With all of Trey’s Chow DownBEST OF lists getting so much attention, and thousands of re-shares, we just had to seek out the BEST SANDWICHES for our fellow Texas foodies!
One of my favorite things to do is eat a delicious farm fresh flavor-packed sandwich! They are delicious at any time of day, or night, when prepared with farm fresh vegetables and ingredients, stacked between two bakery fresh buns.
The story of how the sandwiches were created is a funny one. I laugh every time I read it or discuss it with someone. A man, for no other reason than convenience, created it. LOL. Sounds just about right.
The bread-enclosed convenient food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious gambler. He invented the sandwich so he could sit and gamble without getting up to eat. All I can say is… Men haven’t changed much at all in 300-something years. Most still don’t want to get up when gambling, watching sports, movies, or one of the many social media sites we visit daily. I don’t really care who invented it, where they invented it, or what the reason was! I’m just happy that we have them and I can CHOW DOWN on them when I feel like it.
I’ve been chowing down on sandwiches the last 12 months and now it’s time to let everyone know where the best sandwiches in DFW are located. It wasn’t easy making these picks, but someone has to do it!
Carshon’s is an old school deli that makes some of the best sandwiches you will ever eat. It’s been around since 1928 and is the oldest deli in Fort Worth. I feel at home every time I walk in the doors. They just have that old school deli magic. I love the “Rufferford” and the “Rebecca” sandwiches. They’re both so delicious and they just can’t be duplicated. Packed with flavors and always fresh, they will leave you mumbling hashtag flavor rodeo. #YouKnowWhatImSayin
Melted is pretty new to the Dallas scene, but has made big waves in the foodie world. Great atmosphere and upbeat vibes while serving deliciousness with everything you order. You will say, “How did I miss this deliciousness?”, with every bite you take. For some fantastic lip-smacking deliciousness, I recommend ordering “The Beach” and “Mozzarella Melts “. Those Mozzarella Melts will put a smile on your face and happiness in your hearts. #Delish
Cork & Pig originated in west Texas, and then moved to the West 7th area in Fort Worth. They recently added a third location in Los Colinas. They have a sandwich that I’ve been in love with since the first bite. The “French Dip” is the VERY BEST I’ve ever eaten. I grab it, dip it in the house prepared au jus, take a bite, and let the sauce drip down my chin. You won’t find a better one, in my opinion, period!#Flavorgasm
Little Red Wasp has been in Fort Worth for about four years and they are opening a new one in Southlake soon. The Wasp, as locals call it, has amazing bites and sandwiches that will make your taste buds sing. If you really want to try something that will blow your mind try the “Reuben.” That is a Chef Blaine special sandwich that has a four-day preparation time marinating the meat. They only use freshly baked bread. It is just stupid delicious. #SmackYaMommaGood
The Latin Pig has a fantastic colorful Latin vibe. I’ve always loved other cultures and the Latin culture especially. The Latin Pig menu has a treasure chest of delicious creative cuisines. My favorite sandwich is the “ROPA VIEJA”, made with tender shredded Latin-flavored brisket. My mouth is watering right now just thinking about it! #SucculentBlitz
The Local Foods Kitchen is a fantastic little joint I like to call a little slice of heaven. Everything they sling out of the kitchen is packed with fresh flavors. They only use farm fresh vegetables and ingredients to prepare daily deliciousness. I’m in love with the “Jalapeno Turkey Crunch “ served on warm cheese bread. Yes, I said warm cheese bread! The sandwich Gods live at Local Foods Kitchen. #HeavenSentSandwich
Dallas, Texas in Bishops Arts & Mocking Bird Station
Dallas Grilled Cheese Company has two locations in Dallas now. I couldn’t believe how delicious a grilled cheese or any sandwich was from these folks. I have had three different sandwiches from D.G.C.C. and each one is super delicious. But if you want to have a #Flavorgasm then try the “Grilled Cheese Cheese Burger. ” Yes the Grill Cheese Cheese Burger, WHAT? But seriously I’ve liked them all, so any sandwich will have you saying #SuperCheesySandwichDeliciousness
I love the cafes at Neiman Marcus. They have some delicious bites. Of course, I love the N.M. broth you can sip on before your meal. Let me tell you how in love I am with the “Grilled Cheese”and of course, I add the French fries on the side. The grilled cheese is always cheesy and delicious. The fries are always crispy perfection. Don’t forget a delicious turnover either! You will be saying #GiveMeSomeMore
I love the downtown vibe at the Americano in the Joule Hotel lobby. I fell in love the minute I walked in and saw the big open space with all the windows looking outside. I also liked the long bar and the neon signs. The place just screams let’s have some fun! I enjoyed two items when I chowed down. I loved the “Fried Olives”, stuffed with Cambrian chili sausage. They were amazing and really popped in my mouth. I Also tried the “Roasted Chicken Panini”, which was loaded with delicious melted mozzarella cheese. The Panini was cooked to perfection and the bread was perfect. You will love Americano #GotToHaveIt
I’ve been eating and chowing down at Jason’s Deli since 1976. My dad and I used to visit Jason’s Deli for weekly lunches back when we owned our restaurants. I truly enjoy everything Jason’s offers, but I especially cherish the “Beef Eater” and the “California Club”. Both of these may be very different but are incredibly delicious. Packed with flavors and always prepared fresh! They’re hard to beat. Jason’s Deli will leave you saying #INeedMorePlease
Thanks for reading our article and trusting us for your chow down needs! I really appreciate the dedication and local support. We are passionate about food, drinks, the chefs that create it, and the restaurants that host everyone.
Remember, “Food is an exploration of the pallet try something new you might like it!”
Trey (Chow Down) Chapman
Please join us on our LIVE radio and T.V. show every FRIDAY 10-A to 11-A. Trey’s Chow Down LIVE on I-Heart Radio, Dash Radio, and the Spoony network or FACEBOOK live @Spoony.
It’s getting cold so that means it’s chili time in Texas, my friends. Who doesn’t love a bowl of delicious warm tasty chili layered with your favorite cheese and fixings? EVERYONE DOES.
I love chili. All my life being from Texas, I’ve tried so many bowls of chili, they have to number in thousands. Every year I judge at least 10 to 15 chili contests, and boy is that always a shocker. Just when I think I’ve tried every combination known to man, a new chili cook creates something crazy new. As a seasoned chili expert, it always surprises me. On the positive side, it’s fantastic that we have all these chefs and home cooks wanting to create some new delicious chili recipe for everyone to enjoy.
Quick Story! About two years ago I was judging a contest (I’m not going to state any names because I want to protect the integrity of the food-judging scene). At this contest, one of my good buddies was sitting next to me. I could tell by looking at his facial expressions if something was bad, good, and really tasty. Everyone started passing the chili around and we were about 7 chili bowls deep into the 20-something chili contest. I hear this gaging sound and little snicker. I look up and it’s my buddy looking like he’s about to puke all over the table. You know that look, lol! After a second he passed it to me and shook his head as if to say DO TRY THAT CHILI, DUDE. I figured he was acting or at best just exaggerating to get one over on me. When I put that big spoon full of chili in my mouth it didn’t take two seconds before I almost spit it out. It tasted like someone had put an entire container of salt and hot sauce and nothing else in this chili. That was just crazy. After the contest was over we tried to figure out what happened but we just assumed they screwed up on the mix. One would think they would try the chili before they serve it? Who knows? That’s just part of judging and one contest I’ll never forget.
On a good note, I’ve eaten lots of great chili this year and I wanted to share my great chili picks with each of you. That way you can enjoy some delicious chili in the chilly Texas weather.
My number one pick for 2019 has been around a while and knows a thing or two about some delicious Texas cooking.
Fred’s TCU, Fred’s Texas North, and Fred’s West 7th Street
What can I say about Cowboy Chef Terry Chandler and his wonderful Texas flavor creations? Terry is a true outdoor cowboy chuck wagon cook that brings those wonderful western flavors to life in his Fred’s Texas Cafe’s creations. The chili at Fred’s is awesome! It will send your taste buds to the FLAVOR Rodeo and everyone needs to try some while the weather is chili-right.
BBQ On The Brazos or as I like to call them, “The Smoke Flavor Rodeo Kings” has an amazing flavorful chili. Pit Master John Sanford has been working on his chili recipe since man was created. Probably not, but it sounds good anyway. Their chili is flavor-packed, delicious, slap yo mama, and leg twitching awesome. When you get a chance head out and try some of John’s chili in Cresson, Texas!
Oh yea, my boy blue Chef and Pit Master Billy Woodrich has been slinging deliciousness for a while now at his place in west Fort Worth. His chili is always fresh, hot, and full of bold western flavors. It’s so good you might pray to the chili Gods, thanking them for great chili deliciousness at Billy Oak Acres BBQ. You need to head over and try that chili today.
Yee haw and giddy up is what I say about the chili goodness from 407 BBQ. Pit master Bryan takes no prisoners when he creates his little chili bowl greatness. The chili is prepared fresh and is served until they run out. Bryan’s chili has a western flavor that is unique to him and his 407 BBQ. Last year when I tried his chili the first time we were at a festival. I returned two times to refill my little chili bowl because it was so damn good. Check out 407 BBQ today!
Drive one hour and a half East from Dallas and you will find The Barn Cafe located in the sale barn in Paris, Texas. Chef Zane has all kinds of farm-fresh house prepared dishes in a cozy western setting. Her chili is amazing and tastes like more be because that’s all you want is more chili after each bite. Her chili is lip-licking delicious. Make the drive and try her chili!
Texas Spice has lots of fantastic flavorful dishes made from scratch every day. They have an innovative approach to chili. They serve the bean/chili medley in a small hot cast iron bowl and it’s some kind of delicious. It’s fresh, colorful, and flavor-packed for all to enjoy. When you get a chance head over to Texas Spice to try it out!
Remember: ” Food is an exploration of the pallet try something new you might it! “
When I opened my message from Chef John Tesar it said,
“Trey… Caviar, Burgers & Champagne. My buddy, Michael Passmore, is back home here in Dallas for a few events. He’s the founder of Passmore Ranch in California, where he farms fish, makes damn good caviar, and serves guys like us all over the country. He asked me who he should go see in Dallas. I told him if he brought the caviar, I’d supply the burgers and champagne for lunch at Knife (at The Highland Hotel). Easy going lunch, some champagne, a bunch of caviar, and chat with Michael.”
After I read the message I re-read it again just to make sure I understood. We were going to eat some of the finest caviar in the world, paired with some of John Tesar’s award-winning world famous burgers. Then we’re going to wash it down with champagne and discuss various types of delicious caviar from the man who farms it? Is this a joke? Am I dreaming? Then I remembered John is too busy to type all that out for a joke. I didn’t even have to think about it. I replied YES right away. I couldn’t wait for this day to come.
If you don’t know John, I’m just going to give you a free quick education about an amazing Chef. John gets his thrills on perfection, creativity, and hard work. He has an unwavering dedication to the culinary arts, his peers, and various charity organizations. He lives to make sure every single customer has a happy and positive dining experience. It doesn’t matter if it’s a 6-dollar burger, or a 200-dollar steak, John accepts nothing but perfection. His culinary pedigree is so extensive and has so much detail I’m not going to list all of it for you. I will tell you in the simplest terms; John is just a BADASS at what he does. Period! I respect the hell out of the guy.
So now you know why I was so excited when John told me we’re going to discuss caviar over burgers. I was ecstatic! I’m so passionate about food, drink, the chefs that create it, and the farmers and ranchers that help bring it all together. I couldn’t say no. I love being able to write about different foodie experiences so everyone can enjoy them and learn about the creative chefs and farmers that make it happen.
We pulled up to the Highland Hotel. It was a windy day. I’m always early and of course, my love Jana was driving me so I could work on social media and emails on the trip to meet John and Michael for our caviar outing. I must’ve asked Jana what time it is, at least a dozen times because I do not want to be late. I always want to be early. I consider it disrespectful to be late. Everyone’s time is valuable and especially a Celebrity Chef, and Michael’s time since he flew out from California.
We walked in and I saw John talking with some folks. So, we introduced ourselves to the famous Michael Passmore of Passmore Ranch. We sat down and immediately I started firing off questions about all the fresh caviar I saw on the table. If I remember correctly, we had 10 beautiful sexy jars of caviar setting on ice. I say “sexy” because that Passmore fresh caviar was colorful and oh so sexy just sitting there sparking under the lights. John finished, brought some champagne over, and we started discussing the various types of caviar and the attributes that each offered. Each had it’s own name and number and were easy to identify. We talked, laughed for a bit, and then when the burgers arrived Micheal said, “My two favorite words… Let’s eat”! In fact, he told John we need to have a caviar burger on the menu at Knife Dallas lol! But he was serious. We started testing the Passmore fresh caviar and for the first time in my life, I loved every single one I tried. I was shocked but very happy, I had finally found a ranch that produced great caviar and caviar expert that knew what he was talking about. He discussed in detail how caviar was produced, harvested, tested, and shipped. Michael is so passionate about his customers, his caviar, and fish that he tries every batch personally to ensure the highest standards are kept.
What happened next could be a scene out of a major motion picture or a scene from Ballers. Where snacking on burgers, caviar, and champagne when I hear John and Michael discuss French fries. I thought to myself French fries with champagne, caviar, and burgers. They have to be kidding? All the sudden plates of French fries appear. I’m thinking to myself HELL YEA! Cheese burgers, Passmore Ranch-Fresh Caviar, Champagne, and now French fries. You’ve got to be kidding me?
Then Michael says my favorite words again “Let’s eat some French fries and caviar!” To which I said, “Michael what do you mean put the caviar on the French fries?” Then his response was classic, “Hell no, Trey! We’re going to dip these French fries in my delicious caviar and wash it down with champagne”! I thought this is freaking awesomeness. Here we are sitting at Knife, eating award-winning Knifeburgers, caviar, drinking champagne, and now dipping French-fries in farm-fresh caviar like we’re dipping chicken nuggets at a damn Chic-Fil-A. All I could do is keep eating drinking, talking, and laughing.
I looked up and John was down at the end of the table working. He wasn’t eating anymore. I said, “What are you doing”? To which he replied, “I’m working, signing my books for some folks who bought them”! He said he has personally signed over 16,000 books each with a message. He wants to sign each one individually with a message to make it personal for each person purchasing one of his books. That my friends, is just one more reason why I call John a badass. It shows you the dedication and respect John Tesar has for his customers and his craft.
After our burgers, fries, caviar, and champagne, we said our goodbyes. It was truly an amazing experience with John Tesars and Michael Passmore.
If you’re a chef, a foodie, or a person who just loves to eat, please look up Passmore Ranch. Go to their website Passmore Ranchand educate yourself on what they offer. They will ship you some of the world’s best fish and caviar right to your front door, back door, or kitchen door overnight. You will fall in love with Passmore Ranch products and Michael PASSMORE’S attention to detail. I promise.
Until next time my foodie friends remember. ” Food is an exploration of the pallet. Try something new, you might just like it.”
We started by selling live fish at Northern California farmers’ markets, and our quality and service quickly made us a premier purveyor for top restaurants and Michelin-starred chefs throughout the state and the country.
Michael and Vandy Passmore moved to the ranch just outside Sacramento in 2005 because they fell in love with the rolling hills and lush grasslands on the edge of the Sierra foothills. They got big help launching the fish ranch from a neighbor – an aquaculture pioneer who would become Michael’s great friend and mentor.
Today, our ranch is 86 acres with our fish being raised in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. We have a variety of open lakes and massive tanks used to increase the variety of sustainable fish we grow. Our ranch also houses a hatchery for sustainable spawning, and will soon have a state-of-the art processing facility so we can deliver fish precisely to order from live to filleted.
We offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” We continue to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-starred Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef John Tesar.
How We Do It
Passmore Ranch’s philosophy is clear: Cut no corners. We grow, source, and produce the finest fish and caviar for our chefs, and deliver directly to them. Both in the fish we rear, and those we source through partner farms, the standards are the same – adherence to sustainable methods coupled with outstanding waters, food, and handling from the water, right to your kitchen!
It’s that time again foodies, chowhounds and beef lovers! I’ve been on the hunt all year for a delicious steak dinner and boy… Have I found some great places this year. I’m back with some of my old favorites along with some new places where you can find the BEST STEAKS. We are in our 3rd year now of Trey’s Chow Down Best Steak Articles and this year is better than ever. Last year, 2017 our Best Steaks article had 49,000 reads so we are full of excitement about this year’s NEW list. I couldn’t make all the steakhouses but I sure tried. Sit back, turn off your television, radio, and any background noise, because you need to retain everything you’re about to read in my BEST STEAKS OF 2018 article. You better grab a bib and put it on before you start reading this article. If you’re anything like me you might have saliva dripping from your mouth while you read this article of deliciousness.
You’re going to learn about some of my family history, steaks, delicious appetizers, and where you need to eat some superior beef this upcoming year.
Over the course of our foodie history, steaks have changed so much. The type of beef restaurants and chefs are using today is truly remarkable. Being in the ranching and beef business all my life, I would have never thought three decades ago we would have so many fresh meat choices to choose from today. We have chefs using a wide range of different types of fresh meats and cuts. There seem to be no bounds when it comes to creating the perfect steak. Some of the popular beef and cuts being used are Angus, Hereford, Brangus, Kobe, American Style Wagyu Kobe, American Kobe, Japanese Wagyu, Tenderloin, Filet Mignon, New York Strip, Kansas City Strip, Ribeye, T-bone, Flat Iron, and the big bad Tomahawk. We could go on for days about cuts, thickness, and types of beef.
Dry aged has made a big return to the marketplace too. Dry aging is a unique process in which unwrapped cuts of beef are stored in a room where there is consistent monitoring of temperature, humidity, air circulation, and bacteria level. Whether you choose dry-aged, or wet-aged, has actually become quite a debate these days among chefs and foodies alike. Dry aging has centuries of tradition on its side. My granddad had his own massive dry age cooler at our meat company and sold plenty of them. Wet-aging is really the new kid on the block and it’s being tested by many. Time will tell how it works out in the marketplace.
I always say, “Food tastes much better with a good story”. So, sit back and enjoy!
When I was a boy, my granddad would eat steak for breakfast, lunch, and dinner. He was in the ranching, restaurant, and meat business so he loved to eat. His cuisine of choice was BEEF! My dad was the same way! When I was younger we would cook steaks for breakfast, or if I was at Quality Meat & Provision Company our meat business I would cook myself a steak or a hamburger in the early a.m.. Being from Texas and growing up in the restaurant and ranching business I don’t think I had much choice. Back in those days if you ate chicken they looked at you funny, and you might even get a lecture. Beef, beef, beef is what was for dinner.
I really enjoyed working on the ranch and at the family meat company. I took pride in unloading the big sides of beef off the trucks and hanging them on the rail. After I hung them, I would push them down the rail into the cooler meat processing area. I was always fixed on the butchers cutting, slinging, and deboning those big sides of beef. I would ask all kinds of questions about the beef and cuts. I’d watch them sling those knives around like a NINJAS. It was intriguing and awesome to watch those men work. They were dressed in all white pristine uniforms and long white thick aprons. They had plastic shields around their waste over the aprons and they wore steel mesh gloves and mesh guards all the way up their arms. These men were seriously dedicated, and they could really cut some beef! It was a skill that was truly amazing to watch them perform duties, cutting, chopping, and slicing. I grew up to learn a lot of discipline through their hard work. After they would finish with the beef sides, we would seal the steaks, box them, and move them in the cooler so we could deliver them to restaurants and customers. One really cool thing about my granddad was he sold meat to all the casinos back in the day. He dealt with many gangsters that owned those casinos along Old Jacksbro Hwy. History is what our world is built on, and I love our family beef history.
When I got older, my dad requested that I get a job in other restaurants to gain experience about operations and about working outside the family business. Of course, I wanted to work with the family, but dad insisted, so I did. I worked for Steak & Ale Company, The Balcony Restaurant, The Carriage House Restaurant, and a few others. I learned a lot about steaks and cuts working for those folks. Later on, I worked in management and was a trainer for Whataburger, Wendy’s International, Jack-In-Box, Pizza Hut, and Little Cesar’s Pizza Company. I lived in Kansas, then Texas, and then California while working for other corporations. In all, my combined work experience with other restaurant corporations totaled 16 years before returning the Chapman Restaurants, Chapman Fast Foods, and Dairy Queens of west Texas.
What I learned about the food business, operations, training, front and back of the house, and bar service I will never forget. It added to my skills and knowledge in the restaurant industry. It was truly valuable and gave me the tools necessary to create Trey’s Chow Down Brands and my foodie website.
Traveling and eating steaks sounds like a dream come true to most folks. Truth is, it’s a job that requires me to go out report and review on chefs, restaurants, and cuisine. I am dedicated and passionate to be the best for my audience. When I decided to create my BEST LIST for Hamburgers, Steaks, Breakfast, and now pizza, I wanted my choices to be the BEST of the BEST no excuses. I really had no idea the amount of work and research it would take when I decided to create these lists. That’s why I spend a full 12 months locating new restaurants, finding chefs that love to cook. I eat everything on my lists. If someone tells me how delicious something is, I always try it myself before the dish makes it on our food site or social media.
So here we go, buckle buttercup! Let’s learn about some delicious appetizers and steaks.
FIRST…. Let’s talk about appetizers that matter before we get to the delicious steaks.
You can find some amazing appetizers at these steak restaurants listed below. I like to call them pre-steak eats! Enjoy, folks!
BEST pre-steak eats for 2018
B&B Butchers & Restaurant Fort Worth & Houston: B&B Butchers & Restaurant Fort Worth & Houston: has a bacon appetizer I’m in LOVE with. It’s called “Chef Tommy’s Bacon”. You have to try it! Tommy’s Bacon is prepared with Roquefort blue cheese and truffle infused honey. This dish will send your taste buds to the FLAVOR RODEO and fill your belly with delight. I truly wish I could convey through my writing how delicious this dish taste, but I don’t have the words. Saddle up for the flavor rodeo with each bite! Tell’em Big Trey sent you!
Grace Restaurant: Located in Sundance Square. They have an appetizer that I love because it involves tartare. It is Beef Tenderloin Tartare – 2 year aged cheddar, tomato aioli, puffed grains, and pine nuts. So delicious you will want another and Chef Blaine won’t let you leave hungry I promise.
Knife Steak House in Dallas & Plano: has a “Bacon Sampler Platter” that will impress any bacon lover. It is a bacon tasting feast consisting of 5 varieties of bacon that will melt in your mouth. I could smell the bacon as they sat it on our table. My mouth was watering before I took the first bite. It’s watering as I write about it! Chef John is dedicated to his craft and loves slinging deliciousness.
Michael’s Cuisine on Upper West 7th: has a fantastic appetizer that is made to order and prepared with fresh Texas quail. They’re called “Quail Pops”! They’re delicious and packed with flavor. Chef M.T. loves this dish and you will too.
J2 Steakhouse in Lewisville: has a creative appetizer that was packed with flavor. Foie gras 3 ways -seared, torch on, mousse. It’s served with some fresh baked bread too and the presentation is incredible. Truly delicious! Chef Pauley loves his creation and it shows.
Del Frisco’s Double Eagle Steak House: has a one-pound bacon appetizer that goes by the name “Thick-cut Nueske’s bacon au Poivre”. Topped with a Bourbon Molasses Glaze and farm fresh peppers. Superb!
Capital Grille Steak Houses:has an amazing pre-steak appetizer that goes by the name of “Prosciutto Wrapped Mozzarella”, with farm fresh vine-ripened tomatoes and delicious house bread! This dish is so yummy that you will want to slap everyone. Your mama, your grandmamma, your granddaddy and maybe even some folks you don’t even know. Chef Derek knows when I walk in because I always order 2 of these dishes. Yes, it is that delicious. If you don’t believe me, TRY IT!
Wolfgang’s Steakhouse: The Beverly Hills California location has an appetizer that I love. It is farm fresh, house-made mozzarella, Texas size beefsteak tomatoes. Served with your choice of dressing; house vinaigrette, Russian or Roquefort. This dish was so fresh and flavorful. It might be the beautiful Beverly Hills fresh air and the sites and sounds of California but this dish is banging.
Horse Shoe Hill Steak House: Located in the Fort Worth Stock Yards! This place has several great appetizers packed with flavors. The “Texana Deviled Eggs”, “The Bob Armstrong dip” with house-made chips, and “Calf Fries” are few of my favorites. Chef Grady has some fantastic dishes that just scream southern and cowboy flavors.
NOW let’s differentiate the types of steaks!
This particular steak is actually two-in-one. Many consider it to be the “king” of steaks. On one side you have a New York strip and on the other is filet mignon. This is thicker cut steak. It has much more of the tenderloin compared to the loin portion. It can be grilled, sautéed, broiled or pan-fried.
This steak is named after its T-shaped bone. It’s similar in appearance to the porterhouse, but with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature. The meat near the bone tends to cook more slowly than other parts of the steak.
New York Strip
This is a classic at any quality steakhouse. It has an excellent amount of marbling, is tender and flavorful. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a “club” steak. In the United States and Canada, it is known as New York strip, strip loin, shell steak, or Kansas City strip steak. The New York strip steak is ideal for grilling.
This is the most tender cut off the cow. It’s not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France, this cut is called filet de boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.
The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.
is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It’s called a “tomahawk” cut because the steak with the long bone resembles a single-handed axe.
Dry aging is a process whereby beef carcasses, primals, and/or subprimals are stored – without protective packaging – at refrigeration temperatures for long periods of time to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavors.
Chef John Tesar has done a masterful job at creating a steakhouse that exceeds all expectations of what a steak dinner experience should be. He offers a Texas-sized variety of meats and cuts where a true steak connoisseur will feel like a kid in a candy store. His “Bacon Sampler” appetizer melts in your mouth with each bite. They have custom-crafted desserts, cocktails, and appetizers that will make your mouth water and your pallet dance. One of the BEST offerings at Knife is a dry age cooler. It is mesmerizing. You can stand at the window slobbering while you glare at the meats dry aging second by second. John’s dry aged beef has a different flavor profile compared to what I’ve tasted. Their dry age process makes for a very intense flavor, creating hints of blue cheese, truffle & popcorn butter. In my opinion, John’s flavor profile created at Knife is different and it’s addicting.
If you ask John about his dry age meat locker, this is how it’s explained;
“By dry aging our prime steaks instead of wet aging we are able to create a more flavorful dining experience. The process involves placing the steaks on racks in our temperature controlled display case, which is held at a constant temperature of 36 degrees and 40% humidity. This causes a crust to form on the outside of the meat, sealing in the steak juices. The natural juices of the meat contain an enzyme that breaks down the tissue resulting in a tenderer piece of steak. At the end of the aging process, our on-site butcher cuts away the crust formed by the dry aging process leaving only the bright red and very flavorful meat that we then cut into the portions we serve. The process makes for a very intense flavor with hints of blue cheese, truffle & popcorn butter. Aging on the property and butchering the meat ourselves along with the personal relationships we have built with the local farms have given us an incredible amount of control over the product.”
I truly enjoyed the flavor profile and John’s dedication to the culinary experience you will receive when you dine at Knife. The flavor profiles are simple to explain in 2 words… STUPID DELICIOUS! That’s the simplest way to explain a John Tesar steak or his signature burger, Stupid Delicious! We tried a few different cuts but loved the DRY AGE steak flavor profile. I dare anyone to eat one of his steaks and come up with a better term.
I’ve written two articles in the last few years about Grace and Chef Blaine because everything this place offers is creative and packed with flavor. I use the word “creative” a lot, but there really isn’t any other way to express what they provide! The atmosphere is incredible, rich, and classy. Grace has one of the best patios in town. The service is first class and always on point. One of my first culinary experiences with Chef Blaine was about 5 years ago. I was told he had some amazing “escargot” that he was very proud of. Now listen, I’m not a big snail eating kinda guy. I tend to stick with other culinary delights! I went to see Blaine and I ask him about this amazing “escargot.” Before I could finish inquiring about the dish Chef Blaine said, ” HANG ON. WE WILL BRING SOME RIGHT OUT FOR YOU”! Well, I had to try it. I couldn’t refuse something he was so proud of, could I? The escargot was AMAZING. We ate two orders that evening. From this moment on, I was forever hooked on Grace and Chef Blaine’s culinary creativeness. If you ask Adam Jones he will tell you “GRACE delivers a dining experience like no other in Fort Worth.” Their wedsite states, “Adam, is known as the city’s host for the unparalleled level of hospitality and service in his restaurants, invites you to enjoy Modern American Classic fare, created by award winning Chef Blaine Staniford. In a comfortable modern setting that embodies the city’s energy, guests can enjoy the outdoor terrace on Main Street and a spectacular bar featuring house made seasonal cocktails with a separate menu for bar snacks. Glass-enclosed temperature controlled wine cellars house a selection of Old and New World wines.” Grace offers different cuts of meat and creative sides. Any cut you choose, or type of beef, will be perfect. It’s a tough decision, but my favorite cut of meat is the 20 oz prime dry aged bone-in ribeye or the 44 Farms filet. If you haven’t tried Grace, you’re missing out! Be sure and have a cocktail on that wonderful patio.
If you’re a steak LOVER, do I have a place for you! Here’s some deliciousness served with a historical background you will surely enjoy. J2 was created in an OLD 1886 Grist Mill building. The atmosphere here is cozy and fantastic. Chef Polly took me on a kitchen tour and I loved what I saw. They have a new beautiful kitchen, complete with a separate pasta and dessert creating room. The side area has a row of three coolers. One cooler is full of only locally sourced fresh vegetables. The second cooler is a dry age cooler, which is full of delicious dry aging meat. The third has a variety of deliciousness. There’s a meat cutting cooler area where a young man was preparing and wrapping some Beef Wellington. Being the restaurant business all my life, I was impressed with the cleanliness, organization, and how fresh everything looks in the coolers. When we sat down to eat they offered us several menus to view for dinner. They also have some custom house prepared craft cocktails that looked amazing. The website states, “After operating for 124 straight years, the Lewisville Feed Mill at 119 E. Main St had seen its fair share of history & reinvention. There is something special about what the Polser family created back in 1886, that lends itself to preservation. It’s rare to find a restaurant that feels so comfortable in its own right and place- so written into the lore and landscape of a neighborhood and it seems it has always been at that address. Today, J2 Steakhouse serves elevated Texas fare with a selection of dry aged beef, aged in-house, in the heart of downtown Lewisville. It is kept up by a staff who strives to maintain an unobtrusive sense of hospitality & service.” I love this history! We tried so many dishes I thought I was going to need a dolly to wheel myself outside. They steaks were juicy and delicious. We ordered the 60-Day Dry-aged Tomahawk Ribeye and Wet-Aged NY Strip with 7-chili demi glacé and bone marrow butter. It was superb! The historical factor in the Old 1886 Grist Mill building combined with the tremendous amount of old artifacts creates an alluring atmosphere that makes it hard to leave. Chef Pauley and the team at J2 have created true Steakhouse MAGIC not be missed by any steak lover.
The BEST Steak House Winners For 2018
B&B Butchers & Restaurant
Chef Tommy Elbashary
Fort Worth & Houston
When I walked into B&B for the first time and saw the butcher market, my foodie senses were standing at full attention. I fell in love the moment I tasted the food and enjoyed some incredible customer service. The menu at B&B is full of delicious and creative offerings. I decided to order ” Chef Tommy’s Bacon ” appetizer and give that a try. When they delivered the dish to me, the aroma alone should have been outlawed! Yes, it smelled that good! Everything I tasted from that point on was pure deliciousness. I found it hard to stop eating. I wanted one of everything on the B&B menu. I can’t give you a favorite, so you can’t go wrong with anything “beef” at B&B. Chef Tommy is slinging deliciousness like a steak ninja. Trust me, you will fall in love. Just watch out for the B&B Ninja lurking about, lol!
What can you say about Clay Pigeon?.. Everything is farm fresh and creative. It’s everything you want and more! You’ll enjoy every single bite of steak. Clay Pigeon offers a variety of different cuts. Just ask the server for help or review the menu before heading over. They change the menu seasonally, so get ready for something incredible to eat. The atmosphere is wonderful, cozy and Texas friendly. They pride themselves on wowing the customer. The dining room has a date-friendly vibe and a wine cellar for a fine dine night. I truly love everything I eat at Clay Pigeon. My favorite cut of meat is the prime Angus steak 8oz. eye of ribeye. Also, the CP Burger is one of the best you will ever have! The roasted garlic aioli is WOW. I fell in love with this burger two years ago and can’t stop thinking about it!
Texas Reds has been a favorite of mine going on thirty plus years! I do miss the original two-story old time building, but the food is still as excellent as always. It has a cozy fresh mountain feel to it. I’ve always loved their steaks and baked potatoes. They’re packed with flavor and cooked to perfection. At first, I thought my love for this restaurant was purely for the vibes they gave. Over time I realized it wasn’t only that but also the great steaks and friendly service. Deliciousness in every bite. My favorite cut if the special New York steak cut THICK. When you’re in New Mexico, make plans to try Texas Reds. It’s a must!
Capital Grille a wonderful and very friendly bar area. Overall, this has a has a very rich and cozy feel. It is like it’s own little cozy tavern BUT with award-winning food, wine and spirits. There is an awesome wine display to marvel over. It has a Texas-sized inventory. The dining room has a certain southern charm feel to it. This makes you want to stay for a while. The service is phenomenal and they love the customers to death. Capital Grille, or as I like to call it CAPITAL, is truly a place to be. Walk in, grab a glass of wine and socialize. Then dine on a delicious meal. Maybe enjoy it all out on the patio and enjoy this wonderful life. My favorite cuts of eat from CAPITAL are the 8oz filet mignon and the 14oz bone-in dry aged New York strip.
The Butcher Shop always has farm fresh cuts of meat. They pride themselves on the quality cuts of meat and prepare them to perfection. You can enjoy the fresh Miami air while you dine on deliciousness. The beer garden is always fun and exciting. Service is perfect and you can catch everyone enjoying his or her time there. My favorite cut of meat from here is the bone-in rib eye. When you’re in Miami stop in here and chow down.
I’ve dined at both locations Dallas and Houston. Pappas Bros Steak House is best described as deliciousness! They opened in 1998, and honestly, I’ve been going ever since then! Back in my NASCAR days, we would take a helicopter to Pappas, eat then fly out to Texas Motor Speed Way for the races. This place is perfect. They have a large selection of beef and cuts. If you’re looking to impress someone, close a deal or make something happen then take them to Pappas. They will have an incredible time. My favorite cut of meat at Pappas is really anything, but I do love the three peppercorn steak. MY MOUTH IS WATERING NOW!
Michael’s Cuisine has been around for so long that I consider it to be a Fort Worth staple. Chef M.T. aka Michael Thomson works hard to keep his menu offering different dishes depending on the season, and he gives back to the community in so many ways. This cozy restaurant is located on upper West 7th. It has fireplaces, Texas décor, and an old-school Fort Worth feel. I truly love everything Chef M.T. creates and slings out the kitchen. I especially adore his appetizer “Texas Quail Pops”, and for my favorite cut of meat… It would have to be the “Cowboy rib eye” because it is so delicious, tender and juicy. I always want to order an extra to take home with me! When you have time to check out Michael’s, tell’em Trey sent you!
Bonnell’s…where do I start with the famous Bonnell’s? I can tell you Bonnell’s has been one of the driving forces in the great Fort Worth steak and exotic cuisine business for years. The dishes that roll out of the kitchen at Bonnell’s are always incredible (to put it mildly). Everything on the menu is packed with flavor, farm fresh and locally sourced ingredients! I love dinning with Chef Bonnell because he has a true passion for Texas. One of my favorite appetizers he offers is ANYTHING, and I mean that sincerely. My favorite cut of meat would be the Wagyu rib eye from rosewood beef in Ennis, Texas. This particular cut is aged in house for 35 days. The flavor really pops in your mouth and will have your taste buds dancing the Texas two-step. Check out Bonnell’s and tell ’em Big Trey sent you!
I truly love this place in downtown Denver. Named after the chef’s daughter, Grace Troy Guard, as created magic in Denver. This steak house has an amazing display of its award-winning interior, big fire grills, oyster bar, spaciousness and a wide selection of beef. It is truly a masterpiece. The cuisine is creative, the steaks are farm fresh and packed with deliciousness. My favorite cut of meat is the 18oz. dry aged bone-in NY strip. The service is first class, and even worth a round flight trip to Denver just to dine here for the evening. Guard and Grace is always on point.
I’ve always loved the cozy atmosphere at Ruth’s. Over the years, I’ve dined at their Florida, Texas, Nevada, Louisiana and California location. An 1800-degree broiler cooks the steaks, creating a flavorful sizzling steak. I love this cooking process. My favorite cut of steak from Ruth’s is the juicy 8oz tenderloin. If you’re not in the mood for steak, then you’re in luck because Ruth’s has one of the best chicken dishes in the U.S.A. I highly recommend the stuffed chicken breast with oozing cheese.
While they have multiple locations in the USA and abroad I’ve only eaten at the Beverly Hills location two times. It has a very cozy atmosphere with some fantastic lighting and doors that open up to the street. Both times I’ve enjoyed my dinner all the doors have been open bringing the wonderful California evening inside, and creating a fantastic dinning experience. I always love the fresh air and the street sounds when dinning in Beverly Hills. If you view the website it will state that after 4 decades of experience, it is fair to say that Wolfgang Zwiener learned his craft well. Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang didn’t just duplicate an exceptional steakhouse; he improved upon it making Wolfgang’s Steakhouse extraordinary. Wolfgang’s Steakhouse is serving lunch and dinner seven days a week including all major holidays. I enjoyed the Porterhouse and some amazing wine from the nice glass wine cellar. I would make plans to join a Wolfgang’s for dinner they have plenty of locations and you will enjoy every bite.
Mercury Chop House is a cozy steak house with dim lights, soft live music, great steaks, friendly service, and a down-homey atmosphere. I’ve always loved Mercury and all it offers. My favorite cut of meat is peppered steak served with mashed potatoes and the vegetable medley. The restaurant located in Arlington is high a top in a building with wide windows and great views. If you haven’t been to Mercury, make sure you make plans today.
Del’s is always at the top of everyone’s list for great steaks and a classy rich atmosphere. They offer incredible service, creative menu items, great cocktails and lots of delicious beef options. I love the big thick bacon appetizer, thick-cut Nueske’s bacon au poivre with a bourbon molasses glaze. It is super delish. My favorite cut of meat at Del Frisco’s is the 14oz. boneless akaushi wagyu ribeye. Check out Del’s today and start living the dream.
I really love the Edge Steakhouse for it’s extremely cozy and contemporary feel with bright interior colors. The menu is first class, creative, and the beef cuts are melt-in-your-mouth DELICIOUS. The staff is very friendly and the service is perfect. I eat at Edge Steakhouse every time I’m in Las Vegas. It’s a must! My favorite cut of meat is the 14oz. wagyu beef New York strip. So good… you will be in steak heaven.
H3 is truly a one-of-a-kind steak house with it’s own special flare. The historic stockyards of Fort Worth set the perfect cowboy atmosphere for this cozy restaurant. It has one of the best steak house cocktail bars in the U.S.A. You can sit on saddles while you drink Buffalo Butt Beer and socialize with some real cowboys. The beef cuisine is fire-grilled with wood, which produces a fantastic and unmistakable H3 flavor. The aroma floats around H3 of the live hickory wood fried grill. It is simply awesome. My favorite cut of beef is any steak they offer cooked on their hickory wood grill. Don’t forget the “9-Miles Of Dirt Road Dip”! Oh my gosh it’s so delicious, it is what dreams are made of.
My, my, my… Horseshoe Hill. Where EVERYTHING is so delicious you will think you’re dreaming. You will need to ask someone to pinch you, smack you or step on your foot because you will not believe how flavorful your meal is! This is a cozy, quaint little steakhouse and eatery. Even though it is charming, it will blow your mind away. My favorite cut of meat from the Hill is anything they offer. If you’re not in the mood for steak, the try the award-winning chicken fried steak. The experience from Horseshoe Hill will last a lifetime. You’ll be telling all your friends and returning for a second, third, and fourth time forsure!
The Barn Cafe is truly a down-home country-cooking cafe. Not only do they offer delicious hand-cut steaks, they have a variety of house-made cuisine by country Chef Zane. Chicken fried steaks, delicious chicken, pork chops… and their hand-cut steaks on Friday and Saturday nights are truly amazing. The service is casual, friendly and served with a smile. The steaks are big and packed with flavor! The house-made desserts are always excellent and ready to please. Check out the Barn Cafe in Paris, Texas. It’s worth the drive if you wanna see some beautiful country outside the DFW area!
When you enter Hard Eight you can see all the cooking areas and smokers rolling with beef cooking. They have a separate cowboy grill area where you can watch your steak cooking over an open fire. You choose the meat and they will cut it fresh and throw it on their grill. You can watch out the cook or be seated at your table and they will bring it to you when it’s ready. It’s very hard to walk past all the other deliciousness foodie offerings at Hard Eight before you are seated. I would suggest getting some old horse blinders and strap them on so you can walk to your table without filling your plate full of smoked meats and sweet treats.
Thanks again for your love and support for Trey’s Chow Down! Hope you enjoyed! Share this with your foodie friends and have a great rest of the year, folks!
If you’re a steak LOVER, do I have a story for you! Here’s some deliciousness with a historical background you will surely enjoy.
About three months ago, I heard about this new steakhouse in Lewisville, Texas that was opened in an OLD 1886 FEED MILL. A Chef I met Chef Johnathan Pauley was extremely passionate about his babyJ2 Steakhouse as he explained in detail about the new restaurant venture. Being in the food business, I hear a lot about the openings of new restaurants. You get all the information about the new restaurant buzz but sometimes you miss out on the NEW CONCEPTS in the Texas market. You say to your self, “I’ll get there when I can. It’s a steak restaurant in Texas. That’s nothing out of the ordinary in the Texas restaurant market.”
Well, friends, I should have made the trip to J2 Steakhouse much SOONER than later. I waited over three months before making the chow down trip to J2 in Lewisville.
Chef Johnathan and J2 state on their website, “J2 Steakhouse is a new restaurant in a familiar space. Opened in the Spring of 2018 by a family who was just as fond of great food as they were of preserving the past. After operating since 1886, the Lewisville Feed Mill at 119 E. Main St had seen its fair share of history and reinvention. There is something special about what the Polser family created over 100 years ago that lends itself to preservation. It’s rare to find a restaurant that feels so comfortable in its own right and place – so written into the lore and landscape of a neighborhood and it seems it has always been at that address.
Today,J2 Steakhouse serves elevated Texas fare with a wonderful selection of dry aged beef in the heart of downtown Lewisville. It is kept up by a staff who strives to maintain an unobtrusive sense of hospitality & service.”
When I pulled up to J2 I saw the historic building and old machinery displayed around the building. I started to get excited! I love Texas history, especially farming and ranching history. The building was originally constructed in 1886 as a feed mill. It’s a very large building with lots of character and charm. When they purchased the building it had been locked down for decades. What they found inside was a large number of Texas treasures. They found old machinery, bottles, cans, and all kinds of historic items. Simply said, what they found was amazing.
This years list was crazy! We chowed down on 120 burgers and visited over a 100 different burger joints and restaurants to complete our list.
For the past five years at Trey’s Chow Down.Comwe’ve researched and compiled a list of the best burgers I’ve eaten that year. The first year it started at Fort Worth Magazine with what I thought was the best burger I ate. As time went on, more and more folks would ask me what I thought about this burger or that burger. In 2017, I increased my dedication to research and the number of burgers for the list. I had to increase the list to the TOP 15 BURGERS in DFW because there are many places promoting and selling delicious burgers. I needed to be fair, accurate, and credible. Our “Best Burger List” has become so popular (251,000 views in 2017) that I’ve decided to make some changes for 2018 and for the future of our Trey’s Chow Down Best Burger Contest. I’ve created TWO NEW burger categories and a BEST ALL AROUND WINNER for 2018 and beyond.
The NEW categories will be as follows:
– BEST OLD FASHION Burger
– BEST CRAFT Burger
– BEST ALL AROUND Winner
I truly love a delicious burger but the beef industry has changed so much in the last five decades. I felt I needed to make the decision to create the NEW categories for fair judging and a TRUE BEST BURGER LIST.
To me, a CRAFT burger is completely different in creation and flavor profile. They can be prepared with delicious creative toppings, a variety of expensive fresh meats, premium aged cheese, with a fancy bakery fresh bun. A craft burger can get expensive depending on how it is created. When it comes to craft burgers my flavor profile has a wide range. I will try anything to see what kind of burger deliciousness a chef has created to achieve the number one tasting burger in the burger wars. There are lots of crazy flavor profiles for craft burgers. Plenty of the craft burger creations have the ability to send your taste buds to the flavor rodeo and have you screaming giddy up with each bite.
Trey’s Chow Down visits several events throughout the year. We travel around the DFW Metroplex, East Texas, and South Texas to seek out creative dishes. We search for delicious flavor profiles and the incredibly talented chefs that create them.
A large number of events we are invited to are charities held by chefs, restaurants, and local folks who believe in supporting great causes. It’s an honor to be a part of them! Truly, it’s amazing to see how much time, funding, dedication, and hard work is put forth during these events.
This year was Trey’s Chow Downfirst time to attend theChefs For Farmers 2018 event in Dallas. Chefs For Farmers was created in 2010 by Dallas restaurateurs Iris Midler and Matt McCallister. Chefs For Farmers began as a long table dinner for 125 people at Eden’s Organic Farm in Balch Springs, Texas. The goal of the evening was to bring farmers and local chefs together to promote the benefits of working closely with their local/regional farmers. Over the years, Chefs For Farmers has evolved into a nationally recognized, multi-day festival with thousands in attendance. As part of its commitment to encouraging sustainable relationships between chefs and the farming community, Chefs For Farmers provides stipends to participating chefs and farms to create locally sourced dishes for the festival.
It is a four-day event that rivals anything you’ve ever attended in the food or drink world. Chefs For Farmers is masterfully planned and executed with perfection. The cuisine is unbelievably creative, colorful, with flavor profiles that will send your taste buds into foodie heaven.
Each chef and culinary team spends countless hours preparing these flawless dishes. The flavor profiles and combinations we tried at Chefs For Farmers blew me away. I can’t ever remember trying so many unusually complex dishes at one single event. Chefs For Farmers is an amazing concept. I really enjoyed attending this event with chefs and local farmers to help promote freshly sourced vegetables, proteins, and products.
Each booth, staging area members, and culinary team were full of class, energy, and were enthusiastically serving. There was not one single booth where everyone wasn’t smiling, laughing, and having a BIG ol’ Texas time. All the folks were so friendly and taking time to discuss their creations.
Talk about a well done prepared plan. The crowds at the event were evenly distributed. This way, the crowds never really bunch up and made you feel open to roam around throughout this event.
The V.I.P. area was TRULY a V.I.P. area! Everything it offered was spectacular. They had full bars, wine, music, and all kinds of delicious eats. There was plenty of seating and we felt like we were attending a kings feast.Hook Line and Sinker had an unbelievable all-you-can-eat fresh seafood area with king crab, shrimp, crawfish, sausage, and corn. Magdalena’shad an amazing dish that was visually beautiful Lobster Esquites and it tased like “MORE.” That’s what I wanted was more! My mouth is watering just thinking about all the incredible food in the V.I.P. area again. V.I.P. at Chefs For Farmers should be renamed to (P.V.I.F.) for Platinum Very Important Foodies and that’s putting it mildly, folks.
This is definitely one of the best foodie events I have been to in the last decade.
I would love to list every single chef, restaurant, dish, farmer, and vendor involved but that would take a lot of pages. I’m going to list some highlights and the amazing dishes we fell in love with. I want everyone to know, and understand, that there wasn’t a bad dish at Chefs For Farmers. We loved them all.
When it came to deliciousness at Chefs For Farmers 2018 these flavor profiles and dishes had everyone beat. I fell in love with the following dishes:
Petra and The Beast
Chef Misti Norris created the dish with pork, grains, and greens. This dish had an amazing flavor profile and was visually stunning. I’ve been following her work for a few years now and I’ve been blown away with her creations. Chef Misti dedicates herself to creating one of kind unique dishes with fantastic visually appealing looks and flavor profiles. She’s dedicated to perfection!
Chef John Tesarcreated the dish: Beef BBQ Rib in Creamy Polenta Chimichurri Sauce. OMG where do I start? First off, I LOVE Chimichurri and I LOVE beef. BOOM! This dish took my taste buds to the flavor Rodeo. The texture was perfect. It was visually sexy to my eyes, it just screamed, “Eat me”. I sneaked back for a second one because it was delicious. Chef John is not only dedicated to his craft, he’s in LOVE with the culinary world and creating magic from his kitchen. Each creative dish is packed with flavors that we love. Who doesn’t love BEEF and delicious creations? You know where to find them Knife Dallas and Plano.
The chef was Chef Matt Pitmanand he prepared a few dishes; Smoked prime rib, Truffle horseradish Cream On Corn, and a Chorizo style smoked beef rib with salsa verde, chicharrones, and chili on corn. All I could say was WOW! It was just STUPID DELICIOUS. The flavor profiles rocked my pallet and they were visually perfect. I hovered around the Meat Church booth like I hadn’t eaten in a month. Just smelling the aromas gave me a BBQ ADDICTION. The smells from the Meat Church booth should have been outlawed. Call the police there’s delicious smells lingering!
The chef was Chef Christopher Patrick and the dish was Hickory Smoked Bar-N-Ranch Wagyu Cheesesteak Sliders prepared with caramelized onions and peppers, Brazos valley white cheddar cheese sauce, on grilled sourdough. When I saw that sign and the dish he had listed I was like, “The foodie gods must have visited Chef Patrick for this one”. Are you kidding me? LOOK at those ingredients. This dish just screams, “I’m freaking delicious, now shove me in your mouth”. Well let me tell you something right now foodie lovers…. Actually, I can’t tell you what I said when I took my first bite in this article but it rhymes with muck. I don’t know Chef Patrick, but I met him for the first time that day. I can tell you I will seek out more of his creative tasty dishes and see what he’s slinging next for me to chow down on. Take my advice get to Abacus and chow down on some deliciousness.
The Chef was Chef Juan Rodriguezand the dish was Lengua and Gnocchi, Braised beef Lengua with Parisian style Gnocchi, Salsa Macha, farm fresh herds and Cotija Cheese on a freshly-made tortilla. When I saw Chef Juan and I looked at his dish creation I started shaking my head. I knew this dish was going to be lip-smacking, mouth watering, and bronc ride to the flavor rodeo. I know Chef Juan, and he’s always slinging creative deliciousness with every single dish, large or small. I took one bite of this and my spidey senses took over. I’m not sure if I even chewed this dish, but I wanted another. Magdalena’s is one of my all time favorite places to dine and chow down. He’s a master at creating not only fantastic dishes, but also the perfect atmosphere to eat them. Chef Juan makes you feel like you’re truly in the country or region in which the dish was inspired. He will explain the dish so well with PASSIONyou feel special just to eat it. He’s truly a master at the foodie game!
The Most Creative dish at C.F.F. 2018
The chef was Chef Joe Rojas and his dish was carrot textures with short ribs. Prepared with farm fresh roasted carrot, compressed Carrot, dehydrated carrot, aerated carrot, and short rib. I don’t know Joe, so I wasn’t sure what to expect. When I saw the sign I thought this dish has lots of carrot flavor wonder what the flavor profile will be, carrot? I LOVED the presentation I could see it from the sidewalk as I looked over. The dish was visually incredible it looked like a piece of Picasso artwork hanging on a wall. The color really popped, the texture was unique, and it was packed with flavor. The carrots being chilled on the dish with short rib was really delicious and satisfying to my pallet. The only problem is I could have eaten about 10 of those! Wonder what Chef Joe would have done if I came back with a BIG tray and slid, about 10 more of those on the tray then walked off like a thief in the night! It crossed my mind. I need to eat more of Joe’s dishes soon!
There were so many more incredible dishes and chefs we met that it’s impossible to explain in this story. What I will tell you is this, you need to purchase your tickets and attend Chefs For Farmers in 2019. If you’re a farmer or a chef you need to be part of this! Last but not least, if you own a business you should consider being a sponsor and supporting. It’s an amazing event and one of the most incredible events you will ever attend.
Special Thanks to: Iris Midler, Matt McCallister, John Tesar, Dean Fearing, and everyone who played a part in this amazing event.
If you live in Texas, or have spent any time roaming around here, then you know what the most quintessential dish that Texans love to eat.
It’s big, tasty, light brown color, has a little crunch with each bite. In most cases it is smothered in creamy gravy. Yep! The delicious chicken fried steak! Born in Texas, and it is truly the quintessential state dish.
Texans love it so much we even declared an official day to celebrate it!
There has to be hundreds, if not thousands, of places in Texas where you can eat chicken fried steak. Big cities, little Texas towns, back roads, breakfast cafes, deli spots, hamburger joints, expensive eateries, steak houses, and the list goes on. Really, you can go anywhere! Texans are proud of their chicken fried steak. Everyone who knows me can agree that I know where the best dishes are.
Chefs have their own idea on how to prepare their delicious dishes. They have perfected their own recipes for chicken fried steak. In the last decade, Texas chefs have gotten extra creative. Some use round steak/cubed steak, flat iron steak, rib eye, and if they’re going further in creativity they’re using dry aged rib eye. Each different cut achieves a different flavor profile. Whatever you prefer, you’ll surely savor it.
I’ve been eating chicken fried steak my entire life. The family restaurant and beef business is my pride but I know how to judge a chicken fried steak like no other!
I’ve compiled a list of places with outstanding chicken fried steak! Each place has uniqueness in flavor, service, and southern charm. Have funCHOWING DOWN on the best chicken fried steak! Our last article was read over 100,000 times! I’m sure this one will trump that. Be sure to share this with your friends!
Celebrity cowboy Chef Grady Spears has, what I consider to be, the coziest little restaurant in Texas. He also has the biggest and best variety of chicken fried steak. The menu has six different styles. Yes. I said SIX different ways you can order chicken fried steak. Each dish is unbelievable and offers it’s own flavor profile. The Cowboy Way, the Farmer’s Way, and the Vaquero Way are my top three favorites. They are served with mashes tators and green onions. Horseshoe Hill is truly a must try if you love chicken fried steak. Chef Grady is a Texas legend. Bring ya boots and cowboy hat because you’ll be riding in the flavor stagecoach all night with each bite!
They’ve been cooking up deliciousness for decades! Their chicken fried steak is incredible. The cozy down home atmosphere adds an extra charm, creating the perfect southern restaurant. For a bold flavor, change the traditional cream gravy to Celebration’s house made jalapeño spicy gravy. It’s made with farm fresh ingredients and is oh so good. After their fifty years in the business, they have it down to perfection. Make sure you get your ticket punched because you’ll be boarding the flavor train when you order the Chicken Fired Steak!
Started in Alpine, Texas and made its way to Sundance Square in downtown Fort Worth. Reatta is one of a kind with its western cowboy atmosphere, great service, awesome food, and a roof top bar. Chef James Gainesmakes a mean Texas sized chicken fried steak, complete with authentic Texas flavor and topped with delectable cream gravy. Make sure to add the Reatta tamales for an appetizer for the perfect meal. Do me a favor and make sure to keep one arm free because you’ll be riding the flavor merry-go-round with this dish!
Although I haven’t met her yet I have been to Chef Blythe Beck’s fabulous Pink Magnolia?… Inviting, colorful, cozy restaurant, and more. It’s always fun and the folks are great! The first time I took a bite of Chef Blythe’s chicken fried steak ribeye, I was like… Da da da DAMN. Trey, you better take another bite, son! So, I did take another and another until I lick the plate clean. No kidding, I picked the plate up off the table and licked it like a damn lollipop! What would do you? It was covered in house made bacon ribeye gravy! Pure deliciousness on a plate. Just remember, this is an incredible kaleidoscope of flavors and your taste buds will be dancing. Get to Pink Magnolia, and thank me later.
If you haven’t met pit master Chef Billy Woodrich, then your life isn’t complete. You wanna talk about character? My lort, I think the word character was invented for Bill Woodrich. A big man full of laughter, fun times, craziness, and can cook some of the best chicken fried steak west of the Mississippi. His restaurant defines the word cozy! It’s in a 100-year-old building with uneven floors, squeaky doors and floors. Chef Billy cooks a delicious flavor packed chicken fried steak with cream gravy, plus sides. It taste so good you will be in “hog heaven”, as my granddad used to say. You will be asking Billy for another. Check out Billy Oak Acres today, and be sure to get ready to ride in Billy’s Little Flavor Wagon.
I’m telling you right now; if you want to experience a real country eatery then you better drive east to Chef Zane’sBarn Cafe in Paris, Texas. It’s called the Barn Cafe because it’s inside a big Texas sale barn. That’s correct. The Paris Live Stock Auction Barn! Friends, you haven’t lived until you eat at the Barn Café. You need to experience all the wonderful character, charm, and stories this place has to offer. Everything is house-made daily. The chicken fried steak is served with cream gravy and fresh house made rolls. Expect to be in a food coma. Each bite will have you wanting more. I’ve eaten 2 at one time and was so full that I couldn’t walk back to my truck. TAKE your boots, it is a sale barn. Make sure to check their hours before you head out there! Thank me later for the delicious cuisine and the pretty drive!
A true Texas cowboy eatery! Chef Terry Chandlerand his culinary team have created so many delicious southern eats, I can’t even do it justice with descriptions. The cafe is inviting and friendly. It’s hard to leave once you enter! The smell of delicious country cooking and live Texas music will put your senses on hyper drive. Chef Terry’s chicken fried steak served with cream gravy will have you asking… Where have you been all my life? Come here and get in my belly. It’s simply some of the best home country cooking you will find. So so so good for the soul. Check you bags when you enter! Until every bite is finished, Fred’s Texas Café will send you on the flavor town rocket!
Let’s talk about some delicious southern heavy goodness. I haven’t met Chef Jon yet, but I’ve eaten his delicious chicken fried steak with an egg on top for brunch My goodness. It’s packed with so much flavor it made my list! It was one of the best ever. Jonathon’s is very cozy, with friendly folks and a fantastic menu. The brunch is amazing and the atmosphere is not what you would expect in todays times. It’s inviting and down right home friendly. Check it out and be sure and take a bib because flavor will be dripping off your chin with each bite. Tell’em Big Trey sent you!
Giddy up boyz and girlz! It’s time to climb on your horse and mozy over to H-3 Steak House for a big fat juicy chicken fried steak. The famous Mr. Stephen Michie will be expecting you. If you don’t have a horse, an SUV or a car will do the trick! H-3 is one of the quintessential places in Texas to bring folks to dine, drink, and Chow Down. The chicken fried steak is Texas sized and packed with flavors. If you add the “Nine Miles Of Dirt Road Dirt” dip for an appetizer you will be in cowboy food heaven. The staff is friendly and the atmosphere is pure Texan. Get there today! You can even sit on a saddle, which will take you to flavor merry-go-round! Giddy Up!!!
Hope you enjoy the list and make sure to re-share with your friends and your mama. Don’t forget, October 26th is TEXAS Chicken Fried Steak Day! See ya there!
Smoked BBQ Fest 2018 in Dallas and the Historic Fort Worth Stock Yards where some of the BEST events we attended in 2018. SMOKED brought the BEST BBQ from all over the Lone Star State to the heart of downtown Dallas and the Historic Fort Worth Stockyards. Eighteen BBQ joints from across Texas fired up their pits and served savory samples of smoked goodness: brisket, ribs, pork, sausage and other creative BBQ dishes. Texas live music filled the air and games entertained the Texas sized crowds. It was raining you say? That didn’t matter one bit! BBQ lovers came out by the hundreds to chow down on some of the Texas BEST BBQ dishes in the WORLD.
Trey’s Chow Down loved each and every dish that was offered and we tried them all. We did have some favorites that we want to share with each of you.
Every once in a while folks will say, “You should see this place it’s amazing”. They sometimes say anything to get your attention about something new they’ve tired. Folks just want to share their happiness! This was exactly what I was told about Restaurants On Lamar at the Taste Of Dallas this year. I just had to see it!
Last month I was invited to tour the NEW Restaurants On Lamar at the Omni hotel in Dallas. I thought to myself, it must be some restaurants inside the Omni Hotel? If I’ve learned anything in my five decades on this earth in the food and drink business is that one should NEVER EVER have preconceived notions about anything. Especially when it comes to restaurants nowadays. Making assumptions can sometimes lead ya to be wrong.
That’s exactly what happened to me when it came to Restaurants On Lamar. What I thought about it before seeing it was nothing like it actually was… not even close!
When I pulled up to the Omni I drove past a cluster of restaurants across from the Omni on Lamar Street. It was at this point I started to grasp what was happening. Restaurants On Lamar is an amazing new concept at the Omni Dallas. They have eight different restaurants, three different bars, each with beer, drinks, or creative cocktails. Each location falls under one blanket drinking permit so you can walk around with your drinks while you dine and socialize. It also includes one of the largest sports bars I’ve ever visited with private booths and VIP areas available. These restaurants are eight separate concepts complete with skilled chefs with creative farm-fresh chef-driven menus at each one. They have award-winning cuisine with impeccable customer service. They have creative and colorful cocktails that number in the hundreds tasting like heaven. To make this new concept even better they have FREE parking for customers. I’m talking about over 400 spaces plenty of parking NOT like you normally find in the DFW area these days where you’re hunting for a parking space or walking a mile after parking. FREE parking in downtown Dallas, WHAT? Well now! Free parking, eight different restaurant concepts, three bars, a sports bar, four patios one with a big outdoor fireplace, and a roof top patio and bar all in the same location? Boy, now you have my attention!
Think about the holidays, birthdays, parties, events, and anniversaries that can be celebrated at Restaurants in Lamar. I want you to stop and think just consider this fact for a minute… You have family in town, but it’s hard because so many folks like different cuisine and they just can’t decide where to dine. Well, at Restaurants on Lamar that is not an issue. You can visit several locations and enjoy different food cultures and food groups. Maybe you want to have a special anniversary you can eat in one spot, have dessert at another spot, and then have a few cocktails after that. You never have to leave Restaurants On Lamar.
Here is my favorite situation of all, the family trap. Honey our house isn’t big enough to have all your family members; I don’t want them all over here at the same time! What do we do? Well, Trey’s Chow Downjust saved the day, your relationship, and your families combined over all happiness. Invite them all to meet you at Restaurants On Lamar for an evening or daytime packed with family fun and deliciousness. Heck, have them meet you at the Biergarten On Lamar first get them all to lighten up before you head out on your restaurant tour. If they’re coming from out of town they can book a room at Omni and BAM you meet them at Restaurants On Lamar a.k.a. a Trey’s Chow Down delicious destination.
Now that I have your attention I want to discuss each restaurant concept so you understand what we are talking about at this delicious destination.
An authentic, German-style beer garden greets guests with a selection of German beer and cuisine. Diners and drinkers can enjoy views of the skyline on a wrap-around patio and take in a delicious trip to Germany via bratwursts and schnitzel. Biergarten also serves up local Dallas brews for those wishing to stay close to home.
East and West collided in 1852, when Matthew Perry of the USA Steam Navy was assigned to open ports to the west trade. Saltwater stained his metal ships black as he made his way to Japan and therefore, the Japanese referred to them as ‘black ships’. The story is brought to life in traditional Japanese, Korean and American dishes.
Bob’s Steak & Chop House is a nationally renowned steak house specializing in the finest corn-fed, Midwestern prime beef. The menu formula at this Dallas culinary landmark is simple: incredible meat, gigantic shrimp, fabulous salads and decadent desserts. Classic steak house food prepared and presented in a manner that Bon Appétit calls “the kind of fare you’ll want to go back for again and again.”
Quality and service are two of the main ingredients that make up the culture, along with a quintessential Dallas dining experience. Because of the caliber of the product, servers exude a friendly confidence that charges the atmosphere and restaurant with vitality. Award-winning food, educated service, and warm, classic décor make dining at Bob’s Steak & Chop House an outstanding experience.
In 1971, Momma Herrera opened her first restaurant with the familiar recipes she grew up within Mexico. Fast forward to 2015 and the family tradition is carried to Omni Dallas’s Restaurants on Lamar with the Herrera family continuing to showcase the authentic, upscale Mexican cuisine including classic enchiladas, street tacos, and signature margaritas. Vibrant colors and fixtures complement the textures of Mexico the Herrera family grew up in and give guests a lively backdrop to a fun foodie adventure.
A casual, neighborhood restaurant, Coal Vines brings New York style pizza and traditional pasta dishes to life. Also featured is a wine list with something for everyone’s palette and budget so diners may take in fine vino without breaking the bank. Dine with the locals at Dallas’ favorite pizza destination or enjoy delivery to your room.
Texas Spice, serving three meals daily, captures the true flavor of Texas with an emphasis on local ingredients and southern style offering a twist on hometown classics. The innovative farm-to-market concept incorporates the freshest ingredients to create great food and a casual dining experience. The rustic interior was designed with repurposed materials that include red brick walls, garage-door-style doors, and wood details. Whether dining in the main dining room, a private dining room or on the spacious outdoor patio, every guest is sure to feel connected to the history of Dallas while enjoying the comfort of a home-cooked meal.
Texas Spice “Recently named a Diners’ Choice Winner by OpenTable.com.”
The Owners Box at Omni Dallas Hotel is a sports lover’s dream with state-of-the-art features and the latest technology including a 16-foot screen for viewing the game. The full-service bar and authentic menu is just the start to an amazing sports bar. Never miss the game again with private game-watching tables that include sound isolating technology and interactive scheduling to fit your needs. Enjoy the big game from every angle on multiple LCD HDTVs, patio dining and oversized seating areas.
After 9:00 p.m., guests must be 21+ to enter The Owners Box. This time is subject to change due to special events; please contact the hotel with any questions.
Pegasus Bar is overlooking restaurants on Lamar and is Texas chic. Great drinks, cocktails, trendy décor and good vibes. You can see the big restored neon Pegasus Bar from the windows. They also have a big outdoor patio to enjoy with a big floor space if you so desire to move about.
I’m excited to about Fort Worth’s newest chow down spot in Cowtown: Snooze an AM Eatery. Snooze opened in Addison, Walnut Hill, and now will open to a big fan fair next month in Fort Worth on October 24, 2018. I stopped by the NEW location off 7th Street in the West Bank development and loved what I saw. Bright colors, the walls a vibrant orange, stylish furniture, and there will even be a big stockyards mural on the wall. I was very impressed with the decor, the friendly staff, and they also have a second story to even add more space for chowing down. They only believe in farm fresh products and locally sourced ingredients. They also encourage folks to create their own dishes with personal twists! You can’t beat that!
The company states on their website,
“Founded by brothers Jon and Adam Schlegel, Snooze was born on April 2, 2006 in Denver, Colorado seeking to evolve the A.M. dining experience through culinary innovation, an eclectic and energetic atmosphere and comfortable and friendly service.
Breakfast marks the beginning of a new day. At Snooze, we believe life is for living and each person and each day is worth celebrating. Our mantra: it only takes a moment to make a difference. From the day we were born, our people – Snoozers – have led the way serving creative twists on America’s favorite breakfast classics in a casual, friendly and vibrant atmosphere. The passion of our Snoozers is contagious. Over the past 8+ years it has inspired Snooze fans of all ages across the country.