Charlie Palmer Dallas

Charlie Palmer Dallas - at the Hotel Joule.

Bill, Dave, Mikey, Keith and I arrived for our 6:45 p.m. reservation on a Saturday night. the place seemed a little slow initially and the bar seemed almost as large as the dining room. We were comfortably seated at a round table. We were all wearing dark pants, but it took the host who sat us to be asked to replace the white napkins with dark ones. Next, it appeared none of the numerous staff knew what to do with our table... but once it was established who was going to approach us, things started to smooth out.

The dining room has a dark club feel, but with lots of whimsical touches. There are large propeller blades slowly spinning in the ceiling. None of us could obviously make the connection, so after asking, it was pointed out the room was designed with wind as the theme. There is a modern interpretations of the 3 little pigs who's house blew down, Mary Poppins, Pecos Bill riding a twister, wizard of oz... we got the theme..

The pictures are OK.. but the food was defiantly a star!!

The menu and wine parings are listed below. But wanted to point out a couple of stand outs -
Brandon, the wine manger did a fantastic job pairing with the food!! he came to the table to inquire if we were adventurous. The stand out was paring a foie gras with an apricot beer and a Riesling. before the foie gras were delivered to the table, we were amazed tasting the beer and wine side by side. The beer defiantly had a lot of the same stone fruit notes as the wine, but the beer had a palate cleansing quality. Amazing with the rich foie gras and caramelized sweet peach tarte tatin.

Tasting and wine paring Menu for our visit -

Iron Horse Russian Cuvee, CA

Amuse Bouche
Lobster Corn Dog
Spicy mustard / crème fraiche
Amazing 2 bite fluffy batter surrounding suculant tender lobster meat. The batter had a slight lime taste which balanced with the sweet lobster. The creme fraiche was a great addition to the grainy mustard.


RICOTTA TORTELINI
sweet pea / pea shoots / aged pecorino
The creamy cheese filled tender rich pastas. three tortelini were atop a pea puree with a light mint flavor. there were fresh peas scattered around the plate with a delicious creamy cheese sauce. It was amazing...

*


Pyramid Apricot Ale – Seattle, WA
Leitz Rudesheimer Magdalenenkreuz Spatlese Riesling, Germany

SAUTÉED HUDSON VALLEY FOIE GRAS
peach tarte tatin / chili blueberry compote / basil oil

The caramelized peaches and the rich buttery pastry deliciously paired with the perfectly seared foie gras.

*

Smith Haut Lafite Blanc - France

Divers Scallop
Cassis reduction / basil / wild asparagus

The scallop was perfectly cooked. Seared and crusty outside with a succulent moist center. Great paring with the French white Bordeaux.

*

Betts & Scholl Grenache - Barossa Valley Australia

SAUTÈED TEXAS QUAIL
caramelized Texas peaches

WOW... the wine was great. The wine is from a joint venture of Master Sommelier Richard Betts of the Little Nell Hotel in Aspen and Dennis Scholl, a contemporary art collector. Their wine philosophy produces great wines from all over the world. The pairing of Grenache with the perfectly cooked quail was amazing. The grilled peach also brought out the delicious fruit undertones to the red wine.

*

Qupe Syrah Hillside Estate - Central Coast, CA.

DRY-AGED NY SIRLOIN
bone marrow flan / cabernet reduction

STEAK FRIES
ketchup / béarnaise

BRUSSELS SPROUTS
rissolé

SPINACH
parmesan

Brandon had decanted the wine early in the dinner, and rebottled for table service. It was an amazing pairing. The steaks were perfectly cooked and sides were great too... the bone marrow flan did lack a little in flavor. Dave would have rather had the marrow as is and not made into a flan. The service of the flan was nice... it had been replaced in the bone and served with a demitasse spoon.

*

DESSERTS!
Brandon had poured us Inniskillin Vidal Ice Wine, something we all love, but the chef, Scott Romano, had stopped by a couple times to chat with the table and was raving about Brandon's recent Orange Chocolate Milk that he paired with the Chocolate Doughnut Holes with Candied Kumquats and Malted Milk Ice Cream... But we will never turn down Inniskillin -

The desserts arrived - and WOW! what a spread.

Peach and Vanilla Cheesecake
Peanut Butter Bar - a layered peanut butter, chocolate, salty, sweet goodness
Habanero Carrot Cake
Chocolate Doughnut Holes with Candied Kumquats and Malted Milk Ice Cream
Bread Pudding with rum soaked raisins and caramel custard

ALL were spectacular -

Overall - after the slow start and tepid first impression, it turned into an incredible evening with superb food and incredible pairings. All of the wines are available at the Next Vintage wine shop in the lobby of the hotel and restaurant!!!