutty and salty flavor to the dish.
The wine list has received the Wine Spectator Award of Excellence for the past seven years. No surprise, it has a heavy California slant with Cabs, Merlots, and Meritages taking center stage. They do have a solid Pinot Noir bottle selection and the Italian reds make up in quality what they lack in quantity.
Chamberlain's has that low-lit, subdued glow that begs you to drop everything and settle in for a great meal. In step with the relaxed tone is the service team. They are a seasoned staff that is prompt and efficient but aren’t standing over your shoulder all night with that annoying eager beaver temperament.
There aren’t too many other steak houses in town that can say they even have a chef in the kitchen, much less one with the acclaim that Richard Chamberlain has. As a Texas native and a spokesperson for virtually every beef council in America, Chef Chamberlain’s namesake restaurant can hold its own against any prime steak house in the country. But, how many of those steakhouses can say they’re a great restaurant too? And therein lies the difference.