Restaurants & Bars

Lunch at Fearings - Dallas

ddavis | Apr 19, 200805:53 PM

We had our first experience at Fearings today at lunch and the experience was excellent, as was the food. The whole place is beautiful, open and airy. We ate in the Kitchen Room, one of three discrete inside rooms. The large open kitchen is on one end of the room and the room is quite large. My wife thinks it is too large. (We decided to try Fearings rather than go to Cafe Pacific and she likes the smaller room at Cafe Pacific much better.) Service was really first rate. We never waited for anything, from fresh water to wine pours. Pacing was just as desired. We had appetizer, entree and dessert over the course of about an hour and forty five minutes.

Appetizers were Crispy Calamari (strips of calamari steak rather than the customary rings) with Chorizo Sofrito, Cilantro and Corn Chips and a dish called Two Blue Points: Crispy Barbecued Blue Point Oysters with Point Reyes Blue Cheese Slaw. Calamari was tender with a crispy crust and the chorizo sofrito was wonderfully spicy. There was also a lemony gazpacho that added taste to the calamari. The oyster dish consisted of three medium sized oysters cooked just a shade too long but still tasty. The blue-cheesy slaw was excellent and overall the dish was very good.

My wife had Coriander Crusted Alaskan Halibut on Confit Fennel, Wild Arugula Saute and Yellow Tomato Gazpacho. The halibut was cooked perfectly medium rare, the coriander provided a nice subtle texture to the outside of the fish and the accompaniments were complementary to the whole dish. A very good dish.

My Berkshire Pork Tenderloin Glazed with Rosemary Mustard and Caramelized Cauliflower on Six Year Aged Cheddar Macaroni was great. The pork was cooked to a rosy medium and the glaze was tangy and not too sweet, as some pork glazes are. The cheddar macaroni would satisfy me for an entire meal if there were enough of it. It is downright decadent.

Desserts were a Butterscotch Custard in a shell with meringue topping served with coconut ice cream and a Chocolute Duo of warm flourless dark chocolate cake and a milk chocolate semifreddo. The desserts were both very good, but not the best we have had.

Overall we liked this place very much. It is pricey, but a beautiful venue and excellent food with fine service. We will go back.

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